The wonders of
California ranch, meat company specialize in renowned Japanese beef Story by Linda DuBois • The Meatery photos by David Poller Masami Cattle Ranch photos by Frank Rebelo Sometimes Nick Fiorentino wants a steak that’s “rich and exquisite,” but oftentimes he prefers one that’s “more beefy and less heavy.” So, he just picks the type of Wagyu beef that suits his craving. As the co-owner of the retail meat company The Meatery in San Diego, he has convenient access to a few options. In their storefront and on their website, he and his nephew and business partner, Tony Morales, sell a variety of meats such as pork, Angus beef and seafood, along with spices, rubs and sauces. But their specialty is Wagyu, the flavorful, tender beef from cattle raised for thousands of years in Japan. The Meatery carries Japanese A5 Wagyu—the highest grade available— including certified Kobe beef, considered the world’s most delectable meat for its intense marbling, buttery flavor and melt-in-your-mouth texture. But 100% Japanese Wagyu is also the world’s most expensive meat because of the labor- and time-intensive way the cattle are raised and their limited supply outside of Japan.
Nick Fiorentino, left, and Tony Morales co-own The Meatery in San Diego, which sells a variety of meat, including American Wagyu, top.
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