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Blog posts tagged 'Grading':
Japanese Wagyu Butchery 101
March 31st, 2020 by Kaleigh Jurgensmeyer • Read 23,327 times • 3 min read
Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics [https://www.crowdcow.com/blog/japanese-cattle-breeds], but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated [https://www.crowdcow.com/blog/how-does-beef-achieve-a5-status], how the steaks are sliced...
How to make A5 Wagyu Tallow and unlock hero chef status
February 12th, 2019 by Joe Heitzeberg • Read 57,632 times • 2 min read
A5 Wagyu beef [https://www.crowdcow.com/ranch/kagoshima-farms] fat, when melted, is a clear oil, packed with heart-healthy oleic acid. By making this A5 Wagyu tallow at home and sharing it with your friends and family, your ordinary home cook status will instantly sky rocket to magical wizard hero chef status. Add a little to a pan, scramble in a couple of eggs with a pinch of salt and you're likely to blow people's minds. It's that good. By...
Comparing A5, A4, A3 Olive Wagyu
August 20th, 2018 by Caitlin Postal • Read 52,953 times • 2 min read
From left to right, A5, A4, A3 cuts of Olive Wagyu Every country operates under different practices for grading their beef and identifying the best of the best. I've explained a little bit about the USDA grading practices as they relate to marbling [https://www.crowdcow.com/blog/the-basics-behind-meat-marbling] but with Olive Wagyu right around the corner, I want to dive into Japanese grading...