Describing the Taste of Wagyu

Japanese Wagyu, like foie gras and and white truffles, is a shamelessly luxurious ingredient, with a tenderness of texture and purity of taste that makes dry-aged steak look like something you'd feed to your dog. At about $130 a pound, it's also laughably expensive. Technically, because the meat is so rich, one pound feeds 3 people, which I guess might take the sting out for some people. But not for me. When I finally resolved to heed wagyu's mystical words and purchase a 1-pound steak, I became nervous.

Wagyu isn't bound by the rules of mere steak. Perhaps its insane marbling meant that its flesh cooked far faster. Perhaps if you cooked it to a typical medium-rare, it would shrivel into a tiny, golden-brown nub with an even higher price per ounce than it started out with. 

Reader, how can I convey it?  "How do you describe a color to a blind person? It’s very rich and buttery. The texture is completely different. A lot of people look at it and think, it’s too much fat. But you’re on Earth for how long? You have to try everything at least once."

It's the "at least once" thing that is giving me trouble now. One good bite of Wagyu, and all you do is start strategizing about where you'll get (or how you'll afford) it next. But scarcity isn't a failing of this beef—it's an essential virtue. "Wagyu is not an everyday thing," It’s a special occasion food. It should be celebrated for what it is."