Add Yahoo as a preferred source to see more of our stories on Google. Wagyu steaks on a cutting board ready for preparation - Toddtaulman/Getty Images "Wagyu on its own just means Japanese cattle," ...

If you are puzzled, exasperated or suspicious about the ubiquity of the ultra-rare Japanese beef called Kobe that now seems to appear on every steakhouse and high-end restaurant menu in America, ...

If you love meat, you've undoubtedly heard of Kobe and Wagyu beef, often considered the gold standard for taste and marbling.

If you're confused about the meaning of A5 and why wagyu and Kobe with that rating are supposed to be so great, you're not alone. Here's what you need to know.

ADDING KOBE-STYLE mini-burgers to the Belvedere Inn's menu was a simple decision for executive chef Steve Drake. All the trendy spots in New York City and Philadelphia offer the Japanese-originated ...

It starts with the cows. True Kobe beef comes from the region surrounding the city of Kobe. For centuries, the cattle was used not for meat, but to provide the muscle for rice cultivation. Consumption ...

Half a world away from the secretive farms that produce Japan's legendary Kobe beef, Jerry Wilson raises the American version of the meat that will become $50 steaks and $13 burgers. The chocolatey ...

Perusing any steakhouse menu can be confusing enough. First, you need to consider the various cuts of beef — strip versus tenderloin, T-bone versus porterhouse, filet mignon versus ribeye. Then you're ...