/ck/ - Food & Cooking

>>13947007
10 degrees Fahrenheit for 96 hours

Boil it in milk until hard. Serve with a side of raw jelly beans.

Well done with ketchup.

>>13947007
2 minutes in the microwave at full power

>>13947007
put it in a toaster

>>13947010
With a side of rum ham and some fight milk?

>>13947007
grind it, add a cup of breadcrumps and your favorite mushrooms
form into patties and bake

serve with mustard and ketchup

>>13947009
alternatively, 960 degrees Fahrenheit for 1 hour

>>13947007
Obviously stewed in coke. Like a nod to the famous pepsi crab. A crab, steamed in pepsi. Delicious. You don't have to use coke though. It's your choice really.

What the fuck, you got scammed with a bad cut. It's all fat, where's the meat?

>>13947007
Grind it up and stuff it in some sheep guts.

>>13947007
Render it down and cook other things in it.

>wrap on tinfoil
>Dig 16 inch deep hole
>Place inside, with Cloves of garlic and seasonings placed around
>Bury
>Build a fire on top
>Keep fire going for one hour
>Buy a mcchicken you big vagina

If you're serious OP, you want to cook it quickly on a grill

Wulfgang Puck did some A5 Kobe and A5 Hokkaido snow beef when he did the netflix episode of "The chef show" with Roy Choi and Jon Favreau. I'd recommend watching the episode.

>>13947007
Idk man, but it needs some more pubes

>>13947010

>>13947033

Unfunny meme show.

Im just gonna have one tiny bite

>>13947007
You don't because it's not yours.

>>13947007
apply heat

>>13947820
>because it's not yours
i'd wager it is. The time stamp is today's date and 8:25:35AM EDT, the OP posted at 8:27:16AM EDT.

>>13947820
haha seething

>hey yo, pick me up some steaks when you go to the store and I'll pay you when you get back

>>13947007
How much did you pay for them?

>>13948147
$140 leafs per pound

>>13948186
holyyyyy shit, that is quite a bit of money

>>13948186
not bad

This is USD.

>>13948200
It's a good price for what it is.

>>13947007
>cooking it

>>13948212
I mean my wage of 2000 USD is extremely high in my country I'm just comparing it to that.

>>13948224
Compared to restaurant pricing it's dirt cheap.
Here is a steakhouse in Toronto that is currently offering high quality raw steaks to be cooked at home during the pandemic (since they can't serve food in the restaurant)

They don't even have A5 ribeye available, but the A5 striploin they have is absurdly priced compared to what the OP paid at $140/lbs

>>13948242
yeah that seems absurd
in restaurants here we don't even have access to that kinda meat.

>>13948098
Wegmans is a blessing.

>>13948201
Eh I get better meat locally

>>13948276
>american """""""""""""""""""""""""""""""""""'wagyu""""""""""""""""""""""""""""""""""""""""''

>>13948276
A 6oz ribeye filet is not the same thing as a full 16oz ribeye.

Not to mention it's Wagyu X Angus, not pure Wagyu.

>>13948266
I mean, most steakhouses don't carry A5 wagyu. The ones that do tend to be in major cities only, LA, SF, Chicago, NYC, Las Vegas, DC, Miami, etc.

>>13948276
Wow, japanese imported beef costs more than domestic american beef, who fucking knew.

>>13948299
The best and "most expensive" steak I ever had was a huge 2.2lb tomahawk 30 day wet aged steak. Stepdad cooked it for me (I bought him 1 too). Was very good.

>>13948314
>tomahawk 30 day wet aged
sounds like a waste of money memesteak

>>13948314
My best steakhouse steak was a 90 day dry aged filet, only 12oz, but it was amazing. Cost like $130 though.

>>13947041
>>13947009
i genuinely would like to see someone do this

>>13948276
yeah that's not a5 wagyu bud. there's zero fucking comparison

>>13948347
I mean, it's probably somewhat close, it is BMS9+, which does meet the requirements for A5 grading, but since it isn't genuine pure bred Wagyu, it isn't the same even if the marbling were the same.

>>13948276
op here
they sell snake river where i got my a5
it's definitely not comparable

>>13948329
cost me 18 bucks for 2.2lbs so wasn't that expensive I guess

>>13947007
i'd slurp that down as is. holy shit i can just imagine the fat juicy chunks of fat sliding down my throat.

