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Dry aged or wagyu/ akaushi?

SciAggie
SciAggie Posts: 6,481
in Beef
I'm thinking of ordering some nice steaks for a summer get together with friends. I was looking online at Heartbrand Akaushi steaks https://heartbrandbeef.com/product/strip/ , SRF Wagyu steaks http://www.snakeriverfarms.com/american-kobe-beef/steaks/new-york-steak/american-kobe-new-york-strip-1.html , and dry aged steaks from Flannery beef http://www.flannerybeef.com/butcher/dry-aged-new-york-strip-mw.html . 

They seem to be competitively priced - which got me to thinking... Unless I misunderstand the Flannery beef is the only aged beef between the three. Does anyone have any experience/ advice as to which would be a more tender and flavorful cut - dry aged or Wagyu/ Akaushi? I'm interested in the New York strip steaks if that matters.
What says the collective intelligence of the forum?
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    "which would be a more tender and flavorful cut - dry aged or Wagyu/ Akaushi?"

    seems like the beefy flavor would go to the dry aged, tender would go to the other 2.
    Thank you,
    Darian

    Galveston Texas
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  • Legume
    Legume Posts: 15,936
    Get a couple of each and serve sliced up, have a taste off.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I love dry aged steaks. They are $20 lb at our local so we get them all the time. I split a SRF Gold NY strip loin with a buddy last year. I have never had anything even close to it. It was incredible. The fat melted on my countertop like butter. 

    Cant go wrong here but the SRF Gold was something I have never had before or since. Best. Ever. 
    Keepin' It Weird in The ATX FBTX
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  • SciAggie
    SciAggie Posts: 6,481
    @The_Cen-Tex_Smoker Thanks. I think you convinced me on the SRF steaks.
     Where do you get dry aged steaks? Next trip to see the daughter I might pick some up. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    I read this post....3 hours of Internet reading later I am over here like "Can I buy a mini fridge on Amazon Prime to dedicate as a "dry aging" fridge. Aaaaand buy."

    This forum is forcing me to live in another tax bracket. 

    Also I am with @Legume. Taste off. Or we will never really know. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SciAggie
    SciAggie Posts: 6,481
    Legume said:
    Get a couple of each and serve sliced up, have a taste off.
    That's a great idea. I'm not sure I want to pay shipping from two vendors though for one meal. I could get one this time and another later. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    Killit_and_Grillit said:
    I read this post....3 hours of Internet reading later I am over here like "Can I buy a mini fridge on Amazon Prime to dedicate as a "dry aging" fridge. Aaaaand buy."

    This forum is forcing me to live in another tax bracket. 

    Also I am with @Legume. Taste off. Or we will never really know. 
    I understand the wallet genocide. My wife and I were just discussing if it was worth the expense for a grinder and stuffer for sausage. It never ends...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    Brother Sci, consider shelling out for the SRF tomahawk ribeye.  3# and reverse Sears unbelievably.  Feeds 4 and is a show stopper.  Just my 2 cents.
    Sandy Springs & Dawsonville Ga
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  • Photo Egg
    Photo Egg Posts: 12,137
    Killit_and_Grillit said:
    I read this post....3 hours of Internet reading later I am over here like "Can I buy a mini fridge on Amazon Prime to dedicate as a "dry aging" fridge. Aaaaand buy."

    This forum is forcing me to live in another tax bracket. 

    Also I am with @Legume. Taste off. Or we will never really know. 
    Not sure how small you went. If you really did buy a mini fridge, be careful. Most of the minis are more made for beverages and do not get cold enough for aging. Most in the low 40's. Also isue with temp consistancy and no air circulation.
    Thank you,
    Darian

    Galveston Texas
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  • SciAggie
    SciAggie Posts: 6,481
    edited June 2017
    bgebrent said:
    Brother Sci, consider shelling out for the SRF tomahawk ribeye.  3# and reverse Sears unbelievably.  Feeds 4 and is a show stopper.  Just my 2 cents.
    I am open to that. I love the way those monsters look! Either way, I take it you give a nod toward the SRF sreaks?

    Also - will that tomahawk fit on the large?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    @Photo Egg doing a pony keg fridge with pre drilled holes and a rack. That way I can run a fan inside it through the line holes. 

    Called a few buddies to chip in...they are getting the wrath of the story of the Little Red Hen. They are about to start learning to make bread. 

    @bgebrent may have a point there as well. I have been eyeing one of those tomahawk ribeyes. 

    @SciAggie my meat grinder takes forever as it's a hand me down hand grinder. Another thing to add to the list. 

    If we all lived on the same street this forum would be a lot easier to navigate. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • bgebrent
    bgebrent Posts: 19,636
    Yes to SRF.  I'd dry age my own if that was the goal. Go SRF for a special meal.  That tomahawk fits in the L.  I'll copy my post here with one that was rested then seared on MM ( could be seared on the L just as well).
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
    http://eggheadforum.com/discussion/1206155/srf-tomahawk-and-cold-water-tails-celebration/p1
    Sandy Springs & Dawsonville Ga
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  • Photo Egg
    Photo Egg Posts: 12,137
    SciAggie said:
    bgebrent said:
    Brother Sci, consider shelling out for the SRF tomahawk ribeye.  3# and reverse Sears unbelievably.  Feeds 4 and is a show stopper.  Just my 2 cents.
    I am open to that. I love the way those monsters look! Either way, I take it you give a nod toward the SRF sreaks?

