Starting Friday, March 13th, you can get your hands on some of the most high-end, high-grade Wagyu beef in New York City -- if not the World -- at BLT Steak and BLT Prime.
ESquared Hospitality's Corporate Executive Chef, Cliff Crooks, acquired the beef -- two A5 BMS 11 Kagoshima (Wagyu) beef rib cuts, totaling 30lb -- and was even able to get both cuts from the same steer, sourced from Kagoshima Prefecture in Japan, which according to BLT, is a pretty damn rare feat. Here's another way to look at it: the beef is so hard to come by that the restaurants will show you a certificate of the origin cow detailing its breed, grading, harvest date, owner, and even a nose print. A spokesperson for the restaurants said they're the only places in NYC currently serving such high-grade beef, and that while other restaurant's offerings vary widely, none come close to what they're serving up.
Chefs at the three New York restaurants -- BLT Prime New York, BLT Steak New York, and BLT Steak White Plains -- have all created specials featuring the special meat, that goes for $38 an ounce. At BLT Steak New York, Chef de Cuisine Luke Venner, is preparing an iron pan-roasted Kagoshima Ribeye with pickled kohlrabi, barrel-fermented soy, and pea shoots. BLT Prime's Chef de Cuisine Derrick Styczek has created a sashimi-style Kagoshima Ribeye with fat cap-soy vinaigrette and scallion, and will serve it tataki style if you order over 5oz. And at BLT Steak White Plains, Chef de Cuisine Andrew Schilling is also making a Kagoshima Ribeye, but his is with grated ginger, scallion, soy mirin, and is available both sashimi or tataki style and has a 2oz minimum per order, which may actually get you to go to White Plains.