Wagyu rump roast

[Anonymous No.15245873]

Advice on wagyu

I'm cooking a 4 pound wagyu bottom round roast this morning. The last one I cooked, i roasted high for a bit and then at 200F for a few hours. The outside half was great maybe cooked medium medium/well fat all rendered down, delicious

But towards the middle where it was medium rare, the fat hadn't rendered and I don't like that much fat when I'm gorgingon meat, so I roasted it again but it wasn't as good as the first roasting.

Should I cook the whole thing to medium or medium well then maybe the outside isn't as good? Or should I chop the roast in 2? Or other ideas ?

[Anonymous No.15245881]

>>15245873
Just cook it for 6 hours 150celcous in the oven easy as.

[Anonymous No.15246320]

>>15245873
just put it in the microwave its fine

[Anonymous No.15246337]

>>15246320
this, a microwave starts from the inside then finish a sear on a pan just like with a reverse sear.

[Anonymous No.15246589]

>>15245873
Sow this on Cook's Country and it looked really good. It was shitty ass Amerimutt beef but it looked tender and juicy af.

https://www.epicurious.com/recipes/member/views/bottom-round-roast-beef-with-zip-style-sauce-5724c0fafb469991133ff39d/amp

[Anonymous No.15246899]

why dont we see lots or recipes on "non popular" wagyu cuts over the internet? I mean, I know wagyu loins and filets will be good and tender, but you better show me the wagyu chuck and round. where do they get it anyway?? I bet wagyu round would be still spectacular.

[Anonymous No.15246953]

>>15246899
I got a few when the coof was getting started, on sale at albertsons for $5 a pound. I think it was a one time thing

[Anonymous No.15246964]

>>15246953
thats a bargain price.
and how was that? you're OP?