Mune delivered, so will I; A5 Japanese Wagyu tartare!!! This thin sliced A5 Wagyu from @wildforkfoods is perfect to slice and finely chop for steak tartare. Remember, this needs to be served cold, prepare and serve within 30 mins since the steak is completely raw. I went with the traditional egg yolk but when using A5, which is VERY rich, you can skip that step. But any other cut you should include the egg yolk. -Place the Wagyu in the freezer for about 20 mins as you prepare the ingredients. Once everything is in a mixing bowl, remove the steak and thin slice strips and chop without overdoing. -For roughly 5-8 oz of steak (which should feed about four) finely dice a half a shallot, and 3-5 cornichons. Place in a small, cold bowl, and add 1 teaspoon of Dijon, 1/2 teaspoon of Worcestershire, 3/4-1 teaspoon of lemon juice, one large egg yolk, and S/P to taste. Add the beef and mix. -Toast some sourdough bread with olive oil, S/P, and some freshly grated Parmesan cheese. -Spread th...