Cut the wrong way though… You should cut against the grain not with it.
Melodic-Picture48
i must break my pescatarian diet to eat this wagyu beef. and also kobe beef. Oh and steak tartare. Three things Ive yet to eat.
OhJesusGross_
Something about this meat looks off to me but I don’t know what.
mazzotta70
Butcher of 15 years here ..that wagyu is cut with the grain, and would just get stuck in your teeth 🙁
[deleted]
[deleted]
PlatypusPirate
I’ve heard somewhere, that with higher quality, higher fat content steaks, the idea is to cook them a little less rare than you would, say, a sirloin, because the extra fat makes up for it. Is there any truth to that?
Bnb53
I think you overcooked the waygu.
Francis_Minyetty
I’m not eating that.
Soulpinata
Why
ReluctantAvenger
I’ll voice the unpopular opinion: **A5 Wagyu sucks.** It’s far too fatty. I can force down about two ounces of it before I begin to feel physically ill if I make myself eat more.
Anyone with me?
crazy_akes
You need to put a skin coat on the spackle before priming and painting. That will get rid of the ridges. Good luck!
malavita85
Cooked too much for my liking
A-B-1-0
Absolutely perfect
Pdchefnc
Can someone explain what cut this is?
Roast beef?
It doesn’t look like an eye of round, or rump roast based on size and the grain lines.
Is it a top sirloin?
bloopedsoop
I see a lot of baking stuff on my feed and I thought this was gonna be one of those ‘looks like the real thing cakes’.
SauceMeistro
Can you all at least take a moment to appreciate the look of a steak that looks otherworldly?
19 Comments
Would
Cut the wrong way though… You should cut against the grain not with it.
i must break my pescatarian diet to eat this wagyu beef. and also kobe beef. Oh and steak tartare. Three things Ive yet to eat.
Something about this meat looks off to me but I don’t know what.
Butcher of 15 years here ..that wagyu is cut with the grain, and would just get stuck in your teeth 🙁
[deleted]
I’ve heard somewhere, that with higher quality, higher fat content steaks, the idea is to cook them a little less rare than you would, say, a sirloin, because the extra fat makes up for it. Is there any truth to that?
I think you overcooked the waygu.
I’m not eating that.
Why
I’ll voice the unpopular opinion: **A5 Wagyu sucks.** It’s far too fatty. I can force down about two ounces of it before I begin to feel physically ill if I make myself eat more.
Anyone with me?
You need to put a skin coat on the spackle before priming and painting. That will get rid of the ridges. Good luck!
Cooked too much for my liking
Absolutely perfect
Can someone explain what cut this is?
Roast beef?
It doesn’t look like an eye of round, or rump roast based on size and the grain lines.
Is it a top sirloin?
I see a lot of baking stuff on my feed and I thought this was gonna be one of those ‘looks like the real thing cakes’.
Can you all at least take a moment to appreciate the look of a steak that looks otherworldly?
I just licked my phone screen!
Om nom nom