Caribbean Grouper Steak | Wild Caught Eye Round Often called the "Wagyu of

Often called the "Wagyu of Pork

and peppery greens

buttery essence that makes A5 Wagyu the gold standard of beef

Rodolphe Le Meunier is France’s famed affineur-fromager (cheese maturer) and a Meilleur Ouvrier de France—the country’s highest craft distinction

then move to indirect heat to finish

Caribbean Grouper Steak | Wild Caught Eye Round Often called the "Wagyu ofThis is a center cut, belly trimmed, boneless and thick grouper steak. It has very nice flavor and a medium texture. You can cook it almost any way you like. grill it, broil it, fry it, saute it or even make it into Ceviche (it does NOT make for the best sushi sashimi). These wild caught groupers are sourced from the Caribbean waters adjacent to Panama & Mexico using hook & line. THAWING INSTRUCTIONS Keep frozen until ready to use. Thaw slowly under