Much like American beef, Wagyu is graded on a scale with A5 being the highest. The beef that is graded as A5 is among the ...

Wagyu, a style of Japanese beef renowned for marbled texture and delectable, melt-in-the-mouth flavour, is produced from carefully raised cattle that roam in open paddocks. A team of researchers ...

Faison is the Chief Operating Officer of DeBragga, 'New York's Butcher ... animal's life — maybe the last year and a half if it's Wagyu beef. And when you're talking about such a short amount ...

This November, the highly anticipated House of Japanese Wagyu Campaign hits major U.S. cities that include New York City, Los Angeles, Miami and San Francisco. In its fifth year, this year's theme ...

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 ...

For as long as I can remember (and certainly as long as I’ve been writing about food), wagyu has been synonymous with luxury. The caviar of the cow. The champagne of the carnivore. And then ...

Olive wagyu has been called the rarest steak in the world. At over $500 a pound, it's one of the most expensive meats you can buy. In Shōdoshima, Japan, Masaki Ishii creates olive wagyu by ...

No longer simply a term whispered among enthusiastic foodies, Wagyu beef is now being celebrated in the North American ...

This photo taken on Oct. 7, 2024, shows wagyu beef to be sold by Japan Airlines Co. (Kyodo) TOKYO (Kyodo) -- Japan Airlines Co. launched a service on Monday to sell Japanese luxury wagyu beef to ...

Fort Wayne’s dining scene is set to welcome a new player with the opening of the city’s first restaurant specializing in 100% Wagyu beef burgers. The Wagyu Burger Shack, 3824 E. State Blvd., ...

There's not a steak that Dallas hasn't put a char on. As it turns out, there is a new(er) steak in town: a cross between Japanese wagyu and American Black Angus that has the famous buttery ...

The Scognamillo’s have been using the same cheese supplier — Di Palo — for 72 years and source their meats from DeBragga and Pat LaFrieda. They have also been selling their signature sauces ...