Starting tomorrow, the Seattle startup is now largest single importer and online retailer of Japanese A5 Wagyu in the U.S. “Japanese Wagyu beef is rarely imported, and when it is, it usually goes ...

KC Cattle Company, founded by an Army veteran with no ranching background, is capitalizing on the booming $3.5 billion wagyu ...

A local cattle farm opened its first brick-and-mortar location this past summer, and they are ready to take over your holiday ...

BRAINERD, Minn. — The fourth generation of Malloy Farms in central Minnesota, though still in grade school, are a part of building a brand of beef they say competes with the best. While still a small ...

Cheryl Moran with one of the newest cows at Hilltop Farm. The cows are fed via a solar-powered automatic food dispenser. At noon, the cows know to make their way to the dispenser for lunch. A ...

There’s more than one way to get cash from a cow – and in the current market, you might need all of them. With dairy prices still in the gutter, Eleven Oaks Farms in Newville is now soliciting a way ...

Jeff Roberts kneels down to pat one of the calves on Cold Bore Ranch, an 80-acre farm he runs with his wife, Lona Jean, that sits just 20 minutes west of Bemidji. The calf is unfamiliar with Jeff, ...

The Wilder's Iowa Gold burger is a product of time management and collaboration. Nearly a year ago, head chef Mike Bolin set out to make a great burger. He contacted local farmer Sarah Bailey of Jiyu ...

Craving steak so tender you can slice it with a butter knife? You're going to love Prime & Beyond Wagyu Steakhouse coming to ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Gyu-Masu Steak & Seafood, located at Embassy Suites in Kapolei, is teaming up with Aloun Farms to present a one-of-a-kind culinary experience featuring premium Japanese Wagyu. The Umami Wagyu by ...

Stephanie Ganz is a writer and recipe developer whose work has appeared in BUST, Bon Appétit, The Kitchn, and Epicurious. She’s the author of the Substack newsletter But Wait, There’s More. On a clear ...