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.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
A Kobe beef specialist in Osaka breaks down how Japan grades its Wagyu, and why it matters.
A closed loop on Shodoshima: the cattle eat the rice straw and corn, and the fields feed on what the cattle return.
Time with Aomine-san in Kagawa Prefecture, one of the few producers raising Olive Wagyu, the rarest beef in the world.
The rarest beef in the world began with one farmer, one island, and the idea of feeding cattle pressed olive peels.
How Crowd Cow became the first direct-to-consumer source of olive-fed Wagyu in the United States.
