then poach in more of South Chicago Packing’s Wagyu Beef Tallow. Pull once your thermometer slides through with no resistance, it should easily shred into a juicy pile of beef. Bring it all ...

The thing to pair with Chef Dung “Junior” Vo’s wagyu tartare and smoked wagyu brisket? An Angel’s Envy old fashioned fat washed with Wagyu for oomph and a subtle umami. At the James Beard ...