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.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
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.
