Stories from the farm and the kitchen.
A hot stone, a pinch of salt, and the rarest beef in the world. Nothing else required.
Raw A5 Wagyu from Japan paired with fresh uni: an unexpected pairing where the sum is greater than the parts.
The world's rarest beef, raised on pressed olive peels in Japan's Kagawa Prefecture, and how it first reached American tables.
A craftsman from Sugimoto-hamano shows the hand technique behind a properly sharp blade.
Four shapes, four jobs: usuba, yanagi, gyuto, and the whetstone that keeps them sharp.
Salt, pepper, cast iron, and a short rest. Great beef doesn't ask for much.
Why would you eat meat without knowing the farm that raised it? Over 100 independent producers, one shared standard.
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 few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
