Butchery: Japanese Premium Beef

June 30th, 2010
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About a year ago, a new Japanese Butcher shop opened up in NoHo. They specialize in Washugyu, Wagyu-hybrid beef that is raised in the Pacific Northwest to be deeply marbled like the beef from Kobe, Japan.
I stopped in once to get a couple photos, but haven’t had a chance to get back to take a better look at their goods either photographically or to take home and cook.
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Most of the write ups about the place point out that it looks more like one of the area boutiques than any butcher shop. It’s true and that’s at least in part due to the fact that most of the meat is cut at their supplier, not on site.
I suppose that makes this shop more of a reseller than an actual butcher shop, and therefore not the same as my other butchery subjects. But, given how interesting and delicious the marbled beef I had in Japan was, I’ll let it slide. Meat like that just needs a quick sear and it’s ready to eat. If that. When we were in Tokyo I had some thinly sliced beef at a Yakiniku restaurant in Ginza that was so rich and wonderfully marbled, they encouraged us to eat it raw.
I probably wouldn’t go that far if I were cooking it at home, but one of those steaks would be marvelous thrown on the grill for just long enough to get a good char.
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