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What is Wagyu? Understanding the 4 Breeds and History While many assume “Wagyu” refers to any beef from Japan, the label is actually protected by

Decoding the Steer: Your First Step to Mastering Wagyu Beef Cuts Ever stood at the meat counter feeling completely overwhelmed by all the different labels?

The difference of Wagyu Strip loin (Sirloin) and Ribeye When shopping for premium beef online or at a high-end butcher shop, have you ever found

Don’t Get Fooled by the “A5” Myth! The Truth About Japanese Wagyu Grading The beautifully marbled look of an A5 Wagyu steak is legendary. But

“Loosening the Tie” (Nekutai) — What Does It Mean to a Beef Pro? “Loosening the tie.” When you hear this phrase, what pops into your

What is “Short Rib”? In Japanese butchery, the beef belly area is known as Tomo-Bara, which essentially means the meat surrounding the rib cage. When

What on Earth is the “Shank” (Sune)? Today, we are highlighting a hard-working beef cut known as the “Shank” (Sune in Japanese)!! Where Exactly is

What is Short Plate? To put it simply, Short Plate (the outer section of the beef belly) is characterized by its coarse texture and rich,

Introducing the “Flank” (Flap Meat): The King of Premium Kalbi Today, we are diving into a spectacular beef cut known as the “Flank” (specifically referred