FrontRunners: Claim Your Steak

  • Phot by Ted Morrison
    Japanese wagyu from DeBragga, New York’s Butcher Phot by Ted Morrison
<< Back to Robb Report, March 2013

    For nearly three years, following an import ban on Japanese beef because of an outbreak of foot-and-mouth disease among Japan’s cattle, U.S. connoisseurs had to do without a bite of the phenomenally tender and marbled Japanese wagyu, the original and superior version of the wagyu beef produced in the United States and Australia. The ban was lifted late last year, and DeBragga, New York’s Butcher (www.debragga.com) is now offering A-5 wagyu, the highest level in Japan’s meticulous grading system. The strip steak ($110), rib eye ($95), and whole tenderloin ($1,000) are shipped fresh overnight from New Jersey throughout the continental United States.

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