LIC's Mu Ramen might not be the first place that comes to mind when you think "steak", but chef/founder Joshua Smookler has been dry aging some quality wagyu beef for over 400 days, concentrating the flavor, and making it some of the most expensive meat on earth.
This week on The Meat Show, professional carnivore Nick Solares visits Mu Ramen in Long Island City, to eat a steak that has been dry-aged for 400 days. Watch to see if chef Joshua Smookler’s funky, fatty experiment pays off as Solares samples it sous vide, over sushi rice, and even raw.
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