So Jim, how does that differ from skirt steak? (I love skirt steak)
Bavette. Crazy good.
Grass fed (and other fancy) beef
- Thread starter Toshi
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Mmm... beef cheek...
Lack of silver skin. Arbitrary distribution of fat. Cheap. And most importantly very delicious. Easy to get right. Just need a flame and salt and pepper.
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.
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.
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.
Nice. My parents and sister's family got wagyu hybrid ribeyes from me for Christmas. Easy, everyone likes 'em, little thought required, done.
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.
Okay fancy meat folk, any of you try Wild Fork? https://wildforkfoods.com/?gclid=CjwKCAjw_JuGBhBkEiwA1xmbRZQkWeOka1YqPd0ORZnqdDNvA7lym36wmxeteSarlzY-ak-wOJzUDRoCQz4QAvD_BwE
One's opening near me, but it looks like they mainly do mail order. Looks like a pretty decent selection at pretty decent prices, anybody order from them before, or am I going to have to guinea pig it?
One's opening near me, but it looks like they mainly do mail order. Looks like a pretty decent selection at pretty decent prices, anybody order from them before, or am I going to have to guinea pig it?
Have you tried the triangular looking steak with the fat cap? (is it a tritip?)
Thats my favorite cut.
Thats my favorite cut.
Those look similar to a NY strip...
SRF Bavette. With Rice Pilaf. Not that shit out of the box either. Carrots, Pearl Onions, Parsley, Butter and Almonds. Fancy Rice was cooked in Beef Bone Broth. Crazy good.
I had to look as I am unaware of SRF Beef. They are quite proud of their stuff. . . Good on them for creating such a market but that’s some crazy ass prices.
I didn't want to be impressed by their wares. But it's really tasty. I currently have none in the freezer but will do a good restocking once their next 15 or 20% off sale comes through.
On sale wouldn’t make it too bad.
Really any beef with a good blood line and a good nutritional program will have far superior flavor and marbling to a feedlot cow.
That appears to be Pichana, same muscle group as Tri-Tip, but not the same cut.
Tri Tip has more marbling and Pichana has that crazy thick fat cap.
I know, I know, it’s not beef. . . But.
Choked down some grass fed red wattle pork tonight. First time I had tasted red wattle. SOB that was amazing. Possibly some of the best pig I’ve tasted.
Choked down some grass fed red wattle pork tonight. First time I had tasted red wattle. SOB that was amazing. Possibly some of the best pig I’ve tasted.
I had 4 slabs of Bavette. Local Butcher has it on hand always. Expensive as it is a trendy cut. Just salt and pepper on the Gas grill. I usually marinate it. Not this time. Just beef. Very good.
Not bad. From neighbors cow that I bought 1/2 of. Not bad for $3/lb. Probably would have graded high choice or low prime. Oven mitt for size reference.
Did you stick your head up that bulls ass to get a good look at those before you purchased?
Just fisted it.Did you stick your head up that bulls ass to get a good look at those before you purchased?