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.
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.
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.
How Crowd Cow became the first direct-to-consumer source of olive-fed Wagyu in the United States.
A5 Wagyu from Kagoshima, the prefecture that posted the highest average scores at Japan's last Wagyu Olympics.
Kagoshima A5 Wagyu from the Kuroge Washu breed — buttery, umami-rich, and the reigning champion at Japan's Wagyu Olympics.
Four breeds of cattle are native to Japan. One of them, the Kuroge Washu, produces the marbling that defines A5 Wagyu.
