One of only a handful of U.S. retailers licensed to sell authentic Kobe Beef — a rare, velvety, umami-packed bite.
Wagyu chuck is rich enough that all it needs is salt, heat, and ninety seconds a side.
A short look at Iwate Wagyu, raised in the cool mountain country of northern Japan.
What "Wagyu" actually means, how Japanese and American Wagyu differ, and how to spot the imitations on every menu.
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.
A craftsman from Sugimoto-hamano shows the hand technique behind a properly sharp blade.
Four shapes, four jobs: usuba, yanagi, gyuto, and the whetstone that keeps them sharp.
Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
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.
