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Tastes: Beefing It Up

Owen Dugan
Issue: April 30, 2007

Remember when Kobe beef, that fantastically tender and flavorful steak from Japan, was the gold standard? And then servers started selling you on Colorado Wagyu? Well, now the name to know is Akaushi. Breeding is enormously important among ranchers.

For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.

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