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Started By
Message
1
Posted on 5/28/20 at 12:55 am to GeauxTigers0107
Sort of true. Kobe is from certain Wagyu cows, bloodlines or some shite.
Then there is American Wagyu, which only needs a certain percentage of wagyu bloodline.
There is a butcher on the board (a few cattlemen too), hopefully one chimes in.
Then there is American Wagyu, which only needs a certain percentage of wagyu bloodline.
There is a butcher on the board (a few cattlemen too), hopefully one chimes in.
This post was edited on 5/28/20 at 2:34 am
Posted on 5/28/20 at 1:21 am to fightin tigers
Yeah Kobe is a type of Wagyu. There are a couple different subsets. American is crossbred mainly with Angus.
Posted on 5/28/20 at 6:21 am to jimithing11
I`ve bought and eaten the wagyu burgers Walmart sells and I think they are good. Would definitely try the steak as well.
Posted on 5/28/20 at 7:19 am to LSU999
That’s some incredible marbling for a $18 steak imo.
Posted on 5/28/20 at 8:08 am to Tigerpaw123
is it as good as the Dollar General ribeyes? 
Posted on 5/28/20 at 8:27 am to Tigerpaw123
update: so upon closer inspection it was about $27/lb and that ribeye was .59lb or about 9 1/2 oz, a small ribeye but perfect for a weekday supper. salt pepper a little granulated garlic, grilled to medium rare(120 internal temp)and the steak was great, I would buy another tomorrow at that price....but it was not significantly better than a USDA prime ribeye in my opinion so I would have been disappointed if I would of paid the 40, 50 or more dollars per pound for traditional wagyu.
I guess my biggest surprise was that Wal-Mart had wagyu beef, it has been a long time since i even looked at meat at wal mart and found this by accident, but I will look in the future
I guess my biggest surprise was that Wal-Mart had wagyu beef, it has been a long time since i even looked at meat at wal mart and found this by accident, but I will look in the future
Posted on 5/28/20 at 7:49 pm to Tigerpaw123
Tigerpaw I’ve bought several of those that were marked down and they were damn good.
Posted on 6/23/20 at 2:38 pm to Tigerpaw123
Has anyone tried these recently? I haven’t been to a Walmart since this thread started and really want to try one of these. Any updates?
Posted on 6/23/20 at 3:40 pm to HeadSlash
quote:
What temp did you set your sous vide? And how long?
I've been using 121 degrees for 90 minutes.
Sorry I missed your question. I have done my rib eyes at 134-137. I usually like my steaks mid rare but I find on a ribeye the fat is sometimes stiff not rendered soft to my liking. This higher SV temp allows it to render more...I do them for about 1-2hrs depending on the thickness. I also put them in a ice bath/fridge to cool them off a lot before the sear since they are already cooked to a higher temp than normal.
I have not seen these at WM again...I never seen them at WM before either
Posted on 6/23/20 at 8:49 pm to Tigerpaw123
Noticed today at Costco that they were offering American wagu premade hamburger patties. Kinda chuckled when I saw the package. I’ll give them a shot if they have them a while
Posted on 9/29/21 at 4:27 pm to Tigerpaw123
Stumbled upon this googling... bought one today and cooked it on a cast iron. Pretty damn good.
Posted on 9/29/21 at 5:02 pm to 21JumpStreet
well shite. guess i'm gonna have to keep my eyes open. i know we won't be getting 2020 prices on any meat though.
Posted on 9/29/21 at 5:05 pm to CAD703X
Mine was 26.87 a lb. Gonna try the ny strip next
Posted on 9/30/21 at 7:19 am to LSU999
quote:
I`ve bought and eaten the wagyu burgers Walmart sells
Is there a different flavor profile? Considering you can grind whatever fat you want into a burger, I don't see much benefit otherwise.
Posted on 9/30/21 at 7:28 am to h0bnail
I wouldn't use Wagyu for burgers. I don't know that I would even use the fat trimmings for burgers. I think I would render the fat for some Wagyu tallow instead. Now if it was scrap meat and not enough fat I might grind it into some burgers.
I have not had Wagyu a bunch so maybe I would change my mind.
I have not had Wagyu a bunch so maybe I would change my mind.
This post was edited on 9/30/21 at 7:29 am
Posted on 10/12/21 at 10:34 am to Tigerpaw123
so we picked up a couple of these (around $21/lb i think) and gave them a 128 degree sous vide bath. i got the grill up to 800 degrees then a quick sear on both sides.
verdict: pretty buttery tasting. i left mine plain - didn't even add salt so all i could taste was the meat itself. the 128 was perfect; these are thin steaks so center was red more like a medium/rare. knife cut through the steak like hot butter.
wife added salt & pepper to hers and i tried it and it didn't add that much to the overall flavor.
verdict: i'd rather have a thicker choice cut ribeye from costco next time. fun experiment but not worth $21/lb.
Posted on 10/12/21 at 11:42 am to Tigerpaw123
I have been getting them from Langenstien's and Dorginac's. They are delicious.
Posted on 10/12/21 at 1:44 pm to Tigerpaw123
3D printed Wagyu?
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