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Getting Wonky about Wagyu

Adam Sobel | Posted 02.25.2013 | Food
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.

The 'Maserati' Of Meat

AP | MICHAEL HILL | Posted 10.09.2011 | Food

CAZENOVIA, N.Y. -- Half a world away from the secretive farms that produce Japan's legendary Kobe beef, Jerry Wilson raises the American version of th...