Eight ounces of Japanese ribeye wagyu, Irish cheddar cheese, Italian black truffle, Italian caviar, and cognac-flambeed lobster meat are used to make the burger.
It is rare for works by great Masters to appear on the art market and when they do, most likely one of five “Ds” is behind the owners letting go of some of their most prized possessions.
This week on AgweekTV, we take a look at skyrocketing farmland prices. Minnesota will soon be home to a meat processing plant. And we profile a couple that uses a unique winter cattle feeding approach.