they have klan rallies at the statehouse down here in SC like twice a month, so....come at me bro.

It's time to stop posting.jpg


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You should really talk to a professional about your anger issues. It could be beneficial to you in the long run. Bro.

Goddammit, can this thread please go back to being about cooking ****ing steaks?

Okay guys thoughts on porterhouse? Do you order it when out at a steakhouse and have any of you tried at home, any heroic stories or failures?

Not a fan of porterhouses.

Just cook a ribeye and filet separately.

+1 and good idea!

It was around $40 a lb. I live pretty close to the place so I didn't have to have it shipped. It was of unknown provenance but these days they advertise creekstone farms beef. 28 day dry aged.

Hey everyone, Sean here from Snake River Farms. Saw we got mentioned in a, uh, spirited conversation and decided to say hello. Promise I'm not here to ruin your perfectly good thread by trying to sell anything, but if anybody has any questions about us or the beef industry in general, I'd be happy to answer.

.

Hey Sean, got a few questions.

What do you do for SRF?

What're some of the differences between Japanese and American Wagyu?

What's the diet of your Wagyu cattle?

How do you cook your steaks?

Hi Auralex14. I'll try to answer in order:

1) I do a variety of digital marketing for Snake River Farms, but I also visit restaurants, give demos and create multimedia about all aspects of our operations - ranching, feeding and processing beef.

2) Your typical Wagyu from Japan can, like any beef or breed, vary a great deal in quality. They are genetically predisposed to have much higher potential for marbling than other breeds. Well-raised wagyu tend to be incredibly high in marbled fat and, as a result gets sold by the ounce in small portions. Whether its from the Kobe region or not, if you get well-raised Wagyu with a high marbling score you're in for an incredibly rich treat.

American Wagyu must contain at least 50% Wagyu genetics, but is mixed with other breeds people are more used to in western countries, like Angus. It will have the potential to have much more marbling regular USDA Prime beef from traditional breeds, but the richness is tempered. So you get to eat a whole ribeye, rather than the 3 oz portion usually served for high-end Wagyu.

3) Our cattle are grass fed in pasture for the first 8-10 months or so of their lives, then they are slow fed a special diet of grains for about 550 days. Normal cattle in the U.S. are fed for about 180 days. The longer feed times mean more marbling from those good genetics, but it also means it costs three times as much to raise the cattle. We source our grains from within 150 miles of our feeding operations, so they change, but they can have winter wheat, alfalfa, potatoes, corn and all sorts of byproducts - like french fries or sugar beet pulp. We feed them rations with different amounts of energy depending on how old they are, the time of year, how our veterinarians diagnose their nutrition needs and so on.

4) Working for a beef company has its perks. The go-to is always the reverse sear, but depending on the cut, occasion and sobriety level, I can also cook steakhouse style on the stove/oven, sear entirely in cast iron, cook sous vide or smoke them.

Hope that answers everything.

Have you had a chance to go through the thread a look at some of the steaks in here? What are your thoughts

It's pretty hard to find a steak that isn't likeable. Almost everything I've seen looks just fine or better raw. But where I've been impressed is how well everyone posting is cooking them. Great color, even cooking on pretty much everything and gorgeous crusts. So I guess I should say my thoughts are all based on strong approval. This is a great thread.

My steaks were fantastic Sean...as in best I've ever eaten...and I'd recommend them to anyone. Perhaps there is better out there and I won't claim to have eaten at too many noted high end steak houses but we couldn't have been happier with our decision to splurge on the Tomahawk cuts. Thanks for stopping in.

Had a small little ribeye sitting my freezer that I decided to do tonight, a little over 7 ounces post-cooking weight. Sous vide at 130, then about 45 seconds a side to sear. My broiler was working this afternoon but not tonight, so served along side some asparagus cooked in the oil/rendered beef fat.






Semi EMC (ok, not really)

Sean - I'm sure we would all appreciate some "trial" steaks for those of us that haven't tried snake river farms


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Thanks so much for saying so Snafu'd. That's how it ought to be.

I don't doubt it. Don't know that I could start slinging steaks out like I was on Oprah, but I could probably donate two ribeye filets if you guys want to nominate an official taste tester.

Bigdaddy and Rep.

Nit,

lolrep.

I nominate BDV and Nootka.

And obv hoagie and I should get like 10 free steaks for defending snake river farms!

I would love to be an honorary taste tester (I asked first)


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Yup, thank you. Had hopes you might be a grizzled rancher but the realist in me knew marketer.

Good idea, give it to the most unpleasant sonuvabitch on here that thinks Snake River Farms is a scam.

I'd nominate Gobbo, but a better idea would be for Snake River Farms to run a competition on here and give away prizes.

Also, hot take alert....smoked prime rib is my favorite steak of all time. I think I posted it in here but take a quality roast, hickory/cherry smoke it (reverse sear basically) to get to about 115-120ish max...rest...then back on a hot grill for a few minutes before service = All around elite.

That method covers flavor, temperature, crust and appearance for me


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Lol @ slinging steaks around like Oprah


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