nice pics too, i really like seeing the process documented step by step

Cooking is only a hobby for me and I'm no expert in butchery or meat grades so I certainly respect your input but all I can say is the quality of the finished product was outstanding. Overpriced, however, I will NOT disagree with. I would only splurge like this on a special occasion.

Thanks for the kind words regarding the cook, I didn't realize there was a contest...I haven't frequented this thread much lately.

you should get in, cooking steaks like that you could easily win

if you ever want real A5 japanese wagyu ribeye cap, i know a guy who can do it for $35/lb+shipping (last i checked) out of charlotte NC. lots of people itt have hit him up for a bunch and posted results

your tomahawk is def overpriced tho when you can get prime angus at costco for ~$20/lb

Right on, I'll have to remember that for next time. Unfortunately in my neck of the woods mail order or 200+ mile drive is the only way to get decent cuts.

I'm not piling on, because that was an incredible steak, but I'm having second thoughts about the tomahawk cut in general. Some of the best stuff for me is the fat and connective tissue along the bone. Shame to have it just stripped away.

snake river farms seems like a bunch of wankstas. not only is that marbling nothing special and the cut absurdly priced, look at that gigantic fat strap on the front side of them. i mean wtf you're already losing several ounces in bone weight, they cant even trim that **** to a reasonable thickness? what a scam, i would call up and complain/berate.

i wanna say again that **** was beautifully cooked tho

Yes sir, michelada. I've been smashing these things lately.

well, except for the photography tbh

I'm just glad to see this place hasn't changed.

That was goddamn art!!!!!

That was a beautiful cut of meat that came from a carefully raised steer. The person that cooked the steak said it was the best piece of meat he had ever had.

Sure marbling is important but to act like it's shouldn't be called wagyu when it is in fact from that breed of cattle(presumably) is silly.

And to say "LOL Costco has better cuts for half the price" is equally silly. Snake river farms seems to have placed a high priority on the process of raising cattle to make beautiful meat...something Costco has never done.

To be fair you may be correct in your assumptions, but to call them "wankstas" is pretty foolish


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Youre wrong, its half-breed wagyu and prime angus is just as well marbled if not moreso for barely more than 1/3 the price

Theres really no counter argument to be made here

You realize people put value on sourcing right? From thread reviews the wagyu from the freezer in your uncles pick up truck were great but they were obviously a risk.

My point is that those cattle were raised a certain way, naturally and hormone free etc. it's all there on the website. It's all very clear what you are getting. If those things (as well as convenience and access) aren't valuable to you that's fine.




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ok, you're clearly being a complete ****ing dumbass. i'll just end this here.

Hi snake river farms

I think hoagie has confused this thread for some hippie thread where we care about things being natural and hormone free when we actually don't give a **** and just want to cook the hell out of the tastiest steaks we can find

I'd like some +uncle_lol pickup truck waygu. Help me, rep, you're my only hope.

+1 to rep here. He is winning this discussion, and bigly.

PM me and ill send you his contact info. there's a bunch of pics itt around thanksgiving/xmas of last year if you want to see quality/packaging/finished results

Oh, I've seen. Just haven't pulled the trigger on asking for myself. I do believe the time has come.

PM incoming.

oh and just another reason that hoagie dude is so completely and transparently full of ****- japan wasn't even allowed to export A5 wagyu to america until like 2012 i think, because the USDA/FDA wanted to have a proper system/guarantees in place to ensure quality and sanitation standards in japanese processing factories were on the same level as in usa#1. not to mention, all wagyu beef is raised hormone/antibiotic-free. lol @ "they were obviously a risk", this dude should eat a ban for talking so stupid. dude is a major restaurant supplier and manages a market downtown in one of the largest cities on the east coast. pretty sick pickup truck he's got there.

on top of that, if you value your usa beef sourcing so much, it's not like you can't go into a whole foods in any major american city and get like step 4 or whatever for ~$15-25/lb

what a joke

You seem...mad


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you seem stupid

Rep, you're doing that thing again where you escalate an argument and give the thread full blown AIDS.

We all appreciate your wagyu hookup, the willingness to run a steak tournament, and your steak cooking contributions to the thread. But dude, chill out.

My take: there may be more to good meat than just marbling. You may be right in your assumptions but dismissing it without knowledge is foolish.

Buying steaks sight unseen from an unknown source presents a risk that buying from a reputable reviewed company does not


Your take: you're wrong, you're full of ****, you're stupid.

Did I miss anything?


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