Michelin-starred chef Callum Graham tells Money about how he is cutting costs in his restaurant - and how you can do the same with your meals at home.

Matu Kai builds on Matu’s promise of all wagyu, all the time, offering the prized beef as steaks, thin-sliced in a carpaccio ... The meal culminates with a 12-ounce rib-eye or 11-ounce New York strip ...

A strip steak is harvested from the rear of the rib cage, while a rib eye comes from the upper ribs. If the Wagyu A5 Tomahawk seems too pricey — or simply too much beef for your appetite — you ...