It’s Beautiful

[DWCowles]

My first ever A5 Wagyu of any kind

[Huskee]

Cook it hot & fast over blazing coals to well done. You don't want to eat Wagyu medium rare. And don't worry it wont flame up, you can start searing it and walk away for a few minutes. A-1 goes great on them too, in fact, paint it on before the sear..

And yes, today is opposite day and I'm giving you completely terrible advice.

[scottranda]

Sous vide at 160 for 1.5 hours to ensure doneness. Cold shock for 10 min until you get a medium rare temp. Should taste amazing especially with all the marbling.

[JakeT]

I read that twice before finishing the last sentence haha

[Huskee]

Lol @ everyone 😁😁😁

[Mr. Bones]

WOW!!!

[RonB]

I just licked my screen...

[DWCowles]

I hope it was clean :}

[RonB]

DWCowles - it is now.

[customtrim]

I would SV it for 4 hours at 165

[scottranda]

Great minds think alike! I would have done the same!

[customtrim]

scottranda I was joking about the sv

[scottranda]

Yeah, words don’t exactly get across that. I joked the same thing in Huskee’s comment above.

[Bigjamoke]

That's some marbling, whew

[MBMorgan]

I think I see some interstitial meat in that beauty ...

[Troutman]

Beautiful !!!

[Steve B]

Awesome DW. That’s some crazy marbling.
What did that set you back?
I just saw a flyer from a local grocery store.

[Omega-Man]

Here is how Crowd Cow says to cook it.

https://youtu.be/ry-oG6gT6Bs

I was concerned that some say to cook to well done. I checked on line and most say to medium rare, or the most to medium.

Here is another source; https://www.lobels.com/preparing-wagyu-beef

https://www.gnaprime.com/storing-cooking.php

[scottranda]

Those commenting above are completely joking. 😜 we like to have a good time here in the pit!

[Deaf Arty]

Yum! Special occasion or "just because"?

[DWCowles]

Just because I never had it before.

[Deaf Arty]

That, to me, is reason enough! Enjoy.

[FireMan]

That deserves a HOLY CRAP!

[Nate]

Enjoy my friend!

[DWCowles]

Thanks Nate

[HorseDoctor]

Makes me wonder how many of y'all who are drooling over this are the same ones who diligently trim all the fat off of their briskets (and between flat/point), chucks, ribeyes etc... Fat IS where the flavor is!!!

[Nate]

Considering the marbling of fat in a steak is different than a thick fat cap on a brisket or pork butt and the various effects on cooking... I’m not sure you are comparing apples to apples.

[ribeyeguy]

How are you planning to cook it? I'm guessing a minute or two per side over blazing coals?

[ribeyeguy]

Looking forward to seeing the results!

[Donw]

I was thinking of trying a few strips on my Blackstone to see how it goes.

[DWCowles]

I thought about that too Donw