“Quite simply the best beef I have ever bought. So rich with the full melt in the mouth experience. A good tip is to salt your steaks lightly, and put them back in the fridge to dry brine, so the fat doesn’t melt in a warm kitchen. Cut inch wide strips, pan sear and dipped in a little sea-salt with black truffle before eating right away.”
“I highly recommend getting the Japanese Wagyu joint 4.5/5kg, great value for the money. I got 10 small steaks and 6 good size steaks out of half of it and I am dry-ageing the other half for 30 days.”
