WAGYU

Question 1

Tomahawk

Answer 1

• 32oz and 40oz bone-in Ribeye cut
• Australian wagyu
• Grass and grain fed
• Wet aged
• Hormone free
• BMS is 5 out of 12 on the American scale
• Seasoned with a house dry steak rub
• Broiled at 1500 degrees
• Served on 400 degree sizzling hot plates
• Finished with clarified butter and chopped parsley

Question 2

A5 New York Strip

Answer 2

• 8, 10 & 12oz
• Japanese pure bred Wagyu cattle
• Rice, straw, corn and molassas
• Wet aged
• BMS is 9 out of 12 on the American scale
• 5 out of 5 on the japanese scale
• Can be available in different portion sizes | Minimum of 8oz
• Seasoned with a house dry steak rub
• Broiled at 1500 degrees
• Served on 400 degree sizzling hot plates
• Finished with clarified butter and chopped parsley

Question 3

A5 Wagyu Ribeye

Answer 3

• 16oz Ribeye hand-cut
• Japanese pure bred Wagyu cattle
• Rice, straw, corn and molassas
• Wet aged
• BMS is 9 out of 12 on the American scale Wet aged
• Seasoned with Maldon sea salt
• Cooked on cast iron sizzle plate to desired temperature
• Served on black Kobe plate
• Garnished with Maldon sea salt

Question 4

Kobe New York Strip

Answer 4

• Minimum 4oz
• Hyogo Prefecture
• Rice, straw, corn and molasses
• Wet aged
• BMS is 9 out of 12 on the American scale Wet aged
• 5 out of 5 on the Japanese scale
• Can be available in different portion sizes (2oz increments)
• Seasoned with Maldon sea salt and black pepper
• Cooked on cast iron sizzle plate to desired temperature
• Served on black Kobe plate