Solares explains, "All Kobe is Wagyu, but not all Wagyu is Kobe." Kobe is a city in Japan's Hyogo Prefecture that produces the beef of the same name. Solares explains that while "Wagyu beef can ...

not all Wagyu can be classified as Kobe. Wagyu beef is harvested from only four types of Japanese cattle breeds, and the meat is rated on a scale ranging from A to C. These letters signify the ...

These crossbred cattle aren't considered authentic Wagyu by Japanese standards, but they may actually be preferable to some ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka ... The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe. These cows are so valuable ...

Known for its sumptuous flavor and extravagant price, wagyu beef is tops when it comes to red meat, with only the best cuts ...

MATSUSAKA, Mie Prefecture—Wagyu beef producers here ... along with Kobe and Omi, Matsusaka beef comes from virgin female Japanese Black cattle raised in Matsusaka city and its vicinity.

Forestry and Fisheries), the export of Japanese beef hit its highest-ever number in 2021 at 7879 tons worth 536.8 billion yen (roughly $4,036,548,120). Wagyu’s export to the EU alone increased ...

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 ...

It’s a truly unique experience, showcasing the world-renowned flavor and tenderness of Japan’s Wagyu beef.” The special menu will highlight premium Japanese Wagyu paired with Japan-made soy ...