THE STEAK THREAD, served a la Man
Discussion
eyebeebe said:
t’s from Snake River Farm in the US
Snake river recently had a coupon for $100 off any orders over $100 recently. Apparently it was a coupon for select clients that they hoped would plug the product. My friends and I got hold of it and placed 10 $105 orders each. They all went through but a couple days later we got the email saying we had triggered their fraud alert. We had dreams of Christmas meat comas but they were dashed. We went to my local abattoir instead. That’s the one where they had very loud dance music on to drown out the the screams of “lay down” at the pigs.
ruggedscotty said:
wagu....
is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
I‘ll let you know! I‘ve had it before at 3* Michelin restaurants and it has been excellent (and minuscule), but I would expect that of any ingredients in such restaurants.is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
I‘ve never cooked it before, so will be interesting to see how it comes out. I ordered 2x 350g. They come frozen, but one had started to defrost beyond the point I was happy to re-freeze, so that is going to be eaten tonight. The second one will have to wait a few weeks (pulled pork next weekend and visiting friends the week after). When I cook that one I think I‘m going to cook a normal ribeye I have in the freezer and do a back to back comparison.
ruggedscotty said:
wagu....
is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
I think this has been raised in this thread, but not all wagyu is created equal, and some is indeed a con.is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
A lot of wagyu sold in the Uk comes from crossbreeds of wagyu Japanese heritage cows. Where you may get some of the qualities, but probably not the true benefit compared to cost.
Any good wagyu being sold should have a rating. A5 being the desired rating.
With steaks you will have more choice of getting a hold of good stuff. But obviously anything that’s been processed, such as burgers, will be more of a con, I.e Iceland frozen £2.99 “wagyu” burgers. Or any burger in a generic pub stating wagyu credentials.
That’s as far as I understand it, but it’s seemingly quite a complex rating and heritage issue, so happy to be corrected by anyone more knowledgable
Greshamst said:
Any good wagyu being sold should have a rating. A5 being the desired rating.
IIRC there are several "grades" under each rating (IE an A5 would cover grades 8-12), which you will often see advertised instead. The Gourmet Market sells a lot of Grade 7 stuff (which is the top end of a 4 in rating) which seems to represent a decent balance between price and quality. £90 for 1.1kg of assorted steak cuts.https://thegourmetmarket.co.uk/collections/beef-wa...
ruggedscotty said:
wagu....
is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
The Wagyu I ate in Japan was utterly sublime. The best beef I've eaten in my life.is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
Can't tell you how much of that was down to prep or meat, but I was happy to pay for it either way.
C70R said:
ruggedscotty said:
wagu....
is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
The Wagyu I ate in Japan was utterly sublime. The best beef I've eaten in my life.is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
Can't tell you how much of that was down to prep or meat, but I was happy to pay for it either way.
With regard to wagyu i wonder what the point is of wagyu fillet, seeing as fillet should really be rare surely the fat wouldn't render and you would just have a piece of fatty fillet.
ribeye, sirloin yes i totally get it, cooked medium the fat would render down.
I had some australian ribeye wagyu which was really god but clearly no japanese a5.
desperate to get some but i cant afford such numbers for a steak
ribeye, sirloin yes i totally get it, cooked medium the fat would render down.
I had some australian ribeye wagyu which was really god but clearly no japanese a5.
desperate to get some but i cant afford such numbers for a steak
m3jappa said:
With regard to wagyu i wonder what the point is of wagyu fillet, seeing as fillet should really be rare surely the fat wouldn't render and you would just have a piece of fatty fillet.
Well the point is you get it anyway because you can’t waygu part of a cow no seriously though the fat does render because the type of fat created in the waygu process melts at a much lower temperature than in standard meat bolidemichael said:
Took the recommendations and have tried Provenance with a cheap, tasty cut as a proving ground. I know that this isn't a snob's thread
Bavette is hugely underrated in my view. Delicious, versatile and cheap. Marinate with garlic, onion and thyme overnight in a plastic bag, flash on a smoking hot griddle for a couple of minutes either side, rest and then slice and serve with tarragon butter, boulangere spuds and some wilted spinach. Bon appetit!
I’ve been ordering wagyu from Tom Hixson for about a year or so now. If you have a look on their website you’ll get an idea of cost and as someone earlier mentioned it’s definitely law of diminishing returns.