>>13947007
>spend all this time trimming excess fat
>LET'S GROW MORE FAT SO IT'S ALMOST ALL FAT AND NO MUSCLE AND THEN CHARGE 10 TIMES AS MUCH
Wagyu is the dumbest memefood in existence.

>>13948453
at least it tastes good

Grill, high fire, medium rare, some french fries con the side. enjoy.

>>13947007
>all that fat
Just throw it into the trash

>>13948631
You've obviously never had it.

>>13947621
I thought all you reddit fags loved that show.

I dunno, fat is very flavorful and it's important that a steak has good, generous marbling but I've always thought Wagyu etc is way over the top. I can't imagine I would ever want to eat a steak THAT fatty.

>>13948648
fat gives flavour and marbling is great
but this thing is just fucking absurd

>>13949695
again, you've never had it

It tastes amazing, no other beef is quite like it.

>>13949722
doesn't is feel weird
I imagine youre supposed to cook it to medium-rare at most, would that even have rendered? isn't it chewy?
ill try it some day maybe

>>13949732
it isn't chewy, it basically melts in your mouth

>>13949732
for a more fatty steak like this, medium well is probably what you want

>>13949787
nah, the fat in wagyu renders at a lower temp than normal beef fat, so you're fine cooking it medium rare or rare.


Basically just searing the outside and getting the center slightly warmed.

Here is Wulfgang Puck's A5 wagyu.

>>13947009
Its called a freezer

>>13947007
>Thaw overnight in the fridge
>Salt and pepper
>Let come up to room temp
>Pan on medium-high or high heat if you're confident
>Sear each side for about 1-2 minutes depending on thickness
>Wa la

>>13947007
Well-done with plenty of ketchup.

>>13947009
>>13947041
Pssh 345600 degrees Fahrenheit for 10 seconds is where it's at.

>>13947007
put it on the back of your horse and ride for 10 hours

>>13947746
just salt -n-peper and eat it raw

>>13947007
I have decided to stop being strictly vegetarian. I think I'll get one of these after my exams this semester.

What wine pairs well with wagyu?

>reder the fat
>Use it for frying or biscuits

>>13950226
Dry red that isn't heavily oaked.

>>13947011

>>13950206
If you aren't cooking at 0.10958904 degrees Fahrenheit for a year you already fucked up

>>13950226
A nice cab generally pairs well with most red meat.

>>13947041
>>13950206
You're thinking about it wrong. You have to adjust the temperature relative to absolute zero. So you actually need it at 44468.33 degrees Fahrenheit for 1 hour. Or 16173620.33 degrees Fahrenheit for 10 seconds.

>>13947007
no cooking necessary
just eat it

>>13947621
>quoting like a redditfag
>hates fun like a redditfag

Go back.

>>13948098
>weeb steak

>>13950226
This may be an unpopular opinion, but I would get a tart, coastal Pinot Noir. I’ve done the whole nine yards with a $300 A7 steak in Kobe with another couple hundred on a beautiful Barolo and whatnot, and it was great, but there is so much fat in the fucking thing that I should have ordered something with more bite, more acidity, lighter in body. I just don’t think a heavy, smooth, oaky red pairs that well with Kobe beef. Both on their own were incredible but for me together it was a mismatch.

>>13947621
Unfunny meme post

>>13947007

Render it for fat

>>13947007
You gotta sous vide this! Oh man it’s gonna be soooo good! Then eat it with your cousin and get his opinion

>>13948406
I'm sorry what

>>13947007
put it on a charcoal grill until the internal temp is 160 degrees F

>>13951979
what do you not get?

>>13948335
Someone should put you in the freezer, to go with your less than room temp IQ.

>>13948201
>decadent
>umami-laden
>unforgettable, rich mouthfeel
this people need to be lined up and shot

>>13952152
They're selling a product, meh

>>13947007
you boil the whole thing, next you serve it with some coleslaw.

>>13947043
such is the scam of that beef type.

>>13947042
Pepsi Max or Pepsi Zero for peak culinary experience. Our palates don't deserve Chef Kilian's genius.

>>13948098
Cheap genetically engineered marbled beef breeds when. What's the point of science if not to escape the restrictions of nature.

>>13947621
It is now.

>>13953199
how come no one can do it but japan?
>>13948284

>>13953165
Indeed. He is beyond our comprehension.

>>13947007
Unironically, the best sushi I’ve ever had was a wagyu nigiri. Eat it raw anon

>>13953385
Fluke of nature and autism.

