For instance, it's a delicious beef cut for a charcuterie board. You can also make Wagyu beef tartare, though note that due to its high fat content, you will not be able to eat as much before you ...

It's very difficult to find Korean beef outside Korea (they use most of it domestically), so if you want a luxurious version, use wagyu beef that is not overly marbled. Put the beef on a plate and ...

Mike Saperstein, a chef and co-owner of Sunshine Provisions, says some chefs will use fattier Wagyu or Prime eyes of round to cure for carpaccio or serve raw as beef tartare.

One taste of his wagyu beef tartare, spiced with pine nuts, capers, watercress, red onions, olive oil, truffled dijon mustard, and egg yolk, and you realize this dude’s destined for a James ...

This French recipe uses raw ground beef and silky egg yolk Ingredients Steak tartare: 125 gms flank steak (Australian Wagyu beef) 10 gms shallots 1 tsp parsley Pinch of black pepper 1 yolk of a ...