STEAKS!!!!!!!

[Van Veen]

I got a ton of good local butchers. I need to get some pork belly for this weekend.

I haven't been to my local butcher in months since I tried an (unsuccessful) porchetta-style loin. Kind of lost my desire to cook due to the ****** kitchen in this house, and it's also a half-hour away vs. 20 minutes from my old place. I feel bad because the guy was just starting to know who I am. (Instagramming dat food and tagging them helps.)

There's also a small chain near me, but it has more of a luxury supermarket vibe while the place I like is a whole-animal, farm-to-table butcher and only does pork and beef.

 

[jcman311]

Not steak, or even beef but still cant wait to eat the cheeks.

 

[Lizard23]

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]

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

 

[HORNS]

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

+1 Not an issue whatsoever.

 

[Omega Male]

Rack of lamb. Sous vide at 137 degrees, which seems to be about right for me.

 

[Lizard23]

View attachment 1243491

Rack of lamb. Sous vide at 137 degrees, which seems to be about right for me.

That looks perfect.

 

[Milksteakboiledhard]

Grilled some lamb chops tonight.

 

[Omega Male]

Hangar steak with creamed spinach. Hard sear, finished in oven.

 

[beargonefishing]

A couple of dry aged strips (prime), wagyu tri tip and plate ribs.

 

[Piobaire]

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]

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]

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]

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]

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.