Discover what makes wagyu beef special, from its Japanese origins to genetically certified American herds raised in the Upstate.

A groundbreaking cattle genome has given researchers their clearest look yet at what makes Wagyu beef so special. By ...

With intense marbling, deep umami, and new certification measures, American Wagyu is giving diners a fresh way to enjoy luxury beef without the usual barriers.

Wagyu cattle are raised with humane practices and limited production. Douglas Wagyu Cattle Co. in Greenfield was established in 2020 by Jake and Cristina Douglas. Photo courtesy of Jake Douglas. The ...

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.” ...

Stephanie Ganz is a writer and recipe developer whose work has appeared in BUST, Bon Appétit, The Kitchn, and Epicurious. She’s the author of the Substack newsletter But Wait, There’s More. On a clear ...

Patrons wait up to two hours to get into this Japanese yakiniku restaurant, an all-you-can-eat wagyu beef wonderland. Is it worth it?

Farm-to-table beef offers farmers full value for superior genetics, better profits, and a direct connection to consumers ...

Niku X is one of the new guard of Japanese restaurants showcasing opulent ingredients, like Kaviar, which has locations in Pasadena and Arts District. Over the past few years, Niku X’s parent company, ...