Blog
This beef is worth understanding. We break down the cuts, the techniques, and the craftsmanship behind Fullblood Wagyu so you can cook with confidence and eat with conviction.
Every cut has a story. Every cook should know it.
Slickhorn Style Bœuf Bourguignon
The only way to improve a Julie Child recipe from Mastering the Art of French Cooking is to upgrade the beef to Diamond-grade Wagyu or dry-aged beef.