Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Wow that’s tempting. I’ve been kinda burned on deals like that in the past. Will keep an eye out to see if anyone rolls with this. I’m here to say that American Wagyu is becoming more and more mainstream and the falling prices bears that out.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Wow that’s tempting. I’ve been kinda burned on deals like that in the past. Will keep an eye out to see if anyone rolls with this. I’m here to say that American Wagyu is becoming more and more mainstream and the falling prices bears that out.
I'm not doing it because I got too much stuff right now. I feel like I'm collecting and hoarding, rather than supplying, or stocking up.
I think American Wagyu is a sweet spot. Real Wagyu is too rich and too expensive. Prime is unpredictable, and can still come from commodity cows. But if a rancher has invested in Wagyu, there is a presumption that the family and company is more concerned about the welfare of the animals, and the effect on the finished product. My experience so far has been mostly positive: not an every day thing, but worth the price.
And, once again for good measure: the Wagyu flank steaks from Allen Brothers are some of the best beef I've ever had.
I couldn’t agree more about American Wagyu. I also like the benefits of the monounsaturated fat in my diet. Who would have guessed guilt free steak !!!
I don't need that much meat, or spend that much money close to Christmas... However, thanks for sharing the link. I have never had American Wagyu Beef Cheeks, and I was looking for something special for Christmas Dinner!
Of course, there was a minimum purchase ($75) to check out - so I had to order some other stuff. My wife's favorite steak is a 3 hours sous-vide flat iron, so I got some of those as well. And, I started inching towards that deal...
I thought about that. It’s a chuck eye, and I don’t know much about that: is it like regular chuck roast? Or is it a more tender muscle for all the chuck muscles?
I asked them about it, and here is the answer: "Most chuck roasts are cut/sliced from the Chuck Roll, which is the chuck eye and the under blade prior to separation. The Chuck Eye Roast that we pull is the center of the entire Chuck Roll. It will cook more evenly, which is why we cut it the way we do."
I know from personal experience that the local grocer by me has a ready supply of chuckeye steaks everyday. They are a little fatty and have a tendancy to fall apart but cooked properly on the grill or a pan an excellent alternative to a 2" thick ribeye Of course when it's too much work to just do 1 ribeye
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I have to say that I'll more than likely order from them again in the future. Price was reasonable, shipping was quick (I ordered on Saturday night, it was here Wednesday afternoon), and I went ahead and sous vide'd my wife's favorite steak (flat iron) with a sear on the cast iron, and served it with a black garlic chimichurri and cauliflower tots.
Holy schnikes! Hands down the best flat iron I've ever made/eaten. Looking at some of their other cuts, I may be slowly filling up our chest freezer.
Of course when it's too much work to just do 1 ribeye 
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