Tender, tasty and expensive - most expensive restaurant dishes in the world

Strange food can affect people.
Even in these tough times, gourmets will be immersed in thoughtful juicy trivia that will enter the basic food experience-the food you try before you die.
Beef is the main competitor in the class, from Japan.
Wagyu beef is a rare variety on the North American table and has gained an extreme reputation for taste and texture. And price.
However, due to the variety of beef provided by local producers, Wagga beef is now easier to buy.
But it still costs. . . well . . . a lot.
Is this worth the money?
Brian Knox, Formosa, Formosa, Ontario
Wagyu farmers described it as "Juicy and rich ".
This is the epitome of what you think is typical beef flavor.
"Port 60 restaurant in Toronto will provide you with 12-ounce rib-
Authentic Japanese eye of Kobe Wagga Jade for only $265.
For the chef, the food in Busan will make you and the famous Kobe-
Wagyu, the beef version, costs only $135 per pound (
Cooking skills included).
The Canadian version sells for less than Japanese imports-the meat shop in Cumbrae offers its local ribs --
$49 a pound.
A hybrid of a wagyu and a red Angus produces a version that is booming in Canada.
Unusually tenacious, disease-
It is resistant, mature faster and sold in several stores, such as a healthy Butcher, for the same price as organic beef: $25. 99 per pound.
Having been raised in Ontario for less than 20 years, the Wagga cattle are now the focus of four pastures in the Formosa Mosha area and another ranch near Ont Jarvis.
Lush feed and Old Place
The farmers at the school joined forces to produce some interesting beef.
More pastures are expected, so prices may drop.
There are only about 200 breeders in North America.
The origin of Japanese cattle dates back to the 1800 s, when they were cultivated to pull plows in rice fields.
This translates into an abnormal amount of fat distributed throughout the meat in a delicate network.
It guarantees all the benefits of the great marble pattern (
Strong fragrance, tender, moisture)
There is no large solid fat.
But it's not just breeding.
Stephen Alexander of Cumbrae said: "There has been a huge change in feed . " There, they entered the production of Wagyu, the fifth generation of pure pigs.
"What we do is barley, grains, alfalfa grass, red wheelgrass and sileage, not a drop of hormones or antibiotics.
"He also used the unique marble pattern of beef to extend the drying time.
It will age at least seven weeks. Dry-
The old-year beef will release moisture when it is hung, thus producing beef with stronger taste and more tender taste. Twenty-
It's eight to 35 days-aged standard.
In Busan, imports must be expensive.
"If you're going to have it, you 'd better have the real thing," said general manager John Mastroianni . ".
"This is an educational process that we pass on to our customers.
It is very simple to cook and the fork is tender. "Well-
Done and Wagyu are not doing well together.
The most famous incarnation of Weigu is Kobe beef, which is also the most expensive.
Authentic Kobe is a very special animal raised in the Kobe district of Japan, pure Wagga cattle, receiving a variety of special feeding and feeding techniques (
The most noteworthy is the warm sake massage and rice beer served as a food supplement).
Like Champagne or Parma ham, the title is warmly protected.
In order to protect Kobe's name and quality standards, the Japanese government has restricted the export of cattle blood and even semen.
Manhattan's most expensive burger for $41 (U. S. )
Featured Kobe beef (
Foie gras, of course)
In the old House restaurant.
In Toronto, a pie from the health butcher will bring you $8.
Restaurants all over the world "white linen"
Bryant's wide range of features in moneyno-
Food adventure.
Time is too expensive-andlabour-
Breeding intensive varieties.
Expensive feed supplements help provide superior fat and flavor.
The variety is later than most beef cattle enter the Golden Age, there are 2-
The ideal age is 1/2 to 3 years (
At least three years in Kobe.
30-North America-
The "month" rule that reduces the risk of human eating mad cow disease to a minimum
Infected beef by preventing cattle from entering the food chain for more than 30 months.
Still, even 30 months is nearly one year older than most standard beef cattle.
It is worth mentioning that Wagyu is the best beef I have ever had;
A soft, rich, delicious food that leaves a sweet coating on the tongue with lingering herbs and aromatic colors.
Weigh your budget against the date you might die.
The bigger the former, or the closer you get to the latter, the more likely you are to get the Wagga language.
Keith Gordon hangs meat on a healthy butcher's shop.