If you're not a meat connoisseur, you might not know the difference between wagyu and Kobe beef. Lucky for you, we're here to ...

Kobe and Wagyu beef are synonymous with luxury and culinary excellence. While they share many qualities, there are subtle ...

In 2002, one Matsusaka cow sold for 50 million yen, or roughly $400,000. However, the best-known cut of wagyu is Kobe beef, which comes from the city of Kobe in Hyogo Prefecture and is made ...

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 ...

The restaurant will offer new beef-centric dishes like rib eye ragu with hand-torn pasta, brochettes with harissa spice and a ...

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 ...

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 ...

Wagyu beef is a Japanese delicacy with a distinctive texture. To achieve this, cattle is traditionally treated to massages and special diets. As many look to labgrown meat to cut the environmental ...

In an Old Fashioned? It was a global hit. Today’s bartenders take fat washing beyond bacon, utilizing ingredients like prosciutto, wagyu, sesame and pistachio to alter a spirit and add smoothness.