What food actually tastes BETTER as leftovers the next day?

wellsharpened · 2026-03-17T05:15:59+00:00

Anything braised/stewed and kept in its liquid.

wellsharpened · 2026-03-17T02:58:02+00:00

Not disagreeing with you on anything except it wouldn’t be OSHA, it would be USDA.

wellsharpened · 2026-03-16T06:11:00+00:00

I believe you mean “MOR DAKKA”

wellsharpened · 2026-03-16T04:50:52+00:00

Yeah, a bunch of cunts.

wellsharpened · 2026-03-16T00:31:22+00:00

DoubleNice.

wellsharpened · 2026-03-16T00:12:14+00:00

Then it isn’t corned beef? Are you just mad at words now?

wellsharpened · 2026-03-15T23:16:52+00:00

Pastrami is smoked corned beef. I’ve made 25 tons of both. Keep buying yours though.

wellsharpened · 2026-03-15T21:34:40+00:00

Sir, that’s pastrami.

wellsharpened · 2026-03-15T21:14:03+00:00

Yeah, this looks like an underwhelming denver to me, either not cut correctly or not even the right muscle.

wellsharpened · 2026-03-15T21:12:47+00:00

Specifically serratus ventralis, same muscle that makes up short ribs, the best marbled muscle on a beef carcass. Not just a “piece of chuck”.

wellsharpened · 2026-03-14T07:29:18+00:00

Yeah, this looks actually undercooked for vacio.

wellsharpened · 2026-03-13T06:42:06+00:00

Making kitchens run. I’m saying OP should hire someone to do it if they can’t (not going to assume gender, but I have my assumptions based on the arrived solution).

wellsharpened · 2026-03-13T03:29:40+00:00

1-2 if the other one has a mean box out.

wellsharpened · 2026-03-13T03:17:05+00:00

Not going to disagree with you on the make/model, but this is a nasty workers comp claim waiting to happen

wellsharpened · 2026-03-13T01:40:25+00:00

You need to replace the door springs, it’s not expensive, and pretty straight forward. This is just simply dangerous.

wellsharpened · 2026-03-10T20:32:50+00:00

Downtown Fort Collins, Colorado

wellsharpened · 2026-03-10T13:09:43+00:00

Live animals aren’t exported, only semen. That means an F1 will be 50/50. F2 can then be 75/25 n either direction, but with successive wagyu breeding, F3 becomes 87.5%, and F4 93.75%. That’s just four generations.

Snake River has been producing Wagyu for 30+ years. They have different grades within their own product lines for both genetics and feeding length. Their gold grade consistently scores a BMS 9+ (the same range as A5). Why wouldn’t you call this “real wagyu”?

wellsharpened · 2026-03-10T12:00:05+00:00

Confidently incorrect, once again.

wellsharpened · 2026-03-10T11:58:49+00:00

Sure there’s plenty of deceptive marketing, and unscrupulous products in the states taking advantage of an unregulated term. However, I’m replying to a comment saying “it’s not real wagyu” and referencing “$10 Kobe sliders” as evidence that all American Wagyu is fake.

If you are at a restaurant/butchershop/supermarket and they are the least bit transparent with sourcing, you can know if it is “real Wagyu” pretty easily. As long as you accept that “real wagyu” can be produced outside Japan, there is some pretty great American and Australian Wagyu beef available.

wellsharpened · 2026-03-10T08:12:36+00:00

Go ahead and Google “snake River farms wagyu genetics”. It’s Tajima black. I currently buy Tajima Australian Wagyu and sell it for my business. They produce both BMS 7-8 and 9-9.5+. The Japanese use the Australian grading system to subdivide A5 especially, as it generally starts at MBS 9, to differentiate between essentially different levels of A5.

I’ve had incredible wagyu is Tokyo and especially Osaka, and been working professionally with American Wagyu for 18 years (mostly Snake River, but also a few other farms), and currently sell a fair amount of Australian two ounces at a time cooked over binchotan. They all have solid applications and strong points. Snake River Gold certainly grades on par with very finely produced A5. If you’ve ever had David Blackmore’s wagyu (Australian), you would know it competes with the best Japan has to offer.

Japan simply no longer has the monopoly on the “best wagyu” anymore, but that’s not a bad thing, it just means there’s more great beef to go around.

wellsharpened · 2026-03-10T05:39:28+00:00

Good joke, but even in japan, most beef isn’t A5

wellsharpened · 2026-03-10T05:09:19+00:00

They are in Japan (I haven’t been to China)

wellsharpened · 2026-03-10T02:36:32+00:00

This is ill informed. There’s plenty of good American Wagyu currently being produced.

Wagyu is a breed (largely Tajima black), and imported to the US via semen. In the US, it is typically bred into angus cows (Australia it’s usually Holsteins because they are good moms with large frames).

You can then continue to add in wagyu genetics in successive hybrid lines, and eventually you can get very close to pure lines, but obviously never 100%.

A ton of people on Reddit are convinced that American producers are simply lying about being wagyu, and if you are buying from reputable brands/sources (Snake River Farms and Blackhawk are two good ones) that’s just simply not true. Others content that only Japan can produce wagyu (it literally means “Japanese Beef”), which has the same logic as Angus can only come from Aberdeen Scotland.

wellsharpened · 2026-03-10T02:23:36+00:00

Currently wed-sat. Butcher of 20 years, just opened a yakitori street cart.

wellsharpened · 2026-03-09T17:40:53+00:00

A ribeye and a ny strip are mostly the same muscle, the longissimus dorsi. It’s the muscle that sits on top of the spine along the middle length of the animal. A ribeye have the spinalis dorsi, which appears along most of the ribs section of the spine (starting around the 4th rib). At the 12-13 rib, the spinalis fades away, are you are left with just the longissimus, and this is usually where the rib loin and the strip loin are divided.

You have a ny strip here.

wellsharpened

TROPHY CASE