It gets better when you retire. 
Brian, looks like just another night at Kotowskiâs place! But seriously, it looks fabulous.
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And now for something totally different⌠one of the challenges of buying whole cow is figuring out what to do with low-end cuts (pardon the pun) like bottom round. I picked up a purebred Wagyu, so definitely not a typical experience, but I broke down and then slow-cooked a roast on the pellet grill tonight. Some highlights, from breaking down the sub-primal to plating;
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So was it any good?
You can cook a chuck to look like that and it would be inedibleâŚ
Absolutely. Definitely had a little chew to it in spots, but the combination of purebred wagyu, smoked over six hours at 180 and thin slices worked its magic. Also helped that I trimmed it myself, so the roast was a single muscle (no sinew / silver skin to deal with).
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Wagyu filets, pan-seared with a sheet vinegars reduction using @Nola_Palomar âs Veleta moscatel. Scruffed the âbaby potatoesâ with a grater and tossed with EVOO (also Veleta), Dijon mustard and mediocre shredded Parmesan.
Two pics - one to see the steak and the other for the sauce, which looks a lot better on IG, because my wife dumped the strained onions on it and then it broke a bit
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Great idea scruffing the potatoes. Would have never occurred to me.
Me either. Adam Perry Lang talked about it at length in âCharred and Scruffed,â so I tried it out and have kept it up. Will take a pic of the page when I get a moment, but if youâre into grilling, itâs the single best cookbook ive bought in the genre.
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the potato scruffing thing is something Iâve been doing for years, but never thought of doing it with meat! Very interesting.
This Kenji potato recipe is a similar thing to what it sounds like jaime Oliver was doing
https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
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I will have to try the Sheets vinegar reduction. The Moscatel Vinegar gets used more than my others in my everyday cooking. I love the different flavors they bring! That steak looks amazing!
Oops. That should have been âsherry.â My apologies.
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crossposting from the cooking thread
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MmmmâŚlots of ribcap.
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Really? Weâve been doing this for years with Morgan Ranch!!!
Most important part is slicing it into double cuts and serving family style, which minimizes waste even more!
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Funny (and timely) follow-up. After I started breaking down standing rib roasts, I got a little more adventurous and started buying whole animal, which is a hobby now.
This morning, my 13 year old twins saw me breaking down an 8.5 lb sirloin⌠and I ended up with 3 neighborhood kids showing up for dinner. Then my daughter called and asked if she could bring her boyfriend over. Next thing I knew, a small dinner for 4 had 9 people and I was out of steak!
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It makes me smile to think about how sick of me you would be in response to my inviting myself over for whole cow butcherâs board on the weekend 
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To me this feels like youâre doing it right. I think every family desires to be the fun house where their kids and their friends want to hang. The fact that it happens in your kitchen over bada$$ beef is just icing on the steak. Well done! (medium rare, but you get the flat, er.. I mean the point)
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Bravo with the, ââŚbut you get the flatâŚâ I definitely chuckled.
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