Clueless_Collector
15993
Vegetarian friends I’m sorry, pls look away
Saw a promotion for A5 Wagyu and ordered it online from the Cxxxtco.com
11 lbs of arteries clogging and heart attack culprit....ready to be consumed in not sure how long...
Well, YOLO and what best to do if lock down again...
No it’s not Lobster...can mod help to rotate some of these pictures?
Seasoning and cooking tips? I assume it’s best with just Salt and Pepper, seared all sides and viola 👌🏻
Package in dry ice and overnight delivery
Take 3-4 days to thaw and ready to cut
I’m just going to cook in 4-8oz steaks 🥩 
Vegetarian friends I’m sorry, pls look away
Saw a promotion for A5 Wagyu and ordered it online from the 11 lbs of arteries clogging and heart attack culprit....ready to be consumed in not sure how long... Well, YOLO and what best to do if lock down again... No it’s not Lobster...can mod help to ro...
Price per oz is great value, if compared to restaurants...
But they have to trim off the aged portions and cook for you but I’ll managed myself and perfect it with so many pieces to try😊
Bon appetit!
I would have the doctors on standby just in case! (continuing your joke about the "heart attack culprit") Looks like it's going to be a fantastic meal!
What I've learned after a couple of decades in the biz...
Bring the meat to more or less room temp, maybe a couple of hours depending on thickness. Make sure to dry off both sides with paper towel. Liberally season both sides with fresh ground black pepper and sea salt. Most preferred way to cook great steak is ...
Nice to know....
Leaving it out and seasoning part should be no problem for me....now I will have to get a hot pan or use Broil or oven etc. I'm cutting it in 1" thick small piece elongated rectangular 3" long pieces...will be careful. Thanks!
OMG, can't wait to hear the results!!!
A5 is so rich I don't think I could handle an 8oz steak without keeling over. Fwiw, I like wagyu cooked a little more than a traditional dry aged steak - more like medium vs medium rare. I just think it's sooooo fatty I like to make sure to get enough tem...
You’re so right....
It’s so fatty that I just cook a piece for family of 3, lol....each took a few bites and declared full 😂 I will scale back and maybe chow down with some white rice next meal...definitely need to cook a little more to melt the fat.
Not a huge wine connoisseur....
Just a 2015 Evening Land Pinot Noir from same store. Yes, one bite and the buttery taste just oozes in the mouth 😂
Preparing the beef
Cutting. When you are busy with the meat, which watch you worn? A robust Rolex? A strong DeBethune? A H Moser and Cie? Something else? When you go to taste the Wagyu, which watch wil be your dinner watch? I think a Patek Philippe Caltrava or a IWC Portugu...
Lol....no watches while cutting for sure...
Meat was still hard and had to use body weight to push the knife through...I don’t prefer any accidents on my watches. Dinner time....was wearing the new Bond NTTD.
a saw
With a saw it would be easier. A very sharp nife i think. The butchers watch, which watch is a perfect butchers watch? Your new NTTD is to new for it. The mesh strap is a real butchers jewel.