News
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There are three kinds of fat on a steer and you already treat them differently. A butcher explains what intramuscular fat actually does in the pan, why "fat is flavor" is closer to chemistry than slogan, and why lard is the wrong comparison.
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Short answer: some Wagyu is Halal and some is not. Australian Wagyu is Halal certified. Japanese Wagyu is not. A USDA butcher explains the difference, what certification actually means, and how to buy Halal Wagyu without guessing.
There is only one hanger steak per animal, which is why butchers quietly kept it for themselves for decades. A USDA butcher explains what the cut is, how it differs from skirt and flank, and the three best ways to cook it.-
Wagyu Education How to Spot Fake Wagyu Beef (From a USDA Butcher) The wagyu market is full of misleading labels, inflated claims, and outright fakes. Here's how to protect yourself, whether you're buying online or ordering at a restaurant. By...
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Wagyu Education BMS Marbling Scores Explained: What They Mean & Why They Matter The number on the label determines the flavor, texture, and price of your wagyu. Here's what each score actually means for your eating experience. By Ligma Provisions...
