Grass fed (and other fancy) beef
- Thread starter Toshi
- Start date
One of the hazards of eating and drinking truly top-shelf stuff.
For example - I had a *very* tasty grilled sirloin last evening. Costco sourced, and IIRC, $5/lb.
For example - I had a *very* tasty grilled sirloin last evening. Costco sourced, and IIRC, $5/lb.
when I buy steaks I get them at Edwards. If you think all prime meat is the same regardless of vendor, you're mistaken. A good butcher that deals with local farms is worth the travel and slight bump in cost sometimes.
Im thinking about ordering some picanha from an online shop. (Theres no way I can get it fresh here right now) But im wondering if its gonna be worth it if its been frozen...
I know a lot of places get frozen meat and it also depends on the freezing process (at what temps its frozen/cooled) but have you guys ever noticed any difference?
I know a lot of places get frozen meat and it also depends on the freezing process (at what temps its frozen/cooled) but have you guys ever noticed any difference?
Final bit of my Snake River Farms order finally in my belly. The 4 and 6 year old kids also ate a fair bit of this one–they loved it.
This one was the Gold grade Angus/wagyu hybrid ribeye cap. No, not just the tip: just the cap. It was amazing.
Leave in temp probe after flipping, alarm set at 105F, pulled at 110F, thereafter rested about 10 minutes. (It's sitting in juices despite resting because I grilled this one in a cast iron skillet, and emptied those juices/fats rendered during cooking over the steak before setting it out to rest.)
I'm going to give Edwards Meats per @Nick a try to see if USDA Prime ribeyes from there are different from that at Costco (which are good but not as good). If it is only on par with Costco USDA Prime then I'll pony up for SRF in the future.
These frou frou wagyu meats and the like are shipped frozen. They turn out just fine.
Edwards Meats USDA Prime ribeye. Looks equivalent to Costco’s USDA Prime in terms of marbling, which isn’t bad but isn’t wagyu hybrid.
(Edwards did have Snake River Farms wagyu hybrid, but only in New York strip as the cut. Curiously it seemed to be quite a bit cheaper at Edwards than online, go figure.)
What u got against NY strip? Not enough lard in it? 
Bingo. Give me the beef fats!What u got against NY strip? Not enough lard in it?
We get SRF at our local Albertsons. I have never gone the ‘aged’ route, some of that looks scary to me, but they have oodles of the stuff.
Final bit of my Snake River Farms order finally in my belly. The 4 and 6 year old kids also ate a fair bit of this one–they loved it.
This one was the Gold grade Angus/wagyu hybrid ribeye cap. No, not just the tip: just the cap. It was amazing.
Leave in temp probe after flipping, alarm set at 105F, pulled at 110F, thereafter rested about 10 minutes. (It's sitting in juices despite resting because I grilled this one in a cast iron skillet, and emptied those juices/fats rendered during cooking over the steak before setting it out to rest.)
I'm going to give Edwards Meats per @Nick a try to see if USDA Prime ribeyes from there are different from that at Costco (which are good but not as good). If it is only on par with Costco USDA Prime then I'll pony up for SRF in the future.
These frou frou wagyu meats and the like are shipped frozen. They turn out just fine.
SRF wagyu hybrid ribeye even?!
Like I say, I have never tried the heavily aged stuff.
I will, maybe for my upcoming birthday.
I guess I could get it right from SRF, they are two miles away..,
I will, maybe for my upcoming birthday.
I guess I could get it right from SRF, they are two miles away..,
Man, no wonder that shit's so expensive... J-Hole beef. @Toshi, GUARANTEE that shit is at LEAST 40% overpriced.
The stuff in the stores here is all from here, from what I gather. At least it’s not from Wilson!
I am a big fan of beefalo. My neighbor raises them and I can drive over to his place and buy steaks and burger out of his freezer. It isn't waygu but they lives on the grass a couple miles away.
Like you, I prefer fatty cuts of beef. But I imagine that one tastes more like a melting chunk of beef-flavored butter than a steak.
Mmmmmm beef flavored butter
Although... if I really think about it... I'd prefer pork-flavored butter, methinks.
Anyone have experience with the really long-aged stuff?
