Due to excessive travelling, I won't be back home with family on Thanksgiving. So this holiday I will do the untraditional and dine at Harris, a San Francisco institution, with my wife (to be) and her sister. On the menu is a Kobe Wagyu boneless ribeye. After reading this story, "the world's most expensive steaks," I know what I'll be ordering:

It's a steak with the texture of foie gras, and it comes from cattle that, according to legend, are fed beer and massaged by human hands. In its raw state, the meat is pale--almost white--packed with what Chef de Cuisine David Varley of Las Vegas' Bradley Ogden restaurant calls "an ungodly amount of fat."

This marbled delicacy is the product of Japanese beef cattle, or "Wagyu," raised both in and outside of Japan, and it dominates high-end steak menus internationally.

Now THERE'S the beef. Happy Thanksgiving, all.

Ed