Waygu beef from Japan has been featured on steakhouse menus across the world for decades, but how does Waygu beef tallow ...

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 ...

No matter your weapon of choice, the key is even, high heat. The fat in Wagyu has an extremely low melting point. Unlike standard cuts of beef, allowing it to come to room temperature is bad — all you ...

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 ...

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 ...

Wagyu, a style of Japanese beef renowned for marbled texture and delectable ... and assembled using a 3D printer to make a meat alternative of muscle, fat, and blood vessels whose arrangement ...