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What Do So With THIS???

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    What Do So With THIS???

    Im thinking dry age 45 days and then steak it out.
    Attached Files

    #2
    Wow nice find, quite a sticker shock on the original price but a nice discounted price - $160 off! HEB or a local butcher? Would make some great dry aged steaks I'm thinkin'
    Last edited by 58limited; May 1, 2020, 04:58 PM.

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    • texastweeter
      texastweeter commented
      Editing a comment
      FRESH by Brookshires.

    • 58limited
      58limited commented
      Editing a comment
      Shoulda known: Brookshire Bros - the small town Texas grocer. I've been impressed with the one where my friend lives in Nacogdoches, scored a prime ribeye roast on sale and cut it into steaks last year but saved a hunk to make a prime rib which turned out great.

    #3
    Whoa! 😋

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      #4
      Send it to me?

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      • klflowers
        klflowers commented
        Editing a comment
        You took my suggestion

      #5
      Once kids are in bed I'll make room in meat locker (3 wet aging prime briskets and 18 racks of ribs need to be rearranged) and take some photos of the actual primal.

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        #6
        Ya gotta slice off a 1/4" piece and treat it to a quick super hot sear.

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          #7
          I just saw auto-correct butchered my title...whatever.

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            #8
            I ain't dry-aging, if I wanted to change the flavor of a steak I'd eat something else.

            Dry-Brine from Hades.

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              #9
              Dry brine it, add a touch of Rosemary then boil it for 7 hours.

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              • Al S.
                Al S. commented
                Editing a comment
                Boil it?!? 😱 I hope you mean sou-vide, Ahumadora.🙂

              • texastweeter
                texastweeter commented
                Editing a comment
                frigging foreigners...jk jajajajaja

              #10
              It's now in my aging locker. Here are some pics I took earlier through the cryovac. I'll post more in the aging fridge later.
              Attached Files

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                #11
                I'm thinking low and slow over post oak at 225 until IT of 203ish then shred for tacos! C'mon man, Cinco de Mayo falls on Taco Tuesday, what better way to honor that piece of meat than a celebration of something that happened in another country!
                Last edited by CaptainMike; May 1, 2020, 07:21 PM.

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                • texastweeter
                  texastweeter commented
                  Editing a comment
                  I'm not doing the tequila challenge again on Cinco de Mayo. Maybe the taco challenge.

                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  OMG, I elevated you to True Hero status after that one! You should repost that next Tuesday.

                • Steve B
                  Steve B commented
                  Editing a comment
                  That’s a classic for sure texastweeter

                #12
                At that price I'd put it on the mantle and worship it.

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                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Nice bronze coating right next to my baby shoes.

                #13
                Price per/lb doesn’t really seem that bad it’s just a monster cut

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                  #14
                  I think I would slice that ribeye into 1.5 to 2 inch thick steaks and vacuum seal them. Feed cheaper steaks to the kids while you and the missus eat the Waygu...

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                  • Jerod Broussard
                    Jerod Broussard commented
                    Editing a comment
                    He recently adopted me so take that crap to the hogs.

                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    unfortunately kids know what it is. Spoiled brats.

                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    Haha too bad texastweeter - I was hoping you could feed them some "ground chuck steaks" while you ate high on the hog...

                  #15
                  You should wait for me.

                  or sear it to seal in the juices then cook it until the juices run clear or to 165° to be safe.

                  Enjoy!!!

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