Know Your Kobe
Wagyu: A Japanese breed known for the abundant marbling of its flesh (must be the beer-and-rice diet the steers are fed).Kobe: A specific strain of Wagyu from Hyogo Prefecture, of which Kobe is the capital. Ranchers up the ante on the royal-treatment diet with a regimen of deep-tissue massages. (What, no pedicure?)
Washu: A broad category of crossbred American Angus and Wagyu cows, of varying quality. It’s often labeled Kobe, somewhat misleadingly, on American menus.
Australian Wagyu: A top-quality strain of Wagyu, these cows are actually being exported (repatriated?) to Japan—and their beef sent as far away as Great Britain.
American Wagyu: Technically, a misnomer. So far, the USDA has not certified any homegrown cow as being 100 percent Wagyu—but the price tag likely won’t reflect this. Let the beef-eater beware.
Where's the Beef? [Travel + Leisure]
Barclay Prime [MenuPages]
Barclay Prime [Official Site]
Creed's [MenuPages]
Creed's [Official Site]
The Palm [MenuPages]
The Palm [Official Site]