The wagyu from Australia and the US is very good, I’ve had some excellent wagyu ribeye particularly from Australia from them. Expect to pay around £250 for around 2-3kgs, trimmed down you’ll probably get around 5-6 400g steaks so do the maths. They arrive vacuum packed chilled and will need cutting into steaks, but will last a few weeks in the fridge due to the vacuum packing before tackling. The ribeye, sirloin etc are easy to cut, but the fillets need a bit of butchery and a decent filleting knife. I cut them into steaks, vacuum pack them again and freeze them.
Before Christmas Tom Hixson had an offer for some Japanese A5 ribeye. From memory I got around 2.3kg for around £360. This yielded 4 steaks and some offcuts, so again, do the maths. What I will say when comparing them, visually there is all the difference in the world, the amount of intramuscular fat is incredible! The Aus and US wagyu just don’t look the same. Taste wise there is less difference, but it is noticeable. Worth the hike if not on offer? Only if you REALLY want to try genuine Japanese wagyu - special occasion maybe?
The wagyu from Australia and the US is very good, I’ve had some excellent wagyu ribeye particularly from Australia from them. Expect to pay around £250 for around 2-3kgs, trimmed down you’ll probably get around 5-6 400g steaks so do the maths. They arrive vacuum packed chilled and will need cutting into steaks, but will last a few weeks in the fridge due to the vacuum packing before tackling. The ribeye, sirloin etc are easy to cut, but the fillets need a bit of butchery and a decent filleting knife. I cut them into steaks, vacuum pack them again and freeze them.
Before Christmas Tom Hixson had an offer for some Japanese A5 ribeye. From memory I got around 2.3kg for around £360. This yielded 4 steaks and some offcuts, so again, do the maths. What I will say when comparing them, visually there is all the difference in the world, the amount of intramuscular fat is incredible! The Aus and US wagyu just don’t look the same. Taste wise there is less difference, but it is noticeable. Worth the hike if not on offer? Only if you REALLY want to try genuine Japanese wagyu - special occasion maybe?
A day late as it was raining yesterday, so decided to wait for some better weather.
I was hoping that the steak would increase in volume out of the vacuum pack, but it didn‘t, so I was a little concerned that I was going to over cook it. I needn‘t have worried.
Reverse sear on the kamado, aiming for 110 degrees, but it settled at 115. Cooked to 55 degrees and then taken off while I added some coals from a chimney and added some extra heat with the hot air blower thing. Prawns went on the Weber direct just under 200 for about 5 minutes, while I spent 2 minutes flipping the steak every 15 seconds or so.
The steak was so juicy with each chew releasing a rich deep beefy barbecue taste. As someone who thinks that 350g is a good number to start at with a steak, it was so rich that sharing the 320g actually felt perfect. It‘s definitely something I would buy again and am looking forward to having the second steak when it isn‘t dry January.
The big question is is it worth it? I think possibly the best steak I‘ve had and given a half portion is enough, I think man maths justifies it. Particularly as it cost about the same as a ribeye in a restaurant here. I thought that getting a thicker piece would be better before I‘d tried it, but not I‘m not so sure.
Going on the kamado
Prawns on the Weber
Cooked and on a serving plate
The best I could manage for a money shot given the thickness
I was hoping that the steak would increase in volume out of the vacuum pack, but it didn‘t, so I was a little concerned that I was going to over cook it. I needn‘t have worried.
Reverse sear on the kamado, aiming for 110 degrees, but it settled at 115. Cooked to 55 degrees and then taken off while I added some coals from a chimney and added some extra heat with the hot air blower thing. Prawns went on the Weber direct just under 200 for about 5 minutes, while I spent 2 minutes flipping the steak every 15 seconds or so.
The steak was so juicy with each chew releasing a rich deep beefy barbecue taste. As someone who thinks that 350g is a good number to start at with a steak, it was so rich that sharing the 320g actually felt perfect. It‘s definitely something I would buy again and am looking forward to having the second steak when it isn‘t dry January.
The big question is is it worth it? I think possibly the best steak I‘ve had and given a half portion is enough, I think man maths justifies it. Particularly as it cost about the same as a ribeye in a restaurant here. I thought that getting a thicker piece would be better before I‘d tried it, but not I‘m not so sure.
