Went by one of the more specialty meat shops yesterday. They have a great selection. Not always cheap, but when you want that special cut, they have it. I haven't had wagyu in a long time, and one of my best friends have yet to try it. So I figured I'll get a big hunk of Japanese A5. I like thick cuts, not so much the overall size, but I want the thickness so I can smoke it in my smoker. This one measures 4 centimeters in thickness, which is good. And it weighs in at 1.2 kilos. I cut it in half so I have two 600 gram ribeyes. I've done A5 on a PK, BGE et.c. but not in my offset.
I'll smoke it in a few weeks, really looking forward to my friend's "review". I think I'll just serve it with a really good beer.
John "JR"
Minnesota/ United States of America
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About meReal name: Aaron
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Henrik -- do you happen to know where that ribeye came from? It looks like it would score about 11 or 12 on the BMS scale, which means it was probably a fullblood Wagyu and was allowed to attain at least 30 months before harvest.
Ive refrained from doing this because of the insane prices but everyday im getting one step closer. You nailed the idea too, smoke plus fat = happy, lol
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