gwellis said:

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SPF250 said:

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aggiepaintrain said:

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HEB in CS has Wagyu Shoulder Roasts for $8.99lb quite often lately, hard to beat

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Was in Costco last week and saw a package of two wagyu steaks at, wait for it, $99.99 / lb. Total price for the package was $248. No thanks.

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That was probably the A5 Wagyu. And that's a good price.

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Looks pretty good.

Why did they trim the outside fat off ?

The last several Thanksgivings we have deep fried a prime rib roast. It's fantastic.

Spotted Ag said:

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The last several Thanksgivings we have deep fried a prime rib roast. It's fantastic.

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Tell us more ...... oil temp and cook time/lb for various stages of doneness etc. Always wanted to do this even with a whole fresh pork ham but have never tried

Love the rib roll threads.

I'll usually do a rib roll for Thanksgiving in addition to the turkey and hams. Big crowd this year, evenly split between roast-style prime rib and steak-style ribeye. So I split the difference.

I cut the roll into about 2.5" steaks, about 3 lb each. After cooking, served center slices to the prime rib folks, and end pieces to the steak folks. Everyone's a winner!

Rattler12 said:

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Spotted Ag said:

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The last several Thanksgivings we have deep fried a prime rib roast. It's fantastic.

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Tell us more ...... oil temp and cook time/lb for various stages of doneness etc. Always wanted to do this even with a whole fresh pork ham but have never tried

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Think we cook at 350. Use a meat thermometer and fry until you reach your desired internal temp. Season however you want. Pretty easy.

Great...now I'm hungry.

And I need to go order mine for Christmas.

Doing a full strip loin this year. I have one in the freezer from work and why not.

Also, I have been doing some NR PSMOs lately on the pellet and those have turned out fantastic and people love them.

I've been using my Big Easy for rib roast every Christmas or New Year the past few years....coat it with Montreal Steak seasoning...cooking time is usually about 1:45. Perfect, and get rave reviews every time.

FIDO*98* said:

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USDA Prime that will probably feed 6. $17/pp is not really a big deal for a special occasion.

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Somebody has gotten a little too used to this inflation

Has anybody seen these out at HEB yet?

normaleagle05 said:

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gwellis said:

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SPF250 said:

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aggiepaintrain said:

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HEB in CS has Wagyu Shoulder Roasts for $8.99lb quite often lately, hard to beat

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Was in Costco last week and saw a package of two wagyu steaks at, wait for it, $99.99 / lb. Total price for the package was $248. No thanks.

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That was probably the A5 Wagyu. And that's a good price.

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Looks pretty good.

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I have had Japanese A5 Wagyu and it is awesome. I bought a box of 4 ribeyes from Costco and it was about $400. Obviously not an everyday experience at that price. If you are a steak lover, try it at least once.

Do they freeze well? Wife wouldn't like it being so marbled.

B-1 83 said:

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I was looking at "cattle on feed" and "slaughter" reports recently. The numbers simply don't reflect a shortage of supply, unless I missed something. Demand vs supply has to kick in sometime. Can any ag economists explain?

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Feed and labor costs are higher.
Thanks Joe.

OnlyForNow said:

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Do they freeze well? Wife wouldn't like it being so marbled.

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Mine came frozen and they were great when we thawed em and cooked em.

The roasts have started, or have been for a while, showing up at HEB Plus in Victoria if that is what you are talking about. Spoke with the butcher behind the counter and they will have them for cut to order closer to Christmas. However, they did tell me that their holiday rub may or may not be available this year. You could probably do this on your own though.

If you are talking about the certified A5 Wagyu, I have not ever seen this at HEB. They do have Wagyu, but the pics from the steaks at Costco in this thread have a lot more and even marbling. I have seen marbling in HEB's Wagyu that approaches A5, more like a A4 according to the chart on several occasions. Not lately, but before beef went haywire in price, when I saw these cut from the small end and at $29/lb, I'd buy them and vacuum seal them just to have them at that price.

OnlyForNow said:

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Do they freeze well? Wife wouldn't like it being so marbled.

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It renders well and isn't fatty looking when you eat it. It is really rich tasting though.

Starting tomorrow, HEB (Bryan) will have Select ribeye roast $3.88/lb.....Prime $15.99/lb, and Choice Angus "Natural" (whatever that means..) for $13.99/lb.

But more importantly, pork shoulders at $0.88/lb....BBQ, sausage, and buckboard bacon time!

Yes I was asking about the whole ribeye roasts. Thank you. Looks like I'll be stopping by my local HEB tomorrow to see what they have.

