Lost 3 hours of my life

Didn't you cook a SRF brisket at the camp??  BTW-I am not a big fan of pics so once I post them ( and few they are) I delete them so only NSA has them now.
Edit:  Agree that it is quite a website to peruse although can be expensive. 

Thatgrimguy said:

busmania said:

I know SRF is pricey so excuse my ignorance here. Is that $199 for ONE rib eye steak 20-28 ounces?

It's not a ribeye per say. It's a full steak of just that incredible tasting rim of a ribeye. It's an entire cap, and it's wagyu gold grade. But, the price is prohibitive. And you need to buy two (or at least that's what I would tell the wife) so it's only $179 each then!

I gotcha but damn. Now I don't feel so bad buying the Whole foods 28 day rib eyes for $29/pound. I gotcha though on it being a slightly different cut. Someday maybe....

Thatgrimguy said:

busmania said:

Thatgrimguy said:

busmania said:

I know SRF is pricey so excuse my ignorance here. Is that $199 for ONE rib eye steak 20-28 ounces?

It's not a ribeye per say. It's a full steak of just that incredible tasting rim of a ribeye. It's an entire cap, and it's wagyu gold grade. But, the price is prohibitive. And you need to buy two (or at least that's what I would tell the wife) so it's only $179 each then!

I gotcha but damn. Now I don't feel so bad buying the Whole foods 28 day rib eyes for $29/pound. I gotcha though on it being a slightly different cut. Someday maybe....

I can't imagine buying one of those knowing the wagyu gold brisket is the same price and I can feed 15 with that and sides as opposed to just me on that ribeye cap. That's why this post says I want it, not I ordered it. But I bet it's farking delicious.

Feed 15 off of one 20-28oz steak? Now I am even more confused. Where did I go wrong?

Dondgc said:

busmania said:

Thatgrimguy said:

I can't imagine buying one of those knowing the wagyu gold brisket is the same price and I can feed 15 with that and sides as opposed to just me on that ribeye cap. That's why this post says I want it, not I ordered it. But I bet it's farking delicious.

Feed 15 off of one 20-28oz steak? Now I am even more confused. Where did I go wrong?

@busmania - You went wrong thinking he was still talking about the rib eye cap   He was talking about buying brisket for the same price and feeding 15, vs buying the cap and just having a large meal for one

Thanks. I knew I was off somewhere. and I was thinking the same thing about buying the brisket vs this cut. Although it looks incredible.

@JohnInCarolina I didnt get many pics and I damn sure didn't get enough of the point!

^^^ that's how we roll in the Dirty South

I have now cooked 3 types of SRF Kobe Gold steaks.
8oz center cut ribeyes, flat iron and tri-tip. 
As far as tenderness the flat irons were hands down the best and flavor was good. The flavor in the tri-tip and little ribeyes were very good. 
That said I just don't feel they were much, if any, better than a high end cut of meat from any quality store. I have found many great flat iron steaks at Kroger for $7-$8 a pound that rival SRF at almost 10 times the price. Granted, I did catch a sale at SRF but it still cost over $400 for 2 tri-tip, 2 flat irons and 5 8oz ribeyes. To me, the texture was to soft and mushy. I like tender, but for me the lack to bite texture was not there. Hard to explain, sorry.
Not sorry I tried them but not sure I will spend the money to do it again.
Hope this helps.
Check a couple of my recent posts for photos if you like.
The tri-tip cook yesterday on this page now was SRF Kobe Gold. It looks very pretty.

Photo Egg said:

 I just don't feel they were much, if any, better than a high end cut of meat from any quality store.

To me, the texture was to soft and mushy. I like tender, but for me the lack to bite texture was not there. Hard to explain, sorry.

Brother Photo, you are not alone in this assessment. As with most things, taste and texture are perceived different from person to person and each has their own individual preferences. While there is no doubt a different taste and texture between top grade Wagyu Gold and select, no everyone prefers it. My daughter does not. She says the texture feels wrong and the taste is to beefy if you will. On the other hand, i absolutely love it. I prefer it by miles over everything else when it comes to brisket. Beef ribs or clod, not so much. I have often wondered if this is why Aaron Franklin chose Prime as his grade. Kind of middle of the road if you will. Something to appease everyone. Prime has the more traditional or common taste that everyone is accustom to. Wagyu has not been available to the general public for real long. As such, no one has an aquired taste for it. It seems to be a almost love or hate thing with very little middle ground. At the end of the day, folks should cook what they themselves like best. Not what so and so is cooking or is popular at the moment. The only exception i can think of to this is in competition. It doesnt matter if you like it or not, only that the judges like it. Short of this, a man should cook and eat what he enjoys. Above you said "Hard to explain". Really it is not. A man likes what a man likes. Plain and simple my friend.

lousubcap said:

@Photo Egg-  I have only purchased two product lines from SRF-their black grade brisket on a repeat basis and some high end ribeye steaks once.  With brisket you can really taste the difference, for me, less so with the steaks (and all are from SRF not Double R).  
I save the brisket cooks for special occasions (okay-sometimes it's just time).  But to each their own-and I have had Costco prime brisket that was every bit as good as an SRF.  (Must have been a lucky cook . FWIW- 

I had a small bite of the brisket at Salado Eggfest and it was melt in your mouth goodness...