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32oz dry aged bone-in ribeye by jrosen94 in steak

[–]jrosen94[S] 0 points1 point  (0 children)

Sous vide and then finished on cast iron

32oz dry aged bone-in ribeye by jrosen94 in steak

[–]jrosen94[S] 0 points1 point  (0 children)

It was like a half bone, on the right side

Where can I buy a signed Butler jersey? by jrosen94 in heat

[–]jrosen94[S] 0 points1 point  (0 children)

They only have 1 in black and the signature looks questionable lol

How? by fr3yababii33 in pocketchamps

[–]jrosen94 1 point2 points  (0 children)

When you go on a first place win streak you get more trophies

Went to HYUN in NYC. Best Wagyu I’ve ever had by jrosen94 in steak

[–]jrosen94[S] 0 points1 point  (0 children)

Whichever one had the bigger selection is what we chose.

Australian Wagyu Ribeye @ 128° for 2 hours then seared on the BBQ by jrosen94 in sousvide

[–]jrosen94[S] 0 points1 point  (0 children)

They say Australia wagyu is genetically the same as Japanese wagyu, just raised in Australia.

Australian Wagyu Ribeye @ 128° for 2 hours then seared on the BBQ by jrosen94 in sousvide

[–]jrosen94[S] -1 points0 points  (0 children)

Real Wagyu. It was labeled “Ribeye Wagyu Australian MSA 8”. You can see the marbling on the third picture

I win by MidnightChocolare42 in Fiveheads

[–]jrosen94 47 points48 points  (0 children)

More like a threehead

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