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A5 Kobe Beef

A 6-post collection

Page 1 of 2 Older Posts →

What's written on a Japanese Wagyu cattle nose print certificate?

Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal — and the nose print certificates are the carefully-managed centerpiece of it. »

Joe Heitzeberg Joe Heitzeberg on A5 Kobe, Crowd Cow Kobe, kobe beef, A5 Wagyu, Japanese Beef, Kuroge Washu, Traceability, A5 Kobe Beef, Japanese Wagyu 14 July 2020

Kobe Beef: Japan's Iconic Wagyu

There are few things in the culinary world as highly regarded or as rare as Kobe Beef — and it earns its iconic reputation with each delicate, velvety, umami-packed. »

Joe Heitzeberg Joe Heitzeberg on A5 Kobe Beef, Japanese A5 Wagyu, A5 Kobe, Japanese Beef, Japanese Wagyu, Wagyu Olympics, BMS 12, A5 Wagyu 02 July 2020

What's written on the Olive Wagyu seal?

Olive-fed Wagyu from Kagawa Prefecture is the world's rarest and most exquisite beef. Only 2200 cattle of the kuroge washyu breed are raised in Kagawa using »

Joe Heitzeberg Joe Heitzeberg on Olive Wagyu, A4, A5 Kobe, A5 Kobe Beef, A5 Wagyu, A4 Wagyu, labels 31 January 2019

Why is "Kobe Beef" so famous?

And what are you missing out on if it's the only brand of Japanese beef you know? The term “Kobe Beef” is one of the most »

Joe Heitzeberg Joe Heitzeberg on kobe beef, wagyu, A5 Wagyu, Japan, matsusaka beef, omi beef, Ohmi, Saga, Saga beef, Ohmi Beef, Umechan Beef, Hokkaido Snow Beef, A4, Angus-Wagyu, Wagyu-Angus Cross, American Kobe, Fullblood Wagyu, Purebred Wagyu, Olive Wagyu, Shodoshima, A5 Kobe Beef, craft beef 07 November 2017

Top Japanese Chef Reveals How to Cook A5 Kobe Beef

Recently I had the privilege of spending time with one of Japan's top Kobe Beef chefs, Mitsuo Yamamoto of Steak Sakura (2-11-14 Sennichimae, Chuo-ku Namba Daiichi »

Joe Heitzeberg Joe Heitzeberg on Japanese Beef, A5 Wagyu, kobe beef, craft beef, A5 Kobe Beef, A5 Kobe 06 November 2017
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