A5 trial

[Anonymous No.12726524]

Tonight we're doing simple meat and potatoes, but with A5 Wagyu, and since it's my first time grilling A5, it's a bit of a trial run.

Wish me luck anons.

[Anonymous No.12726807]

[Anonymous No.12726810]

[Anonymous No.12726811]

[Anonymous No.12726815]

[Anonymous No.12726816]

That steak looks way too fatty, get some ribeye

[Anonymous No.12726819]

[Anonymous No.12726824]

>>12726816
It's the rib cap, literally a part of a ribeye.

[Anonymous No.12726831]

And if anyone is wondering, it's very buttery, lovely taste. I wouldn't buy it regularly, but I can see myself buying it again for special occasions.

[Anonymous No.12726836]

Nice

[Anonymous No.12726843]

>>12726824
Looks like shit, you sure it's not part of the shitcap

[Anonymous No.12726849]

>>12726843

[None !2Code3TV3M No.12726915]

the first good cut is always special
how much did that one cost you?
but now that you've experienced it, theres ways to get the similar end result on the cheap, and also some cuts you might not consider to be steak, and extremely lean portions of game meat as well.

>step 0
if given the choice, have your steak cut against the grain
>step 1
turn on your oven, 350 30 minutes.
bake the steak with butter on top of it

yeah that's the whole thing
basically what happens is the melting butter will be wicked into it as the other juices flow out, the remaining oil on the top will give it a light even sear while the pan will do the same for the bottom

if you're someone obsessed with grill marks you could do this at lower temperatures too and just partially cook it
some people swear on clarified but i'm against it, you want it to solidify again, you want fat, not oil.

>>12726816
theres also american wagyu for those who can't enjoy actual wagyu, its a crossbreed.

[Anonymous No.12726923]

>>12726815
hotter grill next time my dude

[Anonymous No.12726931]

>>12726923
ye, that's the plan. I specifically did this as a trial run, grill temp was my main concern.

I have two rib caps, i used the smaller one tonight, i'll rectify my grilling temp for the 2nd larger rib cap.

[Anonymous No.12726934]

>>12726915
>how much did that one cost you?
$135 for 3.5lbs

[Anonymous No.12726953]

>>12726819
>$135 for this

[Anonymous No.12726966]

>>12726953
Nah, it's probably closer to ~$50.

The other rib cap still in my freezer is a good bit larger.

[Anonymous No.12726972]

>>12726524
Some anon just ripped a good one from this last night. Look on the archive.

[Anonymous No.12726985]

I would very much like to see the larger cap prepared with a hotter grill. Please go balls to the walls with the heat, I implore you OP

[Anonymous No.12726997]

i'm not familiar with the new A5 meme, is it just kobe beef, meaning they fed it a ton of grains and beer to increase the fattiness of the meat. you do know that in the US and EU, you can buy grass-fed grass-finished 100% pasture raised beef for around $30-50 per lb.

[Anonymous No.12727003]

>>12726997
>you can buy grass-fed grass-finished 100% pasture raised beef for around $30-50 per lb.
well this was 3.5lbs for $135.

Which is $38.57/lbs

[Anonymous No.12727011]

>>12726985
It'll happen, but it will likely be awhile. It's pretty fatty and expensive, so im saving it for a bit.

[Anonymous No.12727055]

>>12727011
I'll be waiting

[None !2Code3TV3M No.12727059]

>>12726997
kobe beef is it's whole own thing

>>12727011
got any cheap stuff laying around? could try the butter thing to see what you think as a comparison while you still have a sense of the tastes subtleties

[Anonymous No.12727107]

>>12726524
>said will be back
>Is back
Thanks for delivering op.

[Anonymous No.12727110]

>>12727059
Your beef came from Kagoshima right?

[Anonymous No.12727120]

>>12726997
A5 is just the highest grade of beef on the Japanese grading system.
>color
>marblization
Kobe is beef that was specifically finished in Kobe.

[Anonymous No.12727128]

>>12726915
>bake the steak with butter on top of it
No thanks. I like my beef to taste beefy.

[Anonymous No.12727138]

>>12726934
i ordered the same thing, but i got $25 off for being a new customer
i forget the exact cost but i believe it was just under $110
arrives on Wednesday i think

[Anonymous No.12727369]

>>12726819
I would eat

[None !2Code3TV3M No.12727470]

>>12727128
then why eat wagyu

[Anonymous No.12727563]

>>12727470
>then why eat wagyu
Instead of butter?

[Anonymous No.12727604]

why do people like steak so much? its bland and boring
it seems to me like just a pop culture thing that people copy to "fit in" or seem "manly"

[Anonymous No.12727626]

>>12726915
How does venison hold up for those longer cook times like osso buco needs? I've always cooked it hot and fast because of how lean it is.

[Anonymous No.12727633]

>>12727604
>its bland and boring
You should really try it without cooking it in butter, and with salt.

[Anonymous No.12727635]

>>12727633
its just beef though
I like some flavour in my food

[Anonymous No.12727638]

>>12727604
Steak is a once in a while thing for me, like you said its not really interesting.
But a good ribeye or even ny stripe once every couple months properly cooked is a fantastic treat.

I prefer mine with a heavily charred exterior, med rare, and with gorgonzola crumbles on the side. Its a good contender for a 'last meal' if I had the choice of one. That or venison stroganoff.

