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USDA Prime vs Wagyu: Why the Double Standard?
If this steak was labeled USDA Prime, you’d be celebrating. But call it Wagyu, and suddenly people question it. Let’s...
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Fullblood Wagyu vs Purebred Wagyu: What It Really Means in American Wagyu
Not all Wagyu is created equal. Learn the true difference between Fullblood Wagyu vs Purebred Wagyu, and why that small...
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Authentic Wagyu Label Explained: The End of Fake Wagyu in America
Not all Wagyu is created equal. The American Wagyu Association just dropped a USDA-backed label to protect the real deal....
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How Wagyu Beef Came to America — And Why the Best is Yet to Come
Wagyu beef’s journey to America is a story of rare cattle, visionary ranchers, and relentless passion. From early imports in...
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The Delmonico Steak: History, Mystery, and Why We Love It
The Delmonico steak isn’t just a cut—it’s a concept. Rooted in 1800s New York dining but reimagined by modern butchers,...
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Kobe Beef vs. Wagyu Beef: What’s the Real Difference?
Kobe beef and Wagyu beef are some of the most misunderstood terms in the steak world. We break down the...
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