Also called London broil — a lean, flavorful cut that cooks low and slow, or fast and very thinly sliced.
Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
The cut butchers quietly take home: tender, versatile, and equally at home on a plate or sliced into tacos.
Breakfast for dinner, layered like lasagna, finished with eggs nestled into the top.
Meatballs inspired by visits to Salumi in Seattle, built on ground beef you can trace back to a single farm.
A weeknight shepherd's pie built on grass-fed ground beef and frozen tater tots — one pan, dinner sorted.
Heritage pork tenderloin wrapped in prosciutto and pancetta — pork on pork, in the best possible way.
Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
Slow down, ease up on the seasoning, and let the smoke do the work. Honest advice for your first brisket.
Five ingredients, store-bought puff pastry, and good ground beef — empanadas in the time it takes to preheat the oven.
A classic New York strip — stainless steel pan, a finish in the oven, basted with garlic, thyme, and butter.
A hot stone, a pinch of salt, and the rarest beef in the world. Nothing else required.
