Seattle chef Thomas Dodd’s customers demand the best, so the only steak on the menu is marbled, tender, and flavorful American wagyu.
He sees orders climb each week for the breed developed largely from Washington State University research to help Northwest ranchers compete with Japan’s famed Kobe beef and other specialty brands.
“When people were tasting it for the first time, they were kind of freaking out over how flavorful it is, saying things like it’s the best steak they’d ever had,” says Dodd, executive chef at Liam’s. “Now we’re starting to see this expectation because people know … or have heard about American wagyu.”
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