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Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
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পিজিটি(মেডিসিন)
"Wagyu" isn't a cut of beef, it is one of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling, making it one of the most tender of beef. There are "wagyu" cattle being raised in the US, but Kobe, the king of wagyu, can only be found in beef raised in the Hyogo Prefecture of Japan. While wagyu is expensive, true Kobe can be sold in the US for as much as $55 an ounce. But buyer beware, as of November 2015, only 9 businesses in the US serve the real thing.
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