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Buying Japanese Kagoshima Wagyu: What you need to know
by Seth Lui
Looking for Japanese Wagyu from Kagoshima? What's all the hype about this particular prefecture? Many Singaporeans are searching for it and here's ...
- cooking tips
- wagyu
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Eating King Crab and Snow Crab: What's the difference?
by Seth Lui
While both King Crab and Snow Crab make for an excellent cold dish by itself or with butter, there are important distinctions between the two crust...
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Japanese Wagyu VS Australian/US Wagyu: What's the difference?
by Seth Lui
Wagyu refers to a class of cattle breed that is highly marbled and thus desired for its taste. Historically, the name “Wagyu” 和牛 is meant to refer ...
- wagyu
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Explaining the tri-tip beef cut & best ways to cook it
by Seth Lui
What's the tri-tip cut? Tri-tip is a small, triangular cut from the bottom sirloin. It is an underrated cut that many people don't know about. Imm...
- beef tips
- cooking tips
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Caring For Your Chef Knife: 7 Mistakes To Avoid
by Seth Lui
A fine chef knife won't be cheap but it will reward you with your cooking life's easiest chopping experience. Not only does it make the dicing of ...
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Buying Japanese Kagoshima Wagyu: What you need to know