Wagyu beef is marbled, with specks of fat. When cooked properly, the fat gently melts, producing tender and rich-tasting meat ...

These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so ...

Kobe beef is a type of wagyu, bred and raised in a specific part of Japan according to exacting ... In Japan, the four breeds of cow that provide most of the wagyu imported to the U.S. were ...

For as long as I can remember (and certainly as long as I’ve been writing about food), wagyu ... of mad cow disease fears), wagyu has taken a hold on the industry; thanks, in large part, to ...

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 ...

These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so ...

PJ Hourigan from Dundrum, Co Tipperary, is one of 40 dairy farmers part of a new Wagyu beef programme ... He is milking 100 cows with a 70:30 split between spring and autumn calving.

As a special treat this month, Crowd Cow is slashing ... s A5 Wagyu Striploin Steak is award-winning. It has twice taken home the top prize in Japan’s nationwide best beef competition.

These days, Texans don't have to feel very homesick when in another part ... of beef brisket, sausage and what looks to be chicken and pulled pork. "The brisket was made from A5 grade wagyu ...