He likens calling all Japanese beef Kobe to calling all sparkling French ... "Whereas 16 ounces is a normal amount for a Western-style steak, Wagyu portions should be closer to 4-6 ounces ...

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 ...

Kobe Beef is a type of Wagyu that is raised under ... created its branch of the Canadian Wagyu Association. They farm ...

Kobe Club Steakhouse will host a grand opening March 4. Also in 417 food news, a Commercial Street restaurant will host its ...

Wagyu beef can cost hundreds of dollars per pound, but you don't have to spend a ton for a luxurious steak. This beef is a ...

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 ...

In fact, Hughes, whose company is one of America’s largest purveyors of Japanese A5 Wagyu, says it’s easier to cook the high-priced Japanese beef than a grocery store ribeye. Wagyu steak is unlike ...

Wagyu beef is marbled, with specks of fat. When cooked properly, the fat gently melts, producing tender and rich-tasting meat ...

In the overall prefecture, about 1,250 schools, both public and private, have served students lunches using the prefecture’s specialty wagyu, including Kobe beef. Other prefectures have served ...

Kobe beef is said to be the best quality wagyu (‘Japanese cow’) in the world. But if you can’t source kobe, any good-quality beef will do the trick for this delicious Japanese stew.

The team behind Matu, Beverly Hills’ temple of wagyu and home to one of LA’s best cheesesteaks, is gearing up to open a ...

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 ...