Minnesota Outdoorsman
General Category => The BBQ Shack, Wildlife recipes and Cooking => Topic started by: LPS on July 07/31/17, 03:39:59 PM
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Anyone ever had Wagyu or Kobe steaks. I see a $300 bundle online at costco. I think it was 6 22 oz ribeyes and 6 or 8 8 oz burgers That is about $20 per pound. I wonder if it is that good? It would take some smooth talking to the wife for me to get this though. Wish I could get a $150 bundle. Man they sure look good. A buddy and I have always talked about getting a few steaks.
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I see they are D'artagnan Kobe like steaks. $319 for the bundle. Item # 877952 It is 8 steaks appx 10 lbs and 12 burgers appx 6 lbs.
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I'd love to try some Kobe beef! But, I'm lucky to be able to once in a while grab a $6.99 lb sale chuckeye! Looking at Kowalski's Markets (my cousin's wife worked at the St Paul one) Kobe type beef, rib-eyes are $25.99 a lb today.... :doah:
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If it IS truly Kobe beef, I'd say, ya, that IS a good price....But what do I know. RH is the guy to ask. I'm not well versed on that spendy stuff. But he's fishing....
Don't mean to cut and paste, but it's more than I thought...yow! And the pros said to SEAR IT FIRST..... :whistling:
U.S. +
Business
Markets
The world's priciest foods
Kobe beef
Estimated price per pound today: $150 and up
Kobe beef is renowned among carnivores for its rich flavor and melt-in-your-mouth texture. You'll find it at pricey steakhouses and sushi restaurants, and also at some butchers and online retailers, where a four-ounce filet mignon might set you back $50. Kobe beef, also known as "Wagyu," comes from Wagyu cattle raised in the Hyogo region of Japan. Increasingly, you'll also find "American Kobe," a more affordable alternative that is produced by American ranchers raising Wagyu cattle domestically.
Morgan Ranch, in Burwell, Neb., started raising Wagyu in 1992. Co-owner Dan Morgan explains: "Wagyu are genetically selected for eating quality - marbleizing, tenderness, juiciness, and flavor"- as opposed to other characteristics such as hardiness, fast growth, or milk production. He compares Wagyu meat to fine wine: it's a specialty item for discriminating palates.
Joe Lazzara, owner of Joe's Butcher Shop in Carmel, Ind., carries both the Japanese and American varities, and a Kobe steak costs about $110 per pound, while a similar cut of American Kobe goes for about half that.
For Lazzara, selling Kobe beef is a mark of prestige. "Carrying Kobe says we're the kind of purveyor who knows about meat; it gives us credibility. If we're knowledgeable about Kobe beef, just imagine everything else we must know."
And once a customer's purchased a prime cut, how should he cook it? "Carefully," Lazzara advises. "Sear it at a high temperature, then finish it on low heat. The fat melts and coats the meat with flavor as you cook it."
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:scratch: :scratch: :scratch: WHAT.................not boil it in a plastic bag!!!!!!!!!!!!!!!!!! :rotflmao: :rotflmao: :rotflmao: :rotflmao: :rotflmao:
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Good info Rebs. This D'artagnon is Wagyu beef raised here in the US so that is why it is called Kobe "like" beef. This bundle is $20 per lb. That I can afford.
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Whoa.....$20 a pound?.... I need a new job to keep up with you folks!
Either that, or sell a kidney (cause the liver is already shot)
:rotflmao:
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I could probably sell my body for a couple nites, but that would probably just get me enough for a 1/2 lb baloney. :rotflmao:
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Heck HD, just run into Kowalski's and pick up a couple of their rib-eyes... :shocked:
Kowalski's 100% Grass Fed Rib Eye Steak
PER LB
UPC: 20113700000
$27.99/lb
1 lb
When I'd spend a weeknd up at my cousins in St Paul a few years back, we'd go and pick his wife up from work (she was a baker in Kowalskis) we'd stare like kids in a candy shop at their meats in their butcher case.... :hubba:
Then we'd go back home , slam half a case of Rocks, throw a rack of ribs from Rainbow Foods on the grill, make a pot of beans, and enjoy all of it just as much.
