Noah's Ultimate Red Meat Thread

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yooper said:
:cool:

That pretty much means it's the best beef available retail around here. I will try some out.

Excellent info, thanks!

This thread gets the TUT seal of approval as a truly Ultimate thread. The only other threads with such certification are TUFT and TUBBQT.
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yep, CAB is your best bet.......look for the brownest stuff you can....has more age on it.
 
My one Stupid Problem

I smoked some brisquet. I marinated the meat in my favorite brine for 6 hours. Apple Cider vinegar and white wine plus our spices.

I smoked them slow for 8 hours at less than 130.

The meat tastes superb. It is Fxxxing tough as leather.

Tell me oh great one, is salvation available?

Or can I salvage my disaster?

JB
 
FJ40_owner said:
I smoked some brisquet. I marinated the meat in my favorite brine for 6 hours. Apple Cider vinegar and white wine plus our spices.

I smoked them slow for 8 hours at less than 130.

The meat tastes superb. It is Fxxxing tough as leather.

Tell me oh great one, is salvation available?

Or can I salvage my disaster?

JB
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so it is already cooked at this very moment??? If it is you can braise it for a few more hours....that should tender it up without loosing anything.

as far as being tough - sometimes even USDA prime meat is tough.......
 
FJ40_owner said:
I smoked some brisquet. I marinated the meat in my favorite brine for 6 hours. Apple Cider vinegar and white wine plus our spices.

I smoked them slow for 8 hours at less than 130.

The meat tastes superb. It is Fxxxing tough as leather.

Tell me oh great one, is salvation available?

Or can I salvage my disaster?

JB
Click to expand...

you smoked it to an internal temp of 130 or was the cooking temp 130?

if you cooked it AT 130, you're creating jerky.

braising it, as Noah said, will make it more tender.
 
NorCalDoug said:
that's a great method if you have the time and a group that likes the same temperature (rare, med-rare, med., ect.). I rarelly have such a group that I serve, so I usually roast at 325 for about 20 min per pound with a probe thermometer at the center of the roast (measuring for my goal of medium-rare). Those who want well or med-well can have the end cuts while those of us who know how it should be consumed can have it med-rare still.

unless it's been dry-aged for a week or two, I haven't noticed much of a difference (for roasts) between choice and prime grades...then again...I haven't had too much experience comparing the two side-by-side...



prime grade is difficult to find and pretty darned expensive. :eek:
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All the SRRs I've cooked have been at 325-350 previous to last weekend. This was the first time for the slow long method. All wanted the same degree of done-ness. It's a little tricky hitting your dinner time target though ;).
 
Defrosting 4 16oz Kobe Strips today - eating on Saturday...

bone in...yo

The first pic is what it looks like - the second pic it what a TRUE Kobe would look like. A true Kobe at that level would cost you over $100/oz..........yes that is per OUNCE
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wagyu_rib_eye.webp
 
Noah said:
Defrosting 4 16oz Kobe Strips today - eating on Saturday...

bone in...yo

The first pic is what it looks like - the second pic it what a TRUE Kobe would look like. A true Kobe at that level would cost you over $100/oz..........yes that is per OUNCE
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That second pic looks like more fat than meat. I assume all that cooks off and you end up with a smaller piece of suculent beef?
 
Felix said:
That second pic looks like more fat than meat. I assume all that cooks off and you end up with a smaller piece of suculent beef?
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nope , the second pic is a true kobe (waygu breed) and is exactly what you want it to look like - that is what you call marbling.

You basically just sear it then serve. Most True Kobe is cut very thin and then seared 1sec each side. If you ate that ribeye your heart would stop...
 
I bet it sucks.

you'd better ship it to me so I can dispose of it properly.


:flipoff2:
 
Rhinoliner said:
Hey Noah, is that steak you are thawing out from Akaushi cattle? They have a pretty interesting history here.
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nope, This is American Kobe. Waygu + American Black angus.....Genetic wise it is 3/4 Waygu.

Akaushi is a breed of Waygu, kinda like a Red and Black Angus. I am not sure of the eating quality between the different Waygu breeds. I would venture it would still kick ass...
 
I've had it a few times in Japan. It sort of just melts in your mouth. It's much better than raw horse meat IMOP.

Those last couple of pics look like what you would see in a fancy department store/grocery store in Tokyo. Pretty spendy stuff. I usually went for the raw fish, or "low fish" instead. :D
 
Noah said:
nope, This is American Kobe. Waygu + American Black angus.....Genetic wise it is 3/4 Waygu.

Akaushi is a breed of Waygu, kinda like a Red and Black Angus. I am not sure of the eating quality between the different Waygu breeds. I would venture it would still kick ass...
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I'm curious if you know any of the history of how those Waygu cattle got to America. If that herd came into this country via Pleasanton / Jourdanton TX, I have a trivia bite for you.
 
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