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  • While in Vegas for a friend's birthday, we decided to have a nice dinner and settled on steak. After reading about Mastro's, I made a reservation, and we were seated in the large wooden structure thing. Screw it, I'm just gonna go straight to the steak. When our waiter mentioned that their special was an A5 grade 33oz. wagyu tomahawk, I was sold. It's basically a thick cut, bone-in ribeye, and I knew I was in for something special just by looking at it. The first thing that immediately caught my attention was the rim - it was HUMUNGADUNGA. Normally, the rim just encircles the outer edge of about half the eye, but this rim was almost the same size as the eye! Why is this such a big deal? Of all the steak cuts, the rim of the ribeye is the absolute BEST tasting piece in the entire beef carcass. I always separate it from the rest of the ribeye so I can save it for last. The muscle fibers in the rim are very loosely bound, and marbling of ribeyes is second to none. What this means is that you have a piece of meat that's super tender (just as tender as a filet), super juicy, and super flavorful, which perfectly describes the wagyu tomahawk. Each bite was a blast of rich and savory goodness. The juices coat your mouth in a sheen of happiness. There truly is nothing to criticize. The only thing I could wish for is that they serve just the rim as its own cut of steak. The next time you're in Vegas, forget the crappy frozen king crab legs at the buffets, and treat yourself to something really worth the trip and big bucks.
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