    Also - will that tomahawk fit on the large?
    You could always hack a little off the old end of the bone to make it fit. I still think you would have lots of Wow Factor. But I have seen past posts of just closing the dome with the bnes sticking out.
    Thank you,
    Darian

    Galveston Texas
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  • dmchicago
    dmchicago Posts: 4,519
    @SciAggie

    Salt & Time in Austin sells Akaushi Beef from a ranch here in Texas. We but a lot of it and love it.


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Photo Egg
    Photo Egg Posts: 12,137
    Killit_and_Grillit said:
    @Photo Egg doing a pony keg fridge with pre drilled holes and a rack. That way I can run a fan inside it through the line holes. 
    Sounds perfect. Hope you keep us posted on how it works.
    Thank you,
    Darian

    Galveston Texas
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  • SciAggie
    SciAggie Posts: 6,481
    dmchicago said:
    @SciAggie

    Salt & Time in Austin sells Akaushi Beef from a ranch here in Texas. We but a lot of it and love it.


    Great. I'll stop by next trip to Austin. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent I remember that post. Thanks for saving me the time finding it again. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    SciAggie said:
    @bgebrent I remember that post. Thanks for saving me the time finding it again. 
    Of course my friend.
    Sandy Springs & Dawsonville Ga
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  • HoustonEgger
    HoustonEgger Posts: 616
    @SciAggie - Call Heartland and ask where they distribute locally. In Houston they distribute to a grill store that sells for basically cost - so I'm sure there's a location in the Austin area that sells Heartland that would certainly be cheaper then online due to the packaging costs related to shipping the raw meat. 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    SciAggie said:
    @The_Cen-Tex_Smoker Thanks. I think you convinced me on the SRF steaks.
     Where do you get dry aged steaks? Next trip to see the daughter I might pick some up. 
    I recall a post that H-E-B sells dry aged beef. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    HoustonEgger said:
    @SciAggie - Call Heartland and ask where they distribute locally. In Houston they distribute to a grill store that sells for basically cost - so I'm sure there's a location in the Austin area that sells Heartland that would certainly be cheaper then online due to the packaging costs related to shipping the raw meat. 
    Where is the grill store in Houston that sells Heartland. Would like to give them a try.
    Thank you.
    Thank you,
    Darian

    Galveston Texas
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  • SciAggie
    SciAggie Posts: 6,481
    @HoustonEgger Thank. I'll do that. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Legume
    Legume Posts: 15,936
    SmokeyPitt said:
    SciAggie said:
    @The_Cen-Tex_Smoker Thanks. I think you convinced me on the SRF steaks.
     Where do you get dry aged steaks? Next trip to see the daughter I might pick some up. 
    I recall a post that H-E-B sells dry aged beef. 
    HEB in Lakeway does, but most do not from what I've seen.  I think it would be limited to their higher end stores which blur the line between HEB and Central Market.  Two HEBs near me, one is old school and doesn't have a meat counter, the other is nicer and does have a meat counter, but doesn't regularly carry dry aged.  I believe Cen-Tex has said the one in Lakeway has a dedicated cabinet with aging beef where you can pick the cut and the age.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • dmchicago
    dmchicago Posts: 4,519
    Legume said:
    SmokeyPitt said:
    SciAggie said:
    @The_Cen-Tex_Smoker Thanks. I think you convinced me on the SRF steaks.
     Where do you get dry aged steaks? Next trip to see the daughter I might pick some up. 
    I recall a post that H-E-B sells dry aged beef. 
    HEB in Lakeway does, but most do not from what I've seen.  I think it would be limited to their higher end stores which blur the line between HEB and Central Market.  Two HEBs near me, one is old school and doesn't have a meat counter, the other is nicer and does have a meat counter, but doesn't regularly carry dry aged.  I believe Cen-Tex has said the one in Lakeway has a dedicated cabinet with aging beef where you can pick the cut and the age.
    Yes...the Lakeway HEB has great dry aged meats. The pricing is often cheaper than Angus beef. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Legume said:
    SmokeyPitt said:
    SciAggie said:
    @The_Cen-Tex_Smoker Thanks. I think you convinced me on the SRF steaks.
     Where do you get dry aged steaks? Next trip to see the daughter I might pick some up. 
    I recall a post that H-E-B sells dry aged beef. 
    HEB in Lakeway does, but most do not from what I've seen.  I think it would be limited to their higher end stores which blur the line between HEB and Central Market.  Two HEBs near me, one is old school and doesn't have a meat counter, the other is nicer and does have a meat counter, but doesn't regularly carry dry aged.  I believe Cen-Tex has said the one in Lakeway has a dedicated cabinet with aging beef where you can pick the cut and the age.
    They do. Its fantastic. Dropped the price from $29.99 to $19.99 every day for strips and ribeyes. 
    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,936
    Ooooh, I need to take a ride then.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    You can purchase the Heartbrand beef at Bolner's Meat Market in SAT.  We like the beef.  Nicely marbled and fork tender.  I have not had SRF beef, so I can't compare.  
    Large, small and mini now Egging in Rowlett Tx
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    dmchicago said:
    @SciAggie

    Salt & Time in Austin sells Akaushi Beef from a ranch here in Texas. We but a lot of it and love it.


    Thanks for the info about Salt and Time.  We usually go to Bolner's when visit family in SAT...The wallet takes a hit!! Getting it locally here in Austin means I don't have to buy in bulk. 
    Large, small and mini now Egging in Rowlett Tx
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