Its name derives from bundles of its tough stems, which were used in Europe by butchers to remove meat and fat from wooden chopping blocks.
—
Joshua Siskin,
Oc Register,
21 Feb. 2026
This steakhouse has its own butchers shop right next door and serves four different kinds of beef, including Kobe beef, Japanese wagyu, North American wagyu and USDA prime.
—
Brayden Garcia,
Fort Worth Star-Telegram,
13 Feb. 2026
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