Last Nov 7, the third La Carne Meat-up took place with an even higher steak level- Rangers Valley Wagyu Tomahawks! Find out how we cooked it three ways and went to meat heaven.
Lots of sous vide banter, grilling on a big green egg and eating the most incredible Montreal Smoked meat at our last Meat-Up! By the next day 2 of us had bought our own sous vide machines... that's how good the steak was!
La Carne held it's first Meat-up with 2GR Wagyu Tenderloin MB9+, a Fullblood Wagyu Tenderloin from Australia. Grilled on the Pit Boss with a myriad of other delicious dishes, conversation and people, it was a night we'll always remember!