A small, decadent slider: Japanese Wagyu ground beef, soy, sesame, and a quenelle of uni on top.
A Japanese A5 Wagyu slider topped with a runny duck egg — a small bite with an outsized payoff.
Japanese A5 Wagyu ground beef, on a slider bun. A short look at one of the easiest ways to cook with Wagyu.
A look at one of the most sustainably raised Japanese Wagyu programs, sourced directly from Iwate Prefecture.
Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
A5 brisket from Kagoshima meets one of Texas barbecue's living legends in Lockhart.
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.
A few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.
A5 Wagyu from Kagoshima, the prefecture that posted the highest average scores at Japan's last Wagyu Olympics.