[Anonymous No.12727640]

>>12727638
Or a chicken parm sub.

[Anonymous No.12727651]

>>12726831

I always heard about that, it is like a steak that you only need to give a good nonstick spray and let the marbled fat do the cooking.

Mind you this is just an amateur talking, but I have always contemplating ordering a plate of Wagyu from gyu-kaku to give it a shot.

[Anonymous No.12727654]

>>12727635
>its just beef though
Yes. That's why it's good.
>I like some flavour in my food
The flavor of steaks is usually beef.
I guess some people like beef while others like you would prefer eating a spice rack.

[None !2Code3TV3M No.12727728]

>>12727563
you could also use beef tallow instead of butter but it's a bit harder to get than butter
beef suet works too but has to be preheated a little bit

>>12727604
it's actually been falling out of favour for years anon
at some point some average joes started figuring out that a 'steak' can be just 'a slice of a cheap roast'
frankly i've always found sausages a lot more tempting, they're incredibly versatile as a food and they're also cheap
if only people made burgers in common sausage flavours, theres really only hamburger steak and salisbury steak which is dumb


>>12727626
you can reduce temperature if you're concerned but it kinda depends on the venison
i've found moose absolutely requires a longer cooking time, but whitetail is actually a little fattier, but not by much, so a longer cook time certainly isn't hurting it.
if its cut against the grain like with osso buco you do an initial sear before baking, your sear will hold in a lot more but you can't reliably add fat content
if you have a whole deer you'd have access to venison suet which would be awesome to use
compare to this shit I stole off some faggots food blog
>The leanest cuts of beef

Sirloin tip side steak
Calories 206; Fat 5.4g; Protein 39g

Top round steak
Calories 240; Fat 7.6g; Protein 36.9g

Eye of round steak
Calories 276; Fat 7g; Protein 49.8g

Bottom round steak
Calories 300; Fat 11g; Protein 47.2g

Top Sirloin
Calories 316; Fat 10.6g; Protein 51.6g

>fatties below

Flap steak
Calories 240; Fat 12g; Protein 33g

Filet mignon (Chateaubriand or tenderloin)
Calories 348; Fat 16g; Protein 48g

Porterhouse steak
Calories 346; Fat 16.4g; Protein 46.2g

Skirt steak
Calories 348; Fat 17.2g; Protein 45.4g

New York strip steak
Calories 360; Fat 18g; Protein 46g

T-bone steak
Calories 376; Fat 25.6g; Protein 33g

Rib-eye steak (rib roast, prime rib)
Calories 466; Fat 37.6g; Protein 30g

they also listed the transmemeurated fat or some shit from each one but who gives a shit about that

[Anonymous No.12727773]

>>12727728
>you could also use beef tallow instead of butter but it's a bit harder to get than butter
It's you should use beef tallow instead of butter, and you can obtain it from beef itself.

[Anonymous No.12727818]

>>12726815
>gas grill

[Anonymous No.12727856]

>>12726815
>he 45s his grill marks

Also, jesus christ, preheat your goddamn grill if you're gonna get a good sear. May as well have just painted those lines on with food colouring.

[Anonymous No.12727863]

>>12727856
To be fair, it's a flash photo. Those lighten colors quite a bit.

[Anonymous No.12727871]

>>12727863
Reasonable out. Good luck with the next one.

[Anonymous No.12727875]

>>12727871
I'm not op but ok

[Anonymous No.12727879]

>>12727875
You're always gonna have a next steak, bitch.

[Anonymous No.12727912]

>>12727879
I don't have much money, I pretty much only buy ground beef or roasts. That said, I'm >>12727818
and would either grill hot over coals or use a pan to reverse sear the meat.

[None !2Code3TV3M No.12727986]

>>12727773
you know, you're really not wrong
but the reason I use butter is the melting points are different
but it's also cheaper and extremely available, it's just a good stand-in and even comes from the same animal.
i've done it before and tallow won't melt as readily into the meat, so if it's not cut against the grain it can be troublesome, and suet has a bit of a similar issue but has an even higher melting point
this is a problem because you're basically trying to compete with the melting points of the fats and juices already inside the meat
>butter 30c-35c
>tallow 35c-40c
>suet 45c-50c

tallow and suet do have the advantage though of re-congealing at higher temperatures too, the suet starts to re-congeal at the melting temperature of tellow

>>12727818
>people on /ck/ can't enjoy propane

>>12727856
gotta make that soft wagyu look as tough as diamond plates for that moegap.

[Anonymous No.12728214]

>>12727654
yes spices are used to improve the flavour of dishes
maybe you should try it sometime wh*teboi

[Anonymous No.12728248]

>>12727128
>>12727563
>>12727635
>pretending to be the OP

[Anonymous No.12728280]

>>12727011
how can you save it? when does it expire?

[Anonymous No.12728291]

>>12728280
USDA says you can keep steaks and roasts in the freezer for 6 months to a year without much issue.

Obviously gotta be careful of freezer burn and shit.

Ground beef should only be kept for 3-4 months though.

[Anonymous No.12728315]

>>12728291
oh, it's frozen, missed that part. not that i'm a steak purist or know much about steak but isn't it a waste to pay so much money for a steak that you receive frozen or does it not matter that much?

[Anonymous No.12728428]

>>12728315
Its flash frozen, which is fine.

Slow freezing in your normal freezer is bad.