Wagyu 101
What Is Wagyu Beef?
Wagyu has picked up its share of myths along the way, cattle getting massages, sipping beer, listening to classical music. The real story is less whimsical a...
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Cooking
How to Cook Wagyu Filet Mignon
A Wagyu filet mignon isn't really the same category of food as a standard filet. The difference lives entirely in the marbling, that fine webbing of fat thre...
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Cooking
Bavette vs Flank Steak
Set a bavette and a flank steak side by side on a cutting board and they'll look nearly identical, long, flat, and thin. Cook them the same way, though, and ...
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Cooking
What Is Denver Steak?
Buried inside the chuck, a part of the cow usually reserved for pot roasts and slow braises, sits a muscle tender enough to rival cuts three times its price....
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Cooking
Reverse Sear Wagyu Ribeye: A Complete Guide
Blast a Wagyu ribeye with high heat from the start and you'll pay for it, a scorched crust outside, a cold center within, and all that hard-earned marbling w...
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Cooking
How to Cook Wagyu Hanger Steak: Sear, Rest, and Slice
A hanger steak hits a hot cast-iron pan and announces itself immediately, that sizzle is the sound of a rare cut about to earn its reputation. This one deman...
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Cooking
Wagyu Cooking 101
Unless you cook Wagyu for a living, make a plan before you start: thawing, seasoning, cooking, resting. These are the fundamentals that make the difference b...
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Cooking
Braised to a Higher Standard
Braising a Wagyu roast looks like the work of a seasoned hand, but the truth is simpler: this is one of the most forgiving ways to cook the best beef you'll ...
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