Stay tuned for part 2. I will be cooking up these bad boys and giving them a taste! Thank you for watching!
@dianamascari1011
2 жыл бұрын
Very informative. Thank you.
@AwareHouseChef
2 жыл бұрын
My pleasure and thank you for reaching out!!
@bradbellomo6896
2 жыл бұрын
Wagyu fillet is one of the most difficult things I've ever cooked. I want it exactly when the fat melts enough that it isn't undercooked, any more is overcooked. I can't even imagine trying to do that on a bone with an attached strip steak. Curious what you'd do with a Wagyu porterhouse, but you have to appreciate why these aren't common.
@AwareHouseChef
2 жыл бұрын
I have access to the finest wagyu on the planet and have yet to source American wagyu porterhouse. Japanese is nearly impossible. There isn’t much to do with meat of this quality besides a little salt and pepper. I did a video early on on how to grill a steak without flare-ups. I process butter and horse radish and add it to the flipped side. I think it’s the second best steak I have ever had in my life. The first being consistently number one. Wolfgang’s Steakhouse porterhouse Park Avenue NY. Thank you for reaching out.
@lydialady5275
2 жыл бұрын
People seem to be stupid intentionally. You've never hidden that you own and operate a restaurant- and if I ever get to New York, I'm definitely stopping in- so it is understood that you are able to source from a wide area, and if you can't, it's probable one of your suppliers can. I'm sorry people speak before they think, they must feel foolish. That wet aged beef honestly sounds like a method of kosher preperation. If it draws out blood, it might be absorbing some tasty flavors. I'm now going to have to investigate this and do a few trials. We currently are working through the salmon run, so I've got lots to practice on. I can't wait to see you cook up some of these steaks! Thank you for all the work you put into this. And also for the links.
@AwareHouseChef
2 жыл бұрын
Thank you Lydia. Wet aging tastes significantly different than dry aging. It seems to just tenderizer the meat. You won’t get that powerful dry-aged beef taste. All the best!
@BillCoSmith
2 жыл бұрын
Good info. When you were aging your beef how long before it was ready? Thanks Bill
@AwareHouseChef
2 жыл бұрын
For me the magic number of days is 21. Many people go 28. I find the taste too strong. Cheers!
@rickcoffey5579
2 жыл бұрын
Great video George! I truly enjoyed Austin's knowledge and passion about the meats his family provides and I'm looking forward to their direct-to-consumer website. A quick question, I currently buy a dry-aged Prime Porterhouse for my special occasion barbecues. What would be an American Wagyu cut that I could purchase that would be comparable in price and, most importantly, taste? Looking forward to Part 2!
@AwareHouseChef
2 жыл бұрын
Hey my good friend! Thank you! To save a little money, I am very pleased with strip. I just had some rib eye and it was fantastic. I just get upset that some of the pieces in a whole ribeye have that glob of expensive inedible fat.
@rickcoffey5579
2 жыл бұрын
@@AwareHouseChef Thanks George. I will give the strip steak a try!
@BillCoSmith
2 жыл бұрын
When you buy beef for your restaurant, do you buy cuts or a side of beef? Thanks Bill
@AwareHouseChef
2 жыл бұрын
I buy cuts. But I buy whole ribeye and porterhouse usually.
@dakotabell7546
Жыл бұрын
What’s the grade for Austin’s authenticity provisions American waygu? I bought some cuts from my local store, and the marbling is similar to A5!
@AwareHouseChef
Жыл бұрын
Pretty sure A5! I’ll ask.M and get back to you
@dakotabell7546
11 ай бұрын
@@AwareHouseChef ok thanks
@F6Hawk
2 жыл бұрын
A friend bought those A5 Costco Wagyus a week ago. I was skeptical at first, but it appears they are truly Japanese A5 for $99 per lb. Now I want to try some. In the video I heard Austin talking about not being able to eat as much as traditional steak... is that due to the higher fat content? I've only once tried A5 Wagyu, shabu shabu style. If I do buy the Costco steaks, what method of cooking do you recommend? Thanks George!
@AwareHouseChef
2 жыл бұрын
Hey Dave! Thanks for reaching out. Yes, it is very rich. It is meant to be eaten slowly and in small quantities. The flavor is intense. You would not want to eat it any other way. Kind of want to savor each morsel. This week I will be talking about cooking wagyu and I will be preparing some in a carbon steel pan. The strip at Costco is very thin. You would have a hard time preparing it shabu-shabu style. If you do grill it, you need a quality probe. You don’t want to go over 125 F. I cool mine to 123 F. Another method is sous-vide. Same temperature. I prefer to char it after using a torch or hot skillet. Hope that helps!
@F6Hawk
2 жыл бұрын
@@AwareHouseChef These steaks were not thin... from the pics I saw, probably 3/4" to 1" thick. I have cooked steaks like this on the grill, skillet, and sous vide (with the propane torch sear afterwards. When I do them on the grill, I strive to keep the pit temp around 200°, no more than 225°, until the steak reaches 125° to 128°.
@AwareHouseChef
2 жыл бұрын
@@F6Hawk more like 3/4”
@keinokfarang851
2 жыл бұрын
Last week I bought 3 Wagyu steaks for $40.00 a pound from HEB market in Spring Texas. I cooked two for my wife who pronounced them fake and unappetizing.I tried some and it was low quality mystery meat. A week later,I cooked the other one for myself. Spongy when trying to chew,another unacceptable mystery meat. HEB lost a customer of many years.
@AwareHouseChef
2 жыл бұрын
Do you recall if it was graded on the packaging. I just purchased a case of American Kobe eye round for jerky/roasts and it is about 40% more tender than traditional eye round. Has practically no marbling. I also purchased the rib eye that you see in the video. Succulent and delicious but about $60 a pound retail.
@JayzBeerz
2 жыл бұрын
I buy my steaks from Sam's club.
@AwareHouseChef
2 жыл бұрын
Wagyu?
@JayzBeerz
2 жыл бұрын
@@AwareHouseChef no just some good New York strip steaks.
@MrWingnut237
2 жыл бұрын
This video gave such good insight of the differences. I may splurge on a steak for Mike. He deserves it. Can’t wait for part 2
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