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I live up in the sticks Reb.....I don't even know where a "Kowalskis" would be..... :confused:
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Oh...figgered dat! They be down in da big city, HD! Around the Twin Cities/money suburbs. :azn: Here, go shoppin'!
https://onthego.kowalskis.com/#/category/meat_seafood
Personally, I'd give my left nut to get outta here and live where you guys do. I hate this spendy city and neighbors 20 ft away. You do know I live vicariously thru you guys, dontcha? :embarrassed:
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Ok I have a hold on this program. The wife said if you want it you can get it after she thought about it for awhile. Always good to buy food. Well as I am in the shower it dawned on me that I am paying $20 lb for the burger too. Can't do it. I would pay $20 lb for some super steaks but can probably get just as good ones from the beef ranchers I know. AND grass fed is the cool thing to talk about and is all BS. All cattle raised is grass fed but then the good ranchers bring them in and feed them grain to marble them for a month before they butcher. Darn, I was sure excited about this. Rebs you buy one of the real expensive ones and let me know how good it is.
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Me??! I battle aisle bovines (non-grass fed) at Wally Mart just to get their marked down sell-by chicken!!! I can't afford that! Tell Glenn! He's hanging out in LV right now, watchin' show girls, sippin' tall cool ones while wearing one of those plastic bibs with the cartoon lobster on it while he dribbles butter down his chin!!! Union money! He's yer man! :king:
Maybe even Delmar, he's always galavantin' around the globe, from coast to coast, yawping about jasmine rice and food no ones ever heard of! He'd prolly even toss it in a bag, then take his soused-up thingie to it,THEN sear it!!!!
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So do you think Glenn would admit to us that he actually went to the Bunny Ranch? Maybe had a California burger there in between sessions... :happy1: :happy1: Glenn may be my new hero!
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No, he'd deny it, but if pics come out with a bunny riding a smurf.... :rotflmao:
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LPS I'm glad you woke up on that beef!!!! supposed to good but I would not buy it ever!!!! a gift ok!!! don't see anyone handing out samples!!!
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I was hoping he'd buy some and invite me up!!! :mad1:
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oh well!!!! :tongue: :tongue:
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The pictures sure look good.
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I was hoping he'd buy some and invite me up!!! :mad1:
nr spinkles wouldn't make it. :rotflmao:
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I sure would sous vide it, but I wouldn't pay that kind of money.
Old and cheap. Me not the meat.
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I was hoping he'd buy some and invite me up!!! :mad1:
nr spinkles wouldn't make it. :rotflmao:
:taz: :taz: :taz: :moon:
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I was reading up reading on the Kobe beef thing, and found this recent article...Barry, ya should be happy ya saved yer cash... I sure learned a lot! Give it a read, guys, interesting! And, of the only 8 restaurants in the US that are certified to serve certified Kobe beef, one is in Las Vegas!! Glenn, ya having steak tonite? :shocked:
http://uproxx.com/life/kobe-wagyu-beef-food-restaurants-lie/4/
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I was thinking hard about how easy it is to fool the public; ie; "grass fed beef"....all cowz eat grass. Duh. So, I've decided to buy a few cattle of my own, talk Dotch into letting me keep them at Dotch's GT Farms, and making a huge profit thru clever advertising. Might look something like this:
"100% certified* Grass-fed Kobee** beef"
About our product:
Cattle are allowed to graze on the finest grasses, and only grass, supplemented by fresh Spring*** water. They then retire to their custom-made **** air-cooled***** barn, where they listen to soothing strains of Simon and Garfunkel while relaxing. This results in a delicious cut of meat, that is 100% Kobee** certified* beef. Put your order in now; we will put you on our waiting list.
Price per lb: $25, with custom cuts****** an additional 10%
A Rebco privately held company
Asterisk explanations:
Certified* By Reb
Kobee** All the cattle are named Kobee
Spring water*** There's a creek that runs thru the pasture
Custom-made**** Menard's pole shed
Air-cooled***** There's a box fan in the doorway
Custom cuts****** Anything other than a lump of burger
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that will sell!!!!! :happy1:
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Del gonna be your sales rep!!! :rotflmao: :rotflmao: :rotflmao:
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LPS will be the first customer!!!! :rotflmao: :rotflmao: :happy1: :happy1:
get thems beef going Rebster!!!!
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I gots to get Dotch to move a few woollies around to make room for the herd.... ;)
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I've seen footage on how they raise the Wagyu cattle in Japan. If you ever wanted to be a steer, that would be the steer to be. They actually massage their cattle daily to keep the muscle relaxed and tender. Along with that - beer is a regular part of the animal's diet. Of course, eventually you get a bullet in the head, but I'm sure they do it from the back so you don't see it coming.
