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 ...

What’s the Difference Between Japanese and American Wagyu? Japan began crossing its native cattle with imported breeds in 1868. Most Japanese wagyu beef is Kuroge Washu, which is known for its ...

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 ...

Bourdain absolutely couldn't stand the wild popularity of Kobe beef sliders. For the uninitiated, Kobe is a subset of Wagyu beef, and is an exceptionally fatty and expensive meat. He felt that the ...

Even if you didn’t know what wagyu was, you wanted it. Pretty impressive for what is, effectively, just a type of beef. A gorgeously-marbled, richly-flavored, melt-in-your mouth type ...

wagyu producers plan to significantly increase Matsusaka beef exports from fiscal 2023, which starts in April. Touted as one of the three most coveted beef brands, along with Kobe and Omi ...

Wagyu beef is graded on its quality, and A5 is the best. The meat is evaluated for color, marbling, yield, firmness, and texture. Wagyu beef’s quality is measured on a grading system comprised ...