The breeds all have a high fat content within the muscle, called intramuscular fat. Wagyu beef is known for its juicy texture that Nick Solares, brand ambassador for Pat LaFrieda Meat Purveyors ...

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 ...

The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates wagyu production to protect the ...

Wagyu, also known as Kobe beef, is an expensive cut renowned for its taste, tenderness and juiciness, and for its marbled fat, something that lends it an extra succulence. Many stories claim that ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 ...

Premium beef processor Creekstone Farms announced that its new product, Irodori Wagyu, will debut at the upcoming Annual Meat ...

Pictured above is Kikui Takahashi’s Matsusaka Beef Mini Heart Sirloin Steak set, with a total of 182 grams (6.4 ounces) of one of Japan’s three most prized wagyu varieties. Such prestigious beef ...

Wagyu, a style of Japanese beef renowned for marbled texture and delectable ... and assembled using a 3D printer to make a meat alternative of muscle, fat, and blood vessels whose arrangement ...

Take a portion of 150 grams of beef tenderloin, season it with salt and pepper and sear in a pan over a medium flame on both sides, for 3 minutes. Turn off the flame and cook in the oven at 230°C ...