Discover the latest stories, recipes, and insights about Wagyu beef
Wagyu melts at low temperature because its fat is fundamentally different from regular beef. This unique fat structure is what gives Wagyu its signatu...
The short answer is no, you usually do not need oil to cook Wagyu. Wagyu contains high levels of natural marbling that melt quickly in the pan, creati...
Yes, slicing Wagyu correctly makes a huge difference, and each dish requires a different technique. Cutting Wagyu the right way enhances tenderness, i...
Yes, you can recreate a wagyu omakase experience at home, and the key technique that Japanese chefs rely on is torch searing. This method allows you t...
Dumplings are delicious in almost any form, but once you try wagyu dumplings, the game changes. These little pockets of flavor bring a level of richne...
Bone marrow pasta is a creamy, luxurious pasta dish made by melting roasted beef marrow into hot pasta to create a rich, velvety sauce. If you have ev...
Wagyu beef is celebrated for its rich marbling, buttery flavor, and melt-in-your-mouth tenderness. For those who value both taste and tradition, Halal...
When you think of Wagyu steak, you imagine rich marbling and melt in your mouth flavor. But it is more than a luxury. Wagyu is full of healthy fats, p...
Ingredients: Kai Wagyu Ground Beef (80/20 blend for ideal fat balance) Brioche or Hawaiian slider buns Kai Wagyu Truffle Butter or aioli Caram...
There’s nothing quite like a perfectly cooked Halal Wagyu steak — buttery, tender, and rich with natural umami. Whether you’re preparing it on a grill...
If you’ve ever tried Wagyu beef, you already know it’s unlike anything else — buttery, rich, and impossibly tender. But if you’ve seen both Japanese W...
If you’ve ever shopped for Wagyu and noticed labels like A5, A4, or A3, you might have wondered — what do those letters and numbers really mean? These...