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I saw that years ago, too. But...Didja read the above article/link from Food and Wine, T-lund? That's what I thought too, until....(excerpt) :scratch:
Kobe Beef is one of the more coveted cuts of meat in markets and on menus across the world. But it turns out that unless you’re in very specific restaurants, you’re not eating “real” Kobe. Kobe is a regional variation of Wagyu (meaning literally “Japanese cow”). Think sparkling white wine from Champagne in France as being the only sparkling white that can be called champagne. In order for the Kobe to be authentic, it must hail from the Hyogo prefecture and be bred from a very specific breed of Wagyu — Tajima. When all these criteria are met, then we’re talking actual Kobe beef. All that humdrum you’ve heard about classical music being piped into stables, cow massages, and beer diets is actually just myths. In fact, the only thing that makes Wagyu, and Kobe, so unique are the breeding practices. Many of the cows’ lineages can be traced back centuries.
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Now I read THIS: What the hey??!?! :doah:
https://notesofnomads.com/kobe-beef/
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gotsta keep ya thinkink!!! :rotflmao:
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gotsta keep ya thinkink!!! :rotflmao:
Are you attempting to write Boaranese? No one can do it like he can. :rotflmao:
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I was thinking hard about how easy it is to fool the public; ie; "grass fed beef"....all cowz eat grass. Duh. So, I've decided to buy a few cattle of my own, talk Dotch into letting me keep them at Dotch's GT Farms, and making a huge profit thru clever advertising. Might look something like this:
"100% certified* Grass-fed Kobee** beef"
About our product:
Cattle are allowed to graze on the finest grasses, and only grass, supplemented by fresh Spring*** water. They then retire to their custom-made **** air-cooled***** barn, where they listen to soothing strains of Simon and Garfunkel while relaxing. This results in a delicious cut of meat, that is 100% Kobee** certified* beef. Put your order in now; we will put you on our waiting list.
Price per lb: $25, with custom cuts****** an additional 10%
A Rebco privately held company
Asterisk explanations:
Certified* By Reb
Kobee** All the cattle are named Kobee
Spring water*** There's a creek that runs thru the pasture
Custom-made**** Menard's pole shed
Air-cooled***** There's a box fan in the doorway
Custom cuts****** Anything other than a lump of burger
I have tried several times to convince my buddy that farms, among other pursuits, near Zumbrota to go into the grass fed beef thing. He refuses, since he won't eat it, says it tastes like venison. I send him examples of the absurd prices for the meat and he still won't do it.
And yes, grass fed beef is fed differently than regular beef.
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I think the intended laugh/humor was just plain lost on youse guys. :rolleyes:
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Naw!! :rotflmao: :rotflmao:
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Oh...figgered dat! They be down in da big city, HD! Around the Twin Cities/money suburbs. :azn: Here, go shoppin'!
https://onthego.kowalskis.com/#/category/meat_seafood
Personally, I'd give my left nut to get outta here and live where you guys do. I hate this spendy city and neighbors 20 ft away. You do know I live vicariously thru you guys, dontcha? :embarrassed:
Man are they expensive.
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Oh...figgered dat! They be down in da big city, HD! Around the Twin Cities/money suburbs. :azn: Here, go shoppin'!
https://onthego.kowalskis.com/#/category/meat_seafood
Personally, I'd give my left nut to get outta here and live where you guys do. I hate this spendy city and neighbors 20 ft away. You do know I live vicariously thru you guys, dontcha? :embarrassed:
Man are they expensive.
Ya, cwazy spendy! Shoulda seen the other stuff in the bakery where his wife worked..*hooboy*! Lotsa TV personalities from the Twin cities shopped in there, saw lotsa the news people buying stuff like it was bargain priced. Whatever works for ya! I gotta do Wally World! ;)
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That was a good read on the Kobe and Wyagu Rebs. Did you see what I posted about Costco? I couldn't figure out how to post the actual meat pics on here. I read all of the ad and at one point it said the Angus beef and further down it was called Kobe or Wyagu "like" beef. Lot's of room for interpretation there.
