I would never spend the money for wagyu. I normally get porterhouses, but I'm going to dry age a ribeye. At the same time, we're gonna do homeade cappicola. I'll probably end up cutting some of that dry aged ribby off, putting it on toasted french bread with some horseradish and provy for the most awesome pannini ever. I may switch it up with cream cheese, green onions, lil spicy brown mustard, and a baguette instead. Or both.
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SKATZ 19 FF CHAMPION
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