Would Francis agree?
Chris
Doubtful.
Damn, that really is a beautiful piece of meat. Gonna have to try someā¦
Matt
Got to try my first meat from Montana Wagyu on Saturday night. Not sure what went wrong, as e had a couple of 1 3/4" NT strips that were a little tough and chewy, despite mine being cooked perfectly for me (charred on the outside, a beautiful medium rare thru and thru). The web site implied everything is prime and dry aged. This exhibited no evidence of dry aging, and little of being prime. This was shipped fresh, never frozen. Further attempts will be necessary (yay!) as this was quite a disappointment.
Nice. Show us what it looked like before consumed ā¦ not after please.
Nicely done Bob! That doesnāt look sous vide and then charred. How did you cook it?
Thanks. Sear over charcoal then finish in a 250 degree oven.
From Saugatuck Craft Butchery in Westport, CT. All local beasts, butchered and aged on site.
Raw:
And ready to go. LIghting sucks, was probably a hair more than medium-rare, perfect given the amount of fat.
Interesting consumption technique. How good are you at Tetris?
Brilliant!
Size doesnāt matter, itās how you use it, right? Pedestrian Rib Eye.
Maybe a tad overcooked, maybe not.
The rib cap turned out nice.
Found at Costco and marked as Choiceā¦priced at $10 a pound. I would wager this goes USDA Prime any day of the week that Manlin isnāt grading it. 
Just going to season with garlic/thyme/lemon house infused sea salt. Sides to be haricot vert and cross-cut heirloom fingerling taters oven roasted.
Dinner.
Tex, that looks great!
Brian, itās tough to call that overcooked. Maybe just a smidge for those of us who like things rare, but it still looks pretty fantasticā¦
Its not Hamburger its a " Steak Burger "
Finish with Salt/Pepper and Carmalized onions
Homemade pickles and Rings
Sorry Over corrected on Image ā¦it was late
Looks pretty cool Paul.
Would be curious to hear about your pickle recipe. My great-grandfather apparently made/sold pickles for a living and Iāve never made a batch of my own.