The Beef Cut That Belongs On Your Charcuterie Board - Chowhound
Source: Chowhound
There are a number of exciting options for enhancing your charcuterie board with delicate, melt-in-your-mouth wagyu beef slices. For a cold dish, try wagyu tartare or a carpaccio drizzled with truffle oil and served with parmesan or Grana Padano on top. For prepared cuts, there's thinly sliced wagyu bresaola: air-dried, salted beef cut from the eye of the round and aged two to three months. Bresaola has a…
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