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It’s your first chance to try the beef that won first runner-up at the Wagyu Olympics 2012. Raised on mineral water and the finest rice in Akita prefecture, the cattle are from the same black-haired breed that produces Kobe and Matsusaka beef, legendary for their tender texture and sublime marbled layers. Thanks to the chef’s French slow-cooking process, this Akita beef shank really does melt in the mouth.