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.
Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
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.
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.
