Basher Posted October 29, 2019 Report Share Posted October 29, 2019 I have a very exciting weekend coming up. Grand Final World Cup Rugby on Saturday night and my wife is taking a couple of nights with her mates on the Gold Coast. This leads to a bachelors night with mates over to watch the rugby and play with the new KK. A friend running this business is producing some terrific products https://stockyardbeef.com.au/stockyard-awarded-gold-at-world-steak-challenge/ and has offered me a Wagyu rib fillet roll. I am looking for suggestions on techniques from the floor. What would you do? I was thinking about spicing the roll with a dry rub, sear the outside, rest, maybe refrigerate, and slice into steaks, then grill the steaks. Mindful that I don't want to overcook it. Any other ideas? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 29, 2019 Report Share Posted October 29, 2019 Basher, take this for what's it's worth, keeping in mind I've never had a Wagyu rib filet roll. I'd freeze it for maybe an hour then sear it, spice it up, then cook it. Trying to avoid that grey ring. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 29, 2019 Report Share Posted October 29, 2019 Basher, I forgot to put in, "sear" then spice it up. Quote Link to comment Share on other sites More sharing options...
Basher Posted October 29, 2019 Author Report Share Posted October 29, 2019 So Mac, sear it plain, no salt, no spice? Then salt and spice it? Then fridge again while the spices soak in? Then cook it. I ended up with a 6.8kg( 15lb) wagyu striploin with a heavy fat cap. Marbling score of the meat around 5- 6. They export most of their beef and don't have a specific shop front. While there, I couldn't help myself and also grabbed a small 2kg rib fillet with a marble score of 9. It looks delish already.... in the plastic wrap! 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 29, 2019 Report Share Posted October 29, 2019 Yum yum I bet they will taste great! Happy grilling 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 29, 2019 Report Share Posted October 29, 2019 (edited) Two, yes two beautiful cuts of meat. You must be expecting a special guest or I dare it's your birthday or someone else's at home. Gonna have to pair that with a nice wine,,,,bon appetit. Apologies, I missed the top leading entry and commented on the pictures but anyhow things have changed,,,pair that with some good beer maybe a case or two Edited October 29, 2019 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 29, 2019 Report Share Posted October 29, 2019 Serious looking meat there! 1 Quote Link to comment Share on other sites More sharing options...
tripacer Posted October 30, 2019 Report Share Posted October 30, 2019 Whenever the meat is that good, am a huge advocate for salt + peper at 24-36 hrs before, cook it, then little finishing salt and pepper. Not much needed to bring out those flavors - but the diff between 3 hrs of salt and 24 is substantial. I also prefer the pepper early, some chefs don't. Enjoy! 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 31, 2019 Author Report Share Posted October 31, 2019 Thanks for your tips. Here’s what Wagyu striploin with a marble score of 5- 6 looks like when it’s calling for me! I read a tragic post here from Cookie with his 11 lb striploin. I hope cookie has recovered from it catching on and needing to be doused with a fire extinguisher. Soooo Now I’m feeling his pressure! Not sure I could recover from this? Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 31, 2019 Report Share Posted October 31, 2019 Can’t wait to see that KK’d looks like it going to be taaaasty! 1 Quote Link to comment Share on other sites More sharing options...
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