Kobe takes the standards required for the Japanese beef called Wagyu and elevates its standards for the ultimate choice in ...

The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates wagyu production to protect the ...

That's because fatty cuts of beef are generally more flavorful, but that fat comes with more calories ... says some chefs will use fattier Wagyu or Prime eyes of round to cure for carpaccio ...

The food menu consists of just burgers and fries, including a single-patty NADC Burger Jr. The smash burgers are made with ...

Let the beef come to room temp before cooking (cold fat doesn’t render as well). Wagyu has all the luxurious fat it needs to cook itself, no oil needed. Sear in a hot pan for 30-45 seconds per ...

Premium beef processor Creekstone Farms announced that its new product, Irodori Wagyu, will debut at the upcoming Annual Meat ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 ...

Wagyu, also known as Kobe beef, is an expensive cut renowned for its taste, tenderness and juiciness, and for its marbled fat, something that lends it an extra succulence. Many stories claim that ...

It originated in Japan as they use their own grazing techniques to produce this beef. A wagyu cut is known for its marbling, fat content, and tenderness, which also leads to a huge price tag.