gtsum
Babbling Farker
- Joined
- Aug 30, 2003
- Location
- Richmond, VA
Awhile back I picked up some Olive wagyu from crowd cow and cooked one of them tonight. First time with wagyu, so wasn’t sure what to expect?
As soon as I took it out of the fridge and opened the package the fat was starting to melt...like grabbing a stick of cold butter. Sliced into strips and cooked a few at a time. First ones didn’t have enough salt and I was under whelmed a bit. Next batch was much better with a bit more salt and then pepper after the cook (30 seconds per side or so on a pan).
All in all, it wasn’t the life changing experience I thought it would be. It was very good, but I didn’t get the flavor bomb exploding in my mouth I was expecting/hoping for. I’ll try some A5 ribeye and see if that’s better. As it is, I wouldn’t spend the $140/lb or whatever it was on this Olive wagyu again.
Memphis Elite
Sent from my iPhone using Tapatalk Pro
As soon as I took it out of the fridge and opened the package the fat was starting to melt...like grabbing a stick of cold butter. Sliced into strips and cooked a few at a time. First ones didn’t have enough salt and I was under whelmed a bit. Next batch was much better with a bit more salt and then pepper after the cook (30 seconds per side or so on a pan).
All in all, it wasn’t the life changing experience I thought it would be. It was very good, but I didn’t get the flavor bomb exploding in my mouth I was expecting/hoping for. I’ll try some A5 ribeye and see if that’s better. As it is, I wouldn’t spend the $140/lb or whatever it was on this Olive wagyu again.
Memphis Elite
Sent from my iPhone using Tapatalk Pro