For me, ground pork is so hard to find

[dragnlaw]

Beautiful .. just beautiful!

 

[BAPyessir6]

It was ordered from The Wagyu Shop. And keep in mind that was $187USD which would have been about $239 your money at the time.

Precook:

View attachment 73694

View attachment 73691 View attachment 73692 View attachment 73693
Your 10 oz $187, ours 14.5 oz at $110. was waaay more expensive.
I feel lucky! This served 2 of us perfectly.
Yeah, I might even splurge again. Under the right conditions. It was heavenly. As you can see we did mushrooms and asparagus on the side.

I just thought, did you buy the steak and cook it or was that the restaurant price?

Did you buy it at a store, or was it specially ordered? How did you cook it?

I personally love charcoal grilled meats (I do cast iron when I'm lazy) but I wonder if the charcoal flavor could mask the flavor of/negatively affect such a special, expensive, I assume tender cut.

 

[BAPyessir6]

Also on cuts of meat. . .the strip loin comes from the short loin, sans tenderloin, right? Also from this short loin section comes cuts like porterhouse, tenderloin, and NY strip? (But the first 2 of those generally include the tenderloin, whereas a bone in NY strip does not?)

Does a chateaubriand (Wellington tenderloin) generally, then, come from the sirloin side of the cow?

 

[caseydog]

I think if push came to shove I would choose A5 Wagyu over Aged Prime. Would probably be the same price. If I could afford it.

A5 is ridiculously expensive. Plus, I could not eat a whole A5 steak. They are to rich with fat. A few bites, and I'd be done.

CD

 

[caseydog]

Also on cuts of meat. . .the strip loin comes from the short loin, sans tenderloin, right? Also from this short loin section comes cuts like porterhouse, tenderloin, and NY strip? (But the first 2 of those generally include the tenderloin, whereas a bone in NY strip does not?)

Does a chateaubriand (Wellington tenderloin) generally, then, come from the sirloin side of the cow?

Tenderloin and NY strip are the two sides of a Porterhouse. A bone-in NY strip is basically one half of a Porterhouse or T-bone steak. This is in US terms, as other countries have different terms for cuts of beef, especially Australia/New Zealand.

CD

 

[dragnlaw]

I think if you look really close at the cooked pictures you will see those steaks are extremely thin. The one I had (see picture uncooked) was cut in half which was perfect for me. They were tender juicy melt on your tongue.
Not heavy rich in the way you must be thinking, casey.

 

[caseydog]

Well, clearly I guess everything is better in Texas.

Not everything, but the beef is pretty darn good.

CD

 

[caseydog]

They were tender juicy melt on your tongue.

I've heard that the fat in raw A5 Wagyu starts to melt with your body heat when you handle it. I don't know if that is an exaggeration, but I do know it has that "melt in your mouth" texture.

I can get it here in Frisco, but if I ever do buy some, it will be cut thin and I will very quickly sear it. I'm thinking I will serve it on some sliced and toasted pieces of baguette bread. I don't think I could handle that meat as a thick cut steak.

CD

 

[dragnlaw]

It is true about the fat melting in your hand.
YES! super thin! My friend stood beside me and counted to 60, we flipped it and counted to 50 and that's how she wanted hers. I took it out, cut hers off but threw mine back in for another 30 seconds or so.
Don't spoil it on bread!

 

[caseydog]

It is true about the fat melting in your hand.
YES! super thin! My friend stood beside me and counted to 60, we flipped it and counted to 50 and that's how she wanted hers. I took it out, cut hers off but threw mine back in for another 30 seconds or so.
Don't spoil it on bread!

I just figure that some thin slices of crusty baguette toasted would add some texture without any real effect on the flavor of the steak. I'm talking 1/4 inch slices of bread.

CD

 

[dragnlaw]

 

[dragnlaw]

If you want to put beef on bread, go to the deli and get some shaved roast beef....