Best Way to Cook Wagyu Steak
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!
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.
@DeerSlayer i guess i never replied to this thread even though i was mentioned! Sorry about that!
Glad things are turning out great! Just an FYI you could probably just stuff right away into casings, it will make it much eaiser for you then after 6 hours then resting again! Also im a huge supporter of sodium erthorbate as an accelerator. It will make your snack sticks look better and last longer!