A lot of what gets sold as Wagyu in the US is a Wagyu/Black Angus hybrid raised domestically that is slightly above Prime but way below Japanese A-5. There are even some supposedly full-blood Wagyu herds in the US and Australia, but they never quite match the marbling of the real thing from Japan.

I have now tried the full spectrum from USDA Prime to US & Australian Wagyu to Japanese A-5. To me, the best value is a good US Prime, especially if its dry aged. I love the various levels of Wagyu, but they do represent a diminishing return IMO. You pay huge incremental increases in price for diminishing incremental improvements in taste. With that said, I recommend everybody try the Japanese A-5 at least once.

Anyone know what Sprouts means by "presidential"? Per the web, presidential is "Sprouts special cut". No clue what that means.

"Presidential cut" is probably as meaningful as "all-natural."

It doesn't remember what it is, how it got there or what it's going to do while it is there ?

Bought a prime ribeye roast and a prime brisket last night to cook for Christmas.

Ouch. That hurt my wallet.

Most Japanese wagyu is below A-5 grade. That is the literal cream of the crop in terms of wagyu.

I plan on getting mine tomorrow or Friday and then salting it up to let it dry some in my garage fridge prior to the cook. I know it's not truly dry aging, but like getting that outside pretty dry before I start the reverse sear. And for my family and inlaws, if they don't like barely medium rare, they can eat more sides or take it over to the microwave.

Palestine Kroger. Sale ends Tuesday. The best ones are always in the regular roast section. You may have to dig around but good ones are there. I picked up a nice 11lb one. Cut it into two smaller roasts plus 4 steaks and a half rack of ribs.

Buck Turgidson said:

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There are even some supposedly full-blood Wagyu herds in the US and Australia, but they never quite match the marbling of the real thing from Japan.

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Buck,

I didn't know we had some full bloods here. That's pretty interesting. Do you know of anyone in Texas raising them?

What's the explanation for the differences in marbling between domestic and Japanese Wagyu?

FYI for those in the Victoria area, HEB Plus is taking orders for custom cuts and sizes for prime ribeye roasts to be picked up between now and Christmas Eve and they will be doing the Holiday Rub if you'd so choose. Put my order cut from the small end yesterday.

Welcome to Joe Biden's America. Lower your expectations.

HTownAg98 said:

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B-1 83 said:

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I was looking at "cattle on feed" and "slaughter" reports recently. The numbers simply don't reflect a shortage of supply, unless I missed something. Demand vs supply has to kick in sometime. Can any ag economists explain?

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Feed and labor costs are higher.
Thanks Joe.

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Yah, that and a little something called Usury that the producers rarely win when participating in and only those with a lock on the oligarchy's fertile grounds between the producers and end-users - those of us that buy beef to consume - that come out on top:

A sad commentary on how the Usury and Hedging can take down operations of long standing:

The Counter: Betting the ranch.

https://thecounter.org/betting-the-cattle-ranch-easterday-ranches-price-of-beef/

Welp, it's Christmas Eve tradition.

Ribeye-Rare said:

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Buck Turgidson said:

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There are even some supposedly full-blood Wagyu herds in the US and Australia, but they never quite match the marbling of the real thing from Japan.

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Buck,

I didn't know we had some full bloods here. That's pretty interesting. Do you know of anyone in Texas raising them?

What's the explanation for the differences in marbling between domestic and Japanese Wagyu?

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Well I have only heard one or two ranches claiming full blood herds here in the US (there may be others I haven't heard of). They also have some ranches in Australia making that claim. I don't know why we can't seem to replicate the marbling. Maybe these cattle are pure Wagyu but not of the best genetics that might yield A5 marbling. As somebody else pointed out in this thread, not all Japanese Wagyu are A5.

Here is some interesting reading I just came across: https://crescentharborranch.com/history.html

swampstander said:

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Palestine Kroger. Sale ends Tuesday. The best ones are always in the regular roast section. You may have to dig around but good ones are there. I picked up a nice 11lb one. Cut it into two smaller roasts plus 4 steaks and a half rack of ribs.

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Can second this. Kroger in Richmond has them for 50% off with a Kroger card. I picked one up for $35!

Normally Christmas Eve is a steakhouse. This year for various reasons we stayed in and I made Beef Wellington. Waygu and Prime 1 from HEB were the same at 39.99/lb.

So I give you Wellington, carrots glazed in honey and soy, Brussels Sprouts and roasted smashed potatoes. Half green peppercorn sauce and half beef/red wine reduction.