Blog posts

Dry Aging, Wet Aging and Dry Brining: The Differences Explained

Within this article, we’ll explain the differences between dry aging, wet aging and dry brining, and how you should handle these for your next beef...

Picture of different Wagyu ribeye steaks

Kagoshima, Hokkaido or Miyazaki Wagyu?

We often receive the inquiry to point out the exact differences between the different types of Wagyu. Rest assured: after reading this article, yo...

Wagyu and Caviar, a match made in heaven

When talking about the world’s most luxurious foods, two products are always on top of mind: premium Caviar and Japanese Wagyu Beef. Interestingly ...

What exactly is a Ribeye Steak?

Do you know what’s the most common and one of the best types of steaks known as? You got it right – its ribeye. People do often call it rib-eye. Yo...

Tasting Ocean Beef NZ: The Chef’s Opinion

Within this article we'll cover everything you need to know about the New Zealand Ocean Beef.

SASHI BEEF: Wagyu Beef of the North?

Hailing from Finland and Denmark, Sashi Beef is a delicacy that is becoming increasingly popular among meat lovers and chefs all over Europe. In 20...