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Oh...figgered dat! They be down in da big city, HD! Around the Twin Cities/money suburbs. :azn: Here, go shoppin'!
https://onthego.kowalskis.com/#/category/meat_seafood
Personally, I'd give my left nut to get outta here and live where you guys do. I hate this spendy city and neighbors 20 ft away. You do know I live vicariously thru you guys, dontcha? :embarrassed:
Man are they expensive.
. Whatever works for ya! I gotta do Wally World! ;)
so sad! :confused: :moon:
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Ya we hit Wally World too but get most of our meat right here in Baudette at the grocery store. Good meat cutter there and they have some good sales a few times a year. Then I get ribeye or NY Strip Loins. They cut them how I like them and I vac pack them at home. Usually around $7.99 lb. I just call and tell him to pick out the nicest looking one for me... It is kind of Kobe "like" :rotflmao: :rotflmao: :happy1: in an Angus sort of way.
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I get all my meat at Fareway Foods, great butcher shop in there. What I don't, I get at my Mom 'n Pop butcher shop. Never could bring myself to buy meat from Wally World, other than the Tyson chicken...and branded lunch meat.
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Same here. I buy ribs in the brand name pkg. I also have them slice me up some cold meat and cheese for sandwichs. That stuff is pretty good. They sell a lot of it so I feel it is fairly fresh. Have bought a couple of steaks in the past and they were tough.
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Oh...figgered dat! They be down in da big city, HD! Around the Twin Cities/money suburbs. :azn: Here, go shoppin'!
https://onthego.kowalskis.com/#/category/meat_seafood
Personally, I'd give my left nut to get outta here and live where you guys do. I hate this spendy city and neighbors 20 ft away. You do know I live vicariously thru you guys, dontcha? :embarrassed:
Man are they expensive.
. Whatever works for ya! I gotta do Wally World! ;)
so sad! :confused: :moon:
There's that squeakin' noise again......
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DMC is your friend....
https://bicrealty.com/listings/130349/205-e-first-street-virginia-mn
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They ain't my friend. Goin' round with a council member right now on some DMC crap. So you bought another house. Humpf. You sure got took. Cracks in walls. Gaps between exterior doors. Old 40's ceilings. Wet basement with no doubt mold behind those damp stained walls. Old 70's linoleum. Updated?! Everything in that house is outdated. I'd tear it down. Must be to house the workers that are gonna raise yer Kobe cattle yer buyin' with all that money ya got.
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Buy a house? Not me. It was the first cheap place I saw on the local real estate site.
And if you really want to get out of town, DMC is your friend cuz house prices are zooming up, at least judging by the recent sales in our neighborhood.
Not sure where this fantasy about me having a lot of money comes from. Bought the cabin 30+ years ago. Drove a lot of junk until it fell apart.
But whatever. Be a curmudgeon if it floats your boat.
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30 years ago? You had extra cash to buy properties 30 years ago? :bow: You must be really rollin' in the dough now. Real estate appreciation values. Vacation properties. Vehicles with plushy leather seats. West coast long trips. Pricey kitchen gadgets. Are you gonna book a trip on the Sirocco, and be on the Below Deck show next? I'd like to tag along, so I could meet Adam and Hannah....
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Me thinks you 2 need to have a group hug!!; :rotflmao: :rotflmao:
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He might. I just asked a question or two after pointing out observations. I'd still like to try a big hunk o' kobe beef, though. Seared to perfection.
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That does look like a cute little house for you Rebs. Just need to build a garage for Mr. Sparkles and all of your stuff. Put up a fence so the neighbor kids don't bug you. Nice of Delmar to post it for you. You could pay for that out of your petty cash.
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With the money you make selling your palace in Rochester you could buy that Kobe Rib Roast at Costco and invite us all over for Prime Prime Prime Rib. It is 13 lbs and only costs $1,199. Again, chump change for you. I'll bring a salad.. :sleazy:
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potato salad!!!!!! :happy1:
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That does look like a cute little house for you Rebs. Just need to build a garage for Mr. Sparkles and all of your stuff. Put up a fence so the neighbor kids don't bug you. Nice of Delmar to post it for you. You could pay for that out of your petty cash.
