Ancho steak spiced flat-iron steak, Gilroy garlic butter, zinfandel glaze, watercress & radish salad

Miyazaki Wagyu Striploin Marbling, BMS 11, Japan

Crispy Sweetbreads, snap pea sauce, snap pea, parsley & hazelnut salad, fennel flowers

Weiss Ranch wagyu beef fat candle, sea buckthorn gastrique, forest salt for levain bread service (dipping)

Pepper crusted beef sirloin cap (pichana) to hand and age before roasting

Miyazaki wagyu striploin with wild mushrooms; cauliflower mushroom, white chanterelle, golden chanterelle, lobster mushroom

Koji marinating beef Tri-tip to bring out deep umami flavors, tenderize and help caramelize the outside

Embers

Black Angus tenderloin, seared foie gras, roasted maitake & lobster mushrooms, olive-oil mashed potatoes, crispy cauliflower mushrooms

Beef suet is the crumbly fat that surrounds a cow’s kidneys and loins. It melts at a relatively low temperature—around 113-122 °F (45-50 °C)—producing a clean, neutral fat ideal for pastry doughs, mincemeat, and delicate frying where a light texture and flavor is desired

Wagyu X Angus (Wangus cross) beef heart, Weiss Ranch, AB

Wagyu X Angus (Wangus cross) beef heart, Weiss Ranch, AB- for curing

'Cheeseburger tartare' lacto-fermented pickles, 'burger' sauce, Grizzly Gouda cheese, black garlic grainy mustard, Montreal spiced chips, garlic confit

Miyazaki Wagyu BMS 10, Japan

Roasted wagyu striploin, pommes purée, balsamic glaze, wood-fired vegetables, frilly mustard

Leftover beef fat, slowly rendered and smoked, is useful in many ways, including for fat-washing spirits, which mellows and adds richness and beefy aromatics to the spirit. This is from a wagyu beef fat-washed vodka collaboration with Confluence distillery