Japanese Chef Explains Rating System
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
2m 7s
At Steak Sakura, a Kobe beef restaurant in Osaka, Crowd Cow founder Joe Heitzeberg sits down with the chef to talk through the history of Kobe beef: how it's raised, where it comes from, and how Japan's rating system actually works.
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