Instead of working with room-temperature steak, I started preparing it right out of the fridge. I also seared it for longer than recommended to make sure the steak was cooked to well-done. During a ...

For many carnivore consumers, buying a basic sirloin or even chuck steak for stew could be considered expensive and out of their budget. However, if money is no object, you may want to consider ...

A5 Wagyu is already the pinnacle of steak—but what happens when you dry-age it? We took a $7,500 risk to find out, and the ...

On a bluefin tuna that exceeds 600 pounds, you only get a couple pounds of the really good stuff: the ultra-fatty belly called toro, the crown jewel of many an omakase menu. So when you encounter a ...

Michael Symon knows his meat, so Food Republic was shocked to learn that he actively avoids this popular (and coveted) cut of ...

Indulge in the ultimate Wagyu Katsu Sando with this mouth-watering recipe. Enjoy the rich flavors of A5 Wagyu beef in a ...

Wagyu is highly marbled beef that comes from Japanese cattle. Wagyu is Japanese for “Japanese beef.” Designated by Japan to be a living national treasure, this expensive red meat is unrivaled for its ...

Restaurant writer Edwin Goei tries out an over-the-top, all-you-can-eat Wagyu shabu shabu chain that recently opened a ...