What is the most "high end" thing you make at home?

[RTM58]

http://video.bonappetit.com/watch/how-to-butcher-cow-cut-meat-roasts-steaks

How To Butcher An Entire Cow - Every Cut Of Meat Explained

Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you'd see at your local butcher shop. There are four sections Yang moves through: 1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak 3. RIB: skirt steak, ribeye steak 4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak

 

[billanole]

Family raises beef cows and we butcher them occasionally for ourselves, get ready for ~450 lbs of beef to show up at once needing to be put in freezers right away.

Lots of beef, party of yours.

 

[FreeFlyNole]

I just got two A5 Olive Wagyu filets and 2 A5 Olive Wagyu Ribeyes from Crowd Cow. Supposedly the very best beef on earth.

I'll let you guys know how it turns out.

 

[DFSNOLE]

I just got two A5 Olive Wagyu filets and 2 A5 Olive Wagyu Ribeyes from Crowd Cow. Supposedly the very best beef on earth.

I'll let you guys know how it turns out.

From that link I posted? Very cool!

 

[TexSkills]

I tend to buy whole foods in bulk - chicken, ground turkey, egg whites, oats, sweet potatoes, etc., so nothing really "high end." However, my family can waste food like no one's business. There are no less than four meat dishes in our fridge waiting to be thrown out.

There are just three of us in the house, and we spent an average of $1,525 per month last year on places like Publix, Kroger, Wal-Mart, Target, Costco (not all groceries, but a lot of it). We spent an average of $500 per month eating out.

We buy some of our food in bulk: chicken, ground beef, eggs, organic milk for the kids.

My wife and I have switched to clean eating and planning our meals every weekend before we go to the store or Farmers Market has helped cut down on food waste. We used to waste a TON of food.

 

[TexSkills]

If I'm making steaks for a large group of people, I usually buy a whole tenderloin and cut my own filets. Can't really think of anything "high end" I cook all that often

 

[BelemNole]

I just got two A5 Olive Wagyu filets and 2 A5 Olive Wagyu Ribeyes from Crowd Cow. Supposedly the very best beef on earth.

I'll let you guys know how it turns out.

Ok baller, what did you pay for those?

 

[ericram]

I have done a prime rib on the Kamado Joe for New Years Day. That was a $55 piece of meat. Was so glad I didn't mess that up and it was AWESOME!

 

[Formerly Rockymtnole]

I just got two A5 Olive Wagyu filets and 2 A5 Olive Wagyu Ribeyes from Crowd Cow. Supposedly the very best beef on earth.

I'll let you guys know how it turns out.

I'd have to send my wife and kids out of the house for a couple hours. Something like that calls for total concentration.

 

[SoddyNole]

I just got two A5 Olive Wagyu filets and 2 A5 Olive Wagyu Ribeyes from Crowd Cow. Supposedly the very best beef on earth.

I'll let you guys know how it turns out.

Very nice. What were they asking for the Filets and Ribeyes?

 

[FreeFlyNole]

I also bought some normal cow flank and flat Irons, total bill. $700. The filets were $300... for two.

 

[RunRonnieRun]

I also bought some normal cow flank and flat Irons, total bill. $700. The filets were $300... for two.

Isn’t money fun?

 

[sunset30a]

I agree with you Cman, all of the little tuna species whether you call them bonito, bonita, falsies, little tunny, Blackfin, skipjack, false albacore etc... are delicious raw when properly bled and butchered. Just as good as their big brothers for raw or lightly cooked preps (I also love them not just as poké, sashimi, tataki, tartare, sushi, ceviche, ota ika, carpaccio and etc... but slow and low poached in olive oil and let to sit overnight is better than any canned tuna you’ve ever had for tuna salad sammies or over a leafy green salad). I’m sure they’re terrible cooked through, but I think that of their big brothers as well.

And the hamachi/yellowtail amberjack/Japanese amberjack poké I had in Maui was the best raw fish dish of ANY I’ve ever had. I’m sure the Atlantic amberjacks we get here would taste pretty identical if you could get the right recipe.

I came to this thread to see what Tribe would post, I guess you'll have to do.

 

[DFSNOLE]

I also bought some normal cow flank and flat Irons, total bill. $700. The filets were $300... for two.

So, are you now a member so you get first dibs on their offerings?

 

[FreeFlyNole]

So, are you now a member so you get first dibs on their offerings?

Yea, you had to buy something to get to buy something, total scam, however, I bought some cheap cuts to get the good stuff. It was a bit excessive but I figured it would be a once in a lifetime deal.

 

[helmetnuts]

About once every two months I smoke a prime rib...money!

https://www.smokingmeatforums.com/threads/prime-rib-new-best-ever.110433/

Panko and parm crusted giant scallops

Homemade lobster rolls

Dangerously delicious pies in Baltimore makes a steak, gruyere and mushroom pie there are a couple decent recipes online...

 

[Nole Lou]

About once every two months I smoke a prime rib...money!

https://www.smokingmeatforums.com/threads/prime-rib-new-best-ever.110433/

Now that prime rib looks perfect.

A couple months ago I picked up a rib roast (not prime) and based on a post in here, maybe yours, I threw in on the grill to smoke it. I'm not big on smoked beef like brisket or beef ribs, so I'd never tried it. I didn't end up with much smoke flavor anyway, but it was without a doubt the best rib roast I'd ever made, I never could quite get it exactly right in the oven, even though I know it's possible.

Only issue is, whatever I used trying to get the crust, didn't work out. It was too thin for the most part, and where it wasn't, it fell off. I don't know what recipe I grabbed, but it basically all fell out. What did you do for the crust? It looks a lot better than in that link, which I think is what I used.

 

[Formerly Rockymtnole]

I also bought some normal cow flank and flat Irons, total bill. $700. The filets were $300... for two.

What's the protocol for cooking stuff like that at home? Go with your usual cooking method or try something new?

 

[FreeFlyNole]

G&M Crab Cakes, these things are expensive to ship, but I order them a couple of times a year. These are the best crab cakes I've ever eaten!

 

[FreeFlyNole]

What's the protocol for cooking stuff like that at home? Go with your usual cooking method or try something new?

That is an interesting question. I have gotten pretty proficient with cooking a steak perfectly the way I like it, however I will do some research to see if I should change anything due to the high fat content of these. I don't think I want to experiment much, do to that being a damned expensive experiment.

 

[Imtotallynottribe]

That is an interesting question. I have gotten pretty proficient with cooking a steak perfectly the way I like it, however I will do some research to see if I should change anything due to the high fat content of these. I don't think I want to experiment much, do to that being a damned expensive experiment.

3 out of the four times I had ultra high end true Kobe, it was done ishiyaki style with thin slices on ultra hot stones. That’s all it needs to get the super fatty beef sweating and charred on the outside. You can order some pretty quick. On the other hand if you don’t want to wait, I would assume you have a cast iron skillet or pan at home and can replicate it with that.