Beef. It's what's for dinner.

[PaloAltoCougar]

We've cut way back on our beef intake (sorry, Cowboy!) the past year, but this evening we're going all out with a Wagyu A5 filet. It will be the most expensive (by a vast margin) cut of meat I've ever prepared but we're very excited for a rare (medium rare, actually) holiday splurge.

[Jeff Lebowski]

Staying away from pork, too?

Yes.

[All-American]

Michelangelo isn’t being allowed to paint?

[Jeff Lebowski]

Michelangelo isn’t being allowed to paint?

[CJF]

We've cut way back on our beef intake (sorry, Cowboy!) the past year, but this evening we're going all out with a Wagyu A5 filet. It will be the most expensive (by a vast margin) cut of meat I've ever prepared but we're very excited for a rare (medium rare, actually) holiday splurge.

How’d it turn out?

[PaloAltoCougar]

How’d it turn out?

Superbly, but gone too soon. Most tender, flavorful meat I've ever put in my mouth.

[YOhio]

Superbly, but gone too soon. Most tender, flavorful meat I've ever put in my mouth.

I love you man but please don't say it that way.

[Bo Diddley]

I love you man but please don't say it that way.

[PaloAltoCougar]

I love you man but please don't say it that way.

Yikes, it was early. I sound Tobias Funke.

[CJF]

Prime (Choice) Rib cooked three ways was a hit again. It is a little extra work, but really produces great results. I bought a 27 pound rib roast from Smiths. I removed the ribs and cleaned off a lot of the surface fat. I divided into three roasts. 9 pound, 5 pound and 4 pound roasts. I seasoned with salt and pepper and some garlic salt. I smoked all three at 180 degrees for about 90 minutes. The 4 pounder got up to 106 degrees. The other two were 95 and 102. I put all three into vacuum sealed bags with crushed garlic cloves, fresh sprigs of thyme and rosemary and sealed them up. The small one went into my freezer for a future family dinner. The other two went into my sous vide at 125 degrees for 14 hours. I pulled them out and put them on my grill for 12 minutes at 475 degrees to put a crust on them.

With this process I get some smoky flavor while getting the perfect medium rare color entirely through the meat. No gray at all on the edges. It sliced like butter. Great crust.

I was planning on at least a few of the guests wanting medium. I was planning on leaving the smaller roast on the grill longer. They surprised me and all voted for medium rare. Really really good. I was running late so didn’t get photos, but take my word for it. It’s worth the extra effort. Give it a shot sometime.

We celebrated my dad’s birthday today and he asked for prime rib. This process always turns out well. I adopted SMR’s additional step and slathered in a compound butter before putting in the oven to finish. It was a great addition. I dipped a roll in the melted butter from the pan and that was also delicious.

[chrisrenrut]

I don’t know if Cowboy still lurks here or not. I’m curious about his take on the beef market with all the recent external forces.

According to Google, about 15% of all beef produced by the Us was exported to China, at a value of about $1.5 Billion last year. With the tariffs, China said it will be getting most of its beef from Australia.

That should put the US in an over-supply situation, which should lower the cost. But I also wonder about the impact of immigration policy on the industry as well. On twitter. I see some cattle ranchers saying they are struggling due to decreased immigrant labor, which could lower supply.

Both externally forces are bad news for ranchers, regardless of the influence on price.

[beefytee]

Seems to be doing well at the moment, but I think everyone sees a crash coming:

Embedded Tweet

You might be able to find Cowboy on twitter.

[All-American]

I don’t know if Cowboy still lurks here or not. I’m curious about his take on the beef market with all the recent external forces.

According to Google, about 15% of all beef produced by the Us was exported to China, at a value of about $1.5 Billion last year. With the tariffs, China said it will be getting most of its beef from Australia.

That should put the US in an over-supply situation, which should lower the cost. But I also wonder about the impact of immigration policy on the industry as well. On twitter. I see some cattle ranchers saying they are struggling due to decreased immigrant labor, which could lower supply.

Both externally forces are bad news for ranchers, regardless of the influence on price.

If a beef surplus is on the horizon, it's time to step up to the plate, in every sense of that word. I for one am ready to serve my country.

[Pelado]

If a beef surplus is on the horizon, it's time to step up to the plate, in every sense of that word. I for one am ready to serve my country.

A true patriot.

[Bo Diddley]

If a beef surplus is on the horizon, it's time to step up to the plate, in every sense of that word. I for one am ready to serve my country.

And I for one am ready to be served--especially if you're serving beef!