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No. of Recommendations: 6
Probably better for the BBQ board, but...

One of the positives that came out during Covid: A local chef decided to use his covid-shut restaurant's supply chain to offer fresh meat deliveries to home cooks. You purchase items by the steak, and he hand delivers them vacuum sealed and in a cold box. Not you everyday steaks - we're talking high end beef: it starts at angus prime and goes up from there to various grades of wagyu beef. Not exactly cheap, but since dining out wasn't an option, I admit we ordered meat from him multiple times in the last year. Filets, ribeye, flap steak, beef ribs. I can now confirm that a properly cooked medium-rare wagyu filet does not even require a knife to cut and eat. Right now I've got my eyes on a 2+ pound tomahawk ribeye for my next order.
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