Resources

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. 

Wagyu fat is he best spice around! It would be a shame to throw away the fat that comes out of Wagyu when it is cut. The fat part is very concentrated in flavor, and when used in various dishes, they're transformed with the added sweetness and remarkable taste of Wagyu beef. Learn all about how to tallow Wagyu fat.

Depending upon the cuts and dishes, different cutting methods are used for. Here's an overview of the different techniques for Japanese Wagyu beef.