Humans of Wagyu (ヒューマンズ・オブ・和牛) by Coltive on Instagram: "Kitan Group - Masters of Dry-Aged Wagyu Kitan is known for dry-aging Wagyu, each cut for its special timing. Every cut, using prefectures near and far, is aged to deepen flavor and tenderness under the eye of Hiro-san, their owner and Head Chef. Their restaurants include sites like Kitan In, Kitan Hozenji, Kitan Hibiki, and Kitan Minamisemba, where premium Wagyu such as Manyo-gyu and Miyazaki Wagyu are served. At Kitan In, chosen as one of

Tony Xia Chuan on Instagram: "The owner of Wagyu Mafia says, “Wagyu is a miracle.” While Western cattle were bred and genetically modified over generations to reduce fat and maximize protein, Japan’s relationship with beef is very different. Until about 150 years ago, when foreigners arrived in Kobe and demanded beef, Japanese people didn’t eat it at all. Before then, cattle were not raised as livestock but used mainly for fieldwork and cultivation. With no selective breeding for protein concent