Im thinking dry age 45 days and then steak it out.
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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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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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I'm not doing the tequila challenge again on Cinco de Mayo. Maybe the taco challenge.
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OMG, I elevated you to True Hero status after that one! You should repost that next Tuesday.
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Thatâs a classic for sure texastweeter
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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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He recently adopted me so take that crap to the hogs.
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unfortunately kids know what it is. Spoiled brats.
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Haha too bad texastweeter - I was hoping you could feed them some "ground chuck steaks" while you ate high on the hog...
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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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