Super rich, this almost turned to liquid in my mouth. One of the most decadent pieces of beef I've ever had, I mean look at that marbling! The fat remained intact thanks in part to the beef's sous vide preparation. Do to its low-temperature, vacuum sealed methods, sous vide must be performed under carefully controlled conditions, as to avoid botulism poisoning. The beef was also served with hen of the wood tempura, brocollini, and kumquat.