Fullblood Wagyu Hanging Tender Marbling Score 9+ Stone Axe - 400 g Wagyu blade use a meat thermometer and

use a meat thermometer and cook until the lamb reaches an internal temperature of 93–96°Cand is tender enough to pull apart easily with a fork

It also works seamlessly in Asian-inspired dishes

irrespective of the animal

Tomatoes and beans add balance and heartiness

Pan-fry skin-side down or roast in the oven — this fish also performs beautifully over an open fire or in a pizza oven

Fullblood Wagyu Hanging Tender Marbling Score 9+ Stone Axe - 400 g Wagyu blade use a meat thermometer andThe cut that butchers keep for themselves. A true individual, the hanger or onglet literally hangs from the diaphragm, between the tenderloin and the rib. It sits close to the offal and has an intense flavour. This cut is amazing caramelised in the pan aim for rare to medium rare. The Hanger has a prominent grain and should be sliced against the grain when served. The flavour of this cut is phenomenal a 10 out of 10!