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Kenji López-Alt on Wagyu: Marbling, Steak Science, and Cooking Better Beef

Kenji López-Alt on Wagyu is one of the most insightful...

Grass-Fed Wagyu: Why It’s Not Always Yellow

Grass-fed Wagyu isn’t a “yellow fat” gimmick. It’s genetics, region,...

How Docile Wagyu Cattle Improve Beef Quality: Inside Plum Creek Wagyu

We visited Plum Creek Wagyu in Nebraska to see how...

The Little Beast Ballard: A Butcher’s Pub in Seattle

The Little Beast Ballard is a butcher-driven British pub in...

Akaushi Wagyu Beef: Meet the “Emperor’s Breed” and Why It Belongs on Your Table

Akaushi (Japanese Red) Wagyu is gaining momentum for its balance...

American Wagyu in the Everglades: Florida Ranchers, Flavor-First Wagyu, and the Truth About Omegas

In this episode, we head to South Florida to talk...