If you love meat, you've undoubtedly heard of Kobe and Wagyu beef, often considered the gold standard for taste and marbling. But what exactly sets these two types of beef apart, especially in ...

If you've ever seen the term "Wagyu beef" on a menu, you've likely wondered what it means (and how the heck the restaurant is justifying that price). If you've ever experienced its tender melty ...

Just this year, Blackford Farm introduced Highland Wagyu and I’ve been lucky enough to try cooking with itit and eating it in many different dishes. Wagyu beef is ... ensure the meat is of ...

“We chose to make wagyu beef because it is delicious, and because we think it is important to prove that it is possible to produce high-quality meat.” The impending protein crisis adds a sense ...

which is why wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates wagyu production to protect the value and quality of the meat. Wagyu is graded on two main ...

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 finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe. These cows are so valuable that in 2002, one fetched 50 million yen, over $330,000 ...