Home
What's new
Latest activity
Authors
Store
Latest reviews
Search products
Forums
New posts
Search forums
What's new
New posts
New listings
New products
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Cart
Cart
Loading…
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Search titles only
By:
Menu
Log in
Register
Navigation
Install the app
Install
More options
Change style
Contact us
Close Menu
Forums
SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
It's almost Steak Sunday @ Uncle Meat's!!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Uncle Meat" data-source="post: 15835577" data-attributes="member: 5089"><p>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 <a href="https://www.amazon.com/gp/offer-listing/B01BIBOCH6/ref=sr_1_3_olp?ie=UTF8&qid=1519511986&sr=8-3&keywords=A5+wagyu&condition=newhttps://www.amazon.com/gp/offer-listing/B01BIBOCH6/ref=sr_1_3_olp?ie=UTF8&qid=1519511986&sr=8-3&keywords=A5+wagyu&condition=new" target="_blank">$445.00</a> (Two 21oz Strip Loin (New York) Steaks)</p><p>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.</p><p>Yup.</p><p></p><p></p><p><a href="http://www.snakeriverfarms.com" target="_blank">http://www.snakeriverfarms.com</a></p><p><a href="http://chicagosteakcompany.com" target="_blank">http://chicagosteakcompany.com</a></p><p><a href="http://www.lobels.com/" target="_blank">http://www.lobels.com/</a></p><p></p><p>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.</p><p></p><p>[ATTACH=full]1468574[/ATTACH]</p><p></p><p>I like mine at the high end of medium rare. About 128-130 degrees.</p></blockquote><p></p>
[QUOTE="Uncle Meat, post: 15835577, member: 5089"] 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 [URL='https://www.amazon.com/gp/offer-listing/B01BIBOCH6/ref=sr_1_3_olp?ie=UTF8&qid=1519511986&sr=8-3&keywords=A5+wagyu&condition=newhttps://www.amazon.com/gp/offer-listing/B01BIBOCH6/ref=sr_1_3_olp?ie=UTF8&qid=1519511986&sr=8-3&keywords=A5+wagyu&condition=new']$445.00[/URL] (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. [URL]http://www.snakeriverfarms.com[/URL] [URL]http://chicagosteakcompany.com[/URL] [URL]http://www.lobels.com/[/URL] 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. [ATTACH=full]1468574[/ATTACH] I like mine at the high end of medium rare. About 128-130 degrees. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
It's almost Steak Sunday @ Uncle Meat's!!!
Top