With the money you make selling your small house in Rochester you could buy that Kobe Rib Roast at Costco and invite us all over for Prime Prime Prime Rib. It is 13 lbs and only costs $1,199. Again, chump change for you. I'll bring a salad.. :sleazy:
Ya, right. That dump needs more work than it's worth. Maybe Delmar will have ya over for a boiled-in-the-bag dinner, and you two can buy some properties. He's got all that jing... Delmar Investment Properties. DIP. I've also replaced the word "palace" in yer narrative with the proper terminology. I'm way under the median house size and price, according to CAWchester values. Maybe "bungalow" would be better......
Hmmm...I wonder if COSTCO would slice me off a steak? I'm sure no one would notice one small steak missing... :tongue:
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OK, house hunters it is....
How about this....
https://bicrealty.com/listings/131702/tbd-nylund-road-cook-mn
Plenty of privacy, all the lawn you could want.... Put a nice mobile home on it, and a pole barn.
Or maybe this....
https://bicrealty.com/listings/132578/9304-johnson-rd-cook-mn
18 acres, lawn, double garage.....
Or for a slightly more urban experience...
https://bicrealty.com/listings/132396/25-se-2nd-st-cook-mn
Heck, in a year or two you could be on the city council or maybe even be mayor!
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Delbert, those are all outdated and need vast updates. Not looking for a money-pit. I'm looking for more "rustic" by a lake if I can move. I'd actually like to find a partner to split/buy this, it's been on the market for a while, and make it a B&B. Hell, even the vintage appliances in the kitchen are worth a wad! See pics.. Whaddya say, Delmar, ya wanna turn some more jing with a nice B&B? I'd even let ya name it "Delmar's Dreamland Retreat". There could even be a Friday nite Blue plate special...4 oz.seared Kobe ribeye...I have just the hand-painted china for it to be served on. ;)
https://www.zillow.com/homedetails/114-Washburn-Ave-W-Backus-MN-56435/96985051_zpid/
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Well with you and Del such good buddies it sounds like a no brainer that you two should buddy up. So do you have an area that you would like to move to Rebs?
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He can provide the cash flow, and I'll be the hidden partner doing the management. ;) YES! outta here! Brainerd area would be nice...just somewhere out in a woodsy area, close to or on a lake, where I can see a sunrise and a sunset, and the sky......can't from where I live. Down in a "little valley" surrounded by huge trees and houses. Haven't seen a sunset in years. Not real picky about the area. I love Wisconsin, too. Black River Falls area.
Wish Delmar would decide if he wants that B&B or not....
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We have been doing some looking too. Lots of good deals around Brainerd. Must be due to all of the lakes there that one can find a lake home affordable if you look around. I am leaning towards Big Stone or Traverse but the wife kind of likes Brainerd. I am ok with either if we move. Sure like right where I am at though but a long ways from family.
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There is not a lot of cattle around here therefore not much Kobe. Would like to improve that situation.
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I like looking at the rustic cabins on this site. Kinda fun looking and just dreaming that you can get one...I love the old rustic non-improved ones.
http://www.upnorthproperties.com/listings/search.cfm?LinkID=15314
I'd love this one..
http://www.upnorthproperties.com/listings/listing.cfm?page=0&ln=4855569&linkid=15314&mls=4832202,4840991,4808585,4707043,4825598,4790624,4521202,4729597,4851586,4857003,4850995,4857204,4758693,4835340,4716819,4807218,4830791,4814171,4815650,4856329,4841859,4777620,4795198,4706957,4714925,4855569,4849419,4854932,4752034,4845722,4853133,4631455,4816260,4812378,4636006,4815485,4839126,4836322,4790622,4822151,4837630,4860927,4847144,4857544,4820848,4854526,4848289,4806654,4760441,4825287,4855886,4827457,4857876,4845003,4800907,4834005,4845371,4806488,4686357,4833116,4806472,4679717,4820524,4790616,4845546,4857613,4821625,4767219,4849369,4816250,4794058,4856575,4784201,4636948,4741506,4827403,4810901,4751625,4849257,4591245,4750076#SuperSizedImages-Container
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Delbert, those are all outdated and need vast updates. Not looking for a money-pit. I'm looking for more "rustic" by a lake if I can move. I'd actually like to find a partner to split/buy this, it's been on the market for a while, and make it a B&B. Hell, even the vintage appliances in the kitchen are worth a wad! See pics.. Whaddya say, Delmar, ya wanna turn some more jing with a nice B&B? I'd even let ya name it "Delmar's Dreamland Retreat". There could even be a Friday nite Blue plate special...4 oz.seared Kobe ribeye...I have just the hand-painted china for it to be served on. ;)
https://www.zillow.com/homedetails/114-Washburn-Ave-W-Backus-MN-56435/96985051_zpid/
Heck for the 139 K you don't need outside investors. Your house in Roch would pay for it with money left over.
