Unboxing the ultimate steaks! Warning: serious bragging ahead.

Uncle Meat

Zircon Encrusted Tweezers
Established Member
Joined
Sep 22, 2002
Messages
6,344
Location
Prattville, Alabama
I've done gone off my rocker boys! Gave up plenty of dead presidents for this little treat and can't wait to try it! Grand Western Steaks is having a 35% off Superbowl sale so I used this opportunity to purchase two 1-inch thick, 28-oz, Miyazaki A5 Wagyu Strip steaks. I've eaten real Japanese Wagyu before when I was overseas in the military. I've cooked up plenty of American & Australian Wagyu here at home, however I have never bought genuine A5 Wagyu imported from Japan to cook for myself until now.

On to the unboxing!

U.M.

Big ass box for just two steaks.
20210202_113355.jpg


Nice Styrofoam inner cooler.
20210202_113436.jpg


Huge block of dry ice to keep the meat frozen.
20210202_113451.jpg


Steaks are individually boxed.
20210202_113521.jpg


Each steak comes with a certificate of authenticity which tells you EVERYTHING about the steer where this steak came from. Including a tongue print!
20210202_113550.jpg


Close up of the cert.
20210202_114046.jpg


OH MY GOD!
20210202_113659.jpg


THE MARBLING IS UN-FREAKIN-REAL!!!
20210202_113725.jpg
 

Uncle Meat

Zircon Encrusted Tweezers
Established Member
Joined
Sep 22, 2002
Messages
6,344
Location
Prattville, Alabama
Those might be tasty, but they are not for everyone. They are almost pure fat. Its amazing that those types of meats are called premium honestly.
Well first off that's how all beef steaks are rated, by the amount of marbling. More marbling = more tender. However the fat from Wagyu is not the same as the fat found in regular USDA beef. Wagyu beef has been likened to olive oil and salmon in terms of its health benefits. It has up to 300% more monounsaturated fat than normal beef due to the high marbling of the meat, as well as incredibly high omega 3 and 6 content. Additionally, the fat in Wagyu will actually melt in your hands. Normal beef fat starts to render at 130-140 degrees, Wagyu fat starts to render at just 77 degrees. If you've never eaten real Japanese Wagyu there's just no good way to describe it. It literally melts in your mouth.

Looks good. How do you prepare them?
Su Vide at 135 degrees for 2 hours and then sear it with my SuVide Gun.

suvgun-png.1632715
 

geoffmt

Well-Known Member
Established Member
Premium Member
Joined
Jul 30, 2015
Messages
2,024
Location
billings, mt
IMG_2997.JPG

Costco‘s finest for comparison, these two packages cost me about $100. I have been wanting to try the wagyu steaks for a long time, heard it’s very rich and like butter. Even read about somebody dry aging them and I guess that’s over the top. Someday...


Sent from my iPhone using the svtperformance.com mobile app
 

HAMMRHEAD

Well-Known Member
Established Member
Joined
Dec 13, 2000
Messages
1,527
Location
Eastern PA
Just checked out what you purchased on their website - Damn! When you cook them, DON'T crack a beer and forget them!!$$ :eek:

Honestly I gave up on most mail order as the prices seem to have skyrocketed since this damn pandemic.

Though I do still buy ribs/brisket from www.Pigofthemonth.com . Good stuff and not too pricey!
 

AustinSN

Well-Known Member
Established Member
Beer Money Bros.
Joined
Jan 29, 2014
Messages
6,408
Location
the plains
Well first off that's how all beef steaks are rated, by the amount of marbling. More marbling = more tender. However the fat from Wagyu is not the same as the fat found in regular USDA beef. Wagyu beef has been likened to olive oil and salmon in terms of its health benefits. It has up to 300% more monounsaturated fat than normal beef due to the high marbling of the meat, as well as incredibly high omega 3 and 6 content. Additionally, the fat in Wagyu will actually melt in your hands. Normal beef fat starts to render at 130-140 degrees, Wagyu fat starts to render at just 77 degrees. If you've never eaten real Japanese Wagyu there's just no good way to describe it. It literally melts in your mouth.

Su Vide at 135 degrees for 2 hours and then sear it with my SuVide Gun.

suvgun-png.1632715

Are you sure you want to cook it for that long? I've done tenderloins at 125 for 45 min and they came out pretty damn perfect.

To me this isn't the right way to cook those steaks, I'd be doing it the Japanese way and slice it thin and toss it on a hot griddle for just a minute. I'd be worried after 2 hours at that temp it might break the collagen down too far on those and render out all the fat.
 

ToddW702

Well-Known Member
Established Member
Joined
Jan 21, 2014
Messages
654
Location
TX
Wow. That looks so dam good. I’m drooling over here. Looking forward to hearing your experience.


Sent from my iPhone using svtperformance.com
 

Uncle Meat

Zircon Encrusted Tweezers
Established Member
Joined
Sep 22, 2002
Messages
6,344
Location
Prattville, Alabama
Are you sure you want to cook it for that long? I've done tenderloins at 125 for 45 min and they came out pretty damn perfect.

To me this isn't the right way to cook those steaks, I'd be doing it the Japanese way and slice it thin and toss it on a hot griddle for just a minute. I'd be worried after 2 hours at that temp it might break the collagen down too far on those and render out all the fat.
I'm a bit leery about this myself to be totally honest. Guga at Sous Vide Everything recommends two hours for A5 Ribeyes. The dude over at Crowd Cow does his for 45-60 minutes and states that the fat does not all render away as one might think.

Since I'm not planning on cooking either of these anytime in the very near future I'm going to read up on it some more. I'm thinking maybe I should jab my Meater thermometer into one and sear it for 2-3 minutes per side and then pull it off and let it rest for a bit. Definitely don't want to screw this cook up! :D

U.M.
 

BlackHrtStang

METAL!
Established Member
Joined
Oct 25, 2008
Messages
329
Location
San Antonio
Op's user name checks out.
Are you sure you want to cook it for that long? I've done tenderloins at 125 for 45 min and they came out pretty damn perfect.

To me this isn't the right way to cook those steaks, I'd be doing it the Japanese way and slice it thin and toss it on a hot griddle for just a minute. I'd be worried after 2 hours at that temp it might break the collagen down too far on those and render out all the fat.

Sent from my ONEPLUS A3000 using the svtperformance.com mobile app
 

598

Well-Known Member
Established Member
Joined
Apr 13, 2008
Messages
1,494
Location
Frankfort IL
Those do look great. Costco prime is no joke. I was surprised at how good a few of the cuts were I bought at Christmas. If you like prime, better stock up. You wont see these prices again for a long time.
 

Serpent

Bike or Cobra?
Established Member
Joined
Apr 3, 2004
Messages
9,347
Location
Mountain View, CA
Maaaan before I saw the pics I was gonna say tf outta here with the cheap steaks! Then I saw the marbling, yup wagyu baby!!!
 

ssj4sadie

Well-Known Member
Established Member
Premium Member
Joined
Nov 19, 2001
Messages
9,181
Location
San Antonio, TX

This is the way. I tried this with prime steaks and it was incredible. Can’t even imagine some A5. I had some A5 at a Japanese yakiniku restaurant not to long ago...it would be off the charts prepared like this.
 

Users who are viewing this thread



Top