I reported on Philly (and every American city, basically) being flush with phony Wagyu beef — and on a Philadelphian preaching the gospel of true Japanese Wagyu. Tokyo native and Temple grad Nan Sato ...

Wagyu, also known as Kobe beef, is an expensive cut renowned for its taste, tenderness and juiciness, and for its marbled fat, something that lends it an extra succulence. Many stories claim that ...

The term wagyu literally translates to Japanese cow. And it generally refers to four main breeds. These cows were bred for physical endurance, giving them more intramuscular fat cells. The fat is ...

Matsusaki’s team has been investigating how stem cells taken from wagyu cattle can be cultured, and assembled using a 3D printer to make a meat alternative of muscle, fat, and blood vessels ...

Grown exclusively in the Mie Prefecture in Japan, Matsusaka cattle are raised so their fat achieves the lowest melting point possible. The finest cuts of Matsusaka wagyu have a melting point of 12 ...

Researchers found that women with high levels of intermuscular fat had an ‘especially high risk’ of heart attack or failure, regardless of their BMI ...

The Ultimate Wagyu Experience Wagyu beef is the epitome of luxury in the world of steak—renowned for its unparalleled ...