DuckSouth.com

16oz Wagyu NY Strip A-5 - supposedly the best piece of meat on the earth.

just don't mess it up when cooking. I bet that set you back a little $

It retails for an ungodly amount. like $165 lb


I'm in the meat business and my company is a large distributor of Kobe beef in NYC - so I get the hook up.

the strip is the best?

Blackduck wrote:the strip is the best?

haha thats what i was trying to figure out. Be sure and take pics so we can all drool over it.

"I'm in the meat business"
"Supposedly the best piece of meat on eart"
"Be sure and take pics so we can all drool over it"

Puns?

mlj300 wrote:"I'm in the meat business"
"Supposedly the best piece of meat on eart"
"Be sure and take pics so we can all drool over it"

Puns?

I use the first two lines on my wife all the time...

I have had the American wagyu strips and the ribeyes. I prefer the ribeyes in a mid-grade Kobe's they run about $30.00 lb and eat better than prime.

however when it comes to the Jap steaks - the strips are supposed to be the richest - highest marbling steaks off the wagyu. An A-5 is the highest grade in jap steaks.


supposed to be here around lunch today.

Yeah I want to see a picture of a $165 dam steak.........

here is a pic.

Just imagine how much better it would taste killed in front of a pack of walkers...

That looks legit, is there any meat or just marbling?

Looks good!!!

Hell I thought Doe Steak House was bad dam high....BOY was I wrong.....

soooo, how are you gonna cook it?


sear it on the grill? or other plans?

Blake Williamson wrote:Looks good!!!

Hell I thought Doe Steak House was bad dam high....BOY was I wrong.....

Shizzzz, Doe's aint got crap on that mo-fo. Order one of those bad boys in a steak house.
You better be alone, so you can dine and dash. That or wash dishes for two or three weeks.

i'll cook it on the bayou classic cypress grill

grate close to the fire.

only use big pieces of lump - blazing hot 700-1000 degrees

season it liberally with Angelos steak Seasoning ( my absolute fav steak seasoning) - let it set out - get close to room temp.

probably cook it 3-4 min per side - good hard sear and finish with a little butter mopped on. let it rest bout 5min and eat that dude.


If any of you guys need good pieces of meat for events or what ever - shoot me a pm I can usually get you hooked up on Kobe / Wagyu Beef