Winter Restaurant Week is officially here. From now until Sunday, February 2 (and, in some cases, even later), sample some of ...

American wagyu is not 100% Japanese wagyu. America’s version has less marbling and fat. While American wagyu costs less, it is still considered superior meat.

Kobe beef is said to be the best quality wagyu (‘Japanese cow’) in the ... want to retain the textures of the celery. Add the sukiyaki sauce to the pan, put the lid on and simmer for two ...

Wagyu, a style of Japanese beef renowned for marbled texture and delectable, melt-in-the-mouth flavour, is produced from carefully raised cattle that roam in open paddocks. A team of researchers ...

Passengers leaving for Singapore can purchase 1-kg and 1.5-kg slices intended for steak, “shabu-shabu” pot and sukiyaki. Prices of the wagyu range from 25,900 yen to 106,800 yen, including tax.

The finest cuts of Matsusaka wagyu have a melting point of 12 degrees Celsius, 8 degrees lower than Kobe. These cows are so valuable that in 2002, one fetched 50 million yen, over $330,000 ...