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Grass fed (and other fancy) beef

Toshi

Harbinger of Doom
Oct 23, 2001
31,642
3,839
Re: lack of silver skin, the bavette is really like 99% edible content. Just meat. And more meat. Mmm
 

canadmos

Cake Tease
May 29, 2011
13,944
11,134
Canaderp
Found this today, a source in Ontario. I think I'll stick to my peasantry "cheap" beef from the local place.


But do want to try...
 

Toshi

Harbinger of Doom
Oct 23, 2001
31,642
3,839




Excellent. Snake River Farms gold grade wagyu hybrid New York Strip. Pulled it at 115F internal.
 

Toshi

Harbinger of Doom
Oct 23, 2001
31,642
3,839
That looks good. How are you cooking? Grill? Broiler?
400 degree convection oven, in a ceramic coated cast iron skillet. Usually flip twice, two leave-in temp probes. Pull at 115F, flip a few more times as it soaks up residual heat from the skillet on the stovetop.
 

Shizzon

Monkey
Jun 25, 2015
101
282
I decided to give the gift of meat to a few of my family members and close friends for Christmas. The SRF gold Ribeye roast (7.7lb) that I orriginally purchased for a Thanksgiving that never happened was cut into steaks along with a SRF black Strip-loin primal/roast (14 lb) and a (3.5 lb).

This is the way to go for getting reasonable pricing on Wagyu (especially with promos/coupons). Along with the 20 or so steaks that I cut (12-17 oz) and vacuum sealed I had a beautiful 4 lb vein-end strip roast and enough trimmings to make a healthy batch of some incredible stroganoff. Not to mention the fact that the Wagyu fat trimmings are great for using as a cooking oil.

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Toshi

Harbinger of Doom
Oct 23, 2001
31,642
3,839
I decided to give the gift of meat to a few of my family members and close friends for Christmas.
Nice. My parents and sister's family got wagyu hybrid ribeyes from me for Christmas. Easy, everyone likes 'em, little thought required, done.
 

ALEXIS_DH

Tirelessly Awesome
Jan 30, 2003
5,903
540
Lima, Peru, Peru

There are others school of thought when cutting.
Bavette/vacio is the favorite of many I know.

This is the brazilian way


And the argentinean way.



My favorite cuts are the brazilian picanha/filet mignon or the argentinean bife ancho (which is roughly the round/fatty part on the porterhouse) and the american porterhouse


Picanha is like a triangle from the the top sirloin with the fat on top. Its just amazing.