Really Good Article on Wagyu (Kobe) Beef

Epicurean Exploits - Food and Recipes
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http://www.thewinenews.com/febmar04/cuisine.asp" onclick="window.open(this.href);return false;

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nice article

Lang esq had his Wagyu cherry popped last night with some AA4 grade.

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We just had some more Flannery Wagyu Rib Cap and Strips hit town.

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Dinner Saturday night?

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Thanks to Tyler for supplying my first taste of Wagyu…
(three of us, 5 wines…good evening!)

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“Just like a fine wine, it’s not truly Kobe until its time,” Theiler quips"

"He began importing it and put a 2-1/2-pound rib-eye steak for two on his menu for $150. (In Japan, a two-ounce serving is considered proper.) "