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 ...

Wagyu cattle produce beef with intense marbling, which is also referred to as "Kobe-style beef," as only beef from cattle raised in Kobe, the capital of Japan's Hyogo prefecture, can be called ...

The premium wagyu produced in this corner of Mie Prefecture is rated every bit as highly as the better-known meat from Kobe. Needless to say, shabu-shabu hot pot and other beef dishes remain the ...

Few dining delights can rival the rich, luxurious experience of savoring Japanese Wagyu and Kobe beef. Revered for their unparalleled quality, melt-in-your-mouth texture, and sumptuous flavor profiles ...

Bougie cuts of A5 wagyu and Kobe beef were a major draw, alongside classic prime ribeyes and New York strips. The steakhouse was also known for its seafood offerings, like its tuna foie gras ...

So why is Kobe beef so good? Well, Kobe beef is a type of wagyu beef known for its high level of fat marbling. It’s a soft kind of fat, with a low melting point, so it cooks quickly, stays very soft ...

Björn Frantzén’s Studio Frantzén’s restaurant at Harrods has closed to make way for a new upmarket grill concept that has ...

Ohmi beef is, along with Kobe and Matsusaka beef, considered one of the finest Wagyu brands from Japan. Derived from cattle raised in the Shiga prefecture, near the pristine waters of Lake Biwa, Ohmi ...

IT’S 8 AM ON NOV 7 at Tottori Port. Inside a nondescript warehouse, a large congregation of mostly men in rubber boots and ...