The family is salivating.... I luv Steak Sunday's!!!!!!!!!
Defrosting in the fridge now.... 16oz. Wagyu Ribeyes :drool:
U.M.
Defrosting in the fridge now.... 16oz. Wagyu Ribeyes :drool:
U.M.
Last edited:
It's almost Steak Sunday @ Uncle Meat's!!!
- Thread starter Uncle Meat
- Start date
Are those better than going to a local butcher?
Oh yeah. These steaks are in a class by themselves. Much higher grade than USDA Prime. They are pricey too hence the reason we only eat them about one Sunday a month!
People ask me why I spend so much money on high end beef. I tell them life is too short and I'm going to enjoy every bite of life I can get while I still have teeth! It's funny how your outlook on life changes as you grow older.
U.M.
There is no comparison with wagyu beef and regular. Snake river farms has good stuff.
Steak Sundays !!! That awesome. I do steak Saturdays every weekend but I don't have a chunk of beef that you have . I get New Yorkers from a wholesale butcher close by. Way better beef then the local grocer. Salt and pepper and some garlic butter on the grill with a few beers chillin in the snow... Happy grillin...
Wow, 35 dollars each. They must be fantastic, cause they sure do cost a ton.
Fixt. I wish these were only $35 each.
Now I have a new dilemma. While I may be a beef snob, what I am not is a wine snob! The only time I drink wine is when I eat a good steak. Additionally the only wine I like to drink when I eat steak is Cabernet Sauvignon. I've got a few to choose from for tomorrow's dinner... Suggestions? I'm feeling a bit weird this weekend so I may go with the Freakshow.
U.M.
Never had Wagyu beef I saw this on youtube a few weeks ago and found it pretty interesting. Shows a Wagyu beef farm (more like a spa) all the way through to how the culture eats it and also pays their respect to the animal.
The marbling in the beef makes it look like its extremely fatty. Im assuming that's not the case? I did read its a very high protein but also high in fat and calories.
I'm assuming the intense marbling gives it great flavor?
Oh yeah... I don't know shit about wine so I can't help you there.
I do LOVE steak!! Besides our self butchered extra lean deer we are filet all the way family.
The marbling in the beef makes it look like its extremely fatty. Im assuming that's not the case? I did read its a very high protein but also high in fat and calories.
I'm assuming the intense marbling gives it great flavor?
Oh yeah... I don't know shit about wine so I can't help you there.
I do LOVE steak!! Besides our self butchered extra lean deer we are filet all the way family.
Where are you ordering this? Enjoy it man. I'm going to get some just trying to decide if I want to sous vide it or cook it on the cast iron.
It’s like comparing a Prius to a gt500. Both will get you A to B, but one sure is better to me.
http://www.snakeriverfarms.com/
http://www.snakeriverfarms.com/
Josh is my usual favorite!Fixt. I wish these were only $35 each.
Now I have a new dilemma. While I may be a beef snob, what I am not is a wine snob! The only time I drink wine is when I eat a good steak. Additionally the only wine I like to drink when I eat steak is Cabernet Sauvignon. I've got a few to choose from for tomorrow's dinner... Suggestions? I'm feeling a bit weird this weekend so I may go with the Freakshow.
U.M.
View attachment 1468547
Enjoy that scrumptious steak. My mouth is salivating.
If you don't cook that on a high temp grill, you will burn in hell. Crispy on the outside, rare (purple/red) in the middle.
The beef in that video is true Japanese A5+ grade Wagyu. There are less than a dozen restaurants in the U.S. that can actually get the genuine Kobe ultra high end stuff. However a comparably version is available on Amazon for $445.00 (Two 21oz Strip Loin (New York) Steaks)
Yes they are heavily marbled and fatty. Thing is the fat, when heated becomes almost butter like. It's nothing like the fat that's on your Sirloin at the local Sizzler. The fat ribbons through the meat makes each bite buttery smooth.
Yup.
http://www.snakeriverfarms.com
http://chicagosteakcompany.com
http://www.lobels.com/
I sous vide mine and sear it in a couple of different ways depending on my mood. Sometimes on a cast iron surface, other times I do it on a screaming hot charcoal fire. The important thing is to sear it at the highest possible temperature you can create. Last time I did it over a charcoal chimney.
I like mine at the high end of medium rare. About 128-130 degrees.
First bottle I've ever bought...Josh is my usual favorite!
Enjoy that scrumptious steak. My mouth is salivating.
U.M.
Last edited:
I generally Sous vide and then torch my ribeyes and they're perfect @ 130 degrees. I don't think I'll be burning in hell, this isn't my first rodeo.
Right on man.
I have done them both ways (Cast iron and the charcoal chimney) but have been loving my searzall after doing them in the sous vide. I'm like you, just depends on my mood and the amount of effort I want to put into it. LOL
Thanks for posting.
Care to describe how it tastes vs the standard steaks we all buy? You better be able to with what you pay for it lol
Well... there is an intense beef flavor, but with added buttery overtones. The meat can literally be cut with a dull spoon. The meat actually dissolves in your mouth with little mastication necessary. Here is a crappy cell-phone picture of one of the ribeye's after it was cut. If you look closely at the area in black you'll see small fine ribbons of fat which run all through the muscle. These little ribbons of fat are what make the meat so tender and juicy.
U.M.
Sounds and looks great.
Anything more than medium rare of a steak should be a crime
Anything more than medium rare of a steak should be a crime
Users who are viewing this thread
