These days, nearly everyone has at least heard of Japanese Wagyu Beef—but have you ever wondered about its history, how it started, and where it comes from? Much like its rich, distinct flavor, Japanese Wagyu has a history that even some of the greatest steak aficionados don’t know about. And of course, it all starts with the cow behind the cuts.

Japanese Wagyu Beef is recognized around the world for its exceptional, juicy marbling and rich, full flavor. However, what many don’t know is that marbling is such an important measure of quality that it’s actually graded, which allows Wagyu connoisseurs to choose the perfect beef for their next decadent dish. 

In this article, we’ll tell you all about what Wagyu Beef marbling is, why it makes a difference in the quality of your meat, and how it’s graded to ensure that quality.

Sushi-grade seafood: You may have heard of it, be curious to try it, and have questions about the quality, freshness, and safety. Whether you’re considering making homemade sushi, or you’re craving a tuna burger like nothing else, you need the freshest possible ingredients to make it happen. Here’s everything you need to know about sushi-grade seafood, with tips for choosing the best fish for you and delicious recipes you can try at home:

Japanese Wagyu Beef is recognized around the world for its exquisite flavor and unmatched quality—but did you know that it’s also known for a wide array of health benefits? Believe it or not, the health benefits of Japanese Wagyu are extensive and scientifically proven, making it the healthiest meat around. 

Let’s talk about the impressive health benefits that, along with a distinctly rich flavor and tenderness, put Japanese Wagyu Beef in a class of its own. 

You’ve probably heard that Japanese Wagyu is the most exquisite beef in the world—but have you ever wondered how the quality of the meat is measured and maintained? What exactly is A5 Wagyu Beef, and how does it differ from A4 Wagyu Beef? Here’s everything you need to know about grading Japanese Wagyu Beef.

It’s a common belief that Japanese Wagyu and American Wagyu are the same type of meat—but that’s actually far from the truth. There are a number of differences between the different types of Wagyu, ranging from how the cattle are raised to the flavor, texture, and overall quality of the meat.