Unboxing the ultimate steaks! Warning: serious bragging ahead.

lOOKnGO

Keep'um smiling
Established Member
Joined
Oct 1, 2009
Messages
6,891
Location
White Post, Va
We are fortunate enough to have had Wagyu fill our freezer for the last couple years. 1/2 a steer will feed us for a year. Grass fed free range. Progressing includes being aged for 28 days partial bone in/ bone out. We have luxury of full choice of how its butchered/packaged.
 

ssj4sadie

Well-Known Member
Established Member
Premium Member
Joined
Nov 19, 2001
Messages
9,181
Location
San Antonio, TX
We are fortunate enough to have had Wagyu fill our freezer for the last couple years. 1/2 a steer will feed us for a year. Grass fed free range. Progressing includes being aged for 28 days partial bone in/ bone out. We have luxury of full choice of how its butchered/packaged.
Having had American Wagyu and Japanese Wagyu. There is almost no comparison. While the flavor is very close, the richness is worlds apart. For instance, I have had a 12oz American Wagyu NY strip in one sitting. No way that I could consume a similar Japanese A5.

The preparation is key when it comes to Japanese A5. Honestly I think having it with properly prepared accoutrements is best. As a “typical” steak it is not the greatest.
 

BOOGIE MAN

Logic and Reason
Established Member
Joined
Feb 10, 2005
Messages
7,684
Location
Under the bed
I do my usda choice and prime ribeyes at 127.5deg for 1 hr then sear.

Very jealous OP, enjoy!

"Nothing makes me question ALL of my life decisions like SVTP."

Posts and likes are not mine.
 

72MachOne99GT

Well-Known Member
Established Member
Premium Member
Joined
Jul 15, 2011
Messages
6,035
Location
Indiana
I’ll be totally honest.
My taste buds are basically retarded. Cook me a medium rare steak, and as long as it is soft, I couldn’t tell the difference between a good Kroger steak and any other piece of steak you put in my mouth (left ambiguously gay for effect)

I would like to try some good stuff someday, but just don’t think it’s worth it to me.
 

Rock20

Active Member
Established Member
Joined
Apr 15, 2007
Messages
120
Location
Northern Virginia
Looks delicious. Wife and I will do A5 once or twice a month and love it. Definitely extremely rich and buttery. Made the mistake of downing basically a pound between the two of us and it messed my stomach all the way up. Lesson learned lol. Enjoy!
 

MFE

Well-Known Member
Established Member
Joined
Oct 29, 2005
Messages
2,227
Location
Phoenix
You know, for that investment, I'd hire a chef to cook it for me. In fact, I'd be inclined to invite a local chef to prepare the whole meal, at your house, but using those steaks.
 

capnkirk52

Eat more POTATOES!!!
Established Member
Joined
Dec 4, 2003
Messages
6,417
Location
Center, CO

This is the way. I tried this with prime steaks and it was incredible. Can’t even imagine some A5. I had some A5 at a Japanese yakiniku restaurant not to long ago...it would be off the charts prepared like this.
Yes Yes Yes!!! I followed this video like 18 months ago and we did one strip like you showed. It fed four of us because it's so rich and delicious. You don't need a sous vide machine, just boil the egg at a steady temp for the time allowed and you'll be golden. The yolk makes it sooooooooooo good but don't cook too much steak because you'll be full from just one. I'm actually going to do a tuna/caviar/A5 wagyu/lLouis XXXiii night on Thursday and this is how I'm gonna prepare it. Trust in ssj4sadie and trust the video. Small strips on the pan and dipped in the yolk and thank Jesus.... *edit* Shit, you might even see Jesus with this method... Tell him Capnkirk52 sent you.
 

AustinSN

Well-Known Member
Established Member
Beer Money Bros.
Joined
Jan 29, 2014
Messages
6,408
Location
the plains
Yes Yes Yes!!! I followed this video like 18 months ago and we did one strip like you showed. It fed four of us because it's so rich and delicious. You don't need a sous vide machine, just boil the egg at a steady temp for the time allowed and you'll be golden. The yolk makes it sooooooooooo good but don't cook too much steak because you'll be full from just one. I'm actually going to do a tuna/caviar/A5 wagyu/lLouis XXXiii night on Thursday and this is how I'm gonna prepare it. Trust in ssj4sadie and trust the video. Small strips on the pan and dipped in the yolk and thank Jesus.... *edit* Shit, you might even see Jesus with this method... Tell him Capnkirk52 sent you.

