Ready for prime time

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

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish