Japanese A5 Wagyu: Trimming A Half Packer Brisket
Long-form, knife-in-hand: trimming a half-packer brisket of Japanese A5 Wagyu.
Long-form, knife-in-hand: trimming a half-packer brisket of Japanese A5 Wagyu.
A step-by-step look at trimming a full A5 Japanese Wagyu packer brisket before it goes on the smoker.
Steven Raichlen breaks down a whole A5 Japanese Wagyu packer brisket — a rare cut, handled with care.
A long, low smoke on a whole A5 Japanese Wagyu packer brisket — one of the more extravagant things you can do with a smoker.
What "Wagyu" actually means, how Japanese and American Wagyu differ, and how to spot the imitations on every menu.
A5 Wagyu, marbled through, cut to size for the grill.
New A5 Wagyu cuts, never before sold in the U.S., at our lowest price to date.
Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
A5 brisket from Kagoshima meets one of Texas barbecue's living legends in Lockhart.
Joe Heitzeberg and former Alinea executive chef Mike Bagale tour Kagawa's Olive Wagyu producers, on Japanese television.
A hot stone, a pinch of salt, and the rarest beef in the world. Nothing else required.