News
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What Chefs Actually Eat There's a grade of Australian Wagyu that rivals Japanese A4 in marbling, costs a fraction of the price, and comes in 15 different cuts. Most people have never heard of it. The chefs who buy from...
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What Chefs Actually Eat When the chefs we supply want wagyu for a weeknight dinner — not for the restaurant, for their own table — this is the grade they reach for. And it's probably not the one you'd expect....