Hmm.. Center is only like a 4 hour drive from me..
 

specracer

SVTOA MCA
Premium Member
Joined
Sep 27, 2009
Messages
2,142
Location
MA
So did anyone think "Grand Western Steaks", maybe Montana, Iowa, Texas etc....?

Nope

Ft Lauderdale

(no knock on the product, just not exactly where I would have guessed they might be located...)
 

noco5.0

Well-Known Member
Established Member
Joined
Jun 7, 2012
Messages
414
Location
Colorado
Enjoy would love to try A5 sometime. I haven't messed with sous vide but have heard it produces great results. I'll stick to my PK360 with grill grates although a griddle or cast iron skillet would be a close second.
 

13COBRA

Resident Ford Dealer
Established Member
Premium Member
Single Barrel Sirs
Joined
Jun 4, 2012
Messages
22,321
Location
Missouri
Enjoy would love to try A5 sometime. I haven't messed with sous vide but have heard it produces great results. I'll stick to my PK360 with grill grates although a griddle or cast iron skillet would be a close second.
Austin got me hooked on sous vide. It's excellent!

Sent from my Potato
 

rborden

Well-Known Member
Established Member
Joined
Feb 18, 2014
Messages
1,656
Location
USA
Might have to give a try when the bonus comes in in a few months.
 

kcobra

MUSTANG MANIAC
Established Member
Joined
Aug 13, 2001
Messages
2,147
Location
Madawaska
I agree for prices and COVID. I used to buy Omaha Steaks online always...not anymore.

Just checked out what you purchased on their website - Damn! When you cook them, DON'T crack a beer and forget them!!$$ :eek:

Honestly I gave up on most mail order as the prices seem to have skyrocketed since this damn pandemic.

Though I do still buy ribs/brisket from www.Pigofthemonth.com . Good stuff and not too pricey!
 

CobraBob

Authorized Vendor
Established Member
Premium Member
Single Barrel Sirs
Joined
Nov 17, 2002
Messages
105,359
Location
Cheshire, CT
Omaha was my favorite WAY back in the day. Until I found there was so much better steak out there. Haven't bought Omaha in many years. These look SO good, but since I don't do steak all that often I'd be afraid of messing it up. As in over cooking it. :eek: I'm sure the taste, especially prepared per the video, is otherworldly!

UM, I don't see any notation of a sale on their site. Is it over?
 

red9450

Active Member
Established Member
Joined
Dec 6, 2005
Messages
3,807
Location
NEPA
Are you sure you want to cook it for that long? I've done tenderloins at 125 for 45 min and they came out pretty damn perfect.

To me this isn't the right way to cook those steaks, I'd be doing it the Japanese way and slice it thin and toss it on a hot griddle for just a minute. I'd be worried after 2 hours at that temp it might break the collagen down too far on those and render out all the fat.
I'd tend to agree on both accounts. I do a lot of Sous Vide, and 128 degrees seems to be the sweet spot for Medium Rare. Cook time is usually 2hrs, and I finish with a blow torch.

When it comes to the A5, I wouldn't do the sous vide as much as I like the way steaks turn out. I'd just salt/pepper and sear them .
 

Attachments

  • IMG_0081.jpg
    IMG_0081.jpg
    57.6 KB · Views: 116
Last edited:

ssj4sadie

Well-Known Member
Established Member
Premium Member
Joined
Nov 19, 2001
Messages
9,181
Location
San Antonio, TX
I'd tend to agree on both accounts. I do a lot of Sous Vide, and 128 degrees seems to be the sweet spot for Medium Rare. Cook time is usually 2hrs, and I finish with a blow torch.

When it comes to the A5, I wouldn't do the sous vide as much as I like the way steaks turn out. I'd just salt/pepper and sear them .
I usually do 133-135 as I find the fat does not render enough at a lower temperature. I finish it of with a searzall.

Edit: this is for Ribeye's.
 
Last edited:

Users who are viewing this thread



Top