Chefknivestogo 
they carry some excellent stuff, all direct imported from smaller producers in Japan.
How do you cook these beauties?
Trim the fat cap and render in deBuyer steel pan. Super hot sear for 1 1/2 minutes per side with two flips for a total of six minutes.
Are the steaks at room temp when you sear? And just some salt and pepper or do you season after?
Asking because I’ve done a few A5s and such and haven’t come up with something I would do every time.
Salted for six hours. Room temp when it hits the pan.
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Saw some nice looking trip tip at Costco and decided to grill them. One we ate last night with a great chimichurri and the other will get made into tacos later this week. Salted and in the fridge for 30 hours, then reverse sear (200 oven, pulled at 120) onto lump charcoal. Turns out, I took the first one a little too far and ended up with a medium piece of meat. The flavor was good and the family was happy because they don’t like it as rare as I do.
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Saw these (American Wagyu Bone-In Short Rib) at Costco yesterday for the first time. Decided to give it a try. Delicious, but a bit too fatty for my boys.
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Found a few Flannery Jorges from last BD in my freezer (people often ask how long these keep. A year easy in a freezer). Was lazy so just thawed in Sous Vide, reverse sear then cast iron.
Yum.
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Has anyone had experience with A5 or A4 wagyu filet? For domestic beef, I never eat filet anymore and prefer ribeye the most (unless I’m going more casual and do hanger). For wagyu, I’ve almost always done striploin, but the olive wagyu striploins, ribeyes, etc. I’m finding right now look fattier than I prefer and I’m wondering if the wagyu filet will have a sufficient amount of flavor since it’s well-marbled wagyu.
I just grilled some purebred (93%) wagyu filets and, while tasty, they were still definitely all about the texture more than any “beefy” flavor. Consider a Top Sirloin cut, which will be off the charts from a flavor perspective, but benefit greatly from the rich marbling you’ll find in and A5/BMS 10+ graded steak. I’ve got some sirloin tip steaks upthread and they were outrageously good, to the point where I’d have to think twice between one of those or a USDA Prime ribeye.
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Though I’ve eaten many kinds, I’ve cooked with only a handful: most often Miyazaki beef, occasionally Omi, and, a few times, Saga, Kumamoto and Oita. Miyazaki and Omi I use mostly for tournados Rossini. For sukiyaki, all those mentioned.
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HEB Mansfield I presume.
Yessir