Wagyu2U

Been a hot minute. Time to hone that brunch game.

This is really interesting. The first pair of pics are prime and the second is A5 flown in from Japan. Both are whole out of the bag then second is after trimming and denuding. Also, the tenderloin out of the bag contains a sinewy chain and a lot of fatty fibrous fingers. to get that perfect steakhouse tenderloin filet, a LOT has to come off. It's really interesting to look at edible portion yield vs. as purchased cost. There's so much that goes in to that price you see on the menu. Menu engineering is a thing. Loving this experience.

Pretty boy!

These soft rolls are a house favorite. So good piping hot, straight from the oven.

House cured beef pastrami, swiss cheese, a spicy french dressing, with sauerkraut on soft rye bread with dill pickles and sea salt and black pepper kettle chips. So, so good.

Nothing brings folks together like prime rib.

Thank you Teena Whitmore Portraits for your artistry and talent. Thank you Kelley Faucheux for hosting this super festive gathering in your lovely home.

Thank you Teena Whitmore Portraits for your artistry and talent. Thank you Kelley Faucheux for hosting this super festive gathering in your lovely home.

Great show at the "Here Comes the Bride" Expo at the Slidell Harbor Center for North Shore Wagyu. This was a "perfect bite" of prime rib over garlic mashed potatoes, horse radish cream, au jus drizzle and some green onion over a crispy crostini. We had a line all day! Of course we brought the Cindy for pictures ❤️. Next stop, Chef Soiree!!!