François Payard has a new bistro, George Aboujaoude has re-envisioned Cafeteria as the new Eva and two new Japanese concepts in New York, with and without meat
Wagyu beef began as a select breed of cattle from Japan, where the animals are raised and slaughtered according to strict standards, although the exact process varies from prefecture to prefecture.
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Technically, barbecue is food (usually meat) that is slowly cooked using hot smoke. But Korean barbecue is actually meat that is marinated and grilled, usually over an open flame, and usually cooked in small, ready-to-eat pieces...
