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Unread 10-22-2013, 05:58 PM   #7
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Originally Posted by The_Kapn View Post
A very frequent topic here.

The "quality" of the marbling is key.
Not so much the grading or source.


Agree 100%.

To note, I cooked select, choice and prime so far. Not much of a difference with choice and select. However, the prime that I did was indeed different def due in part to the marbilization. It was tender, moist and flavorful and def better than choice and select for obvious reasons. I just scored two Wagyu's and will report on those since it will be my first time doing Wagyu brisket.

Here is a pic of the marbilization in the prime flat. I snapped it to show the fat content.

36" DCS NG Grill - Vision Kamado PRO - 36" Blackstone Griddle LP-'10 Weber Performer-PBC
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