[Cameron]

Looks taste as hell man! Good stuff!

Yeah so it's a marbling grade 9+. That's the highest grade you can get outside of A5.

https://www.stockyardbeef.com.au/beef/kiwami this is the supplier of the steak.

My local butcher had a good deal on Kiwami MB9+ Briskets a few months back, shit was melt in your mouth but probably a bit too rich for my liking. Still have a bag or 2 in the freezer to reheat in the slow cooker one day.

Also have some tallow left over from this which I use for cooking steaks.

Also, with a Wagyu I see the Japanese/Koreans often push down on the steak when using a griddle. Going as far as placing something heavy on it for 30 seconds to ensure connectivity and getting that sear. You can push down wish a spatula or get a cast iron to sit on it.

This - I sit a burger smasher on my steaks to get a great sear on both sides.

[Chrome]

Looks taste as hell man! Good stuff!


My local butcher had a good deal on Kiwami MB9+ Briskets a few months back, shit was melt in your mouth but probably a bit too rich for my liking. Still have a bag or 2 in the freezer to reheat in the slow cooker one day.

Also have some tallow left over from this which I use for cooking steaks.


This - I sit a burger smasher on my steaks to get a great sear on both sides.

How are you? I remember you from my last HF stint, you owned torque or something? Fellow Aussie?

[Cameron]

How are you? I remember you from my last HF stint, you owned torque or something? Fellow Aussie?

Damn that's going back a while! Just had a look and Torque sold over 7 years ago. You have a better memory than me haha. I'm not around here much anymore but still nice to pop in from time to time and see some old faces.

And yep, from QLD.

[Chrome]

Damn that's going back a while! Just had a look and Torque sold over 7 years ago. You have a better memory than me haha. I'm not around here much anymore but still nice to pop in from time to time and see some old faces.

And yep, from QLD.

Fellow qlder! Good stuff mate, down the road. Keep in touch. Would be good to catch up.

[Omniscient]

I didn't use any oil or butter. I didn't wanna fuck with the flavour.

I have a pretty heavy cast iron burger smasher so I might place that on top next time.

Should I use butter? I feel like the butter will burn with how hot the griddle gets?

Get some Wagyu tallow if you're worried about butter. But to be honest, I'd slap butter on the top of it while cooking.

https://www.amazon.com/dp/B0881XTCR3?ref...fix=tallow



"For the perfect sear"

[Chrome]

Tallow goes hard, way better for you than seed oils too.

I just made two jars of smoked beef tallow on the Weber with beef trimmings. Cost me $2 all up.

Send one my way, go to the coast of the island and throw it as hard as you can, I'll try catch it.....we are that close right?

[Omniscient]

Tallow goes hard, way better for you than seed oils too.

I just made two jars of smoked beef tallow on the Weber with beef trimmings. Cost me $2 all up.

Make some lard, cook bacon in the oven and save the drippings. It's a lot and is so delicious to cook with.

[Chrome]

Get some Wagyu tallow if you're worried about butter. But to be honest, I'd slap butter on the top of it while cooking.

https://www.amazon.com/dp/B0881XTCR3?ref...fix=tallow



"For the perfect sear"

Yeah Ive been thinking about getting some tallow, I have no spare fat to render down so might just buy some tallow from my butcher.

I'll try the cast iron weight next time as well. I'll post when I buy my next one....might have to sell my house to afford it lol.

[SaloonAgent]

it look really good very good

[Lefty]

I tried to give this a shot but it turned out to be a lot more expensive that I could afford aha