OSAWA WAGYU BLOG

Australian Wagyu, Japanese wagyu

MEET SHER WAGYU, ONE OF OUR LONGEST SUPPORTERS AND SUPPLIERS OF WAGYU

Posted on by Kimio Osawa
Sher Wagyu
04
Sep

Sher Wagyu exports to over 14 countries and has been a long term supplier and supporter of  Osawa Enterprises since 2009. The owners, Nick and Vicki Sher, have a passion to produce delicious, tender, juicy Wagyu beef with a superb and distinctive flavour. It is a family-owned company has been breeding and feeding Wagyu cattle […]

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Japanese wagyu, Japanese Wagyu Beef

TAKAMORI BEEF: THE STORY OF WAGYU BEEF’S SWEETEST CUT

Posted on by Kimio Osawa
takamori wagyu
02
Sep

In part 2 of Kimio’s trip to Japan, he takes you inside the famed Iwakuni farm, home to Japan’s rarest wagyu beef. Visit one of Tokyo’s top restaurants and you’ll probably eat Takamori wagyu. Why? Takamori isn’t just one of Japan’s rarest wagyu brands. It also has a delicately sweet, nutty flavour, which is unique. […]

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Australian Wagyu, Japanese Wagyu Beef, Marbling, Wagyu Beef

WAGYU FAQ: YOUR QUESTIONS ANSWERED

Posted on by Andrew Marmont
Kimio Osawa founder OSAWA ENTERPISES Wagyu Beef
21
Aug

What is wagyu? Wagyu is the name for Japanese cattle. Where does wagyu beef come from? All wagyu originates from Japanese breeds of cattle in Japan. Hundreds of Japanese cattle, semen and embryos have been exported from Japan to the US over the last 30 years. What do wagyu cows eat? Wagyu cattle are fed […]

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Cooking Wagyu Beef, Japanese wagyu tenderloins, Wagyu Beef

HOW TO PREPARE YOUR WAGYU BEEF TENDERLOIN FOR COOKING

Posted on by Kimio Osawa
Kobe Wagyu Beef Rump Cap
02
Jul

Wagyu Beef Tenderloin is one of the most sought-after cuts of meat. To create the ultimate Wagyu experience, Kimio Osawa, Founder of Osawa Enterprises and Wagyu Master, shares his expert tips on how to cut your tenderloin for cooking. What is the Tenderloin? Tenderloin is considered the most tender and most expensive cut of beef. […]

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Australian Wagyu, Japanese wagyu, Japanese Wagyu Beef, Marbling

THE DIFFERENCE BETWEEN AUSTRALIAN VS JAPANESE WAGYU BEEF EXPLAINED

Posted on by Kimio Osawa
Australian Wagyu Beef Slice from OSAWA ENTERPISES Sydney
30
Apr

We’re often asked what the difference is between Australian Wagyu and Japanese Wagyu. Whilst both types of Wagyu beef are delicious, here are the reasons why they are different. Fullblood vs crossbred Despite Australian Wagyu cattle’s bloodlines originating from Japan, they are bred, fed, grown and processed in Australia. Our most prevalent Wagyu bloodlines come […]

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Cooking Wagyu Beef, Wagyu Beef

HOW TO PREPARE YOUR WAGYU BEEF STRIPLOIN FOR COOKING

Posted on by Kimio Osawa
Kobe Wagyu Beef Striploin
25
Apr

Wagyu Beef Striploin is one of the most popular cuts of meat. To create the ultimate Wagyu experience, Kimio Osawa, Founder of Osawa Enterprises and Wagyu Master, shares his expert tips on how to cut your striploin for cooking. What is Striploin? Also known as Sirloin, Porterhouse or New York Steak, striploin is another meat […]

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Japanese wagyu, Marbling

3 REASONS WHY JAPANESE WAGYU IS SO EXCLUSIVE

Posted on by Kimio Osawa
Australian Wagyu Beef Slice from OSAWA ENTERPISES Sydney
15
Apr

Often called the most expensive beef in the world, Japanese Wagyu is famous for its unsurpassed quality and taste. Appearing on more fine dining menus and gourmet meat-lovers’ tables across Australia, there is a growing demand for this luxurious product. What makes it so highly prized? Here are three reasons why Japanese Wagyu is so […]

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