Air-Cured Wagyu, Treviso Leaves, Compressed Asian Pear, and Whipped Pine Nut Oil

Cured Beef

• 40 grams kosher salt
• 6 grams Hobbs’ Curing Salt (Sources)

We cure Wagyu, this expensive, fat-rich beef, because the result is so good—the protein becomes dense and the mild flavor becomes more concentrated and beefy, and the fat becomes supple, almost lardo-like, and melts in your mouth. And, the yield is higher—we don’t lose valuable fat or juices to cooking. Here we pair the sliced beef with the bitter notes of Treviso and the sweetness of balsamic