Do we Sous Vide these NY “American wagyu” Strips!?
Do we Sous Vide these NY “American wagyu” Strips!?
by swaghagdaddy
8 Comments
spssky
Do we get our money back?
SpectacularB
“Wagyu”…..lol
swaghagdaddy
its clearly not wagyu
But 1: Would you sous vide these or put them on a hot cast iron 2. what would you do with the fat
SackDanDruff
At my local farmers market they were selling Wagyu, when I asked to see what the cut looked like, they said the meat was wrapped and that I couldn’t see it. I just laughed and walked away. Trying to not be a sucker like OP
Andyh1210
One on the right looks like a boomerang!
Kona1957
I only Sous Vide Rib Eyes, Roasts, Pork Chops, Chicken and Ribs that I am able to purchase under 8.00 bucks a pound as a rule. My special order Waygu rib eyes, Waygu burger and Filets from Snake River I either cook outside on the grill or inside on Cast Iron…
Getslicing
I would fire them, give all that fat a chance to cook. Sous vide won’t burn it off and the sear st the end won’t be long enough. IMHO
_gooder
I’d use that fat like a Korean bbq restaurant. Cut it off, grab it with tongs, and melt it in a cast iron skillet. Sous vide the steak and then sear it with the fat.
8 Comments
Do we get our money back?
“Wagyu”…..lol
its clearly not wagyu
But 1: Would you sous vide these or put them on a hot cast iron 2. what would you do with the fat
At my local farmers market they were selling Wagyu, when I asked to see what the cut looked like, they said the meat was wrapped and that I couldn’t see it. I just laughed and walked away. Trying to not be a sucker like OP
One on the right looks like a boomerang!
I only Sous Vide Rib Eyes, Roasts, Pork Chops, Chicken and Ribs that I am able to purchase under 8.00 bucks a pound as a rule. My special order Waygu rib eyes, Waygu burger and Filets from Snake River I either cook outside on the grill or inside on Cast Iron…
I would fire them, give all that fat a chance to cook. Sous vide won’t burn it off and the sear st the end won’t be long enough. IMHO
I’d use that fat like a Korean bbq restaurant. Cut it off, grab it with tongs, and melt it in a cast iron skillet. Sous vide the steak and then sear it with the fat.