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Blog posts

Picture of Japanese Wagyu being cut on a wooden tray

Kobe beef vs. Ozaki beef vs. Regular Japanese A5 Wagyu

Within this article, we will point out the differences between the two top brands of Japanese Wagyu: Kobe Beef and Ozaki Beef. We will put these tw...

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Picture of Ozaki Beef ribeye rack

Ozaki Beef: the Phantom of Japanese Wagyu Beef

Ozaki beef, also known as the Phantom of Wagyu Beef, is something that will leave your taste buds craving for more. Here follows some intriguing in...

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Picture of a tomahawk steak in a cast iron skillet

The reverse sear method: a complete guide

Cooking steaks with the regular sear method is a common practice, but a method that experts swear by is reverse sear. You can prepare prefect steak...

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Cast Iron Skillet vs. Charcoal Barbecue: which is best?

Cast Iron Skillet vs. Charcoal Barbecue: which is best?

As a meat lover, you may wonder sometimes what could be the secret of cooking perfect restaurant-quality steaks at home. It may seem a little daunt...

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Home made Wagyu burger

How to make the ultimate Japanese A5 Wagyu Hamburger

Within this article we’ll cover a step-by-step tutorial on how to make your very own Japanese A5 Wagyu Burger. And yes, it is as delicious as it so...

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Holstein tenderloin beef

Holstein beef: what is it exactly?

A lot is talked about the upcoming Holstein, a cattle breed that produces some of the most milky and most tender beefs of the European continent. A...

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Banner picture of an info article about the internal temperature of beef

Ultimate guide on the internal beef temperature

Cooking perfect steaks is an art and for that you have to understand the doneness and degrees of doneness very well. We'll explain everything in th...

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Banner picture of Caviar

A beginner's guide to caviar

The story behind Caviar is as interesting as the delicacy itself. Let’s dive into it.

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Picture of Wagyu Miyazaki Ribeye steak with Wagyu badge

Wagyu Miyazaki: the winner of the Wagyu Olympics

Wagyu Miyazaki must pass a serious of strict guidelines to meet its superior standards. Learn more about some amazing facts about this luxury beef,...

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Illustration of cutting beef against the grain

Why is cutting beef against the grain important?

You must have heard time and time again that beef should be sliced against the grain. For an elaborate answer, let’s dive deeper into the grain story.

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Banner picture of a blog post about Japanese Kobe Beef

Japanese Kobe Beef: The Queen of Wagyu?

Authentic Japanese Kobe beef is worth the experience for the lucky few. The explosion of creaminess induces a whole new spectrum of flavors that wi...

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Japanese Wagyu Sirloin steak

What exactly is a Sirloin Steak? The Sirloin Steak explained

The sirloin is definitely one of the best cuts of beef you’ll be able to acquire. Within this article, you'll get to know all the details about the...

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