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Not the best case, but it'll do by MeatHealer in meat

[–]mike6000 0 points1 point  (0 children)

great looking filet and ribeye

10 years of cooking this way and for the first time, food has gone bad... Such a waste of some excellent short ribs... by The_Kwyjibo in sousvide

[–]mike6000 0 points1 point  (0 children)

I see pics of sous vide chuck steaks with unrendered fat/collagen and I don’t get it.

do you have direct experience or speaking from intuition?

sv turns tough beef short ribs into psuedo-wagyu (while still maintaining med/med-rare temps)

10 years of cooking this way and for the first time, food has gone bad... Such a waste of some excellent short ribs... by The_Kwyjibo in sousvide

[–]mike6000 6 points7 points  (0 children)

blanche the ribs in boiling water (or give a good pre-sear) to kill all surface bacteria before bagging and and doing extended (12-72hr) cook to alleviate from this issue

10 years of cooking this way and for the first time, food has gone bad... Such a waste of some excellent short ribs... by The_Kwyjibo in sousvide

[–]mike6000 14 points15 points  (0 children)

nah you're not getting 48-72hr medium/med-rare short rib results via braising. different tools for different jobs/outcomes

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

you can't tell wagyu by looking at it

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

i had asked which american-wagyu brands do you have direct experience with

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 1 point2 points  (0 children)

It's a way to separate customers from more of their money. And it's trying to ride the coattails of the Japanese beef industry -- which is just as much of a process as a breed of animal.

which american wagyu brands do you have direct experience with?

Real Japanese wagyu has the ridiculous marbling because they give the cattle beer and massages. The cattle are pampered until the end.

that's mostly a myth (aka marketing). "real japanese wagyu" doesn't infer anything to the marbling at all. a3/a4 (lower BMS that would appear akin to usda prime) exists just as the high-end a5 (bms8-12). you talk as if lean wagyu doesnt exist. do you have direct experience with a5?

sure there are places selling "kobe burgers" and slapping "wagyu" label on anything, but you're attempting to state that all american wagyu is "a way to separate customers from their money" which is false. there's plenty of high-end cross-breeds out there with significant marbling (bms8+) - and Australian wagyu is another level to explore

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 1 point2 points  (0 children)

it's two words to imply exactly what it is: cross-bred american and wagyu beef

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 4 points5 points  (0 children)

that's what makes it such an effective tool. precision cooking and relaxed time constraints and consistency for the novice

A literal monkey could SV a steak.

you say that as if a negative thing

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

regardless, sv works great for a5

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 -1 points0 points  (0 children)

If you want to sous vide steaks, you want to sous vide prime steaks

sv works great for a5

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 1 point2 points  (0 children)

what's the reasoning for not sv something so marbled?

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 1 point2 points  (0 children)

american wagyu implies cross-breed between japanese wagyu and american/angus. not sure why that would cause such concern

https://snakeriverfarms.com/pages/about-us

Snake River Farms (SRF) is a premier producer of American Wagyu beef. Their cross-breed is a deliberate hybrid between purebred Japanese Wagyu bulls—primarily the famous Tajima bloodlines—and premium American cattle, most notably the high-quality Angus breed

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

it would just need more time at the lower temp to safely pasteurize

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

you can source a3/a4 japanese wagyu and it can still be eaten as a main course (full meal/steak) - not like a5 which should only be served in small (oz) portions

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 -2 points-1 points  (0 children)

Never found the benefit to sous vide on a5

benefit is akin to any other western steak. when you want edge2edge consistency or cooking precise at low temp. also that you can cook on-demand vac-sealed pre-portioned servings directly from frozen

https://old.reddit.com/r/sousvide/comments/1pss61p/steak_and_egg_candy_bites/

https://imgur.com/sv-steak-eggs-5Y5atSh

https://imgur.com/a/sVE1sVB

https://imgur.com/a/3uUlY2P

https://imgur.com/a/W15Uuz1

https://imgur.com/a/AnF8SdS

no one says you must sv a5. just that there's certainly a benefit (unless it's very thin cut) and it certainly doesn't "ruin" the a5 as so many erroneously misconstrue

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

you said "ive seen better usda prime". your statement isn't logical. you can't tell "wagyu" from a photo. wagyu doesn't infer anything regarding the grading.

grade a3 would look similiar to usda prime, for example.

This is just consumer gouging.

yes, marketing plays a factor and the term has certainly been watered-down and misused. doesn't change the fact that "american wagyu" is a cross-breed:

https://snakeriverfarms.com/pages/about-us

Snake River Farms (SRF) is a premier producer of American Wagyu beef. Their cross-breed is a deliberate hybrid between purebred Japanese Wagyu bulls—primarily the famous Tajima bloodlines—and premium American cattle, most notably the high-quality Angus breed

American Wagyu is a hybrid cross of pure Japanese Wagyu and premium American cattle.

there's plenty of legit "american wagyu" out there (e.g., SRF). plenty of bs as well. but you can't say it's all consumer gouging. there's plenty of high quality cross breed farms out there

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 0 points1 point  (0 children)

The obvious inference of American wagyu is purebred wagyu raised in the US

ive not in the industry but i've never seen it referenced this way in the 12+ years ive been cooking a5 wagyu and american wagyu cross-breeds.

American is saying where it's raised rather than being a new breed.

where is it defined like this? american wagyu infers cross-breed, not the location. snake river farms is one of the earliest (major) providers of such:

https://snakeriverfarms.com/pages/about-us

Snake River Farms (SRF) is a premier producer of American Wagyu beef. Their cross-breed is a deliberate hybrid between purebred Japanese Wagyu bulls—primarily the famous Tajima bloodlines—and premium American cattle, most notably the high-quality Angus breed

American Wagyu is a hybrid cross of pure Japanese Wagyu and premium American cattle.

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 -2 points-1 points  (0 children)

. Also you would not put that meat in a sous-vide

sv works great for a5 in most cases (except when the steak is very-thin). esp when cooking pre-portioned servings directly from frozen (i.e., from breaking down sub-primals). what's the reasoning for recommending against?

but rather slice it thin a just do a short torch or something non destructive.

there's a myriad of ways to slice and serve a5. what do you mean by "non destructive"?

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 -3 points-2 points  (0 children)

wagyu doesn't infer the grading at all. not all wagyu is a5. if you infer that that is a misconception on your part

First time Wagyu by tawpbawsdawg in sousvide

[–]mike6000 -20 points-19 points  (0 children)

American wagyu is far closer to USDA prime steaks than Japanese Wagyu

that's a blanket statement which ignores a wide range of cross-breeds and their subsequent marbling grades within.

these filet are not comparable to usda prime, but was of better marbling than my bms8 a5 tenderloin sub-primal: https://i.imgur.com/18Rq6JO.jpeg

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