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Oh I know Man, Butcher would not call it Prime, it had very nice fatty strains, definitely was USDA Prime IMO. Just different down here I guess was my point. I wanted prime, he called it Angus and it was Prime Beef
100%.
Delicious
that doesn't sound like prime
anywhere that has legit prime, will be shouting it from the rooftops, that it is prime...
Costco does sell real shipped from Japan A-10 or better waygu. If you want to get it.
Ribeye > filet
I enjoy filet, but ribeye has so much more flavor to it!
I picked up some choice N.Y. Strip steaks from Sam's tonight that looked better than their more than twice as expensive prime. We can see marbling as easy as an inspector can. I don't know how much of a cow they look at when grading it but it's not rocket science. Fat (marbling) = flavor.
Never made it out to Ream's because of the snow.Ream's is a great place. Don't go there on an empty stomach. You will buy way too much haha
The best way to try it the first time is when your neighbor cooks it up because someone gave them to much as a gift.I never had kobe or Wagyu, am thinking I would not be too impressed while thinking the one bite I was chewing cost $85
Never made it out to Ream's because of the snow.
I did, however, pick up a strip and fillet at Marianos Friday and reverse seared it on the propane grill. Came out great, the pen is a game changer.
Everything I grill sits out for 45-60 min before going on the grillBeing able to read the temp quickly and accurately is a big help. A mistake I used to make is removing the meat from the refrigerator and throw it on the grill too quickly. The middle took too long to cook compared to the outer portions. Letting it rest at room temperature for a half-hour or longer helped a lot. Between resting at room temp and the pen, I get more consistent results.
I love sous vide for the same reason. You can get the temp of the whole piece to the exact temp that you want. Especially on thick pieces.
ya, It makes a difference. Especially on thicker cuts.Everything I grill sits out for 45-60 min before going on the grill
Everything I grill sits out for 45-60 min before going on the grill
Speaking of sous vide, I haven't taken pics because it's just an egg. haha But I have been using sous vide to cook eggs at 135 degrees. It pasteurizes them and semi cooks the yoke. Separate the whites from the yoke and the yoke makes an amazing creamy complement to steak.
like, 1/3rd the way to a béarnaise or hollandaise sauce?
Not sure, never made them. I am basic-bitch over here. haha
Think of sunny side up egg yolk. The yolk stays together when you carefully hand separate the yolk. But when you push on the yolk it is thick yet creamy. It coats the streak well as it sticks well to the meat.
Sous Vide Pasteurized Eggs
Never worry about runny yolks again! Sous vide pasteurized eggs are cooked just enough to make them safe to consume while leaving the eggs technically raw.www.easysousviderecipes.com