Not sure how a grumpy host would do in the b&b thing though.... :confused:
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About as well as a know-it-all one, I would imagine. The woman that would be handling the greeting is extremely pleasant.
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About as well as a know-it-all one, I would imagine. The woman that would be handling the greeting is extremely pleasant.
Recruit the NL did you? Don't look at me. I admit I would make a bad host. I'll eat cheap beef before taking a job like that.
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Yup. Ok ,now I'll have to come up with another name....and find another investor. Hmmmm...union guys got lotsa jing and connections...:evil:
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I'm late on this. Was up in Duluth with my wife and grandson fishing. Even if I won the powerball I would not buy this. Look, it's great beef. My son-in law has eaten this because his company pay's for it at times for his clients. He told me it's very tender and has no complaints of course. If you have the cash, go for it because you can't go wrong. I'm just old school and am fine with choice angus myself. A lot of this is how you grill the beef [or cook it in a different manner]. You could still screw it up if you partake in some adult beverages and not pay attention while it's cooking LOL. Great beef for sure though. good luck.
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I was hoping you would get in on this RH. Ya what a shame having a great time having a few too many and over cook THE STEAK. That would be a bad deal.
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Yup. Ok ,now I'll have to come up with another name....and find another investor. Hmmmm...union guys got lotsa jing and connections...:evil:
How about the "Jimmy Hoffa Drop Inn"?
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I'm leaning toward's "Reb's Stick It Inn""... ;)
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?????????????
what the NL???????????????????? :tut: :tut: :sleazy: :smoking:
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No, the new hostess, Roxanne!! :hubba:
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ok
https://www.youtube.com/watch?v=3T1c7GkzRQQ
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Yer such a delbert. :rotflmao: :rotflmao:
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Just don't turn on your red light....
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No, the new hostess, Roxanne!! :hubba:
[/quot
That is the best thing you have ever posted.... Hi Roxy...
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Roxy would be glad to take yer reservations, Barry! Service with a smile at Reb's B &B ! :evil:
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No, the new hostess, Roxanne!! :hubba:
[/quot
That is the best thing you have ever posted.... Hi Roxy...
Better than my cuke's and sauce??! :cry: :rotflmao:
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Too tough of a question this early in the day.
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:rotflmao: :rotflmao:
I will be grilling a non-kobe 14oz chuckeye this evening.....may even post a pic!! :shocked:
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We stopped at the Farmers Market and got some fresh veggies. I am going to grill a regular ol Angus Ribeye tonight. Good enough for me.
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that's what I grilled last night, rib eye, some leftovers tonight!!!
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:tongue:
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A bunch of us guys used to have a fishing tourney on the Missouri near Chamberlain every year. I would have this mom and pop grocery store in Stillwater where I lived cut me 2 27 oz Porterhouses. 1 for me and 1 for my fishing partner. We would cook them on a campfire and have potatoes a veggie and lots of cocktails. We always ate the whole thing in one meal. Now when I cook a 1 1/4" thick ribeye for the wife and I to split we sometimes have a small piece leftover for the next day. lol
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I looked at those Upnorth properties Rebs. Fun to shop around.
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My buddy and I used to go to this small town restaurant on Fridays, after lotsa cocktails, that had an all-you-can-eat steak fry. (try to find one of those NOW) Served very good strip steaks. We were told after steak #7 (true) that we were cut off, that's it. He raised hell, but we manged to get outta there without further probs. The steak I had last nite had me about ready to pop.... :tongue:
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Such a deal
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When you think about it, $30 is the going price for a NY Strip steak at a restaurant - where some places serve better beef than others, but nothing like this.
I'd love to take a crack at cooking that steak at home for that price.
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When you think about it, $30 is the going price for a NY Strip steak at a restaurant - where some places serve better beef than others, but nothing like this.
I'd love to take a crack at cooking that steak at home for that price.
Send Del $30 quick before it gets boiled in a bag. :rotflmao:
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When you think about it, $30 is the going price for a NY Strip steak at a restaurant - where some places serve better beef than others, but nothing like this.
