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Wagyu


Liza

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Steven A. Shaw aka "Fat Guy"
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I think I read an article sometime in the past in which the author tried cooking wagyu to different degrees of doneness, and found that the more it was cooked, the "better" it was. Does anyone else remember this article? 'Cause I can't remember when or where I saw it, and I don't have time to dig through my files. :sad:

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Suzanne, that may be Jeffrey Weingarten - the piece is included in The Man Who Ate Everything. He didn't argue that it just got better and better as it got more and more done, but he definitely came out in favor of cooking it well beyond rare.

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