Thanks all. I currently have a 19lb ribeye loin and a 15lb NY Strip dry aging, so at that price I'll just wait.
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Thanks all. I currently have a 19lb ribeye loin and a 15lb NY Strip dry aging, so at that price I'll just wait.
The owner is a great guy and avid outdoors man too.The Corner butcher shop in canton has these advertised
That looks like it would be delicious. How do you prefer to cook it? Personally I like to use a sous vide then sear with either a grill gun or on a hot cast iron skillet. The grill gun sear is my preferred sear of the two.Here's a ribeye and strip a5 kagoshima
Larry is a good guy, get the smoked chicken Buffalo dip. It’s really good!The owner is a great guy and avid outdoors man too.
black stone griddle works best for me. I've sous vide wagyu before but I've eaten enough that I tend to cook smaller portions nowThat looks like it would be delicious. How do you prefer to cook it? Personally I like to use a sous vide then sear with either a grill gun or on a hot cast iron skillet. The grill gun sear is my preferred sear of the two.