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 the...