I ordered this 3 inch thick monster online without knowing how long it was gonna be. It barely fits in my Classic 3, which means exposing some of that meat on the top to some direct heat that comes up through the side gaps during my indirect cook.
Should I just cut the bone off clean or do you think maybe a local butcher would be happy to cut a few inches off the bone from meat I didn't buy from them?
by Conscious-Use-6563
11 Comments
I would go to a butcher and ask them while buying some steaks from them for support.
It’s a justification to splurge on a big Joe.
Maybe your arm is too small… lol, cut it off with a saw (the steak).
At this time of year a butcher is super busy and will probably not like you just bringing in meat to cut. You could do it by buying something else.
Do you have a hack saw? Ideally ban saw.
If not Home Depot or Harbor Freight cheap saw. I would use the metal cutting blade first (usually come with two blades and the smaller teeth are for metal).
Hell if you have a really really good bread knife it might even work.
no. arm is too small
don’t h hassle a butcher… if you don’t have a good cleaver, use a hatchet, ax, lopping sheers, ect
If you have a good (or any) relationship with the butcher (and especially if they don’t stock wagyu like this) I don’t see a problem in asking the a favour which would take 20 seconds literally to do.
Out of curiosity, how much was this monster of a steak? From which website did you order? I assume it’s in the US/Can?
Would love to see how it turns out
If you have a recip saw it will take more time to get it out than it will to hack some of that bone off.
Tomahawk is ‘too big’ is like ‘leftover bacon’. They don’t really exist!
what did you pay for that and where? Just curious
Tough one. Have you tried hitting it with your purse?
Could you just cook it standing during the indirect part?