Perusing any steakhouse menu can be confusing enough. First, you need to consider the various cuts of beef — strip versus tenderloin, T-bone versus porterhouse, filet mignon versus ribeye. Then you're ...

You may have heard Wagyu cattle in Japan are massaged daily and bottle-fed beer and fine whiskey by Japanese farmers. Or maybe you’ve heard that the term “American Wagyu” simply means “not Wagyu.” ...

Despite being world-renowned by chefs and foodies across the globe, Wagyu beef is often doubted. Even us here at The Takeout sometimes question if Wagyu is worth its incredibly high price. However, ...

In English, "Wagyu" translates to Japanese cow. Wagyu beef comes from a Japanese horned cattle breed that's typically red or black, according to the American Wagyu Association. Beef must come from one ...

Get to know more about the delicious meat and what makes it so pricey. This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors.

This chic, high-end Northern California restaurant offers luscious and tender Wagyu steaks from three different parts of the ...

Dry aging concentrates flavor and tenderizes, but only certain cuts benefit, according to Chef/butcher Zachary Ladner, owner of The Village Butcher in Mayfield. “The main focus is enhancing tenderness ...

More than 50 wagyu beef farms in Missouri are listed with the American Wagyu Association. Because Japan stopped exporting genetically pure wagyu cattle in 1997, most American farmers crossbreed the ...