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The Fat Cap: Hold the steak vertically on the grill with tongs to sear the fat edge first
Why It’s a Staple: It is the authentic cut for Carne Asada and Churrasco
The meat is done when it turns from translucent to white and reaches an internal temperature of 140°F
Hand-packed at a family-owned cannery on the coast Washington State Brined in salt
In our American Wagyu cattle
Standing Stone Japanese A5 Wagyu Chuck Steak Poultry The Fat Cap: Hold theStanding Stone Japanese A5 Wagyu Chuck Steak (Avg Weight 8 10 oz) The "Insiders Secret" Deep Beef Flavor with A5 Texture. This is the cut that proves marbling changes everything. Sourced directly from Japan (typically Miyazaki or Kagoshima), these steaks are cut from the Chuck Roll (shoulder) of the animal. In domestic beef, the chuck is a working muscle reserved for pot roasts and stews. However, in the realm of Japanese A5 Wagyu, the genetics are so
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