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...
What Chefs Actually Eat At every yakiniku restaurant in Japan, the first thing ordered is tongue. Not ribeye. Not strip. Tongue. It's the opening act — the cut that sets the tone for the entire meal. Now American restaurants are...
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Father's Day 2026 Your dad doesn't want another tie. He doesn't want a gift card to a restaurant he'll never go to. He wants to stand in front of a grill with a steak that makes him feel like he...
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What Chefs Actually Eat Ask a Brazilian what the king of the grill is, and the answer is always picanha. Ask our butchers which cut converts first-time wagyu buyers into repeat customers — same answer. Here's why this one cut...
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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....
