Author: Yuko Mimura

Wagyu Beef Neck Explained: The Most Important Cut You Should Know

What is the Wagyu Beef Neck? The “Neck” is exactly what it sounds like—the meat from the neck area of the steer. Compared to the famous Sirloin or Picanha we’ve talked about before, the Neck might not be a cut you hear about every day. But honestly, it is packed with hidden potential! It’s the […]

Wagyu Beef Brisket Explained: The Most Important Cut You Should Know

What on Earth is “Wagyu Brisket”—The Cut That Wows Meat Lovers? What kind of meat is “Burisuke,” the cut that has true meat enthusiasts singing its praises? In Japan, “Burisuke” refers to the brisket—the inner chest area near the beef’s forelegs. The name itself actually comes from the American word “brisket” (a classic BBQ staple!), […]