Beloved for its intricate marbling, succulent texture and buttery, mouthwatering flavor, Wagyu meat has something special that you won’t find in grocery store beef. But what is wagyu beef, exactly, and what makes it so special? We’re here to explain. What is Wagyu? Wagyu refers to a ...
“The American stuff is wonderful. You can eat more of it,” he says. “With the Japanese stuff, because it’s so fatty and rich, most people can’t eat more than a few bites of it before it’s so overwhelming. So if you’re in the mood for a steak dinner, and you want a g...
Head to this steak house in the cool-kid area of Hannam-dong. Throughout your dinner, you’re practically flanked by case after case of dry-aged beef, from Australian Wagyu to Korean hanwoo (indigenous beef coveted for its high marbling), which the chefs then slice and prepare with near...
Copper River King Salmon, has earned nicknames like “The Wagyu of Seafood” and “The King of King Salmons”. But what exactly makes Copper River Sockeye and King Salmon so special, and why are they so sought after by chefs around the globe? Let’s explore the world of Copper River ...
Copper River King Salmon, has earned nicknames like “The Wagyu of Seafood” and “The King of King Salmons”. But what exactly makes Copper River Sockeye and King Salmon so special, and why are they so sought after by chefs around the globe? Let’s explore the world of Copper River ...
Wagyu beef is a densely marbled, rich beef. Once grown exclusively in Kobe, wagyu beef is now different than Kobe beef because...
UPSIDE Foods takes a similar view, while Tetrick says GOOD Meat is developing a beef line, culturing meat cells from a company called Toriyama, which is a high-end wagyu beef producer in Japan. “That’s another interesting thing about cultivating meat – you can ...
Japanese Wagyu Beef – $300 per pound. ... Japanese Kobe Beef – $300 per pound. Are you all sizzle no steak? All sizzle and no steak meanssomeone or something does not live up toits reputation, that someone or something is touted as being bigger, better, more important, more talented...
Fat is far more tender than muscle fiber in steak. As a result, marbling adds tenderness, which is a preferable mouthfeel. Some fats are undeniably bad for you, but the intramuscular fat that creates marbling can be good for you. Breeds like Wagyu are higher...
Before we get into the benefits of each type of steak, we should quickly define the term “marbling,” which you’ll see used below. Unlike the chunky, chewy bits of fat you might cut off the side of your steak, marbling is the flavorful, welcome white fat that branches evenly througho...