If you want to kick up your barbecue several notches, grass-fed Wagyu beef is now in the market.
The crossbred Wagyu-Angus cattle from New Zealand's Firstlight Foods are free-range and totally grass-fed; most Wagyu are grain-finished. This regimen gives the meat plenty of marbling for flavor and richness, while retaining its "eatibility" even at room temperature, according to Berkeley Bowl meat buyer Mike Myers.
First imported earlier this year, the meat has been on the menu at Etoile in Yountville. Now various cuts, including ground beef, top sirloin, tri-tip and New York strip, are available for $7.89-$17.99 per pound at Berkeley Bowl West. Some cuts are also available this weekend, on a trial basis, at Draeger's in San Mateo, topping out at $34.98 per pound.
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