Now that’s some wicked Wagyu
‘We have to keep the beef for last,” said my dining companion, who, a few hours earlier, was a beef-shunner. He had been avoiding beef for religious reasons for more than 10 years. Yet it was him, at our table of four, who pointed at the platters laid out in front of us and blithely said, “Once you eat this beef, everything else just tastes substandard.”