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**The Art and Responsibility of Dry-Aged Bluefin Tuna**

The fatty belly of bluefin tuna, or otoro, is one of the most prized cuts of fish in the world, long celebrated for its rich flavor and luxurious texture. Once endangered due to overfishing, Pacific bluefin tuna has made a remarkable comeback thanks to coordinated global conservation efforts. Today, thoughtful chefs like Michelin-starred Drew Deckman and Davin Waite are embracing sustainable practices, incorporating bluefin tuna sparingly and responsibly into their menus. Using innovations like the Steak Locker for dry-aging, these chefs not only extend the lifespan of their catch but also enhance flavor, making each fish go further. As diners, we have the power to support these efforts by choosing chefs and restaurants committed to sustainability, ensuring this iconic species remains a treasured delicacy for generations to come.

Wagyu beef is famous for its rich marbling, buttery tenderness, and unforgettable flavor. Originating from Japan, it elevates meals to a gourmet experience, whether it's a seared steak or juicy burger. Though pricey, Wagyu's quality makes it worth every penny for those who appreciate indulgence.

  Steak Locker: Revolutionizing Culinary Excellence - As Featured in San Diego Magazine In the bustling heart of San Diego,...