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Some cuts define the standard. The rest get measured against them. The Benchmark brings together two KC Strips and two Ribeyes from FIREGRASS WAGYU. No argument about which cut belongs. Just the two that have always settled the question.
It's the kind of box you put in front of someone who taught you what a great steak was supposed to taste like.
Let the Beef Shine: Wagyu’s inherent richness needs little embellishment. A light touch of salt and pepper is often all it requires.
Sear with Intention: Use high heat and a quick sear to develop a flavorful crust while preserving the tender, buttery interior.
Honor the Doneness: Wagyu is at its best when cooked medium-rare to medium; anything further can mute its signature texture and depth.
Allow It to Rest: After cooking, give the beef time to rest so the juices can settle, ensuring every bite is as succulent as the last.
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*Digital Marbling Percentage
For more information on Marbling Scale & Rating, visit https://firegrasswagyu.com/pages/marbling-grades