Ronstar
Moderator Emeritus
OMG - I was doing so well - until I saw this.
Are you referring to the Jeep?
OMG - I was doing so well - until I saw this.
Are the filets going to be on sale as well? That would tempt me. I haven't seen the mailer yet, if that's where you found out.This is the item that will be $799.99 starting 7/29/21. It’s currently $999.99. https://www.costco.com/japanese-wagyu-tenderloin-roast,-a5-grade,-6-lbs.product.100505552.html
$499.99 is for the strip loin roast.
P.S. DH says no way! We’re not really into heavily marbled beef, but I’d try a small cut to see what the fuss is all about.,
NW-Bound, I asked myself a few times, why do I need more land. Lol
You know NW if we can and we want to, we should. What the heck, it is only money.
I think that because the Wagyu beef is so heavily marbled it has amazing tenderness and intense flavor. That's what I'm told. Some describe it as "beef butter". I'd be willing to try a small piece of the A5 Japanese imported stuff (from the Kagoshima prefecture in Japan) since that is supposed to be the best.So … the wagyu beef thing … I don’t get it … and, most of the basic reviews don’t get it, either.
Best steak I had recently was tuna … from Sams … individually wrapped and incredible to grill - olive oil and lemon juice …
I don't know. I was looking at the on-line only Costco flier we just got, and it only lists the whole tenderloin. Yes - the mailer.Are the filets going to be on sale as well? That would tempt me. I haven't seen the mailer yet, if that's where you found out.
I think that because the Wagyu beef is so heavily marbled it has amazing tenderness and intense flavor. That's what I'm told. Some describe it as "beef butter". I'd be willing to try a small piece of the A5 Japanese imported stuff (from the Kagoshima prefecture in Japan) since that is supposed to be the best.
If you are not a beef lover, than it probably doesn't matter. But I do love beef. However, my experience with beef flavor is that in general less marbled cuts have more flavor. For example, I generally prefer the non-prime steaks compared to prime because I think the flavor is more intense. We had some US grass fed (and finished) rib-eye steaks recently that were fantastic. Tender and super flavorful.
I have read somewhere that beef tenderloin used to be a throwaway cut because it has no flavor.
Same with lobster, which is not really as flavorful as shrimp and crab when you think about it.
Sure, it is only money, but if you trade money for something else, you have to think that something else is better for you than money.
Well, I guess land is not really a consumable, but some people can get some enjoyment out of it...
Are the filets going to be on sale as well? That would tempt me. I haven't seen the mailer yet, if that's where you found out.
If you do get Wagyu beef, or something similar, I highly recommend that you try a very small amount to test it out.
If your lobster has no flavor, you have bad lobster. Shrimp should taste like shrimp, crab should taste like crab and...
I've had tasteless crab and shrimp too. Sometimes you just get bad stuff.
I have to agree. Cooking a lobster is not simply dunking it in a big pot of boiling water -- that will lose much of its flavor.
Well, I really like tenderloin and I find it very flavorful when seared/roasted or grilled. I go for the non-prime.I have read somewhere that beef tenderloin used to be a throwaway cut because it has no flavor.
Same with lobster, which is not really as flavorful as shrimp and crab when you think about it.
Hmm, they sell them in grocery stores here, and that's EXACTLY how to cook one.
Coming up 8/2:
Front tooth extraction (well, that was done in April or so).
Drain infected area above tooth and sew up gum (done).
Add in bone graft material (done).
8/2 - drill and twp hole for new insert. Stitch up, wait.
8/? - remove stitches, check insert, prepare for tooth implant.
9/? - New tooth put in place.
About $6,000.00
Well, I really like tenderloin and I find it very flavorful when seared/roasted or grilled. I go for the non-prime.
I also find lobster flavorful enough, but give me king crab any day instead.
Seems like you could steam lobster instead of boiling it?