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Started By
Message
Rate My Meat
Posted on 1/15/22 at 9:39 pm
Posted on 1/15/22 at 9:39 pm
I bought an Australian Wagyu New York strip tonight (and a prime ribeye) from Rouse’s. I’m not a big fan of New York strip, but the marbling looked good, so I decided this over the prime filet I was gonna get (Ribeye was for MrsAntiqueTiger).
This NY strip was .72 lbs (11.5 oz). At $40 a pound, I was nervous, afraid I’d over cook it.
I sous vide it at 129 deg for about 90 mins, then seared it.
I was not that super impressed with it. It was flavored well, but the texture was a little tough and had more silver skin in it than I was expecting.
Served with creamed spinach, which is amazing and super easy to make.
This NY strip was .72 lbs (11.5 oz). At $40 a pound, I was nervous, afraid I’d over cook it.
I sous vide it at 129 deg for about 90 mins, then seared it.
I was not that super impressed with it. It was flavored well, but the texture was a little tough and had more silver skin in it than I was expecting.
Served with creamed spinach, which is amazing and super easy to make.
This post was edited on 1/15/22 at 9:40 pm
17
Posted on 1/15/22 at 9:46 pm to theantiquetiger
You win some, you lose some.
Posted on 1/15/22 at 9:48 pm to Mouth
quote:
You win some, you lose some.
I’m just wondering if I fricked the steak up, or did I frick up by buying an Australian NY Strip Wagyu to begin with?
Posted on 1/15/22 at 10:00 pm to theantiquetiger
Truthfully, I looked at Choice NY Strips at Fresh Market yesterday that had similar marbling ($11.99/lb). That doesn't look like wagyu.
This post was edited on 1/15/22 at 10:04 pm
Posted on 1/15/22 at 10:25 pm to theantiquetiger
I’ve never liked New York Strip. I’ve tried it several times at nicer restaurants and just don’t care for that cut. Looks delicious though!
Posted on 1/15/22 at 10:31 pm to theantiquetiger
The steak looks good. Not sure what you could have messed up.
Not sure why that strip would be tough. It's not necessarily on the higher end of the marbling scores, but it at least shouldn't have been tougher than a normal prime strip.
Maybe you cut with the grain?
Not sure why that strip would be tough. It's not necessarily on the higher end of the marbling scores, but it at least shouldn't have been tougher than a normal prime strip.
Maybe you cut with the grain?
Posted on 1/15/22 at 10:38 pm to theantiquetiger
quote:
I was not that super impressed with it
Ditto
Posted on 1/15/22 at 10:44 pm to theantiquetiger
quote:
the texture was a little tough and had more silver skin in it than I was expecting
That's because the steak you bought was cut from the sirloin end of the short loin and has a large intrusion of sinew.
If you look closely at the picture of the strip steak, you can see there are two distinct muscles, the longissimus dorsi (strip) is the portion of steak to the right, and the gluteus medius (top sirloin) is the muscle to the left.
These two muscles are separated by a thick band of connective tissue you can see a half-moon shaped line if you look close (and know what you are looking for).
This steak should never be marketed as a "NY Strip" and far as I can tell, the marbeling is consistent with Prime grade or lower end Wagyu beef.
You have a couple of options for recourse but, I think the most important thing here is to learn from your experience and use that knowledge for future purchases.
Posted on 1/15/22 at 11:03 pm to BigDropper
quote:
That's because the steak you bought was cut from the sirloin end of the short loin and has a large intrusion of sinew. If you look closely at the picture of the strip steak, you can see there are two distinct muscles, the longissimus dorsi (strip) is the portion of steak to the right, and the gluteus medius (top sirloin) is the muscle to the left. These two muscles are separated by a thick band of connective tissue you can see a half-moon shaped line if you look close (and know what you are looking for). This steak should never be marketed as a "NY Strip" and far as I can tell, the marbeling is consistent with Prime grade or lower end Wagyu beef. You have a couple of options for recourse but, I think the most important thing here is to learn from your experience and use that knowledge for future purchases.
In short, don’t buy “Australian Wagyu beef” from Rouse’s?
Posted on 1/15/22 at 11:12 pm to theantiquetiger
I’ve got one in my attic I’ll sell you for $3.50.
Posted on 1/15/22 at 11:27 pm to theantiquetiger
quote:
In short, don’t buy “Australian Wagyu beef” from Rouse’s?
caveat emptor
Posted on 1/15/22 at 11:34 pm to BigDropper
quote:
caveat emptor
Touché
Posted on 1/15/22 at 11:53 pm to theantiquetiger
Should have gotten that special member only meat
Posted on 1/16/22 at 1:44 am to BigDropper
quote:
That's because the steak you bought was cut from the sirloin end of the short loin and has a large intrusion of sinew.
I always look for this now if buying individual strip steaks.
You can at least use this as a lesson learned.
Posted on 1/16/22 at 5:51 am to tduecen
quote:
Should have gotten that special member only meat
Those are reserved for auctions only
Posted on 1/16/22 at 7:48 am to theantiquetiger
quote:
This NY strip was .72 lbs (11.5 oz). At $40 a pound
You got hosed.
Posted on 1/16/22 at 8:03 am to AbitaFan08
FYI, Rouses has never been known for quality meat. They make deals with cheaper brands that can supply all of their many stores.
Posted on 1/16/22 at 8:14 am to AbitaFan08
I bought prime NY strips from Dorignacs yesterday for 19.99 a pound. No pics of mine (they were scrumptious using the cold skillet method), but they were beautifully marbled throughout, and much nicer looking than that “Wagyu.”
Looked about like this instead:
Looked about like this instead:
Posted on 1/16/22 at 8:16 am to theantiquetiger
quote:
don’t buy “Australian Wagyu beef” from Rouse’s?
I'll make it even easier. Don't buy beef from Rouses.
Posted on 1/16/22 at 9:02 am to Saskwatch
Rouses has shitty meat. Both that ribeye and strip look like shite.
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