Wagyu is okay. I’d rather have a quality well marbled ribeye.
Lesser known cut that I’m craving and having an extremely difficult time sourcing is called cupim. It comes from the hump from a Brahman cow and is cooked low and slow brisket style because of how highly fatty it is. Wish I knew someone who had connects. That cut, cooked right, melts in your mouth and is just as good.
ReasonableNFPN
Well done. Recently tried a similar looking strip for the 1st time and was also blown away by how dang good Wagyu is
3 Comments
Wagyu is okay. I’d rather have a quality well marbled ribeye.
Lesser known cut that I’m craving and having an extremely difficult time sourcing is called cupim. It comes from the hump from a Brahman cow and is cooked low and slow brisket style because of how highly fatty it is. Wish I knew someone who had connects. That cut, cooked right, melts in your mouth and is just as good.
Well done. Recently tried a similar looking strip for the 1st time and was also blown away by how dang good Wagyu is
Looks great!