Japanese Wagyu Partners

Education

Educational Resources for Chefs, Butchers and Our Distribution Partners

Product Knowledge and Instructional Videos

From Japanese farms to restaurant tables, discover the authenticity and unique qualities of Japanese Wagyu. Learn how to prepare secondary cuts and explore dozens of recipe ideas from top chefs throughout the United States.

The Authenticity of Japanese Wagyu

Authentic Japanese Wagyu is distinctly different from hybrid varieties found in the United States and Australia. Discover the unique qualities that set it apart and explore how these bloodline cattle are carefully raised.

Introduction to Japanese Wagyu

Discover the famous Japanese Wagyu beef and its unique qualities. Learn how these cattle are raised to produce rich, umami flavors. Understand the strict grading system that evaluates quality and marbling.

What is Japanese Wagyu

Watch as Guy Crims, partner at the Butcher Shop at Niku Steakhouse, San Francisco discusses the four kinds of Japanese cattle breeds, traceability and marbling.

Learn How to Prepare Secondary Cuts

Japanese Wagyu professional butcher discusses the appeal of secondary parts and demonstrates the best approach to cutting the knuckle.

A Chef’s Journey with Japanese Wagyu

Follow Japanese chef and winner of a Relais & Châteaux trophy in the U.S., Keiichiro Kurobe as he learns more about Japanese Wagyu and prepares creative recipes.

What Makes Japanese Wagyu Different

Learn more about the differences between authentic, purebred Japanese Wagyu beef versus hybrid U.S. and Australian beef.

Recipe: Grilled Wagyu and Citrus Tartare

Joe Anthony is the Culinary Director at the two Michelin-starred French restaurant Gabriel Kreuther in New York. Here he prepares a creative dish with Wagyu shoulder.

Recipe: Wagyu Chuck Roll and Uni Nigiri

Chef Philip Lee combines Wagyu chuck roll with fatty tuna to create a deliciously marbled and refined taste, paired with uni and topped off with truffle and sea salt.

More Videos & Recipes

Additional Resources

Discover expert resources crafted to deepen your appreciation and knowledge and preparation of Authentic Japanese Wagyu beef.

Chuck Roll & Shoulder Clod Cuts

Discover creative recipes from top chefs utilizing secondary Japanese Wagyu cuts (40 pages, PDF)

Cutting Guide

Definitive, and illustrative guide book for mastering primal and secondary cuts (32 pages, e-book)

Japanese Wagyu Guidebook

Increase restaurant and retail sales by increasing knowledge about Japanese Wagyu (20 pages, PDF)

Useful Links

Visit our distribution and marketing partners to discover Japanese cattle breeds and unique Wagyu brands from Japan’s geographically diverse Prefectures. Learn what sets authentic Japanese Wagyu apart from non-Japanese hybrid types, and understand the strict traceability standards that ensure genuine Wagyu authenticity.