4ea 8oz Gold Grade Wagyu Manhattan NY Filets
4ea 10oz Gold Grade Wagyu Ribeye Filets
2ea 16oz Black/Gold Wagyu random steak cuts
1ea 2.5lb Black Grade Wagyu Culotte (aka Picanha)
I know what's for dinner this weekend!
U.M.
Yeah I haven't quite reached Japanese A5 baller level yet.Bah!
If it didn't come with the certificate of traceability....its fake.
Just kidding man. American Wagyu is still darn tasty eating. Bon appetit!
My restaurant uses Australian Wagyu.Bah!
If it didn't come with the certificate of traceability....its fake.
Just kidding man. American Wagyu is still darn tasty eating. Bon appetit!
Far left second from top looks even more snowflake marbled, I'd call that cut an A7.Yeah I have quite reached Japanese A5 baller level yet.
U.M.
We wet age ours in house for 30 days with temps hovering around 40F.I see they got the right address.
How does the meat taste after being freeze dried? Like that? I always thought it was best to buy straight from the butcher. No disrespect intended U.M.
We wet age ours in house for 30 days with temps hovering around 40F.
I'm not the owner, he's an older gentleman worth about $50 Million, no lie.Correct me if Im wrong, but you own a restraunt. Wow that has to make a soft steak.
It's not really freeze dried. It does come packed in dry ice so it's still solid as a rock after being in transit for 2 or 3 days. You really can't taste/tell any difference between this and wet-aged beef from a butcher once it's thawed properly.How does the meat taste after being freeze dried? Like that? I always thought it was best to buy straight from the butcher.
That's some good stuff too! Who do you get your Australian Wagyu from?My restaurant uses Australian Wagyu.
That's about what I would rate these at too, however SRF claims they are 9+ LOL. Those Manhattan NY Filets are super buttery and loaded with juice though and are my very favorites here as of late.Far left second from top looks even more snowflake marbled, I'd call that cut an A7.
This stuff I get is wet aged for a bit over 3 weeks before they freeze it.We wet age ours in house for 30 days with temps hovering around 40F.
We get our Australian Wagyu from a vendor that deals directly with PGA Tour Pro Greg Norman.It's not really freeze dried. It does come packed in dry ice so it's still solid as a rock after being in transit for 2 or 3 days. You really can't taste/tell any difference between this and wet-aged beef from a butcher once it's thawed properly.
That's some good stuff too! Who do you get your Australian Wagyu from?
That's about what I would rate these at too, however SRF claims they are 9+ LOL. Those Manhattan NY Filets are super buttery and loaded with juice though and are my very favorites here as of late.
This stuff I get is wet aged for a bit over 3 weeks before they freeze it.
Speaking of aging meat... I purchased some Umai dry age bags off of Amazon and I'm getting a 7-bone ribeye roast from Costco. Gonna try my hand at a 45-day dry age at home.
U.M.