The Marrow
The latest in Australian Wagyu and food culture. The Marrow is your destination for culinary inspiration.
Stories
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Chris Cosentino’s Wagyu Striploin au Poivre with Snails & Watercress
The San Francisco chef’s fun take on pepper steak plays with the idea of surf ‘n’ turf by coming up with ‘turf ‘n’ turf’, connecting the cows with the snails that live among the watercress they graze on.
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Brandon Jew’s Wagyu Lion’s Head Meatball
San Francisco chef Brandon Jew works his magic with hand cut striploin Wagyu, blending it with Dungeness crab and Napa cabbage, in a clay hotpot.
