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Beef lovers who think there’s nothing new under the sun probably haven’t heard of Wagyu.
This Japanese-derived beef, highly prized for its tenderness and taste, is making inroads in America, thanks to some steadfast visionaries who are willing to do what is necessary to raise it right.
Some have described Wagyu as the future of beef, but it is also a throwback of sorts in that those who raise it must take the utmost care. Wagyu cattle are fed almost twice as long as other American breeds, ensuring the highest degree of marbling. The cows are not given antibiotics or growth hormones, and they’re treated with gentleness and respect.
All this patience and precision leads to beef that regularly grades higher than Prime. America’s Wagyu Trail tells the Wagyu story as it is known now — but it is far from finished.
America’s Wagyu Trail is a metaphorical road connecting nine ranches and farms, from Vermont to Montana to Indiana to Texas. The owners and managers of these establishments are all committed to raising the incomparable Japanese cattle known as Wagyu — and raising its profile in the United States. This book is about those men and women, the challenges they’ve overcome and the goals they hope to fulfill. It is also about Wagyu — its place in cattle history and on the plates of future consumers. America’s Wagyu Trail is a feast for the eyes that should set every reader on a course toward a more literal feast, one featuring Wagyu.
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