March 11, 2017 @ 10:43 am
Big Rick Hardly Strictly Wine Blog
At Wolfgang Puck’s CUT in Beverly Hills, $140 will get you 4 ounces of USDA Prime aged 35 days but only 2 oz. of wagyu from Japan’s Miyazaki prefecture.
It must be brilliant, right?
“I hate the stuff,” says Richard Turner, butcher and author of Prime: The Beef Cookbook (Mitchell Beazley, 2017), which will be published in the U.K. this week and in the U.S. in May. “It slaps you around the head and then trails off quickly. Some people like that, but I’m an Englishman, and I like my beefy flavor to last.”