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How is it dry aged with little to no air exposure. Also there appears to be no loss of mass so not dry aged
I'd pay money for that!
What temp do you set the oven too finish the steaks off?
Wow
I never got why people even bother aging in tallow its wagyu it already has a crap ton of intermuscular fat you dont need any more especially on the outside there's a reason people trim off fat that isn't in the marbling
That’s not dry aged if it’s sealed. Not much different keeping something sealed in a bag vs sealed in some fat.
Rip sold out already, no waygu for meh yet
All that marbling right through the meat where it needs to be with just enough fat cap to melt and baste that sucker to perfection. It's common that we praise you but uncommon to praise those wonderful farmers who rear such beautiful animals.
That looks perfect.