WESTPHALIA - One Westphalia farmer does things a little differently at his place. Terri Neuner raises Kobe Beef, as opposed to angus beef. This process takes a bit longer. "The objective is to grow ...
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 ...
When selecting a meat to cook with, the details of butchering understandably take priority. After all, you'll want to avoid buying the toughest cut of steak, and instead focus on tender, flavorful ...
There are an estimated 100 or more registered Wagyu farmers in the U.S. with more than 40,000 Wagyu or Wagyu-influenced cattle. And out of that 40K cattle, only around 5,000 are considered 100% ...
Where’s the beef? Four decades away. Thought the wait times for cronuts were ludicrous? The “Extreme Croquette,” a hyper-affordable potato and Kobe beef-filled disc, is so popular that people wait up ...
You'll know what makes Kobe beef so special if you've splurged and tried it at a fancy restaurant. Buttery and rich with a luscious melt-in-the-mouth quality, this prized and premium variety of beef ...
Farm manager Tod Avery as he stands with Wagyu cattle at Meadows Farm in Cazenovia, N.Y. Kobe beef from the United States can’t be called Kobe. CAZENOVIA, N.Y. — Half a world away from the secretive ...
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