GF and I cooked two ribeyes, pretty much the same weight one almost double the price of the other just to see if there was a noticeable difference. One was an $80 Mishima Reserve Ultra grade American Wagyu from Pat LaFrieda and the other was a $45 USDA Prime from Meat N’ Bone. Both seasoned the same with Lawry’s seasoned salt and cooked @ 133° for 2 hours, patted dry and seared on a 500° cast iron pan with beef tallow and served with a side of broccoli cauliflower casserole. To be honest the Pat LaFrieda ribeye edged out the Meat N’ Bone steak as far as being a bit more tender, but not by much, especially not almost double the price better. Bang for the buck we liked Meat N’ Bone for the win !
by jayfog34
5 Comments
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Tnx for sharing!!! Guess prepping the meat is all it takes
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Do it again at 137 for 3-4 hours and see if there’s a difference. At 133 you’re not even rendering the fat you paid extra for.
Meat N Bone has really good stuff. Never been disappointed. The brisket and wagyu burgers are amazing. Lucky to have them close by so we can get free same or next day delivery.