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A Treat of Authentic Japanese Wagyu


A few months ago the U.S. lifted the ban on importing beef from Japan – very quickly boneless cuts of Wagyu (sometimes called Kobe beef) made their way back into American restaurants.

I read a number of reviews about how different the Japanese-bred beef is compared with American-bred wagyu beef (which is what you got up until recently, and probably what you will still get 99% of the time because of the cost of the imported meat). Food reviews made authentic wagyu sound like it was worth the crazy prize tag. Granada, a little Japanese market on Sawtelle Blvd., advertised that it had authentic wagyu imported from Japan, so I decided to try it.

Wagyu is known for its intense marbling – in fact in Australia they grade it on a scale of 3-12.


They carried only rib eye cuts, and it’s really a site to behold as you can see. Supposedly the fats are healthier than in typical steaks because it is high in omega 3 and omega 6 oils. I don’t know if this really makes it healthy though – it looks and tastes like a heart attack (translation: holy shit this is like the best steak I’ve ever tasted).

I served it with risotto.


It was well worth the cost to at least try this remarkable beef that is buttery tender, but at $99 a pound, it’s not something you can indulge in very often!

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