Chef's Gold
American Wagyu
Pure tenderloin fat is finely ground, compressed into shape, then dry-aged. Add dry-aged flavor to steaks, burgers and potatoes. Use in place of demi-glace or butter for basting. Each block weighs 8 oz.
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Dry-Aged in NYC
Proprietary Dry-Aged Process
Dry-Aged for 30+ Days
Details
Cooking Tips
Chef’s Gold is dry-aged beef fat that imparts nuanced dry-aged flavor to steaks, roasts or hamburgers. It’s delicious on roasted potatoes and vegetables. Only fat from the tenderloin section is used because it has the unique characteristics of being firm and brittle. Once the singular fat is segregated, it is hand trimmed, ultrafine ground, formed and dry-aged using the same process as our steaks and roasts.
Each block weighs 8 oz.