The term wagyu literally translates to Japanese cow. And it generally refers to four main breeds. These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is ...

Their diet is tailored to develop silky fat with high levels of oleic acid, which gives Japanese Wagyu its signature melt-in-your-mouth texture. American Wagyu, on the other hand, is a crossbreed ...

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 ...

Picking the perfect Wagyu steak may seem daunting to those unfamiliar with the expensive beef. We spoke with an expert to help demystify the process.

Speaking of, don’t cook Wagyu on a grill. The fat content will cause dangerous flare-ups and you’ll sacrifice a lot of flavor to the flames. Step 4: Sear both sides on high heat (oil is optional) ...

Wagyu beef is a Japanese delicacy with a distinctive texture. To achieve this, cattle is traditionally treated to massages and special diets. As many look to labgrown meat to cut the environmental ...

The cows are slaughtered before breeding, and the virgin meat is high in fat with generous marbling that leads to ... get ...

Pictured above is Kikui Takahashi’s Matsusaka Beef Mini Heart Sirloin Steak set, with a total of 182 grams (6.4 ounces) of one of Japan’s three most prized wagyu varieties. Such prestigious beef ...

Take a portion of 150 grams of beef tenderloin, season it with salt and pepper and sear in a pan over a medium flame on both sides, for 3 minutes. Turn off the flame and cook in the oven at 230°C ...