Re:Grass fed or Wagyu – anyone dryage these?

[Anonymous]

Okie dokie…the Wagyu saga is getting more and more interesting. Finally got prices (I had stuff come up…not the rancher’s fault). Its spendy. For the steak cuts (strip loin as an example), its close to 3x what I paid for my first choice strip loin (bought from a local meat market). Some of the other cuts aren’t too bad actually (ex. top sirloin $6.50-$9/lb depending on quality level). I talked the guy into sending me a couple of sample steaks before I plunk down this kind of change. I’ll have to drive down to Omaha (~3 hr. drive for me), so thats not too big a deal. Now I’m just waiting on the samples so I can see if its worth giving a shot.

I believe the samples are supposed to get here tomorrow, so we’re having the family over for steaks. I figured I’d cook up some of the 36-day dry aged NY strips from the freezer along with the samples and see how different they are…