While thicker is usually better for steaks, I prefer wagyu steaks to be thinner — ¾ inch is perfect, and I wouldn't go for anything over 1 inch. This is because the high fat content acts as an insulator, and if the steak is too thick, it will not cook through properly. The onl...
Japanese Wagyucomes from a Japanese cattle breed raised with the utmost care. Their ranchers keep close documentation of each cow’s bloodlines, history, and lifestyle. By maintaining transparent records, ranchers can assure consumers they’re receiving the highest quality Wagyu beef on the market. ...
there wasn’t the same sort of regulation or labeling designation as in Japan. Without oversight, anyone can slap a Wagyu or Kobe label on their beef, even if it may just be a specially marbled average American cow. In the U.S., it’s hard to know if it’s authentic wagyu beef. T...
His seventh time in Kenya since 2019, he has found a growing market for Wagyu and an opportunity to teach how to properly prepare the different cuts and ensure none go to waste. Cooking method “Wagyu is expensive because it takes a long time and a lot of capital to produce it f...
Wagyu:A luxury breed that is less commonly available, but has fabulous unique flavor for a special occasion. Kobe beef is the ultimate version of Waygu. The best way to cook a New York strip steak Don’t you love it when the best way is the easy way?
processing, and marketing, including the commercial quality of beef carcasses, brand, origin, image, quality grade, price and other product information that is of value to consumers, such as animal breed, feeding resources, breeding environment, and ethical, cultural, and environmental dimensions [7...