There aren't enough rich faggots to make breeding and more importantly branding Jap quality Wagyu in say Australia worth while, especially when Jap quality Wagyu exists with a strong brand already.

Jap Wagyu is fed for nearly twice as long and only a percentage of the meat can be sold at the top end. Their margins depend on that. If Australia were to try to do the same they would be taking losses for years trying to build brand ... with no guarantee of a pay off.

So they don't and just let the Japs take the high end. Japs have enough capacity to satisfy rich faggots.

>>13953439
i think there are a few small farmers in the UK experimenting with purebred wagyu raised and slaughtered in the UK.

But im not sure what sort of premium they're able to set compared to normal UK raised beef.

Real wagyu is fed beer and given massages and stupid shit like that. Most of the price comes from absolutely stupid shit that does nothing for the taste.

>>13953999
Then how come no one else makes it, but without beer, massage, and shipping from Japan?

>>13953411
Pepsi logo

>>13954030
It's a breed IIRC and japs don't sell them.

>>13948098
>>13948269
>>13951523
>>13953199
You guys realize that pic is shopped right? Not even well, either.

>>13954215
What are you talking about. Wagyu really is that fatty.

>>13953411
everyone should try this

>>13953411
Might as well just eat carpaccio

>>13953976
The question is how old the stock in the UK is compared to the current Japanese stock. If they are a couple dozen generations of selective breeding behind Japan it's a lost cause, even if they use the extremely expensive Japanese feeding lifecycle.

Japanese Wagyu from a couple decades ago didn't approach the marbling of today. It's not some magical pure breed descended from antiquity ... last century it was massively crossbred with European cattle and then selectively bred for marbling ever since.

>>13954423
I think it's not that far off, the marbling pictures i've seen are pretty similar.

>>13948201
>umami laden

>>13954231
No the pic of the supermarket labels and the meat, the prices and names are all badly shopped in. You can even see one of the numbers floating off the ticket.

>>13955963
nah that's just what happens when you use home office printers for what you should be using a real professional printer for.

>>13955963
It's not shopped. Those numbers are on clear plastic cards in front of the main card, which is why the numbers look off-center and are overhanging the edge.

>>13947010

>>13947007
>10% lean
yikes

>>13949811
>the fat in wagyu renders at a lower temp
physically not possible

>>13956956
>physically not possible
i mean it is, you can feel it in your hand.

Hold raw A5 wagyu and hold the some USDA prime.

The A5 wagyu fat literally melts in your hand.

>>13956933
During the last banner competition (sometime around 2010 or 2011) I made a milksteak banner for /ck/. It didn't get approved.

Oven. 450F for 20min. Then 250F for 2 hours. Juicy. Season with Montreal steak seasoning and powdered ranch before cooking. 2mm of seasoning over entire surface. Mmm

>>13947007
is that wagyu beef my guy?

>>13954193
Wagyu literally just means Japanese beef.

>>13949779

It's this autist again, nobody listen to him. He likes eating gristly ass cuts of beef.

>>13947007
In salt

>>13954120
Oh yea

>>13957903
Oh look its this retard again, pretending to know anything about A5 wagyu despite never having eaten it.

>>13957903
why would you think $200/lb usd beef is "gristly ass"
sounds like sour grapes

>>13958750
I paid nowhere near that, i paid $130 for 3lbs

>>13958774
that doesn't look like rib eye or even the same grade as op

>>13958799
it isn't nor did I ever claim it was.

It's rib cap.

>>13958774
>>13958799
Kek u got ripped off
No w wonder it was gristly

>>13958820
lmao, yeah it was HORRIBLE melt in your mouth A5.

I hated every second of that amazing beef flavor

moron

>>13958809
so why the fuck are you posting it as if it's comparable?

MY STEAK IS NARUTO GRADE S24!!! PERFECTLY SOUS VIDED AND SEARED ON CAST IRON!!

>>13958827
are you retarded? did you even read the reply chain before you came in and made a complete ass of yourself?

>>13958829
I never said it was comparable, I was asked if eating such a fatty steak feels weird.

