So, how does one prepare one’s $7 steak so as to be sure to do it justice? Sous vide?
fify
I usually just have chef prepare it as he wishes.
Sous vide is the only way I’d dare. I can still manage to screw up a steak now and then.
Reverse sear.
These have horrible reviews on amazon, anyone bought these that might share some info?
They’re not Wagyu to begin with, Wagyu can only come from Japan despite what the USDA allows.
They are crossbred offspring of Tajima Black bulls and Angus, so you’re paying an ultra premium price for slightly above average, ungraded beef with a buzzword and fake “marbling score” attached to it.
Wagyu doesn’t have a rating higher than A5. So what is this 8+ marbling?
Wa= Japanese GYu= Cow. These are not Japanese Cows. This whole thing is Malarkey
I haven’t had these, but I did buy the Huntspoint gold brisket from the deal a couple of weeks ago and smoked it this weekend. It was incredible. Unbelievable marbling and fantastic tasting beef. The brisket was actually from 7xbeef.com, distributed by Huntspoint and sold here. I hope woot sells the briskets again, because I would buy another in a heartbeat.
I might be confused but isn’t this for three (as in 3 steaks) one pound steaks making the price closer to $46 per steak?
To answer my own question even the tech specs are for 3lbs
Package Size: 3lbs
It’s “American Wagyu”.
But you’re 100% correct. It’s breed with black angus cows to create buzzword overpriced beef.
These deals are targeted to the sucker with too much money and no beef education. Most will buy and grill these steaks to attempt to impress someone. (Who probably will careless)
They’re evidently bone-in as well. I wouldn’t buy steaks from anyone in New York. They will be automatically overpriced.