This behemoth 40 -
ounce Wagyu tomahawk ribeye, cooked to a chef - recommended medium rare, arrived to the table on a large wooden cutting board after having already been sliced in to strips.
Not exact matches
In August, the company introduced 5 - and 7 -
ounce versions of a
Wagyu Filet, which comes from Wylarah
Wagyu cattle raised in Australia and has a marble score of greater than 9.
2 jalapeño chiles, seeds and stems removed, coarsely chopped 1 tablespoon sambal (Thai red chile sauce, available in Asian markets) 4 shallots, peeled and roughly chopped 4 cloves garlic 1/4 cup honey 2 cups soy sauce 1 cup rice vinegar Salt to taste Freshly ground black pepper to taste 2 New York
Wagyu strip steaks (10
ounces each)
While high price is not a guarantee of quality, low price is a big red flag: Always expensive, Japanese
Wagyu typically starts at $ 20 an
ounce and can easily run twice that, so even a small serving for under $ 60 - $ 80 is likely an impostor.