I’ve been hesitant to dry age wagyu A5 in the past due to the extreme fat content and because it just felt too risky… today that changed and I can confidently say that the only thing better than wagyu A5, is dry aged wagyu A5. It really was amazing.

Dry aging seemed to “tighten” it up and give it a more juicy texture, rather than the somewhat slimy texture you can sometimes get with extreme marbling. Brooklyn Peltz Beckham’s Cloud23 Sweet Jalapeño Hot Sauce was the perfect pairing, providing a subtle sweet kick that worked REALLY well. I highly recommend if you haven’t tried it yet.

Wagyu A5 from @alpinebutcher

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