I doubt the steaks are cut to order. Probably just grab 2 individually frozen random steaks from the freezer.

Excellent job on the steaks.

Thanks Rep, glad you enjoyed them! And great cook! Only one incredibly important question: How did your Girlfriend's Mom feel about them?

I'm following up with some boring explanations now too, so if you aren't interested, now would be a good time to give up on this post.

First on the butchering: We have a couple of different options. First is that we cut them to exact weight. When we do that, we're at the mercy of the cow. They're all like giant, cud-chewing snowflakes that have unique muscle structures, fat deposits and shapes. That means that some 10 oz filets will be thick and stout. Others will be a bit more spread out. We also have options to buy some cuts by thickness (usually at 1.5"), but those cuts can vary a little bit in weight, which can also be very frustrating. With eye of ribeye cuts, like the ones rep got, we always do exact weights. If we did thickness we would get less yield from each muscle, which drives up the price. For American Wagyu, which is already fed for 3-4 times longer than regular cattle, those price increases are tough (we aren't cheap as it is).

That's not meant as a wave it off excuse, Rep has a valid complaint there. And Nootka is right, it's an issue unique to online sales. We generally hope the fact that the meat quality is good enough that you don't mind non-uniform cuts. We also will quality control anything that would significantly affect a cook - like a steak being too thin.

As far as grading goes, it has a special designation as "Wagyu" from the USDA. But that doesn't help much. Since the USDA scale doesn't go higher than Prime, that would be the technical designation if we went that route. But since our own beef ranges from a little better to much better than prime when it comes to marbling, it doesn't do us any favors. We sort our beef internally based on the Japanese Beef Marbling Standard (BMS) that rates beef from 1-12. Prime you find at Costco or a steak house is going to be about a 5 on that scale (A5 Pure Wagyu beef would be a 12). Our Black Grade runs between a 6-8 on that scale. Gold Grade is a 9 or higher. I'm a terrible grader, but I would guess Rep received about a 7.

That was a lot. Hopefully its educational. If not, your scorn and ridicule will not cause any hard feelings.

Totally right. We don't cut anything to order, we just don't have the time to keep up with the volume we send out weekly.

This. So much.

Sean - how about a promo code on the website.. ala "twoplustwo" so we can all get our first orders in?

Yes. This.

Sure. First time buyers can get 10% off and free standard shipping with this code: THANKSHOAGIE. It doesn't work with other codes, so if you see a better sale that requires a coupon code, use it. That said, a pro-tip is to check the "specials" category. Those things are auto-marked down every week and the coupon will reduce them further.

Lol THANKSHOAGIE. Perfect.

very very nice rep!

imo even better looking than your winning steak that earned you them freebies.

Rep: that interior looked perfect, great grill work.

Sean: enjoyed reading your explanation post!

This is the NY Strip that I'll cook on Saturday.



This is my warmup with half of a wal-mart ribeye that's maybe 3/4"

El D said it all.

When it feels like everything on the Internet is a giant pile of terrible garbage, this mother ****ing thread delivers everything that is good and right in the world.

Well done all around.

she was delighted and very appreciative but we both agreed that since we have solid butchers nearby where we can buy prime steaks (and we dont like to wait for shipping, lol), that it just isnt good enough value to order. while those black series steaks are delicious, they're just not set apart enough from prime angus to really make a proper distinction wrt quality and price. the freezing does take something away from the tenderness, if that sort of thing is important to a person (not so much for me)

if i lived in the middle of nowhere and/or was much wealthier, i'd probably splurge on some sort of variety package from time to time, and she's on the same page in that regard.

Steak experts,

Do you still enjoy going to steak houses?

Yes, but not as much. Definitely still love some of the chain high end (Ruth Chris/Capital Grille and similar 1 off type places but I realize most of the time I can cook it equally as good) (albeit without the ambience) for a third to a fifth of the price. I really like the Sparks method and the steaks I've made have been great. I would assume the meat quality is higher at some of these places than the stuff I buy at Costco/Whole Foods but I can't really taste the difference. I think the cook style and setup technique (pre-salting) is more critical than quality to an extent. Obviously I can't turn some Wal-mart steak into a great steak that easily, but you get the idea.

i dont see the point in going out to buy a fancy steak dinner when i can cook the steak at home for a fraction of the price. too much variance anyway.

if i'm gonna go out and have an expensive meal, i'm gonna get sushi

Gotta be the right steakhouse. An elite steakhouse can still pump out steaks that are on the high level of this thread (not as good as the absolute best like rep/Sparks level stuff but still great).

That said, IME that's like 5% of steakhouses or something. I only know of maybe 2-3 places that can compete with the better stuff itt, and the median outcomes are absolutely pathetic I've had terrible steaks at well regarded chains and higher end NYC steakhouses

And rep is absolutely right, the value simply isn't there for what you're paying

Exactly, I'd rather go out now to something I can't cook as well nowadays.

Yes I go and order everything but steak. Carpaccio, Tartare etc. I went to high end steak place here in Houston, sat at the raw bar. Ordered oysters, a slow cooked lamb cheek dish, carpaccio, some great vegetable dishes, no steak.

For sure. I have less tolerance for mediocre places, but still love going to places I can get dry aged beef, a prep I can't duplicate (e.g., nuclear broiler), good sides and other dishes, or atmosphere.

Yea no more chilis or applebees or red lobster steaks for me, but high end steaks are still delicious.

There is one steakhouse in my area that is hands down worth it although it's a one time a year venture for he price (200+ per person)

Other than that I enjoy going to steakhouses with friends. I have a few different bets per year with a group of friends where the winner gets a steak dinner + drinks on the rest of the group. It's really more about the group experience than the actual steak though.


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I rarely order steaks unless there is something interesting about it. I had a sirloin marinated in garlic soy and then had shi****o peppers and crisp leaks the other day and it was great. Id also order something that was dry aged or some sort of absurd wagyu.

I mean if I was at peter lugers im obviously getting the steak, just probably would never go there in the first place.

thats why i like cooking a satisfying steak dinner for friends/family. food is meant to be shared and its nice to provide an experience.