Tastes: IN THE KITCHEN with Sam Gugino: Buttery Beef

Sam Gugino
Issue: November 15, 2006

Maybe it's the popularity of low-carb diets. Or a rebellion against the superlean beef left over from the days of low-fat eating. Whatever the reason, fat-laden meat from the Japanese Wagyu steer, widely known as Kobe beef, has become enormously popular.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2006.

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