My local Costco finally had some of this in stock for once so I snatched it up. Should i slice into steaks and sear with some salt, or sous vide the whole thing like a prime rib or something else? If steaks, how thick would you cut it?
by Mad102190
29 Comments
Mad102190
Also, can I freeze it even though it was previously frozen?
SeniorPuddykin
Too marbled to use as a roast. Cut thin steaks and freeze them individually as quick air fry snacks/meals and you’ll be less likely to overcook them if they’re frozen.
WhatDo_IPut_Here
You could probably slice that into 2-3 thinner steaks. Eat one today, vacuum seal the other two and freeze them. Season with salt and sear both sizes of the steak on a medium heat. Wagyu I like more on the medium-medium well side to make sure all the fat is rendered.
[deleted]
[deleted]
nycago
I froze one of these last Christmas and it was delicious in September. Freeze away. This is an incredible deal, this is enough Wagyu to feed 7 people enough that they will swear off beef for months.
Party_Asparagus873
It looks pretty thick so I would carefully try to slice it into steaks and then sear it on medium high. Definitely don’t sous vide it. Treat it kind of like a stick of butter. If you sous vide, you run the risk of rendering the marbled fat and slightly steaming it. You could also not slice it horizontally but cut it into blocks (larger than cubes) and sear on all sides for a perfect medium rare center and nicely seared exterior.
Jesus_Horn_Christ
Eat it
Exatraz
Turn it into ground beef and make tacos with those store bought box taco shells
Short_Act8023
Eat it
DesiresVA
Eat it
notabuyer1
Put that back on the shelf
Frog_Shoulder793
Hotpot
afrumsssssssss
Put it back. That high of fat content is gonna make me shit. A lot.
Edit: also saw the price tag. 2nd reason to put it back.
liventruth
Pawn shop?
BingusTheWonderKitn
I seen this recent technique to microwave steaks. Look into it!
Internal-Computer388
I even wonder, is this true A5 wagyu? Or are they labeling a5 wagyu in hopes people get fooled like people who think American wagyu is a 100% wagyu cows?
InsertRadnamehere
Defrost it. Then cook it.
Distinct_Intern_2954
Cut into 4-5oz portions, sear to medium rare, thinly slice, then serve with sticky rice and ponzu
DoubleExamination0
Smoke
Rachelattack
Is humping it an option?
Toki-ya
Either thin slices in a yakiniku style or slice a 1-2 inch steak across, searing both sides just long enough to form a crust but you really want to make sure you don’t over cook it, then serve that in slices.
And if you’re feeling fancy, cook over hot rocks and/or charcoal (like they do in Japan)
IntenseFlanker
Sell it
robble808
Thin slice, quick sear.
continental_kit
That’s some quality HDP. Toss it in the milk carton.
Coleslaw_McDraw
Me personally? Id coat it entirely in butter and then dry age it for 35 days before thinly slicing it and cooking it on a hot stone as I sip whiskey and watch the office.
Lie-Pretend
Boil it
PeperoParty
Slice into half inch steak and then cut that steak into bite size pieces. Hot plate on the table. Serve with Japanese white rice, salt and wasabi on the side.
Soft-Holiday1696
i bought 10lbs of a5 ribeye before from costco, had 15 or so people over to gorge on wagyu. we barely finished 1/2 of it. its good but, it starts feeling gross after a while like you’re just eating fat.
29 Comments
Also, can I freeze it even though it was previously frozen?
Too marbled to use as a roast. Cut thin steaks and freeze them individually as quick air fry snacks/meals and you’ll be less likely to overcook them if they’re frozen.
You could probably slice that into 2-3 thinner steaks. Eat one today, vacuum seal the other two and freeze them. Season with salt and sear both sizes of the steak on a medium heat. Wagyu I like more on the medium-medium well side to make sure all the fat is rendered.
[deleted]
I froze one of these last Christmas and it was delicious in September. Freeze away. This is an incredible deal, this is enough Wagyu to feed 7 people enough that they will swear off beef for months.
It looks pretty thick so I would carefully try to slice it into steaks and then sear it on medium high. Definitely don’t sous vide it. Treat it kind of like a stick of butter. If you sous vide, you run the risk of rendering the marbled fat and slightly steaming it. You could also not slice it horizontally but cut it into blocks (larger than cubes) and sear on all sides for a perfect medium rare center and nicely seared exterior.
Eat it
Turn it into ground beef and make tacos with those store bought box taco shells
Eat it
Eat it
Put that back on the shelf
Hotpot
Put it back. That high of fat content is gonna make me shit. A lot.
Edit: also saw the price tag. 2nd reason to put it back.
Pawn shop?
I seen this recent technique to microwave steaks. Look into it!
I even wonder, is this true A5 wagyu? Or are they labeling a5 wagyu in hopes people get fooled like people who think American wagyu is a 100% wagyu cows?
Defrost it. Then cook it.
Cut into 4-5oz portions, sear to medium rare, thinly slice, then serve with sticky rice and ponzu
Smoke
Is humping it an option?
Either thin slices in a yakiniku style or slice a 1-2 inch steak across, searing both sides just long enough to form a crust but you really want to make sure you don’t over cook it, then serve that in slices.
And if you’re feeling fancy, cook over hot rocks and/or charcoal (like they do in Japan)
Sell it
Thin slice, quick sear.
That’s some quality HDP. Toss it in the milk carton.
Me personally? Id coat it entirely in butter and then dry age it for 35 days before thinly slicing it and cooking it on a hot stone as I sip whiskey and watch the office.
Boil it
Slice into half inch steak and then cut that steak into bite size pieces. Hot plate on the table. Serve with Japanese white rice, salt and wasabi on the side.
i bought 10lbs of a5 ribeye before from costco, had 15 or so people over to gorge on wagyu. we barely finished 1/2 of it. its good but, it starts feeling gross after a while like you’re just eating fat.
Never spend that on a steak. Yup ro touch for me