Aussie Ora Posted February 28, 2017 Report Share Posted February 28, 2017 As a butcher myself I'm appalled at the grief the guy gave you. Did you see the label that says it was from SNF? From experience I've seen some Wagyu Beef that looked no better than some of the prime beef I sell. That being said this looks fantastic! One note, did you cut the tri tip in half for easier slicing? As I'm sure you know of the 90 degree rule for slicing. Sent from my SM-N900V using Tapatalk People pointed that out to me on my first one .got it sussed now do you do hanger steak in the states I recon that's just as good as tip for a reverse searOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 28, 2017 Report Share Posted February 28, 2017 I cut it down the middle of the boomerang and turn sideways for across the grain cut for sure.He told me SRF, I'll go back when we entertain again. He's the only one in town with Wagyu so I will have to deal with his attitude. Did it come back to you lol na bugger that if he is the only one that sells it and you want more I would be going in telling him straight to shove his attitude and start helping me out .sorry I did not see the sign out the front that you were offering cooking tips lol Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Paul Posted February 28, 2017 Report Share Posted February 28, 2017 10 minutes ago, Aussie Ora said: People pointed that out to me on my first one .got it sussed now do you do hanger steak in the states I recon that's just as good as tip for a reverse sear Outback Kamado Bar and Grill For me hanger steaks are too thin for a reverse sear. I do them direct...hot and fast!! They are very tasty. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 28, 2017 Report Share Posted February 28, 2017 I get thick ones about the same size as tip Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
dozer996 Posted February 28, 2017 Author Report Share Posted February 28, 2017 Did it come back to you lol na bugger that if he is the only one that sells it and you want more I would be going in telling him straight to shove his attitude and start helping me out .sorry I did not see the sign out the front that you were offering cooking tips lol Outback Kamado Bar and Grill I plan on having that conversation with him. Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 28, 2017 Report Share Posted February 28, 2017 9 minutes ago, dozer996 said: I plan on having that conversation with him. Tread carefully 7 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 1, 2017 Report Share Posted March 1, 2017 Now that's funny! 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 1, 2017 Report Share Posted March 1, 2017 That's worse case senario but these things don't fly of the shelf everyday like normal cuts .if the butcher has half a brain he will realize Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 26, 2017 Report Share Posted March 26, 2017 The Wagyu Nazi!! I laughed so hard I got an intercostal muscle cramp . I don't know why I'm craving Mulligatawny all of a sudden... 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 26, 2017 Report Share Posted March 26, 2017 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 26, 2017 Report Share Posted March 26, 2017 For me a 7-8 Wagyu Tri-Tip is the best beef flavor on the cow.. Period end of story That one is beautiful.. I almost like it cold better than hot the next day. I slice them up and then grab slices every time I go in the kitchen.. 2 Quote Link to comment Share on other sites More sharing options...
