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"I attended a wagyu-and-wine pairing featuring meat from Cowboy Wagyu that included five stellar courses, and two blew me away: first, an oxtail ravioli stuffed with wagyu in a parmesan‑truffle sauce with a drizzle of aged balsamic vinegar; and then a 72‑hour sous‑vide short rib that was melt‑in‑your‑mouth soft, served on polenta with baby carrots and peas and topped with a bordelaise. Get on Knife Plano’s mailing list for events like these." - Courtney E. Smith