Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
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 few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
The chef behind John Howie Steak on cooking Olive Wagyu and why provenance is the whole story.
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.
Nikki from Life Made Simply cooks NY strip with roasted potatoes and asparagus — an unhurried dinner for two, at home.
Kagoshima A5 Wagyu from the Kuroge Washu breed — buttery, umami-rich, and the reigning champion at Japan's Wagyu Olympics.
A5 Wagyu from Kagoshima, the prefecture that posted the highest average scores at Japan's last Wagyu Olympics.
Slice small, salt lightly, sear briefly. With A5, restraint is the recipe.
