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When Costco has Japanese A5 Wagyu for $59/lb, you buy first and ask questions later.
Just need to find 10 people to feed this to. 4.5lbs ribeye… It’s not even “borderline A5”, I’d say this is a comfortable BMS 10 or 11.
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Love Gramenon! Is that a Zabar’s knife?
Yes, I was gifted an almost full set of Zabar’s knives recently as my 83 year old cousin downsized. He used to live in the same building as Zabar on the Upper West Side and advised him on manufacturing in China
Cool.
Looks like the 8 inch chefs knife? Have you ever used it to slice through a hard salami? My $35, 8 inch restaurant supply store knife is too weak for that.
It measures 10" and should slice through a salami even a dry one. these were made in Solingen, Germany most likely by Wüsthof
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Thanks. The 10” does not seem to be available on their website.
it might have been a prototype sample
Looks good! Coincidentally, I also had hanger steak tonight.
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My pics have been awful lately, so I’ve been dragging *SS to post this. As always, @Carrie_Morgan ’s standing rib roast is almost impossible to beat when you’ve got a bigger group of people, and we hosted 12 for Easter. I went old school and cooked in the oven at 250 for several hours and then broiled for 10 on the back-end.
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You know, sometimes life doesn’t follow the path you think it might.
TLDR: Coulette had to be finished inside. Still great result.
If you ask Dan what his favorite cut of meat is, you likely won’t get an answer. I will tell you thought, that if it is a really good day, he’ll take out a Coulette and trim it up. Last week he did just that. He kept part for himself and gave me the rest. I planned to grill it for a quick weeknight meal. A day later I took it out of the fridge to come to room temp and that’s when I made the mistake of leaving my house.
I went down to the ranch to help with some yard work. Dad (Ronny) came by asking if I had time for a whiskey while we checked cows at last light. Whiskey, cows and my Dad. Who can say no to that!?!
Fast forward 1 1/2 hours - Two new baby calves, one on the way. Whiskey was found sufficient to enjoy from a red solo cup. And a good catch up session with Dad completed.
I returned to my house, pulled the propane grill out (yes, I use propane. Please don’t come for me) and went to work with the meal.
You should have guessed by now that the beef I was using was Morgan Ranch Wagyu. Raised right here, consumed right here. A little SPG on the Coulette is all it needs. Part way through cooking, I turned the steak. Next time I checked, the grill was under 200 degrees. Propane ran out. It was dark, 9:00 and we were hungry.
I pulled the beef and headed inside. This winter, we upgraded our range to a Forno. It came with a grill plate that I haven’t used much. Medium heat, maximum attention because I was nervous about over cooking the steak. It. Was. Perfect!
Disaster averted. I didn’t plan to post anything so there are no before photos. The lesson here is to spend time with your people even if it means supper plans have to change on the fly.
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For sure! Family time over food and wine although food and wine usually brings the family together!
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Had a couple of friends over and decided to pull a purebred Wagyu Denver/zabuton out of the freezer. Tough cut to reverse sear, given the large and irregular size but still managed to do a decent job. Included a photo below of some leftover steak that I sliced for lunch.
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Ruh roh!
You can come down and use mine! 
Check an extra bag 
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