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Graded on the Japanese Beef Marbling Scale (BMS) at 9+
You can prepare these any number of ways
Kurobuta pork chops bring a traditional chophouse favorite into the mix
Kurobuta is the Japanese equivalent of Berkshire pork with a rich pink color and fine strands of intramuscular fat
Wagyu Dry-Aged Bone-In Ribeye Grade:SRF Black® Graded on the Japanese BeefDry aged ribeye evokes images of the dining room of a classic steakhouse. Turn your dining room into the best steakhouse in town with this deeply marbled rib steak that has been skillfully dry aged for 30 or more days. This steak is cut thick with the bone still in place to please the most discriminating steak lover at your table. Each steak is hand cut to a thickness of at least two inches. Snake River Farms dry aged beef represents a higher echelon
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