So we’ve gathered some of the top beef purveyors in the country—and Australia too—to explore the world of dry-aging, grass-fed beef, Wagyu, and more. We didn’t stop there though.
First Light Farms Wagyu Bone-In Ribeye Racks New Zealand-based First Light specializes in 100 percent grass-fed and finished Wagyu, which amazingly has the marbling of grain-finished beef.
Different cuts of Wagyu are good for different styles of cooking. For instance, a ribeye makes for a great medium-rare steak, whereas a tomahawk (a large ribeye with a trimmed bone) works well ...
There are five different cuts available, from on-the-bone cuts to feed a party, like rib-eye and Bistecca Fiorentina, to smaller Angus scotch fillets or Wagyu rump caps. All steaks are served with ...
Bring the fun and fire of Korean barbecue home with COTE’s Holiday Butcher’s Feast® packed with USDA Prime hanger steak, 45+ day dry-aged ribeye, American Wagyu “COTE” steak, and ...