Koreans don't drive Korean cars:lawl:

The owner of my workplace has questionable beliefs and is vocal about it. I definitely ain't saying shit cause I have bills to pay.

^ dont shit where you eat

On side topic of company owner having beliefs:
The company i worked for in canada was mostly pro-vax, minus the couple of resident anti vaxxers, and many job sites required us to have those vaccinations to enter

Fast forward to my work term in NewZealand, i found out half way through that the owner was anti-vax, and did not enforce any kind of vaccines for the staff, even if it was required for certain sites.

Point being, it was really interesting going from a "get your vaccine" company, to a "vaccine? fuck that" company, from the company owners point of view

My Korean friend hates Korean cars with a passion. He has 0 faith in their reliability and would probably rather just walk. At least then he doesn't have to call a tow truck half way through the commute. lmao.

Belief systems aside, Beefway was the more expensive option comparatively speaking. Superstore even had roasts for $9.99/lb.

We had the rib-eye boneless grilling steaks. I think those are around $23 - 28/lb at most grocery stores. It's more than the bone-in roasts.

Regardless, I'd pay more if they have a fat rib cap to choose from. I find grocery stores aside from costco have pretty poor cuts of rib eye.

This steak talk is revealing the income disparity amoung us.

Take a shit cut like flank steak. Marinade it in citrus based marinade and after 24h it’ll be as tender as a good sirloin on the grill.

This guy I grew up with had this chimichurri steak once a week and it never costed him more than a few bucks.

I love flank steak! It's perfect for Chinese stir fry. Light soy, dark soy for colour, shaoxing wine, some sugar to balance the saltiness and add some baking soda to keep it soft and tender.

Flat iron is another good but rare cut ... they sometimes sell it at 88.

I go to Winco in Bellingham to get my flank steak and vacuum seal it and freeze it, I find the cuts are different up here and the US stuff is exactly what I want mainly to make steak tacos which I brine and cook on the BBQ or cast iron pan.

Talk to the butchers in Safeway. I’ve walked out with some pretty nice Rib Eyes from time to time. Some of the packaged stuff looks like really expensive dog food. lol.

Flat iron has gone from like $13.99/kg to 39.99/kg since before Covid.
If you find pichana anywhere, do that. My favourite cut.

what's the best value cut chef?

For those who's too poor for wagyu do you guys dry age at home? I've been dicking around with dry age + sous vide but I still can't get the meat super tender. I dry aged for like a week and sous vide for like 45h during Christmas, the meat is soft but not super tender. There's still some chew on the tendon, fatty bits.

I still think sirloin is a great value for steaks. If you learn a bit of meat cutting you can save a lot of money. Pick up a small vac pac machine and cut your own. Vac and freeze if you've got the room.

Now that I'm also poor, I'd consider doing an RS meat meet and I'll cut some steaks and vac for everyone who wants to get in on it as I'm a decent butcher and like doing it.

Also re: dry aging
Dry aging enhances flavour but you will always end up with a less tender piece of meat. Up to you if that's worth it for you. Personally I'd rather chew harder and taste more, but know tenderness is top of mind for some people.
Also, what cuts are you using, temp you are cooking at, etc when doing the sous vide?

In for meat!

I just thought dry age is the thing to do cuz all restaurants brag about their 28 day dry age. I do nothing with sous vide, just put the salted meat in the bag, I sometimes sear first, then sear again before serving. If it's like a roast cut I usually add wine, beef stock, seasoning in the bag.

Dry age creates huge flavour depth and costs a lot of money. Tenderness definitely not. I actually did 2 events in the same week, same cut, same farm, one was dry aged strip and one was standard. The standard striploin was probably 150% of the size (we are talking same farm and same sized cow) and much more tender.
The dry aged one tasted much better, but needed to be trimmed up even more afterwards because the fat was so tough you wouldn't want to leave a fat cap like normal.

In for WestMeat

Wrong thread, you want here: https://www.revscene.net/forums/5309...ml#post9120350

Traditionally ribeye is my wife and my goto. I mean it's easily accessible and tender but yes also expensive. Since moving close to Beefway 5 years ago I now mostly get picanha or hanger steak if they have it. Picanha they always have but hanger I only see 1/3 of the time I go. Both super delicious cuts.

What makes the dry aging process costly?

From a business perspective, space and from an everything perspective, substantial loss of weight. An 8oz dry aged striploin was the same weight as a 12oz striploin is to start that was aged in the traditional way.
Kind of think of the yield of beef jerky compared to the weight you start with. Not as drastic, but the idea is the same.

https://f.dam-img.rfdcontent.com/cms..._smart_fit.jpg

Someone say picanha? (Top sirloin cap)