We cooked the wagyu zabuton! Never even heard of it before but after a lot of deliberation in @eatalydowntown - with a butcher from Bournemouth! - I chose this from @snakeriverfarms. Look at it, looks like a map with all that fat. Thinking about cooking it kept me up at night, with no clue and no probe. In the end I went against what I'd read and dry-brined it gently with thyme, rosemary & garlic. Pan-fried it and finished it in the oven. And my word! Tasted incredible and texturally unlike any meat I've ever cooked - it actually did cut like butter with barely resistance to very blunt knives (I'm allowed to say that, @jozurowskaleigh & @jaammmiiieeeeee said. Also if anyone knows any good NYC knife makers let them know). Really lovely to cook something different and share it with you JJ & J ❤️