Dry Aged Prime Ribeye v Angus Wagyu Ribeye Cap v Kuroge Purebred A5 Wagyu (Filet Mignon) vs Miyazaki Prefecture A5 Wagyu (Filet Mignon) : AskCulinary

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Goin to probably the most highest steakhouses on the town this week on an organization paid meal, however no longer positive which aggregate is the most efficient. Dry Aged however decrease (however nonetheless top) high quality meat, a greater reduce from a (I believe) higher cow, however no longer dry elderly, or an A5 Wagyu, however it isn’t dry elderly and it is a filet mignon, so perhaps much less taste. lend a hand me pls

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