Wagyu beef is a sought-after item because of its high percentage of
omega-3 and omega-6 fatty acids. Its genetic predisposition also allows
it to have an acceptable ratio of monounsaturated to saturated fats. The
best of the lot is the one from Kobe, raised in the prefecture of Hyogo
in Japan. The cows raised here are fed with beer and are massaged
regularly to ensure tenderness. A full Wagyu ribeye in Craftsteak in New
York was once served for $2,800. The restaurant is now closed, however,
and replaced with Colicchio & Sons.
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