Elk and Mushroom Ragu

Hey there, fellow food enthusiasts! I’ve been on a bit of a pasta kick lately. I dove into my freezer, thawed out some ground elk, and made delicious elk and…

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Ostrich Bolognese

Ostrich Bolognese Ah, the thrill of the unknown, the rush of the exotic! Ostrich Bolognese, my friends, is not for the faint of heart. This is a dish for the…

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Art of Wagyu: The Epitome of Steak

The Wagyu Guys present The Art of Wagyu: The Epitome of Steak, the inaugural Wagyu tasting dinner Thursday, November 3, 2022, featuring the World Class Meat’s Wagyu tenderloins from Japan,…

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Pairing Wine with my Wagyu Beef

Pairing wine with A5 Wagyu as opposed to American beef, is a completely different animal. Well, they’re both cows, so not completely different. Yet, the fat and flavor profile of each type…

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The TOMAHAWK!!!!!

WHAT IS THE TOMAHAWK STEAK? The tomahawk steak is a thick-cut, bone-in ribeye steak with a long bone still attached. The extra meat and fat is cleaned from the bone,…

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