- May 30, 2018
- 647
- 959
It been about a hour since feasting and I can’t get the smile off my face and it could be weeks! I never had Wagyu beef before and can’t afford it!!!
Okay here’s the story the locker that I work part time at landed a client that produces 75% Wagyu beef. He sells the beef to a high end steak house and they get a premium for it. Just the prime rib musters 200$ a pound.
It common practice I guess for the Wagyu producers to gift cuts of beef to the employees. He’ll give some ground beef, hangers, sirloins, and back ribs and I think brisket.
This week it was my turn to receive a hanger. The steak hung in the cooler for a week and tonight was eat it day!
Reverse sear all the way. I let it smoke for 1 1/2 hours pulled it till the YS640 hit 500 degrees and onto the grill grates it went till it hit 138-140.
Hangers can be on the tougher side but the flavor was out of this world.
Nothing fancy on the plating cause the beef and stand it alone.
We have another Wagyu scheduled to process next week and my son-in-law will have four back ribs to smoke up this summer and I’ll be fixing them up.
Wagyu is for real stuff
Okay here’s the story the locker that I work part time at landed a client that produces 75% Wagyu beef. He sells the beef to a high end steak house and they get a premium for it. Just the prime rib musters 200$ a pound.
It common practice I guess for the Wagyu producers to gift cuts of beef to the employees. He’ll give some ground beef, hangers, sirloins, and back ribs and I think brisket.
This week it was my turn to receive a hanger. The steak hung in the cooler for a week and tonight was eat it day!
Reverse sear all the way. I let it smoke for 1 1/2 hours pulled it till the YS640 hit 500 degrees and onto the grill grates it went till it hit 138-140.
Hangers can be on the tougher side but the flavor was out of this world.
Nothing fancy on the plating cause the beef and stand it alone.
We have another Wagyu scheduled to process next week and my son-in-law will have four back ribs to smoke up this summer and I’ll be fixing them up.
Wagyu is for real stuff
