Maestro of Meat

San Francisco Magazine Monica Schreiber Chef Louis Robinson For former winemaker Cameron Hughes, terroir’s also key to the “Holy Grail” of beef. Cameron Hughes swears his sister cried the first time she experienced the “umami explosion” of an A5-grade wagyu steak. She might want to keep some tissues handy. Hughes, 47, now has a direct line to the most storied Japanese, American and Australian steaks through his 6-month-old Holy Grail Steak Co.. Images and Captions: Schedule Date: Frida...