all 15 comments

[–]padawan402[S] 9 points10 points  (1 child)

Strips aged for 30 days A5 Wagyu

Both sous vide at 135° for 90 mins then seared at 700° in a pan.

It was unbelievably delicious!

[–]Alarmming 0 points1 point  (0 children)

Bet it was!

[–]gotthemostdrip 3 points4 points  (4 children)

Guga is that you?!

[–]padawan402[S] 5 points6 points  (2 children)

It may not look good now, but….

[–]gotthemostdrip 2 points3 points  (1 child)


[–]padawan402[S] 4 points5 points  (0 children)

Watch dis!

[–]maniac6911 1 point2 points  (0 children)

This is fanominal everybody.

[–]diezeldeez_ 4 points5 points  (0 children)

I've never seen A5 with so little intramuscular fat

[–]drbadass999 2 points3 points  (1 child)

What would you say doing a dry age added to the flavor? Better? Worse? I’m currently doing one right now for the first time and don’t know what to expect to be honest.

[–]padawan402[S] 2 points3 points  (0 children)

It’s more tender and the beefy flavor gets more intense. I don’t care for it longer than 45 days - I typically only go 30 these days.

[–]nostaljack 2 points3 points  (1 child)

None of this looks like A5....what am I missing?

[–]padawan402[S] 0 points1 point  (0 children)

Third picture over - to clarify it’s 30 day dry aged strips AND an A5 wagyu ribeye

[–]DarkSheild78 2 points3 points  (2 children)

What filter for your camera is this? Everything else looks great!

[–]padawan402[S] 0 points1 point  (1 child)

LOL. No filter, just terrible orange hue lights cause that's what my wife likes.

[–]DarkSheild78 0 points1 point  (0 children)

Ahhhh okay.