Premium beef, most prominently Japanese Kobe and its American counterpart, is gaining popularity among chefs, who have taken to using the highly marbled, flavorful protein for everything from simply prepared steaks to burgers and pasta.Even as chefs say some diners are more educated about specialty beef and less likely to balk at its higher prices, restaurants are experimenting with different preparations and domestic and Australian beef to keep prices low and take the product to a larger ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!