SRF Gold Strip Loin

The Cen-Tex Smoker

SRF had a "sale" on whole gold strip loins last week so I split one with @lakewade. $350 for 14 lbs so about $25 per lb. Not too bad for SRF Gold anything. Trimmed down to 12 lbs of steaks and I kept the tallow and a little stir fry so nothing will
really go to waste.

We we bought 2 briskets, a ham and some Kobe and RR ground beef too. Total bill...$850. Needless to say, we are good on beef for a while. I think Janell is going to ground me from the Internet after this one. If anyone needs their yard mowed, I'm your guy. 

Pretty crazy looking stuff. The steaks folded in half over my finger they were so floppy and the fat was melting at room temp. Can't wait to dig in. 




Fat melting on my countertop

theyolksonyou

I'm going to use this thread to gain back some internet time. 

Cant wait to to see some results. 

bgebrent

Teed up, ready for the hole in one that's in your future.

WeberWho

I'd have a sledgehammer through my windshield if my wife found out that I spent $850 and it wasn't a half cow. Lucky!

The Cen-Tex Smoker

WeberWho said:

I'd have a sledgehammer through my windshield if my wife found out that I spent $850 and it wasn't a half cow. Lucky!

I "only" spent $425. We split it so we could both get our asses kicked (she actually loved it- she's as excited as me)

byrne092

Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 

Ozzie_Isaac

Wow!  I could eat that raw!

The Cen-Tex Smoker

Couple more fatties

Eggcelsior

byrne092 said:

Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 

Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.

bhedges1987

Nice! I'm going to pull the trigger and try one of their briskets soon. 

SGH

The Cen-Tex Smoker said:

I "only" spent $425. 

Brother Tex, if I had your money I would have quadrupled that order
On a serious note, there is some great grub in your future. Enjoy. 

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

I "only" spent $425. 

Brother Tex, if I had your money I would have quadrupled that order
On a serious note, there is some great grub in your future. Enjoy. 

Ha ha. Your tractor cost more than my car! 

SGH

The Cen-Tex Smoker said:

SGH said:

The Cen-Tex Smoker said:

I "only" spent $425. 

Brother Tex, if I had your money I would have quadrupled that order
On a serious note, there is some great grub in your future. Enjoy. 

Ha ha. Your tractor cost more than my car! 

That may be true, but I stole my tractor
Looking forward to your review of the steaks. Everything that I have had from SRF's thus far has been superb. 

Chubbs

My wife would kick my ass. She could buy a lot of pointless **** for. $850. Looks delicious

lousubcap

Better to be lucky than good any day.  Great score right there.  Congrats on sharing the pain

byrne092

Eggcelsior said:

byrne092 said:

Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 

Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.

Interesting, thanks for the explanation!

Hi54putty

those look amazing 

Acn

byrne092 said:

Eggcelsior said:

byrne092 said:

Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 

Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.

Interesting, thanks for the explanation!

Jamon Iberico is very similar.  When they hang hams in Spain they usually have a little paper cup hanging underneath it to keep the fat from dripping onto customer's heads.

byrne092

Acn said:

Jamon Iberico is very similar.  When they hang hams in Spain they usually have a little paper cup hanging underneath it to keep the fat from dripping onto customer's heads.

I had to google what that was, that's some high dollar pork! http://www.jamon.com/shopiberico.html

Very cool to read about the process and history too. 

The Cen-Tex Smoker

Damn. I cooked up one of the thinner end cuts tonight just for fun. Holy crap these are good. Seared down low first on the spider/SBGE CI Grid and then  finished at 275 raised indirect until 125 internal. Incredible. Huge beefy flavor but still light like pork tenderloin or something. I could have eaten a pound. Served with grilled romaine and "Denver Tots"

bhedges1987

Nice looking steak!

otter

I've got to step out of the box, look super!

caliking

Holy crap. All of that looks stupendous. 

nolaegghead

You people are nuts.  I like that.

The Cen-Tex Smoker

Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch

DMW

The Cen-Tex Smoker said:

Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch

The Cen-Tex Smoker

DMW said:

The Cen-Tex Smoker said:

Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch

it was glorious. She's still not over it. won't be the last time red wine gets spilled at our house.

Eggcelsior

The Cen-Tex Smoker said:

Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch

The Cen-Tex Smoker

Eggcelsior said:

The Cen-Tex Smoker said:

Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch

ha ha. pretty much what it looks like this morning. A new couch is definitely in the cards. It was pretty banged up anyway. Out with the old...

Legume

Man, that SRF really does get expensive!

Griffin

How do those cows keep their fat from melting off in the summer heat? They sure aren't from Texas. Maybe they are raised in an air conditioned barn? LOL.

Seriously, they look outstanding and I am one jealous dude.