We have a supermarket that has a butcher shop with specialty meats in it. The Waygu steaks they had were priced about $100 a pound, but I don’t think there were many takers as they don’t carry them anymore. I think they’ll special order them for you. The steaks have lots of fat running through them and it looks like not too much meat. Everybody who’s had them says they are always juicy and tender.
Supposedly it is a whole other steak eating experience. More of a melt in your mouth type of deal than anything, with like you said not much lean meat but all the good tasting fat extremely marbled throughout a cut. They are similar to Kobe in that the cows are massaged and fed beer in their diet. Sounds like a pretty sweet life for a cow. Some day I'll feel like enough of a big shot to go out and buy a couple steaks.
Seeing all that marbelized fat in a steak makes it almost unappetizing for me. Kobe was the in thing a few years ago. I do enjoy the prime meat that I get at Costco. Good prices and taste.
Checkout these prices! Even if I had the money, I do not think I can pull the trigger on those Tomahawk steaks. Fullblood Wagyu Tomahawk Steak
Where do I sign up. I like beer, and a daily massage, what's not to like. No wonder the meat is so expensive, someone has to pay the masseuse. I'll stick with a $9/lb porterhouse thank you. Heck, I should go get a massage with all the money I'm saving.
Smoking 8lb pork loin and 2 racks of ribs today. For the purists, you will notice I did not trim the ribs, just removed excess fat and the silverskin. Both the loin and ribs got wiped dry, then rubbed with sesame oil, then a dry rub. Then into the fridge for 1.5 hrs, then into smoker/grill.
And now for the "after" shot, cuz you won't want an 'after' shot past this point. Happy Fathers day guys.
That's some fine looking brisket basod Ribs were on the menu tonight, came out very nice. Chazsbetterhalf will slice and vacuum seal the rest tomorrow for future dinners. One of the reasons I cooked them for 5 hrs instead of 6. Gets too dry on later "re-heats" if I cook them the full length of time. As long as the temp is good for the evening dinner, all is well.
Ok, I’m hungry now. I’ve got to ask, what kind of a slicer did you use to get those nice thin slices? We’re going out looking for one today.
