Quote:
Originally Posted by peculiarmike
Looks fine to me  
Hard to tell from here, it COULD be a little overcooked.  
I'd like to see a couple center slices laid out and photographed close up with that high buck camera with the double throwdown triple whammy macro lens. Looked like there was maybe a bit of marbling in the meat.
Tell us more about it. Flavor? Tender?
Now you got me jonesin' to cook the one I have.
Except it snowed a bunch more last night and it's still snowing, rest of the day they say.
I've had a dose.  
Guess I'll just go push snow. |
Actually, it was undercooked, not by much, but it was.
I usually cook Wagyu to about 185° and Standard beef to about 195°. this one was wagyu, so I set out to take it to 185°, but I could tell it wasn't ready yet, and ended up taking it to about 190°. It acted more like standaard production beef then any Wagyu I've cooked.
My suggestion Mike, is that when you do yours, you take it to at least 195°.
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