It costs $10 more on weekends but that's also the only way to have this beef cut, because it's only available on weekends.
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This is rich in taste, even if you eat it naked without any salt or sauces. It's partly due to dry aging, but also largely due to how the cow was raised. It was grass fed for the majority of its life, then fed with soya and wheat in its last 120 days to create the intramuscular fat.
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If you're here on weekends, be sure to try this because those we come on weekdays don't get this 😊Taken during a tasting.