Caribbean Grouper Steak | Wild Caught Eye Round buttery essence that makes A5

buttery essence that makes A5 Wagyu the gold standard of beef

Whether you're searing it on cast iron or grilling over open flame

then move to indirect heat to finish

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

Vegetables: Melt over grilled asparagus

Caribbean Grouper Steak | Wild Caught Eye Round buttery essence that makes A5This 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