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STEAKS!!!!!!!

Lizard23

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Was just about to order that porcelet belly from d’artagnan when i noticed it comes frozen.

Anyone think that is an issue? Im guessing no but wondering if anyone has worked with frozen bellies before... piob?
 

Piobaire

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I've never had a problem with frozen meat. TWSS!
 

HORNS

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Piobaire

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FWIW, I was looking at the Costco website, and for a mere $450 they will overnight four, 10 oz boneless NY Strips A5 straight from the prefecture that herds the original beasts.
 

beargonefishing

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FWIW, I was looking at the Costco website, and for a mere $450 they will overnight four, 10 oz boneless NY Strips A5 straight from the prefecture that herds the original beasts.
You can get them for $100 per 10oz on crowdcow, free shipping.

Here
 

Piobaire

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I wonder how best to cook those? It's 3/4" thick so maybe 90 seconds a side on my IR burner cranked up to Inferno? One steak to share between two people and that would still be satiating beyond belief. That A5 we had last summer at the Vintage Cave Club in Honolulu was rich beyond belief, foie gras level satiation.
 

beargonefishing

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I wonder how best to cook those? It's 3/4" thick so maybe 90 seconds a side on my IR burner cranked up to Inferno? One steak to share between two people and that would still be satiating beyond belief. That A5 we had last summer at the Vintage Cave Club in Honolulu was rich beyond belief, foie gras level satiation.
I was just googling the same thing. Looks like you can sous vide it (although some people swear you can't) with good results. I would do that for 60 minutes at 120ish and sear.
 

Piobaire

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I'd be afraid to sous vide it due to rendering. I'm not kidding when I say those slices of A5 we had were near to rendering at room temp. I know I posted the presentation, where we had to sear the slices on our personal hot rock. Talking 15-20 seconds was all it took.
 

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