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as “Green”
Blade Material: High-carbon molybdenum-vanadium stainless steel for sharpness and durability
but with elevated tenderness and luscious fat integration thanks to the Wagyu lineage
Ostrich tastes much more like beef tenderloin or filet mignon
it serves as a natural handle for carving and adds significant flavor to the meat during the cooking process
New York Strip Steak | Wagyu-Angus Cross Charcuterie and Cheese as “Green”The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. This makes the New York Strip the PERFECT steak for sharing because every bite will be similar. As all Wagyu steers, it was fed a grain based diet and treated to the highest standards so it brings
US$ 899.50
US$ 849.50
