if that flank steak was that damn tender, i really must order a wagyu bone-in ribeye steak one day.

thanks for that Fouz. i wonder why the akaushi beef is allowed to be in Texas?

I don't know the background on how the owner persuaded the Japanese to let him import some to the US. I do recall Rick telling me that, just like deer breeders, the man has the lineage on these cattle going back 25 or 30 generations, coco.

So to clarify, Kobe is an area, Wagyu is one of four types of Japanese cattle all are predisposed to heavy marbling. Only the first two named subsets of the Wagyu I mentioned earlier are prized by the Japanese and some Americans, for their health benefits. The polled and short-horned are along the lines of our best beef cattle here in the US and are what you are buying at Central Market and what you are eating at finer restaurants.