Authentic Wagyu, where?

Pitbull said:
I'm not denying it. Thus my reference to the "Skof". It's a nice piece of meat. Thinking is' God's gift to human kind and worth R 800 a KG is farking retarded. Even at R 400 a KG. We're in the beef trade, I have had just about every type of beef you can imagine. They all the same. You buying into this hype is just stupid.

You are aware that I have been in the beef trade all my life right?
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I'm a beef noob, so can't really comment about all of them (the breeds?) being the same, I only know that the wagyu I had was great.
I also bought awesome Angus Ribeye at R200/kg if I remember correctly, which was amazing.

I struggle to find consistency when it comes to steak though. Even at restaurants, it is normally not that good.
The rump/sirloin I buy an PnP... not that good. I mean, it's usually fine, just not great.
I started paying a bit more and buying at Delft, and from the same packet I've had 2 great pieces of rump, and 2 average ones.
My cooking probably needs to improve to some level where I can get a consistent great steak, but with the variability of the meat, it's hard to know when its something I did right/wrong, or the meat.

For now though, one of the best steaks I've had is a mystery cut of the cheapest wagyu.
 
A thermometer and a clock helps a lot when cooking steak. Consistent temperature and time is your friend.
 
Barbarian Conan said:
I'm a beef noob, so can't really comment about all of them (the breeds?) being the same, I only know that the wagyu I had was great.
I also bought awesome Angus Ribeye at R200/kg if I remember correctly, which was amazing.

I struggle to find consistency when it comes to steak though. Even at restaurants, it is normally not that good.
The rump/sirloin I buy an PnP... not that good. I mean, it's usually fine, just not great.
I started paying a bit more and buying at Delft, and from the same packet I've had 2 great pieces of rump, and 2 average ones.
My cooking probably needs to improve to some level where I can get a consistent great steak, but with the variability of the meat, it's hard to know when its something I did right/wrong, or the meat.

For now though, one of the best steaks I've had is a mystery cut of the cheapest wagyu.
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If the constancy is not right, it's the butcher. Simple as that. I have had some horrendous cuts of meat from butcheries at places like PnP, Spar and the likes. I now only buy my meat from a specialized butchery, and even then it's a hit and miss till you find the right one. Currently in love with Impala butchery outside of Brits. I haven't had such amazing cuts in many a years.
 
Toxxyc said:
A thermometer and a clock helps a lot when cooking steak. Consistent temperature and time is your friend.
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Not really ...a nice very very hot cast iron grid/pan and you good

I like my steaks very pink so a hot grid gets the outside burnt nicely in +-2-3 mins a side and rest for few mins and its good

few times doing steak like this and you will get it right everytime
 
I.am.Sam said:
Not really ...a nice very very hot cast iron grid/pan and you good

I like my steaks very pink so a hot grid gets the outside burnt nicely in +-2-3 mins a side and rest for few mins and its good

few times doing steak like this and you will get it right everytime
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I totally agree with this. I always use the same, med-high heat and use a timer. Nothing wrong with using a timer for perfect consistency. When my wife says she doesn't order steak at restaurants because mine is better I know I have it perfect!
 
I buy steaks at food lovers and they keep the karan beef ..

I have never had a bad steak from them ...always fresh and good

I tried pnp and wasnt the best as well ..spar had some decent steaks but each spar has they own supplier i think
 
I.am.Sam said:
Not really ...a nice very very hot cast iron grid/pan and you good

I like my steaks very pink so a hot grid gets the outside burnt nicely in +-2-3 mins a side and rest for few mins and its good

few times doing steak like this and you will get it right everytime
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Oh yeah, for sure. But, I must add, before I got my cast iron pan I made some great steaks on a normal cheapy non-stick as well. Took more patience as the pan lost heat quickly, but it came out well. I got a fool-proof method by now -

1. Get steak to room temp. Thick cut, 25mm.
2. Salt with coarsely ground pink salt (love this stuff). Press the salt into the meat with a paper towel. It also picks up the moisture from the surface. Leave to sit for ~15 minutes.
3. Add a crust as thick as you prefer with just freshly ground black pepper. Salt will draw moisture from the surface of the steak so the pepper will stick. Push into the meat again.
4. Heat up the cast iron pan with oil to smoking hot. I actually prefer to use a blended oil of olive and seed oils. It gets a bit hotter before it smokes too bad.
5. Sear steak for 30~45 seconds a side. It will scorch the pepper and give the steak a brilliant colour.
6. When both sides are seared properly, flip the steak, turn down the heat to medium and place a slice of butter on the hot side of the steak. I prefer using a garlic, parsley and black pepper butter.
7. Leave on this side for 2 minutes.
8. Flip the steak and place the fatty side of the steak in the sizzling butter. Again for 2 minutes.
9. Turn up the heat again and turn the steak on it's fatty side, so that the fat touches the pan. High heat fry for about a minute on the fat.
10. Let the steak sit for 10 minutes, scooping the molten butter over it to keep it hot and juicy.

Best.steak.ever.
 
So theres different methods about salting and peppering

some say 50mins before is ideal ..some i saw have few hours ...

with pepper , some say pepper after is better cause it doesnt burn

but all i know is im hungry now for a leka piece of steak
 
Haha yeah same! Wife's not a fan of the scorched pepper so I skip it on hers. Some people say no salt either on the sear, but IMO that results in a sub-par sear. You want to dehydrate the outside of the steak a little bit before searing so it's primed to colour, and doesn't just "cook" in the pan. You want the colour - the colour contains the flavour.

All I know in the end is that salt, black pepper and butter, even plain butter, is a seriously good combination for any steak. Even pork and lamb chops, but for lamb I just add a squeeze of fresh lemon.
 
Toxxyc said:
A thermometer and a clock helps a lot when cooking steak. Consistent temperature and time is your friend.
Click to expand...

Unless you buy a ninja expensive thermometer they are generally ****ing useless.

Rather use a steak timer app and you’ll have way more consistency and success.

It’s repetition, experience and known quantities.

With a timer you really just need to figure out what exact temp your specific pan needs for desired results.
 
So I tried Skof.

It kind reminds me of eating oxtail when cooked properly.
It is really soft.

Cooked it in a Potjie pot for a good 5 hours and made a basic brown stew. It is not bad, but the fat rendering out makes a thick gravy with a velvety texture.
 
Toxxyc said:
Haha yeah same! Wife's not a fan of the scorched pepper so I skip it on hers. Some people say no salt either on the sear, but IMO that results in a sub-par sear. You want to dehydrate the outside of the steak a little bit before searing so it's primed to colour, and doesn't just "cook" in the pan. You want the colour - the colour contains the flavour.

All I know in the end is that salt, black pepper and butter, even plain butter, is a seriously good combination for any steak. Even pork and lamb chops, but for lamb I just add a squeeze of fresh lemon.
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Do not forget a little fresh Rosemary too!

That should be a standard when you make a steak. Salt, Pepper, Salted butter.
 
SauRoNZA said:
Unless you buy a ninja expensive thermometer they are generally ****ing useless.

Rather use a steak timer app and you’ll have way more consistency and success.

It’s repetition, experience and known quantities.

With a timer you really just need to figure out what exact temp your specific pan needs for desired results.
Click to expand...
You don't REALLY need a thermometer, I agree. I have some of those steak thermometers but used them only a handful of times. I work on the temperature of my pan these days - when the oil just starts to smoke, I know it's hot enough, and then I work on time.
 
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