Going on the kamado
Prawns on the Weber
Cooked and on a serving plate
The best I could manage for a money shot given the thickness
Burwood said:
C70R said:
ruggedscotty said:
wagu....
is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
The Wagyu I ate in Japan was utterly sublime. The best beef I've eaten in my life.is it as good as what they say it is or is it a way to con the gullible....
asking for a friend
Can't tell you how much of that was down to prep or meat, but I was happy to pay for it either way.
What's "DD"?
Ordered food from the local steakhouse so cheating a little.
Wife’s petite fillet
My 20oz dry aged.
Normally great restaurant messed up the wife’s petite fillet. It came seared but raw. I ended up cooking it to medium rare. The restaurant appologised and refunded everything except my steak.
Wife’s petite fillet
My 20oz dry aged.
Normally great restaurant messed up the wife’s petite fillet. It came seared but raw. I ended up cooking it to medium rare. The restaurant appologised and refunded everything except my steak.
Think its time to join in. Iv went and got 2 cowboy steaks from costco. These things are thick. Joint of beef thick lol. So I'm going to have to cook them differently from the usual minute or 2 on a hot hot pan. Iv invested in a thermometer for this and want a couple opinions.
Should I sear them hot in a pan each side, then into the oven until the perfect temperature, or put it in the oven until about 15c below my desired cook, and then sear them reverse sear style?
What temperature do you put it in the oven? Covered or open? Never done this before. Dont fancy messing up on a rather large nice looking entire cow.
Season the day before? Or season before cooking? The internet's full of different answers so I'm asking the experts here.
Should I sear them hot in a pan each side, then into the oven until the perfect temperature, or put it in the oven until about 15c below my desired cook, and then sear them reverse sear style?
What temperature do you put it in the oven? Covered or open? Never done this before. Dont fancy messing up on a rather large nice looking entire cow.
Season the day before? Or season before cooking? The internet's full of different answers so I'm asking the experts here.
hotchy said:
Think its time to join in. Iv went and got 2 cowboy steaks from costco. These things are thick. Joint of beef thick lol. So I'm going to have to cook them differently from the usual minute or 2 on a hot hot pan. Iv invested in a thermometer for this and want a couple opinions.
Should I sear them hot in a pan each side, then into the oven until the perfect temperature, or put it in the oven until about 15c below my desired cook, and then sear them reverse sear style?
What temperature do you put it in the oven? Covered or open? Never done this before. Dont fancy messing up on a rather large nice looking entire cow.
Season the day before? Or season before cooking? The internet's full of different answers so I'm asking the experts here.
Personally I‘d do them on the bbq, but adapting that for indoors...Should I sear them hot in a pan each side, then into the oven until the perfect temperature, or put it in the oven until about 15c below my desired cook, and then sear them reverse sear style?
What temperature do you put it in the oven? Covered or open? Never done this before. Dont fancy messing up on a rather large nice looking entire cow.
Season the day before? Or season before cooking? The internet's full of different answers so I'm asking the experts here.
Pat dry and salt and pepper 2 hours before cooking and put in the fridge
Pre-warm oven to 110 degrees
Straight from the fridge pat dry again and into the oven and cook to 55 degrees
Get the pan as hot as it will go.
2 minutes total each side, flipping every 15 seconds. Sear the edges moving around every 15 seconds
Eat straightaway
That will cook it medium-rare to medium. Adapt the internal temperature in the oven stage as you see fit. Better to undercook to begin with and put it back in the pan if needed.
Following this post there will be lots of contradictions about how you need to bring it to room temperature and let it rest. This is the method from the Meathead book I‘ve mentioned before, where he has allegedly done a lot of experiments to find the best way. It works for me (best on the bbq).
Audis5b9 said:
illmonkey said:
You're meant to rest it after cooking, not before 
It was getting up to room temp.
It was part of the Hawksmoor delivered meal. Ended in a bit of a disaster. We followed cooking times set out by them, even checked with my analogue temp gauge. It under read on my gauge, so we gave it an other 2 mins. Then rested for 10, which turned into 20 by the time we'd sorted the other bits out. The gravy split, so we had to deal with that. New thermometer ordered...
All in all, it was delicious, but a bit rarer would have been preferred, also with gravy!
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