Bring them over to my place. I have a gas grill, a smoker and a griddle. I”ll provide the beverages and we’ll get it figured out.
PeekingPizza
Where do I apply?
External-Driver-6075
i’ll take care of them for you
KingOfThePlayPlace
Those look terrible. They’re not worth eating, send them to me and I’ll dispose of them for you.
Exotic_Increase5333
However your heart desires.
GroceryFragrant6729
boil it and give it to the dogo
NYCNatv
Awesome boss and cook it like you’d any other ribeye (grill, cast iron pan, sous vide) and watch it – don’t cook it much over medium, medium rare would be better but that’s a personal thing. Enjoy!!!
DayOneDude
Whit heat
TheGoldenStateofMind
Depending on thickness, you can do a hard sear in cast iron and essentially deep fry it in its own fat to get a beautiful crispy crust and medium internally.
BluebirdFast3963
Super hot pan – I wouldn’t put that on a grill if my life depended on it. You want the best crust to doneness ratio.
tombomb1990
Throw them in the crock pot with 2 cans of Dr. pepper, 1 fresh squeezed orange, 1 chopped white onion, 4 minced garlic cloves
Frankso
Hi it’s me your boss. I changed my mind please send it back to me in California. Again it’s me your boss.
You didn’t say just how big your charcoal grill is. You might be able to smoke it using an 18″.
Perhaps, someone you work with has a kettle and would want to share in your good fortune. From what I’ve read about Wagyu beef, a little goes a long way; think appetizer, not main course. Let us know how your good fortune, dare I say, pans out. Best of luck. Happy grilling!!
ccv707
With heat
Busy-Angle2446
You’ve got a hellava boss…
OttoHemi
At my house.
OddfatherPNW
Send them to me… I’ll report back!
In all seriousness, I’d go low and slow to “melt” than fine fat (sous vide), then a quick pan sear to finish…. Enjoy!
orangekronic23
on a stick over a campfire
mjohnson280
Really kind of everyone to offer to dispose of these poor excuses for meat.
Javalavachick
That marbling is marvelous
mastervadr
Dont cook your boss bro. Not good for business.
FIRElif3
Flash fry 2-3 minutes on each side a hot ass cast iron; Marinate overnight first with salt and pepper ; if they are less than 1” thick change that to about 1.5-2 min
New_Boysenberry_7998
how does BC40 compare to A4/A5, which is the standards I’m used to seeing for Wagyu.
34 Comments
You have a good boss
Pan fry them
Bring them over to my place. I have a gas grill, a smoker and a griddle. I”ll provide the beverages and we’ll get it figured out.
Where do I apply?
i’ll take care of them for you
Those look terrible. They’re not worth eating, send them to me and I’ll dispose of them for you.
However your heart desires.
boil it and give it to the dogo
Awesome boss and cook it like you’d any other ribeye (grill, cast iron pan, sous vide) and watch it – don’t cook it much over medium, medium rare would be better but that’s a personal thing. Enjoy!!!
Whit heat
Depending on thickness, you can do a hard sear in cast iron and essentially deep fry it in its own fat to get a beautiful crispy crust and medium internally.
Super hot pan – I wouldn’t put that on a grill if my life depended on it. You want the best crust to doneness ratio.
Throw them in the crock pot with 2 cans of Dr. pepper, 1 fresh squeezed orange, 1 chopped white onion, 4 minced garlic cloves
Hi it’s me your boss. I changed my mind please send it back to me in California. Again it’s me your boss.
Here’s a link that may help. If your charcoal grill doesn’t spin, keep one zone for lower temp. https://youtu.be/g5Ejn57MKao?si=BHtcvskG7fSbxaU4
You didn’t say just how big your charcoal grill is. You might be able to smoke it using an 18″.
Perhaps, someone you work with has a kettle and would want to share in your good fortune. From what I’ve read about Wagyu beef, a little goes a long way; think appetizer, not main course. Let us know how your good fortune, dare I say, pans out. Best of luck. Happy grilling!!
With heat
You’ve got a hellava boss…
At my house.
Send them to me… I’ll report back!
In all seriousness, I’d go low and slow to “melt” than fine fat (sous vide), then a quick pan sear to finish…. Enjoy!
on a stick over a campfire
Really kind of everyone to offer to dispose of these poor excuses for meat.
That marbling is marvelous
Dont cook your boss bro. Not good for business.
Flash fry 2-3 minutes on each side a hot ass cast iron;
Marinate overnight first with salt and pepper ; if they are less than 1” thick change that to about 1.5-2 min
how does BC40 compare to A4/A5, which is the standards I’m used to seeing for Wagyu.
Those look good.
These are A5s.
https://preview.redd.it/ahv379d7v7jf1.jpeg?width=1925&format=pjpg&auto=webp&s=67f46dde96a0bc3246518557b9c6af9b48dadf8c
Boil them
Cast iron skillet
Salt
Sear
Flip
Sear
Butter
Eat raw
As you like
Very carefully
Soooo… you guys hiring or what?
If you have to ask….
He should have kept them!
Manhattan, KS?
For your first time it’s suggested to only use salt and pepper. Pat dry first then coat the top and bottom and all of the sides.
Let it sit in room temp for at least 20 minutes so it’s an even temp.
I pan seared mine but you need less time since it’s so well marbled so I did 90 seconds and 45 seconds on the top and bottom.
Once you take it out cover it in tin foil and let it sit for 5 minutes before cutting it into thin, even strips.
Go look at The Wagyu Shop blog for more info! And good luck!
Can I trade it back to the butcher for a large Prime Porterhouse?