The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Grass fed or Wagyu – anyone dryage these? › Re:Grass fed or Wagyu – anyone dryage these?
SmokieOkie, welcome to the forum! If you haven’t already, I hope you take the plunge into home dry aging…its a lot of fun.
Just need to set the record straight here on several items as SmokyOkie has made several inaccurate statements. I don’t proclaim to be an expert, but I’ve come across a great deal of information during my research that I can share.
SmokyOkie wrote:
Grass fed beef is the cheaper alternative. Feed lots charge a pretty good $ to prepare cattle for market.
Grass fed beef is usually more expensive for a myriad of different reasons. One of the primary reasons is the amount of time and space required for grass fed cattle when compared to grain fed. Reference:
http://beefissuesquarterly.com/thegrassisalwaysgreenerorisit.aspx
Some people like grass fed better and some grain fed better. Its a totally different taste. Personally I like grass fed better than corn fed (grocery store stuff is typically heavily corn fed). But I also like the Waygu samples I got better than grass fed.
SmokyOkie wrote:
I could easily be wrong on this one, but I’m pretty sure this is inaccurate as well. If you look in the classified section of the American Wagyu Association, you’ll see lots of different ranches selling full bloded Wagyu. Reference:
wagyu.org/wagyuads.htm
SmokyOkie wrote:
I have cooked both and eaten both raw.
Not that Wikipedia is a totally trustworthy reference, but I’ve seen this other places…the reasons for crossing Wagyu with more traditional breeds was to meet demand…not for taste. Reference:
http://en.wikipedia.org/wiki/Kobe_beef#.22Kobe-style.22_beef
If you’ve eaten raw beef, more power to you. I’ll stick to cooking it on my Primo.
SmokyOkie wrote:
Which producer’s beef did you settle on and what kind of price did they quote you?
I’m hopeful that dry aging should improve the beef. The guy at the ranch I’ve been talking to has some experience with dry aging this beef and he assured me that it makes it out of this world.
The guys I’m talking to are at Strube Ranch. The ranch is in East Texas (close to where I was born and raised), the feedlot they use is in Sioux City, IA (1 hour away from me now), and their storage is is Omaha, NE (3 hours away). I’m waiting on one more answer and then I’m going to drive down there any pick some up either tomorrow or Saturday.
I’d rather not say the price, as its pretty spendy :blush: Lets just say the strip loin is around 3x as expensive as what I paid for my previous Choice strip loin here at a local meat market.