Chef Gus chose the Carrara Wagyu Picanha for a reason. The marbling, the soft, yielding fat and the way it carries flavo

Chef Gus chose the Carrara Wagyu Picanha for a reason. The marbling, the soft, yielding fat and the way it carries flavour. As part of In Good Company at @published.on.main , he transforms it into a tataki-style dish served on a bed of rice with a housemade ponzu built specifically to carry the beef flavour forward. Every element on the plate was designed to enhance the Wagyu rather than compete with it. The result is a dish as considered as it is delicious. #CarraraWagyu #InGoodCompany #PublishedOnMain