Good morning Gents (and the few Ladies that brave this board).
Thought I would take this moment to show you how steaks arrive and then crow a little bit about some of our initial feedback - blatant promotional-ism to follow so beware. Berserker20 code is still LIVE!
received this from Mike S. in Emeryville (not Berserker ASFAIK) As for the steak itself, it was nothing short of amazing. The one I chose to cook this weekend was the Hokkaido ribeye from Chateau Uenae. This was definitely one of the best steaks I’ve had in my life and easily the best steak I have ever had the pleasure of cooking myself. This steak was done with just salt and pepper in a cast iron with clarified butter, with some shiso chimichurri on the side (which we ended up not using because all it really did was take away from the flavor of the steak). All in all, this is definitely something that I will re-order in the future and would strongly recommend to my friends, as well.
Here are some shots of what he bought and cooked (note that Japanese Wagyu is remarkably simple to cook)…ribcap and ribeye steaks.
hmmmm…sounds like a little wine and wagyu tasting might be in order! I will seriously try to put something together when I can come up for air…likely early 2019 however…
Cameron - for a first time purchase of Wagyu for home cooking, any recommendations? Going to go light the first order and have limited experience eating Wagyu
HI Nick - I think assembling a “spectrum” of wagyu is a great experience…one good way to start is with the American-raised black wagyu (I sell tenderloins but with wagyu genetics the best bang for buck are ribeye’s and strips). The Akaushi is great too if you really want the spectrum experience - it marbles out about 1 or 2 bms higher than USDA “upper” prime. The aforementioned American-raised Black wagyu about 4+ higher BMS (beef marble score/standard). Of course, you may want to try a USDA “Upper” Prime angus steak as well - maybe a strip “flight” from these three different breeds?
As for the Japanese wagyu, you might get one from the south like Kagoshima or MiyazakiGyu (or Ozaki Farm in Miyazaki which is very reasonably priced and single-farm) and then one from up north on Hokkaido like the Tokachi Farm or the Chateau Uenae Private Reserve. I like to taste the difference between the sub-tropical south and the cold north.
Or, grab the Am. Wagyu plus some of the Japanese and compare.
Orders over $199 get free shipping and don’t forget your berserker20 coupon code for 20% off.
Let me know if any other questions.
Cheers!
Cameron
That’s definitely one of the better ways to cook that steak… Hitting wagyu with high heat for long periods of time tends to tense up the steak . Looks great- glad you enjoyed !
