My local store sells this for only 32$/lb (70€/kg). It’s « only » A4, and it’s a shoulder. Shoulder is supposed to be tough but I hope 24hrs in my sous vide will fix that.
An A5 steak from that store would be 4x more expensive.
by pop_be
2 Comments
tritiumhl
Excited to see the result… I really wanna try wagyu but it’s expensive and I’m trying torn on if it’s worth it
2 Comments
Excited to see the result… I really wanna try wagyu but it’s expensive and I’m trying torn on if it’s worth it
Can’t wait to see this. What temp?