Joe Heitzeberg and former Alinea executive chef Mike Bagale tour Kagawa's Olive Wagyu producers, on Japanese television.
Raw A5 Wagyu from Japan paired with fresh uni: an unexpected pairing where the sum is greater than the parts.
A craftsman from Sugimoto-hamano shows the hand technique behind a properly sharp blade.
Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
Time with Aomine-san in Kagawa Prefecture, one of the few producers raising Olive Wagyu, the rarest beef in the world.
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.
