Seasoned modestly with salt & pepper, and grilled to perfection as we all slowly savored steaks so delicious that each could easily exceed $150 at any premier New York City restaurant. We sliced through each piece of Wagyu with less effort than it takes to cut a wedge of soft Camembert. Without getting into the chemistry of beef flavor, it’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each steak had consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that most certainly contributes to the overall unique flavor composition.
Find Our Where We Serve Vermont Wagyu on Our Breakfasr Menu.
Vermont Wagyu was on The Today Show—watch the full segment here!