A long, low smoke on a whole A5 Japanese Wagyu packer brisket — one of the more extravagant things you can do with a smoker.
What "Wagyu" actually means, how Japanese and American Wagyu differ, and how to spot the imitations on every menu.
A5 Wagyu, marbled through, cut to size for the grill.
New A5 Wagyu cuts, never before sold in the U.S., at our lowest price to date.
Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
CEO Joe Heitzeberg sits down with Kevin's BBQ Joints to talk Wagyu, Piedmontese, and how Crowd Cow came to be.
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.
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.
Behind the scenes at the photoshoot for our annual holiday Wagyu release: A5 from Japan, Olive Wagyu and more.
