Premium Wagyu beef comes from specially raised Wagyu cattle that are famous for producing a very high quality meat with a lot of marbling throughout. Wagyu beef is like Kobe beef and has become as popular with chefs and with beef aficionados as premium cuts of Kobe beef. Because of the high degree of marbling throughout this specialty beef, it is always advised to be careful when cooking it. You never want to overcook Wagyu beef. Overcooking will make it tough and less appetizing.

When searching for a source to purchase Wagyu beef, it is always wise to do some checking into the background of the source. It is best to buy from a trusted source. This helps to assure that you get a premium quality of beef, especially if you choose to buy Wagyu beef online.

Here are some of the best preparation tips for the best cooking results and for the very best flavor and texture of Read more

UNFORTUNATELY, THIS CONTEST HAS BEEN CANCELED AS OF 1/25/2013.

Following the holiday season, many of us are a bit tight on cash, reluctant to open our wallets for anything other than the essentials. Here at HHWagyu, we want to reward our loyal clients by holding a simple contest with prizes that will surely cure any post-holiday blues.

So, let’s keep it simple. Our goal is to expand our following and reach an even larger audience. This means asking our fans to help us promote HHWagyu. (You already love us, so it should not be too hard!) And, as we believe good deeds should be rewarded, we are offering three generous prizes to our first, second and third place winners.

The rules to this contest are as follows:

 

1)      Visit www.HHWagyu.com

2)      Scroll down to the bottom on the homepage and look for “Like” button for Facebook.

3)      While logged into your own Facebook account, click the “Like” button. A text box will pop up that allows you to leave a comment. Be sure to share the website on your Facebook page and ask all your friends to do the same for you!

 

4)     Then, visit the HHWagyu Facebook Page, and post a comment with who you are "liking" the page for, and the # you received. (For example your comment might read, “Like #34, John Smith Sent Me!”)

5)      And That’s All!

 

In case you are confused, here is a brief video explaining how to qualify for the contest:

 

 

 

The contest will end at Midnight (EST) on Wenesday, January 30, 2013. The top three people who have sent the most “Likes” to www.HHWagyu.com will win a prize!

Prizes:

1^st Place - $150 Gift Certificate to HHWagyu

 

2^nd Place - $100 Gift Certificate to HHWagyu

 

3^rd Place - $50 Gift Certificate to HHWagyu

Until August 27th, 2012, there was no such thing as Kobe beef in America. It was a myth. That can be upsetting for people who have spent tremendous amounts of money on high-priced steaks, but it is nonetheless true. Kobe beef is only made in the Hyogo prefecture of Japan, following ancient and famous traditions, and it is not licensed for export to America. Until 2012 the USDA had not licensed any slaughterhouses in the Hyogo prefecture, and until very recently it was illegal to import beef from Japan at all. If you have never been to Japan, the odds are very good that you have never had real Kobe beef.

How have we heard so much about Kobe beef without tasting the real thing? Because Japanese trademarks are not necessarily protected in the American legal system. Kobe is a city in Japan that has become justly famous for the quality of the cattle raised near it, and the name Kobe has become as associated with steak as the Champagne region of Read more

For foodies and beef connoisseurs everywhere, the word “Wagyu” conjures up almost mystical connotations. In fact, Wagyu actually refers to any one of a number of Japanese cattle breeds, including Mishima, Omi, Sanda, Matsusaka and the famed Kobe. These breeds produce steaks that are considered by many to be the Holy Grail of beefdom, thanks to their succulent flavor and tenderness.

Wagyu cattle are bred, raised and fed differently than cattle in other parts of the world. Originally, these breeding and rearing techniques were implemented because of the naturally rugged terrain throughout Japan, which made it difficult for cattle to be put out for seasonal grazing. Today, these techniques include adding beer or sake to the feed, as well as providing deep muscle massages to the cattle on a regular basis. These massages are supposed to prevent muscle cramping and, in turn, ensure a better beef product. Wagyu cattle are also humanely raised in a low-stress environment and are typically free of antibiotics and growth hormones.

Although Wagyu cattle can no longer be exported to the United States, many U.S. cattle farmers are now breeding a domestic Wagyu breed that is raised and fed the same way as its Japanese counterpart.

Many connoisseurs consider Kobe to be the best of all Wagyu breeds, and in recent years Kobe beef has become renowned throughout the world for its distinctive flavor and texture. Kobe beef is heavily marbled with a particularly flavorful fat; in fact, the very top grades of Kobe beef will contain as much as 25 percent fat, which imparts an intense, Read more

Are Wagyu beef and Kobe beef the same thing? Yes and no. There are four distinct strains of Wagyu cattle. The Japanese Black strain, when raised and slaughtered in the Hyogo prefecture, the capitol city of which is Kobe, under strict conditions, it is called Kobe beef. So all Kobe beef is Wagyu, but not all Wagyu is Kobe beef.

Full blood Wagyu cattle have meat that is highly marbled and is of excellent quality. In fact, it is the most highly marbled meat in the world and one of the most expensive. Although Wagyu cattle are raised very differently than American cattle breeds, how the cattle are raised is not the only difference. The Wagyu cattle have a unique history that has determined how they store fat in their bodies. Read more

The rise in billion dollar chain stores in today’s market has made finding quality meat a challenging task. When trying to plan events and prepare recipes, the choice of types and cuts of beef that can be used depends largely upon what is available in the meat section of the neighborhood supermarket. Gone are the days when a person could run down to the local butcher shop, request the size and quality of their desired cut of beef and receive personalized service and tips for creating the best dish possible. Consumers now have to rely on prepackaged selections that they find in the meat cooler and don’t have much choice in the quality that they receive when purchasing from a supermarket. Those who want to enjoy gourmet meats such as Wagyu beef or Kobe beef often have no other choice than to go to high end restaurants and pay a pretty penny for their meal.

Fortunately, there are now more options available for foodies and gourmet cooks everywhere. They can now buy Wagyu steaks and other Wagyu products in gourmet Read more

When choosing a premium grade of steak for your next fancy dinner party, the real key to unlocking the utmost in beef flavor is a process known as dry aging. For expensive beef like Wagyu -- you have probably heard of the near-mythical Kobe beef from Japan which comes from Wagyu cattle, the more generic label is for the American-raised version -- which can easily run upward of $100 per pound for a premium cut.

What is Wagyu Beef?

Much like generic terms in the wine world, Wagyu is a generic term for a particular breed of cattle that are known for tender meat and high amounts of intramuscular fat that produces a mouth feel akin to butter. In Japan, Wagyu beef is raised in the Kobe prefecture in Japan and has been described as the best beef in the world with a price t Read more

Deeply dedicated foodies can now add Wagyu beef to the short list of red meats that offer numerous benefits to their total health. The beef known as “Wagyu” is more commonly known as Kobe. It has actually existed in the market for a considerable period of time as top-notch steak. However, the full benefits to one's health are just now being fully realized. Wagyu is synonymous for the cattle from which we derive Kobe beef. Wagyu has played an important historical role for mankind.

The first recorded information on this type of cattle comes from 2nd century Japan. The Kobe breed was primarily used to assist in working the rice fields. The conditions of the land caused villages and settlements to remain rather isolated. There was not a great deal of traveling or breed intermixing that occurred. As a result, each territory maintained very distinct breeds of livestock.

 

As time marched on and the modern world developed, the purity of the breed was maintained. This same linage is the one that gives us the Wagyu steak that we know and love today. Read more