>>13958849
well you replied to the wrong post

>>13958851
literally how?
>>13949732
>>13949779
Pretty clear

>>13958857
you replied to this post, fuck face >>13958750

god damn you're dumb
your steak looks like shit btw you definitely got ripped off because you're fucking dumb

>>13958867
Because the reply he was replying to was replying to MY image.
>>13949779
>>13957903
>>13958750

>>13958873
D U M B

>>13958876
No pretty sure you're dumb cause you think this guy is talking about $200/lbs beef. >>13957903
When he clearly linked to my steak that isn't $200/lbs

>>13947007
What does having your muscles mostly replaced with fat cells do to an animal? How do those cows move?

>>13956983
That’s a fat surface area issue. More of the surface, the part that will be affected by heat transfer the most in this case, is fat and, yes, more of it will melt. That doesn’t change the physical property of fat’s melting point. I understand what you are saying, but saying you can’t compare the two meats, as if they are fundamentally different, is wrong in my opinion.

>>13960700
https://www.smartkitchen.com/resources/kobe-beef
>Another particular characteristic of Kobe beef is the temperature at which the fat melts. Kobe beef fat melts at much lower temperatures 77° F (25°C), about ⅓ less than the melting point of regular beef, which is why it feels like it melts in your mouth and why it has to be watched closely when cooked.

>>13960646
The muscles are still there, nothing is being replaced--just the fat that is naturally there exists in greater amounts

The cow still functions normally, just slower and with greater effort

>>13948098
>vacuum sealed

>>13962146
That's what happens to beef thats not imported in vast quantities and is generally sold in small portions if sold to the general public.

It's one of the reasons why the vast majority of A5 wagyu in the US goes to restaurants. They're able to buy primal cuts instead of individual steaks or small chunks of steaks.

>>13947007
How does an animal survive with that b/f%? There's almost no muscle in there.

>>13962427
ask ur mom haha

>>13962438
Fucking roasted

Do want to know tho

>>13962670
I mean, it's not like it's ALL fat, it's intramuscular fat, so it's surrounded by muscle fibers. Those muscles still function, they've just been bred specifically to have more intramuscular fat than a normal cow.

>>13947007

Wha is the point? At this point you may as well just eat lard.

>>13947007
Well done or I will personally go to your house and commit atrocity after atrocity upon you and your loved ones.

>>13963444
>well done
absolutely fucking disgusting

>spending hundreds of dollars for a steak

>>13963453
51.170.82.204

>>13947007
very gently

>>13963463
Its not like you're doing it every day or even every month.

>>13947028
I used to cook salmon in a waffle iron. It was actually really fucking good and made cool patterns

>>13954215
>>13955963

>>13948367
>snake river
Why would anyone make a river of snakes? To contain them all in one place?

>>13956933
oh no.....

>>13963884
It's a natural phenomenon, the snakes cluster and slither as a group giving the impression of a flowing river.

video I saw they did it on a flat top grill, sliced a 3/4" steak into 3/4" wide strips, and them rolled them over to brown all four sides and put them on a plate. That was about 100$ for lunch I recall them saying in the video

>>13964084
Video I saw had them just grill it straight, cut about 1/2 to 3/4 inch like you said.

But not cut further until being served.

>>13963886
its from a tv show you dumb zoomie

>>13947428
>snow beef

>>13964326
Yup, just like how Kobe beef is A5 wagyu from Hyogo, Snow beef is A5 wagyu from Hokkaido>

Similarly you also have Olive wagyu which is Wagyu from Kagawa that is fed caramelized olives after they've been processed for olive oil.

Climate and diet change how the final product tastes, which is why A5 beef isn't just the breed, it's also where it's from, and what it was fed.

It's why Kobe beef only comes from Hyogo and Snow beef only comes from Hokkaido.

>>13964294
cooking it on a grill doens't seem like the best way
you lose all the delicious fat and it would flare up so much

This shit is so good guys
I fully expected it to be just a pretty good tasting meme that i spent way too much money on
But it's actually pretty next level
Ive been eating it every day because im bougie as fuck

>>13964856
indirect heat is a thing bud

>>13965881
but /ck/ told me it was like eating pure lard.

Surely they wouldn't lie to me?

>>13965895
does indirect heat keep the fat from falling between the grates of the grill??

>>13965930
no but it DOES keep it from hitting a flame and causing a flare up.

>>13965940
it's also a shitty way to sear a steak

>>13965961
how so? As long as your grates are properly preheated you end up with a great steak.

>>13965981
most people sear over direct heat

>>13965994
You CAN but there is no reason you have to, preheat your grills with direct heat and move to indirect heat when the steak goes down.

>>13966002
i won't try it
i like a good sear