Eat American: As international foods get pricey, domestic delicacies fill in

As tight budgets push foreign delicacies beyond the reach of many American consumers, several companies are stepping into the breech with products that fuse domestic production techniques with the distinctive flavors of the rest of the world. While this trend has become a major factor across the food spectrum, it has particularly played out in the meat market.

Among hard-core carnivores, Wagyu has long since remained the gold standard of steak. The Japanese beef -- often referred to as "Kobe," after one of the areas where it is produced -- is richly marbled, incredibly tender, and famously tasty. Perhaps more importantly, it is also high in monounsaturated fat, which means that, compared to other beef products, it is lower in cholesterol and higher in vital Omega-3 and Omega-6 fatty acids.

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