Chef Cliff Crooks, of ESquared Hospitality, has acquired 30 pounds of the highest grade of beef available in the United States: A5 BMS 11 Kagoshima (or Wagyu), as sourced from Japan. The two beef-rib cuts—which come from the same steer—are priced at $38 per ounce, and are available at BLT Steak New York (106 East 57th Street) and BLT Prime New York, (111 East 22nd Street):
At BLT Steak New York, chef Luke Venner prepares a cast iron pan–roasted Kagoshima Ribeye with pickled kohlrabi, barrel-fermented soy, and pea shoots. For a reservation, call 212.752.7470. And at BLT Prime New York, chef Derrik Styczek prepares a sashimi-style Kagoshima Ribeye with soy vinaigrette and scallion. For a reservation, call 212.995.8500.
Enriching the experience, guests who order the A5 BMS 11 Kagoshima (or Wagyu) can view the certificate for the steer, complete with information about breed, grading, harvesting, and owner—plus a nose print.