ghost
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- Mar 21, 2007
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Say what you will about Kobi Beef. But that chunk of meat shown above is loaded with FAT. [which produces allot of flavor and allot of blocked arteries] I'll take free range, thank you. Or better yet Bison.You guys craving for Royal Wagyu meats? I had this slab of meat back home in Hokkaido. The cattle farmer took me for a tour of his ranch whre he raises the famed kind of Wagyus. You can prepare its glorious meats anyway you imagined, on the barbie or hot
plates, or in Sukiyaki or on top of Domburi, they are so fabulous!