I’ve had this hunk of wagyu sitting in my freezer for a while now and I’ve been trying to figure out how to use it. The problem with cooking such a fatty cut like this whole is that the inside would be excessively rich with no caramelized crust to cut through the fat. That is one reason you often see wagyu A5 served thinly sliced.

Adding some Picanha to the shawarma layers helped cut through the richness. Aside from the fat cap, Picanha is relatively lean and extremely beefy in flavor and they paired great together. At the end of the day wagyu A5 should be eaten on its own to fully enjoy the experience, but as a one time thing this was unreal!

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Thank you @alpinebutcher for the insane wagyu!
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