If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front. Flank skirt, thick skirt and thin skirt are all delicious and…Details
These days, restaurants, cafes and even fast food outlets are advertising the specific type of beef they use. No doubt you’ve been seeing an abundance of Angus or Wagyu beef descriptions on menus. But most people don’t know the difference between the two or even what each of the names mean. We’ve broken it down…Details
Anthony Bourdain mentioned that one of the douchiest items you can order on a menu is Kobe or Wagyu beef, largely due to the suspicion of inauthenticity it causes since it’s likely not the real thing and the restaurant is ripping people off. A key way to classify beef is by the high degree of marbling, or…Details
What is ‘Hidagyu’ ? Among the Japanese black Wagyu farmed in Gifu, this title is given only to the beef which clears strict criterion such as meat quality grade, fattening period, etc. The cattle are raised with extreme care by each producer and surrounded by bountiful nature with clear streams, making ‘Hidagyu’ smooth and tender…Details
This video will show you how to cut the Japanese Wagyu efficiently.
There are many people worldwide who think they know what cattle look like but cannot properly tell the difference between a cow, bull, steer or heifer. Most of these people have not been taught how to distinguish between the four. This step-by-step article is intended to teach anyone how to properly distinguish between these different types of cattle.
We make a visit to Zenkai Meat in Kumamoto, Kyushu Island, Japan, the only halal Slaughterhouse in Japan. Our purpose is to show you how the beautiful wagyu being processed. Enjoy the video!