Watching this guy's videos is interesting...
Are those garlic chips?
Also amazed how clean some of those cooking surfaces are.
Nice little slab of cow! Good looking cut!
Last of the four glorious Gold grade Snake River Farms Angus/wagyu hybrid ribeyes was consumed over lunch. I set the alarm for 105F, pulled it at 110F on the nose, let it rest 5 minutes under a foil tent and it was just right indeed.
All that’s left is the 10 oz package of Black grade wagyu hybrid ribeye cap. I imagine I’ll have to stick that on a baking sheet so that it doesn’t fall apart on the grill.
(For the record the tiny hand coming in from the left pointing at the steak was that of my 4 year old, asking about what’s on it at the moment.)
Like this? 21+ days wet-aged. That's what I got last time and what is pictured in the post that Brian quoted. Excellent.
It really was a fine thing. I'll order some up next week, methinks.
As threatened I ordered up 4 more Angus/wagyu traditional ribeyes from Snake River Farms, Gold grade. They shall arrive this upcoming Wednesday, at which time I may have potentially just finished a fast starting after Sunday dinner.
Have you ever tried a Cut called Bevette or Flapp Steak?
I've had bavette recommended to me. I shall try it at some point.
I Bavette you would like to know...
Dignified response was not available to me.Are these related to meat curtains?
Ham wallet?Are these related to meat curtains?
They arrived a day late (likely due to the storm). Still well in time for Saturday, where I shall grill up all 4 for company.
This means I shall have to order some more!
Related to the above: Snake River Farms has an Angus/wagyu hybrid bavette cut. I shall try it.
Wagyu Bavette
Our SRF Black™ bavette is a lesser-known cut every steak lover needs to know. Popular with Asian, Latin American and French chefs who love its full-bodied beef flavor, it’s grown in popularity here in the U.S. Our American Wagyu bavette is packed with more marbling and richness.Average weight...
Am I the only RM member that isn't a dentist? Or did you all get lucky and get an email about a wealthy deceased relative?
Nigerian prince inheritances are tight, yo. I didn't even know I was black royalty until then!
4 wagyu hybrid ribeyes grilled up tonight and sliced up so that people could grab parts piecemeal. This was just under 6 lbs of beef. About 3.25 of them were consumed between 3 adult males eating heartily and 5 kids eating kid-sized bits, everyone satiated. (The adult women-folk didn't eat steak--heathens!) Leftovers packed up for tomorrow for me.
Latest order should be here tomorrow (but hasn't shipped yet so maybe not?):
I chose these cuts because they had a Halloween buy one get one offer (as is evidenced by the FREE duplicate ones). I also got some bacon because that shit looks tasty.
This'll be a chance to see if wagyu-ness outweighs the cut. How do these compare to a USDA Prime ribeye in overall satisfaction?
I chose these cuts because they had a Halloween buy one get one offer (as is evidenced by the FREE duplicate ones). I also got some bacon because that shit looks tasty.
This'll be a chance to see if wagyu-ness outweighs the cut. How do these compare to a USDA Prime ribeye in overall satisfaction?
So *this* is how you're going to manage to spend $200,000 a year in retirement... it makes sense now!
Black grade wagyu hybrid steaks, uncooked in case that's not clear:
New York strip on left, ribeye filet top right, sirloin filet bottom right. They're dressed with MCT oil, salt, and Nu-salt in preparation for the grill.
Thoughts on them:
- New York strip was pretty good, in my opinion, but the ribeye still wins
- sirloin was actually really pleasing! not tough despite relative paucity of intramuscular fat, and a strong characteristic sirloin beefy taste
- 4 year old would only eat ribeye
- 6 year old ate all but preferred the ribeye
New York strip on left, ribeye filet top right, sirloin filet bottom right. They're dressed with MCT oil, salt, and Nu-salt in preparation for the grill.
Thoughts on them:
- New York strip was pretty good, in my opinion, but the ribeye still wins
- sirloin was actually really pleasing! not tough despite relative paucity of intramuscular fat, and a strong characteristic sirloin beefy taste
- 4 year old would only eat ribeye
- 6 year old ate all but preferred the ribeye