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 ...

Because both names connote some of the fanciest possible cuts of beef on the market, folks may confuse Wagyu and Kobe beef, but the distinction is simple. Solares explains, "All Kobe is Wagyu ...

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 ...

Shoppers also praise the store for its locally sourced products, organic options, and premium meats, like the coveted Wagyu steak.

Owner and Chef of Gyu-Masu Steak and Seafood, Victor Jian, Vice President of Toriyama Farms, Wataru Toriyama, and Chef, ...

When was the last time you saw chateaubriand for two on a steakhouse menu? Or a Kobe ribeye, the highest standard of wagyu dreams? It is that union of classic cuts (porterhouse, T-bone ...