Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.
Four breeds of cattle are native to Japan. One of them, the Kuroge Washu, produces the marbling that defines A5 Wagyu.
