Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
The result is a superbly flavorful meat that is well marbled, extremely tender and mouthwateringly juicy. Just season our boneless Wagyu strip steak with a little salt and pepper and it’s ready for grilling or broiling. We recommend cooking our Wagyu striploin over a medium-high heat to rare to medium rare; extremely high heat can melt the marbling of this delicate meat, which may cause it to become tough and chewy.
"Chef Yorinobu Yamasaki of the famed Kai Restaurant in New York City offers this elegant preparation of Wagyu beef with sweet figs."
