The art of meat
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,…
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,…
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 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…
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…
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…
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…
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…
Wagyu beef is revered for its incredible marbling and richness, but not all cuts are created equal. The Wagyu Beef Marbling Matrix helps decode the levels of richness, guiding you to the perfect cut for your palate and occasion. Whether you’re seeking a decadent indulgence or a balanced richness, this guide will help you understand…
In the latest episode of The Meat Dudes Podcast, we had the pleasure of sitting down with Arlie Reeves from Bar R Wagyu to explore the fascinating world of Wagyu beef and its impact across the globe. From South America to South Africa and beyond, Arlie shared her unique insights and experiences traveling to Wagyu…