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Sourcing & Craftsmanship
What is the best way to cook a whole tenderloin
so it yields some of the tenderest meat
French-trimming is a butchery technique where the meat and fat are cleaned off the end of the rib bone
but with elevated tenderness and luscious fat integration thanks to the Wagyu lineage
Prime Rib Tomahawk | USDA Prime Slow and Low Sourcing & CraftsmanshipThe Ultimate Holiday Centerpiece The Prime Rib Tomahawk is the undisputed king of large cuts of beef. Weighing in at a massive 2527 lbs, this primal cut is the most impressive piece of meat you can serve. Sourced from the best farms in the Midwest and aged for over 30 days, it delivers the rich, beefy flavor and melt in your mouth tenderness that defines USDA Prime quality. While this cut commands a premium price due to its size and expert
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