Best Way to Cook Wagyu Steak


  • Walton's Employee

    Reverse Sear Video

    Weekly Blog Post - Best Way to Cook Wagyu Steak

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Wagyu Steak Cooking Test - We took two relatively inexpensive Wagyu Flank Steaks and Sous Vide one and Reverse Seared the other. We weighed them both before and after cooking to see which one retained more of its moisture, I was surprised and pleased with the results of that. In the video, I go over taste, appearance, and texture and declare a winner, the decision is final and no appeals will be heard!

    It’s going to be a little while until we release any new videos aside from the Wagyu and a few Will it BBQs that we have stored up. All of our efforts are aimed at getting Meatgistics University ready before the busy season. Ideally, we will release the entire run of beginner classes for all categories at the same time.

    What Projects are we looking ahead at?

    It is all Meatgistic University all the time right now, aside from a commercial we are shooting for Walton’s Inc all of our time has been spent planning, writing scripts and shooting these videos. We REALLY hope you guys like this reorganization, the early classes might be a little overly simplified for some of our more experienced users but we have some really cool ideas for later episodes!

    What’s on our Mind?

    This is one of our last weeks with Ali at waltonsinc.com. If you guys have looked at a certain shot on meatgistics, or any of our social media accounts and thought it was neat or well done there is a 90% chance she took it, she is going to continue helping us remotely but it will be different without her in the office. She will be greatly missed but will certainly go on to do excellent things in the near future!


Log in to reply
 



Recent Posts

  • B

    Just a note on Brining. I use the 5 gal bucket liners at Walton’s and they save on mess. But for the buckets, I choose the 5 gal measure-right paint buckets which are food safe and available at Lowes. They even sell a nifty screw-on lid for them. alt text alt text

    read more
  • P

    @davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.

    read more
  • C

    @austin Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

    read more
  • C

    No Problem, I understand & can relate to that.

    read more
  • D

    My apologies folks! I am new to this forum and am not familiar with the way things are posted. I thought the question I responded to with Prague powder was directed at me.
    I will get used to the format and look forward to reading more.

    read more
  • C

    Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

    read more

Recent Topics

Popular Topics

23
Online

2.4k
Users

696
Topics

2.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.