Lifelife

Mon Apr 15, 2019, 07:23 PM

Gonna eat like a king later this week

We just landed a hell of a business contract with cash up front that will prove to be very lucrative. It's been a lean 6 months. We have been living on a shoestring. We felt a little bit of celebration was in order. I ordered this:



That's an Japanese A5 Wagyu Kobe Beef Ribeye Steak. It's the highest grade of beef available in the world. I won't even tell you the price. Let's just say I'm scared shitless even cooking for fear I'm going to screw it up.

I even ordered in a set of these:



It's a set of Shun Japanese steak knives. Hand made, Damascus Steel.

To accompany we've got a bottle of this:



Yeah, this seems like ridiculous extravagance, but when you've worked as long and as hard as we have we have more than earned it.

13 replies, 160 views

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Arrow 13 replies Author Time Post
Reply Gonna eat like a king later this week (Original post)
Currentsitguy Apr 15 OP
specs Apr 15 #1
Currentsitguy Apr 15 #3
specs Apr 15 #5
Butchie_T Apr 15 #2
Grumpy Pickle Apr 15 #4
Jack Burton Apr 15 #6
SatansSon666 Apr 16 #7
Currentsitguy Apr 16 #8
SatansSon666 Apr 16 #9
Currentsitguy Apr 16 #10
SatansSon666 Apr 16 #11
Currentsitguy Apr 16 #12
SatansSon666 Apr 16 #13

Response to Currentsitguy (Original post)

Mon Apr 15, 2019, 07:28 PM

1. That is a beautiful piece of meat.

Where did you order from? I just secured a contract for a two year term. Which is not always the process, so I am stoked, this contact will be about a 25 precent increase in business. So I want to celebrate as well 😁

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Response to specs (Reply #1)

Mon Apr 15, 2019, 07:53 PM

3. Snake River Farms

Google it. Trying to not advertise here.

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Response to Currentsitguy (Reply #3)

Mon Apr 15, 2019, 08:26 PM

5. Thanks will do that

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Response to Currentsitguy (Original post)

Mon Apr 15, 2019, 07:31 PM

2. WOOT!!!!! Congrats on the new contract....

And enjoy!

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Response to Currentsitguy (Original post)

Mon Apr 15, 2019, 07:58 PM

4. Congratulations !

Enjoy !

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Response to Currentsitguy (Original post)

Mon Apr 15, 2019, 08:45 PM

6. Congratulations on landing the contract.

Best wishes.

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Response to Currentsitguy (Original post)

Tue Apr 16, 2019, 06:16 AM

7. Sous vide at 130 degrees and blistering hot sear over lump charcoal.

I ate some in Japan.
It was good, but expensive, pretty sure they prepared it sous vide. It was perfectly done.
Maybe not as long as a regular rib eye, might get mushy.

On a side note, I just slapped a moose meat brisket on my weber smokey mountain.
In about 12 hours we'll be having a feast.
Moose isn't wagyu, but if you haven't tried it, you really should.

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Response to SatansSon666 (Reply #7)

Tue Apr 16, 2019, 09:59 AM

8. From everything I have watched and read

It seems sous vide is not recommended. Apparently A5's fat begins to melt at 70F, so that cooking technique will essentially render out all of the lacy, fatty goodness.

The most plausible technique I am seeing is a 4 minute sear on a 460F pan. 1 minute, flip. 1 minute, flip. Repeat.

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Response to Currentsitguy (Reply #8)

Tue Apr 16, 2019, 10:18 AM

9. Yeah. If it is only 70 then sous vide wont work.

Unless you set it to 70.. if they go that low.

Quick sear at high temp then..
Good luck and enjoy.

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Response to SatansSon666 (Reply #9)

Tue Apr 16, 2019, 10:34 AM

10. Both of mine bottom out at 100

What I ended up doing was order in a tabletop induction cooktop that has precise temperature control, rather than the cheaper units that just have a bunch of power levels. I figure that, combined with a cast iron pan, should do the trick.

My wife has apparently ordered something else for me (us) for later in the week. I know she ordered a Picanha, which is a Brazilian cut, but I am not sure what else. It's supposedly a surprise.

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Response to Currentsitguy (Reply #10)

Tue Apr 16, 2019, 11:36 AM

11. Laser thermometer is what I use for searing in a pan.

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Response to SatansSon666 (Reply #11)

Tue Apr 16, 2019, 11:45 AM

12. Got one of those just to verify.

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Response to SatansSon666 (Reply #7)

Tue Apr 16, 2019, 05:05 PM

13. That meat is just about done!

it's gonna be good.

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