I'd love to take a crack at cooking that steak at home for that price.
Send Del $30 quick before it gets boiled in a bag. :rotflmao:
not mine. Got the picture off a sous vide group on facebook, and yes the guy "boiled it in a bag". After all, it's the best way to cook a steak like that.
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It is? Says who? Not according to one who knows that meat..
Joe Lazzara, owner of Joe's Butcher Shop in Carmel, Ind., carries both the Japanese and American varities, and a Kobe steak costs about $110 per pound, while a similar cut of American Kobe goes for about half that.
For Lazzara, selling Kobe beef is a mark of prestige. "Carrying Kobe says we're the kind of purveyor who knows about meat; it gives us credibility. We're extremely knowledgeable about Kobe beef, just imagine everything else we must know."
And once a customer's purchased a prime cut, how should he cook it? "Carefully," Lazzara advises. "Sear it at a high temperature, then finish it on low heat. The fat melts and coats the meat with flavor as you cook it."
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Would love to sear one of those babies.
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Sous vide is consistent and accurate low heat. So he just said to sous vide. Only sear at the end instead of the beginning.
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No he didn't. Yer goin 'backwards. Souse vide AFTER searing? Ya, that makes sense. You'll end up eating lukewarm meat instead of a sizzlin' steak. Some folks know how to cook a steak perfect every time without screwin' with it for half an hour. Why you'd want to jack around with all that stuff instead of going from grill to plate is beyond me.
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Boys.... Boys!! :tut: :tut: :rotflmao: can't believe a thread about way over priced hunk of meat is in it's 4th page! :scratch:
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I'm just trying to eddycate Delmar so he won't spend half the dinner hour fudging up a good steak in a bag! :azn: Now, why don't YOU go can some of yer GREEN BEANS? Get 'em all soused up and tender! :rotflmao:
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Meat Glenn, it's all about meat. :happy1:
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I'm just trying to eddycate Delmar so he won't spend half the dinner hour fudging up a good steak in a bag! :azn: Now, why don't YOU go can some of yer GREEN BEANS? Get 'em all soused up and tender! :rotflmao:
Your guy said to sear and then cook slow. Sous vide method is to cook slow to desired doneness, then sear at the end. I guess my wording was clumsy.
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But Delmar, that's how I do my steak on the grill!!!! Notice the nicely seared outside, and the perfectly juicy inside! Perfection every time!!!! :tongue:
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Meat Glenn, it's all about meat. :happy1:
:rotflmao: :rotflmao: OK i get it!!!!!!! think Del and Reb need a group hug and cook out there differences!!!!!!!!!!!!!!! :happy1: :rotflmao: :rotflmao: :rotflmao:
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I ain't got no differences! Del is just resistant to the proper cooking methodology of a steak! Oh, say Glenn: :mooning:
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I ain't got no differences! Del is just resistant to the proper cooking methodology of a steak! Oh, say Glenn: :mooning:
:rotflmao: :rotflmao: tsk....tsk..........tsk.............happy friday buddy!!!!!!!!!!! :moon: :moon: :dancinred: :dancinred: :snow5: :party3:
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You too, Queenie! :shocked: :rotflmao: :rotflmao:
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I ain't got no differences! Del is just resistant to the proper cooking methodology of a steak! Oh, say Glenn: :mooning:
The methodology is the same. Only difference is you have to time everything perfectly. I can sit around and not worry. Sear at last minute when I am good and ready.
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Oh, Mr. At Leisure. Isn't that a union thing? :rotflmao: :rotflmao:
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Oh, Mr. At Leisure. Isn't that a union thing? :rotflmao: :rotflmao:
Nope it is a work hard for 50 or 60 years and then relax thing. I don't do the split second thing anymore if I can help it. Miss by a minute or two and your expensive meat is overdone.
And with sous vide I can make it exactly how I want it, without concern about how hot the fire is or timing to the second. That is one reason fine restaurants use it.
Go ahead with the little bit of properly cooked meat surrounded by a layer of gray overcooked dried out meat, if that's what you like.
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Can't. Never had dried out overcooked meat before. I've always known how to grill a steak properly. Hmmmm...The SCA does theirs the same way I do mine, and recommends 128-130* at pull off. Seems I mentioned earlier I pull mine at 130*.
https://youtu.be/OwNSAr7lJow
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SCA? Society for Creative Anachronism?