Will you hear the most beautiful music...

CholesterOil? Coronary on the way. 

Give me an IPA any day.

Is there Wagyu pork?

Mmmm bacon  🥓 🥓🥓🥓🥓

When you have the opportunity to eat authentic Japanese Kobe/Waygu you are eating a piece of cow that has lived a VERY comfortable life. Great food, beer, massages, listening to Classical music..

No comparison to our American "organic,grass fed" high end steaks-which by the way is the way to go.

@tablejockey , that's the idea! Aged prime rib, sirloin or brisket is an experience I prefer to wagu which to me was tasteless. You can dry age beef at home using Umai Dry bags for up to 45 days but even better is wet aged beef for 80 days. The beef has to be tightly vacuum packed and kept at 28 degrees F. Meat will not freeze at that temp but it is close. Most home refrigerators will not get that cold. But your butchers will and many of them will wet age for you. Like dry aged you have to trim the outside away and it will smell rancid but there is no loss of moisture in the meat like you get dry aging and the meat literally melts in your mouth not to mention the flavor is beef times 10.  I will have an entire prime rib eye wet aged then make 4 large rib eye steaks and a 3 rib roast beef. I vacuum pack the steaks with Dale's  and they will last for two weeks in the fridge. The roast we use right away. I have not checked prices recently and I am sure they are terrible but, you only live once.