Picking the perfect Wagyu steak may seem daunting to those unfamiliar with the expensive beef. We spoke with an expert to ...

The fat is distributed more evenly throughout their muscle, which is why wagyu beef looks pink and tastes so tender. And the Japanese government tightly regulates wagyu production to protect the ...

No matter your weapon of choice, the key is even, high heat. The fat in Wagyu has an extremely low melting point. Unlike standard cuts of beef, allowing it to come to room temperature is bad — all you ...

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 ...

That's because fatty cuts of beef are generally more flavorful, but that fat comes with more calories and saturated fat per pound. Therefore, some dieters might search for leaner steaks with great ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 ...

When a well-marbled Wagyu cut of beef is cooked properly, the interspersed fat gently melts ... including strip loin medallions that are “A5 full-blood Wagyu from Kagoshima prefecture ...

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 ...