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Wagyu at Oribu — The Japanese Philosophy of Premium Beef and the Hida A5 Preparation

The word wagyu translates from Japanese as simply 'Japanese cow' — a designation that, in its simplicity, understates everything that makes it significant. Japanese cattle have been selectively bred for centuries for a specific genetic characteristic: the deposition of intramuscular fat within the muscle tissue itself, rather than in the subcutaneous and visceral fat deposits more common in Western breeds. This intramuscular fat — the marbling visible as white threads through the red muscle when the beef is cut —...