Authentic Wagyu Label Explained: The End of Fake Wagyu in America | Meat Dudes
Let’s get one thing straight: not all “Wagyu” is created equal. For years, you’ve seen the word Wagyu thrown around on menus, butcher labels, and burger joints like it’s some kind of seasoning. But the truth? A lot of what’s labeled Wagyu in the U.S. isn’t even close to the real deal — and the…
Fullblood Wagyu vs Purebred Wagyu: What It Really Means in American Wagyu | Meat Dudes
If you’ve spent any time exploring the world of Wagyu beef, you’ve probably come across the terms Fullblood wagyu vs Purebred wagyu. And if you’re coming from a traditional cattle background, the use of the word “purebred” might throw you off. Spoiler: In Wagyu, “purebred” doesn’t mean 100% — and that difference matters more than…
Breaking Down the Japanese beef Grading Scale for Wagyu
Wagyu beef is globally renowned for being the highest quality beef in the world. Behind this excellence lies the meticulous Japanese Beef Grading Scale, a system that ensures only the best beef reaches your plate. This grading system, developed by the Japan Meat Grading Association (JMGA), evaluates beef on specific criteria, including marbling, color, texture,…
Shish kebab (Turkey)
This grilled, skewered steak dish has its roots in Turkey, but is popular across the Middle East, with mouth-watering variations across the world. One notable rendition are doner kebabs, which while also delicious and popular, are cooked on a vertical spit rather than being skewered and grilled over charcoal like shish kebabs. The history of shish kebabs traces back centuries,…
Chicken fried steak (USA)
This Southern steak dish is a twist on classic fried chicken. Although it uses beef instead of chicken, you’re left with a chicken fried steak dish that’s just as crispy and comforting. While the exact origins of this American classic are hard to trace, it became popular in the 1800s in states like Louisiana, Texas,…
Carne asada (Mexico)
Carne asada has become a quintessential part of Mexican cuisine, utilizing quick-cooking cuts of steak like flank or skirt, and then grilling it to both soften the meat and give it a delectable charred flavor. Marinating the steak ahead of time will ensure maximum flavor and tenderness, leaving you with carne asada that’s smoky, slightly…
Churrasco de picanha (Brazil)
Brazil is one of the places most notorious for its barbecue, and at the heart of its offerings is churrasco de picanha. A tradition that blossomed in the 16th century in southern Brazil, Brazil’s method of barbecuing, known as “churrasco,” involves grilling skewered meat over a fire. This is often accompanied by a specific style…
Exploring Exotic Cuts of Meat
Every culture has its unique culinary traditions, including the cuts of meat they prize most. Some of these exotic cuts reflect historical significance, regional resources, or deep cultural ties to the way food is prepared and celebrated. From the asado tradition in Argentina to off-cuts embraced in Asia, here’s a look at some of the…
Mangalitsa Pigs: The Wagyu Beef of Pork
Known for their rich marbling and buttery fat, Mangalitsa pigs are often referred to as the Wagyu of pork. Just as Wagyu beef is celebrated for its high-fat content and melt-in-the-mouth texture, Mangalitsa pork offers an unparalleled dining experience that has made it a favorite among chefs and food enthusiasts worldwide. But what makes this…
How to Cook the Perfect Rib Roast for the Holidays
There’s nothing quite like a rib roast to make a holiday meal unforgettable. This show-stopping cut of beef is rich, juicy, and packed with flavor, making it a crowd-pleaser every time. Whether you’re hosting family or entertaining friends, a we’ll make sure you know how to cook the perfect rib roast so you can steal…
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