Bought an A5 kobe steak from a certified reseller in canada but the marbling is not what i expected or what was shown in their online pics for kobe
There was no certificate or other info provided when i bought it either
Is there any way to confirm it is kobe and not some other wagyu repackaged?
Not exactly sure what to look for
USDA Choice Angus Ribeye, salt + pepper rested on a rack for about an hour, generous smear of mayo, seared about 2 minutes each side on stainless steel on a gas burner.
Served with crispy air fried russet potatoes (boiled with salt + baking soda) tossed in garlic and rosemary infused bacon fat, topped with crispy fried garlic and rosemary
My wife requested german pork knuckle for dinner 😋
- It spent the day in the fridge so the skin could firm up
- 13 hours sous vide with traditional herbs rubbed into the exposed flesh (70°c) (158°f)
- wiped down the skin and perforated it with a sewing needle,
then in the fridge again for close to 10 hours
- brushed with oil, then roasted at (250°c) (482°f) for around 35-40 minutes.
- finished by making gravy from the hocks juices
Served with roast potatoes, sauerkraut, pretzel rolls & mustard.
I will definitely be making this one again in the future.
Lmk what y'all think.
The flavor was incredible! I salted, scored, and seared skin side down. I flipped and immediately salted the skin again, pulled off the heat after a few minutes and finished with fresh squeezed lemon juice and fresh ground black pepper. I think I cooked a little too long but I’m really happy with this for a first timer.
Salad was beet greens, carrots, sunflower seeds, Serrano peppers, onions, and celery chopped.
Edit: y’all are pretty harsh in this sub so I’m feeling really good about this positive feedback! Definitely feeling myself after this one.
I love beef but have a hard time eating meat from a cow that was old. The taste is so strong and overpowering. Apparently it's considered a delicacy in some places.
Made smoked pot roast and beef jerky Sunday!
Both came out excellent!
Cocksuckers!
Just made some brioche burgers with sliced tomahawk. Topped one of them off with some homemade strawberry jam. Unbelievable. That sweetness. God damn.
multiple hauls from local market over the last few weeks. apparently the distributor was out of the normal stuff and sent Imperial instead. 24hr dry brine and bagged/frozen for future consumption. phenomenal marbling; a work of art
*American Wagyu I meant also the last tree pictures are Prime and Choice for comparison.
So after asking this sub, I ended up taking the American Wagyu piece from Costco home, trimming it and slicing it into 1.5-inch steaks. The cost was 19.99$ per lb.
I started with 17.86 lb and, after trimming, ended up with 13 steaks totaling 17.2 lb. That works out to about $20.76/lb once trimmed and sliced.
Overall I’m pretty happy with the result. The marbling is great and those caps are amazing. I’ve included a picture of a $14.99/lb bone-in Prime ribeye I bought at Costco for comparison. The difference in marbling is small, but it is there. After accounting for the bone and trimming, that Prime worked out to about $17.65/lb, so the actual price difference isn’t massive.
I also included a picture of a very poorly trimmed Choice ribeye primal I bought in April for $5.99/lb bone-in, which came out to around $6.60/lb after trimming.
Overall, this was a fun experiment and I’m happy with the result, but the whole thing makes me think about how quickly you hit diminishing returns as you move up in price. This Wagyu is marginally better than the already very good Prime I had, but I’m not sure the improvement is proportional to the price difference.
The main reason I could see myself doing it again is that buying a whole primal is a bit of a lottery. A USDA Prime label doesn’t necessarily mean you’re going to get exceptional marbling. With this one, assuming the company’s grading is consistent with what they claim on their website, the Signature label should give you a better chance of getting a genuinely well-marbled piece. So there is some value in that consistency.
Comparing it with the Choice is almost pointless to me because I see them as two different experiences in terms of flavor and richness. Obviously the Wagyu isn’t 3.5 times “better” just because it costs 3.5 times as much, but I also don’t think they are really substitutes for each other.
Looking forward to read what you think.
Dry brined, sage rubbed, reverse seared, butter basted with garlic and thyme. Served with chili Brussel sprouts, stuffed mushrooms and a honey Dijon Demi glacé (not pictured).
Hi all. Quick question. When I make steak of any kind, I sear it for 1 to 2 minutes on each side and then finish it off either in the grill or on the oven. I use a meat thermometer and take it out when the temperature hits 140. I’ve noticed, however, that the meat is consistently medium well instead of medium or medium rare. Any thoughts on what I can do to alleviate this instead of just cooking it for less time? Any suggestions on what the thermometer should be set at?
I'm no meat specialist, but this looks like some high quality piece? What's the brown dot?
These bad boys were so thicc! I rubbed them with spices, seared them in the cast iron, then basted them with a garlic herb butter. Topped with fresh lemon zest and basil from the garden - it was a chef’s kiss for sure 😍
With a whiskey peppercorn sauce.
Dry brined with Montreal steak seasoning and some Worcestershire sauce overnight then sous vide 136 degrees for 6 hours. Rest one hour in the fridge then seared and I made the whiskey peppercorn sauce using the rendered bits.
It all pays off when you here the first wows. Set up was done and they walked in. Only had a chance to snag a couple of pics