EditorialA traditional Serbian dish, pljeskavica, upgraded with Wagyu beef, at 21 Grams, a favorite hangout of cooks and restaurateurs, in Dubai, United Arab Emirates, Dec. 8, 2022. (Natalie Naccache/The New York Times)
EditorialPatrons dine at the Dirty French Steakhouse, which sells $275 Wagyu Tomahawks — bone-in rib-eye steaks served with the entire rib bone, in Miami, on June 15, 2022. (Scott Baker/The New York Times)