There is nothing like a great steak and a glass of red wine, as the saying goes. The latest trend in beef comes by way of Japan, otherwise known as Kobe Beef, a brand of meat from Japanese beef cattle called “Wagyu” raised both in and out of Japan. According to legend, these cattle are fed beer and massaged by hand-the result is a cut of meat so luscious in texture that it has been compared to foie grois, the famous goose liver pate. The marbled meat is by far the most expensive item on the menu at top steakhouses all over the country, It is a delicacy in Japan as well, costing up to 30, 000 yen ($301.00) for a 250 gram filet served with mustard and pepper. This must be the food of the gods, as many a guest wait months to dine in America’s finest restaurants such as Wolfgang Puck’s CUT in Beverly Hills and Charlie Palmer in Washington. These beauties of beef are “seared, grilled, and shuttled directly to the plates of well-heeled diners, where the meat yields like butter under the steak knife” according to lafang.com, a foodie website. At New York’s Craftsteak, a recent private party was served a “103″ Wagyu which included the shortribs, for $2800.00. Put on your best tux and cocktail dress, allow the waiter to place the napkin on your lap, and Enjoy.
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