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Very much appreciate it that’s what I needed. I’m trying to figure out how it would fit and if I need to change my setup Sent from my iPhone using Tapatalk

Word for word Tekobo. I kept being told Reno’s are 6 weeks away……. Missing my bbq’s Only cooking on a stove top in a fry pan. Nothing worth reporting……… except that I’m buying a farm! Sent from my iPhone using Tapatalk

The farm remains work in progress Tekobo. Fair weather farming for me, I have an area in mind where there’s 1200- 1600mm of annual rainfall(about 60 inches). 40- 100ha( 100- 250 acres) ………….I did buy some cows Aren’t they beautiful? Sent from my iPhone using Tapatalk

Sorry to hear your reno's are taking sooo much longer than expected @Basher. Here is hoping that you get there soon. As for acquiring a farm - tell us more!!!

I agree the notched is more versatile.

We’ve branched out from SRF. Here is a Wagyu ribeye from The Meatery in San Diego, with certificate of authenticity. Holy Grail Steak has also been a good source. There is a lot to learn about marbling rating scales, and the differences between Japanese, Australian, and American Wagyu.

Well... which do you want the notched or the one with holes? I think the notched is probably more versatile.

I really like their gold grade, i have several roasts and tomahawks in my freezer right now

this came in today. american wagyu srf zabuton (gold label) first time eating denver steaks. these taste like strip steak without the fat cap.

We were out on our first night back in Padova, Italy yesterday and came across this sign in on of our favourite bars. Thought of you @Basher I hope your renovations are going well.

this A5 saga (similar to kobe, but from a different prefecture) boneless short rib was the last piece of waygu i made. cooked reverse sear on a weber go anywhere. i think this is good to eat once in a while, but my wife and i prefer chewy gamey old beef cows rubia gallegas. or hanwoo beef from korea. anything with a strong bovine taste really.. i just ordered a chunk of zabuton waygu arriving tomorrow. gonna be slicing steaks and small pieces for yakiniku.

crazy rabbit ear on this one.. .

Snuck in a Monday cook. Short ribs. 3 hrs with pecan and bourbon barrel chunks, 3 hours in a Pinot to braise, 1.5 hours in the cooler to rest. Ribs were from nearby teXga farms in north Georgia. Rub was a riff on meatheads big bad beef rub.