If you get a wagyu around A4 grade, grind it yourself and cook to medium rare, it is exceptional. Just rendered enough to liquify the fat a bit, not rendered out.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell. - Maskirovka
"perhaps...but then again...maybe not..."