Wagyu beef

[Mike95060]

Americans get pretty turned off at the though of boiled meat...

Yep, we sure as hell do :laughing

 

[Starpower]

I guess /i don't know what I'm missing but I found Costco Prime Rib Eye to be a religious experience. I'm hooked! These A5 Wagyu claims sound awesome but at $12/# for a full roast that I cut my steaks from I don't dare get spoiled! I also buy a grass feed/finished 1/4 cow at a time from a rancher 3 miles from me. Runs 900-1000 head on 10,000 ac. Some don't like the "gamey" taste as I do, first time I had it it brought me back to my childhood when grass fed was the norm.

 

[Bay Arean]

I guess /i don't know what I'm missing but I found Costco Prime Rib Eye to be a religious experience. I'm hooked! These A5 Wagyu claims sound awesome but at $12/# for a full roast that I cut my steaks from I don't dare get spoiled! I also buy a grass feed/finished 1/4 cow at a time from a rancher 3 miles from me. Runs 900-1000 head on 10,000 ac. Some don't like the "gamey" taste as I do, first time I had it it brought me back to my childhood when grass fed was the norm.

My dad has always insisted that most supers just don't hang the meat long enough. It has a neutral rather than pronounced flavor. Once you have had aged beef and understand what you are tasting, then that's what you want. And a big part of it is that the consumer wants it to look all pink and new.

 

[NorCalAthlete]

One thing I miss about Texas - we used to have a local "meat lady" who'd drive around a small freezer truck delivering whatever cuts you wanted fresh from the butcher. This was back in like 2006, long before DoorDash or UberEats. You just called her up, told her how much you wanted of ribs, chicken, ribeyes, venison, whatever, and she'd drive by and load up your meat freezer.

Also, everyone had meat freezers.

 

[aminalmutha]

I guess /i don't know what I'm missing but I found Costco Prime Rib Eye to be a religious experience. I'm hooked! These A5 Wagyu claims sound awesome but at $12/# for a full roast that I cut my steaks from I don't dare get spoiled! I also buy a grass feed/finished 1/4 cow at a time from a rancher 3 miles from me. Runs 900-1000 head on 10,000 ac. Some don't like the "gamey" taste as I do, first time I had it it brought me back to my childhood when grass fed was the norm.

Costco prime rib roast. Num.

 

[Indio]

Alexanders Steakhouse in Cupertino is selling it. Go to their website. Their quality is good and might be your best bet if you just want a small amount.
https://alexandershospitality.com/butchershop/cupertino

They have a spot in the city too but never been there. The difference in types is significant. I'd recommend their sampler meal...they just opened back up. Huge difference between the Australian F5 and the real "kobe" Wagu. My fav is the Okinawa prefecture but don't see it listed. I'd recommend trying the sampler they have at the restaurant some time as they give you small amounts of each and you don't have to worry about cooking it wrong

:thumbup This is very helpful

 

[Indio]

Couple of prime ribeyes tasty plenty of good marbling
Secret to any good steak ,let it sit out for 30 minutes before you cook it,rub it in salt and pepper as soon as you get home from the butcher ,gives a the salt time to work it’s magic turn a shit steak into a nice steak,hot pan some oil then throw some butter in and rosemary,spoon that shit all over your meat lol 3 minutes each side, cast iron pan your gold

I don’t know how to bbq I’m irish We boil baby back ribs with onions in Ireland which is pretty tasty if you’re Irish lol

Americans get pretty turned off at the though of boiled meat I’m off pork at the minute watched too many happy pig videos on Facebook

Thanks for the cooking tips.
I watched lots of how to cook steak videos at home last night. Going to try it out this weekend.

 

[Indio]

I guess /i don't know what I'm missing but I found Costco Prime Rib Eye to be a religious experience. I'm hooked! These A5 Wagyu claims sound awesome but at $12/# for a full roast that I cut my steaks from I don't dare get spoiled! I also buy a grass feed/finished 1/4 cow at a time from a rancher 3 miles from me. Runs 900-1000 head on 10,000 ac. Some don't like the "gamey" taste as I do, first time I had it it brought me back to my childhood when grass fed was the norm.

I want to try Costco but their bulk quantity is way too much for me.

 

[asdfghwy]

Thanks for the cooking tips.
I watched lots of how to cook steak videos at home last night. Going to try it out this weekend.

Additionally, if you have a sous vide it is easy to get perfectly cooked steaks with a reverse sear -- this is especially helpful on thick 1.5-2"+ cuts where you want even cooking throughout.

Sous vide to a lower temp than finished temp for your doneness for about 1.5-2hrs, pat try, sear as normal and tada you have a evenly cooked and perfectly seared steak.

 

[aminalmutha]

Thanks for the cooking tips.
I watched lots of how to cook steak videos at home last night. Going to try it out this weekend.

Yeah, I have a hard time ordering steak at a restaurant now days unless it's a legit steakhouse. Once you figure out how to do it just how you like it, it's easy to be disappointed when you go out.

 

[Eldritch]

Yep, we sure as hell do :laughing

Nonsense, Corned Beef and cabbage with spuds is delicious with a spicy mustard and some butter. The Grocery stores all sell that by the ton in March.

 

[Yakoo752]

Additionally, if you have a sous vide it is easy to get perfectly cooked steaks with a reverse sear -- this is especially helpful on thick 1.5-2"+ cuts where you want even cooking throughout.

Sous vide to a lower temp than finished temp for your doneness for about 1.5-2hrs, pat try, sear as normal and tada you have a evenly cooked and perfectly seared steak.

I've been doing sous vide for a long time and 1 thing I won't do it on is a quality steak.

The texture never turns out to my liking and a steak is hard to mess up once you figure them out.

 

[Indio]

Heres the "wagyu" = Japanese cattle. I suspect it to be grass fed and grass finished due to the marbling. Also the flavor, my coworker had his last night and his was rich and gamey. Its not comparable to a quality Japanese scale rated beef though.

The first cut has a deeper color than this one. Does that mean anything or maybe it is just camera angle or lighting.

 

[Indio]

Additionally, if you have a sous vide it is easy to get perfectly cooked steaks with a reverse sear -- this is especially helpful on thick 1.5-2"+ cuts where you want even cooking throughout.

Sous vide to a lower temp than finished temp for your doneness for about 1.5-2hrs, pat try, sear as normal and tada you have a evenly cooked and perfectly seared steak.

I can bake, grill, cook but sous vide looks complicated. In any case I don't have it.

 

[byke]

Really all you need is anything like a crock pot, rice cooker, electric burner, anything that has enough adjustment resolution to hold mid 130-s.

 

[ctwo]

You can make it for a lot less...


youtu.be/xgFlIcP6sd0

 

[byke]

Tried to watch that, but I'm gonna puke at that fat injection part.

 

[scratchpad]

The first cut has a deeper color than this one. Does that mean anything or maybe it is just camera angle or lighting.

The darker it is the fresher it is. Probably hang time before it was processed and vacuum sealed. It could also be the age of the animal as well.

 

[Mike95060]

Nonsense, Corned Beef and cabbage with spuds is delicious with a spicy mustard and some butter. The Grocery stores all sell that by the ton in March.

I'm 1/4 Irish. I WANT to like Corned Beef. Hasn't happened yet and about every other year I give it a try. :laughing

 

[aminalmutha]

I'm 1/4 Irish. I WANT to like Corned Beef. Hasn't happened yet and about every other year I give it a try. :laughing

Pro-tip: corned beef isn't at all Irish.

I do fuckin' love corned beef and cabbage, tho. arty