Articles to learn more about this category, its products and their main characteristics.
Highly marbled Wagyu benefits from sides that create contrast rather than extra heaviness. Explore rice, vegetables, mushrooms, pickles, citrus and light sauces for a balanced…
Read the articleJapanese Wagyu is not defined simply by tenderness or fat. Its experience combines umami, sweetness, Wagyu aroma, melting fat and a texture that changes with…
Read the articleWagyu is not limited to pan-seared steak. Yakiniku, teppanyaki, shabu-shabu and sukiyaki use different cuts, thicknesses and heat. Learn how the experience changes in each…
Read the articleJapanese Wagyu is expensive for more than one reason. Genetics, long rearing, feeding, grading, traceability, cut yield, supply, importing and cold-chain logistics all accumulate before…
Read the articleA Wagyu tasting lets you compare cuts, grades or origins without serving huge portions. Learn how to plan quantities, order the beef, cook in batches…
Read the articleJapanese and American Wagyu can share genetics, but they are not equivalent categories. Compare origin, crossbreeding, grading, marbling, format, flavour, portions and buying considerations without…
Read the articleA5 Wagyu is not cooked exactly like a conventional steak. Learn how to portion it, prepare the pan or griddle, manage rendered fat, season it…
Read the articleSlow, controlled thawing helps preserve Wagyu texture and makes cooking easier to control. Learn which methods to use, what to avoid and how to plan…
Read the articleWagyu storage depends on product condition, packaging, dates and the cold chain. Learn how to organise it in the fridge or freezer, what to do…
Read the articleIdeal Wagyu doneness cannot be reduced to one label such as rare or medium. Marbling, thickness and format change the experience. Learn how to choose…
Read the articleA5 is the highest combined grade in Japan’s beef carcass grading system, but it is not just about marbling. Learn what the A and 5…
Read the articleBeer and massages are part of Wagyu folklore, but they are not requirements for producing Wagyu or the direct cause of its marbling. Learn what…
Read the articleSubscribe to our newsletter and receive 5% off your first order.