I took an A5 Wagyu Picanha, already one of the finest cuts of beef, and dry-aged it to perfection. After weeks of waiting, I finally cut into it—and the results were unbelievable! Was it worth ...

Wagyu is graded on two main factors: how much meat can be yielded and the quality of the marbled fat. Only A3 to A5 wagyu is certified for sale in Japan. And the higher the grade, the higher the ...