I’d didn’t cook this but thought it was pretty enough to share. This is the dry aged 24oz Akaushi Wagyu ribeye I had in San Francisco over superbowl weekend (I could not finish it)
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Too much wagyu is too much for my taste.
I just got it for the novelty, really. I’m a sucker for big juicy meat 
Wagyu is fat, not juice lol
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I have bourbon maple syrup at the house, but I find it is usually too bourbon-heavy to use on the traditional items. I do like it over sausage, bacon, etc. More of the sweet/savory/salty combo is where I think it fits best. I’ve also used it as a glaze while smoking meats.
Its a specific breed of cattle. The meat is known for the extensive marbling (of fat) but wagyu itself is not fat, to the best of my knowledge.
didn’t even show it cut SMH. Out of curiosity, what was the sticker price on that baby?
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We put it on everything that’s maple-worthy. If it makes you feel any better, I always use salted butter on French toast. 
Grandma’s creamy scalloped potatoes with green beans and peach-sriracha glazed spiral-cut ham.
I also made this again
but I
just
can’t
right now.
Thank you @BYGFEET for reminding me how long it’s been since I made scalloped potatoes.
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30% off msrp and base rate hopefully or he really got suckered in lollll
There is never too much of steak… be it Wagyu or Non Wagyu
There is a reason Japanese serve Wagyu in small pieces
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Eh… ur right lol.
~$200 but honestly Akaushi pales in comparison to A5. I hadn’t tried it before so I had to give it a go. I peer pressured the rest of the executive team around the table to also get it so we had like a dozen plates of this and only one person was able to put it all down.
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Homemade Pickled Onions and Serrano (On top of Scalloped Potatoes)
Boiled Apple-Cider Vinegar 1 cup and 2 cups of Water with salt and pepper and pour over-keep in fridge (Any vinegar will do the trick)
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Grass-Fed beef and Organic veggies
Mixed Green Salad, with avocado, feta cheese and pasture raised eggs
Plain Yogurt with Chocolate Collagen-Peptides and Blackberries
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