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Adam Sobel Bourbon Steak

Getting Wonky about Wagyu

Adam Sobel | Posted 02.25.2013 | Home
Adam Sobel

I've been lucky to have a lot of fantastic culinary adventures in my career and foremost among them is my trip to the Meat Grading and Auction House in Tokyo, where I saw firsthand the wagyu grading and auction process. It was an incredibly educational -- and delicious -- day.