Snake River Farms is running a pick six promo starting today until Feb. 4th or until supplies last.
If you want the Black Grade American Wagyu cap of rib eye I'd act fast.

The promo is pick six. Pick six items from their featured list and take 50% off your order.
I ordered this morning.
If you've never had the cap of rib eye you're missing out.

Thanks - I've always wanted to try one of their briskets but never could spring for the $150. If I can build an order including that may have to give it a go.

The cap looks temping, but at $120/pound that is just crazy money!

eta- see the special is just the featured items. Bummer. I can't afford to give up a kidney for 6 caps, and they don't have Waygu brisket or ribeyes in the list.

Hmm. One of the local grocers here carries Snake River Farms in their meat section. Didn't realize that they sold mail order as well.

quote:

Originally posted by Georgeair:
Thanks - I've always wanted to try one of their briskets but never could spring for the $150. If I can build an order including that may have to give it a go.

The cap looks temping, but at $120/pound that is just crazy money!

eta- see the special is just the featured items. Bummer. I can't afford to give up a kidney for 6 caps, and they don't have Waygu brisket or ribeyes in the list.

They have A choice brisket that's from one of their associate farms DRR which is quite excellent. Far better than any of the choice briskets I've purchased locally. Worth the money at 50% off. Get some ground beef, their hot dogs are excellent and flat iron steaks are on the cheaper side. Build your order with that stuff and get the rib eye cap at half price.

Good advice - DONE!

Holy cow, I've never been so excited to get some beef. Thanks for the tip.

I can't afford one of those at half price let alone 6

Want, but I'm too cheap to order. I prefer to buy expensive items that can be sold later. Good for you guys that can afford it.

Ive had a few wagyus at a bbq competition. Its pretty darn good. Dont get as good a smoke ring on em as a cheap brisket though.

At least half of the cuts are already sold out, looks like.

quote:

Originally posted by jimmy123x:
At least half of the cuts are already sold out, looks like.

All of them showed in stock for me. The "SRF" with a line through it below some cuts is the producer's logo.

quote:

Originally posted by jimmy123x:
At least half of the cuts are already sold out, looks like.

If you click on the picture of the cut you're interested in the next page shows you the availability of that cut. Everything still seems to be in stock as of this morning.

Arrival day. Let's see if we can NOT place another order by Sunday. Wine may be a factor.....

Burgers tonight, ribeye cap Sat., ribs Sun!

How does waygu compare to Kobe beef?

quote:

Originally posted by msfzoe:
How does waygu compare to Kobe beef?

Kobe also comes from the Wagyu breed but is bred and selected with strict standards. If memory serves, for Kobe beef, the cattle actually have to be born in the Kobe, Japan area. It's been so long since I've had either Kobe or other Wagyu that I can't compare, but both were excellent. The Snake River Farms prices are still more than I want to spend even at 50% off.

I'm way too cheap..... I can't imagine...

quote:

Originally posted by S600MBUSA:

quote:

Originally posted by jimmy123x:
At least half of the cuts are already sold out, looks like.

All of them showed in stock for me. The "SRF" with a line through it below some cuts is the producer's logo.

thinking that is there logo

I spent a good part of my life as a meat guy,
from clerk to journeyman to meat dept manager, (19yrs total)
I am amazed at the prices, and also at the names given the cuts,

flat iron is one that tickles me,
back in the day you could not give that cut away, now, thanks of course to some inventive chef types, it cost 4x's what it did and sells out ,,

quote:

Originally posted by Georgeair:
Arrival day. Let's see if we can NOT place another order by Sunday. Wine may be a factor.....

Burgers tonight, ribeye cap Sat., ribs Sun!

How was that rib eye cap? How did you prepare it? I got my stuff to but it went right to the freezer. Going to be awhile before I can get around to cooking any of it.

Thinking I might smoke that rib eye cap to temp of around 115 or so then reverse sear it on a open flame. That should get it to a nice medium rare.

quote:

How was that rib eye cap? How did you prepare it? I got my stuff to but it went right to the freezer. Going to be awhile before I can get around to cooking any of it.

The burgers were great - but I've never had any high-end burger meat against which to compare. It definitely had a richer flavor. The ribs were also incredible in flavor and tenderness - did those on BGE at 225 for ~2.5 hours with a dry rub, brushed homemade sauce halfway through and wrapped in Kraft paper.

The ribeye cap was like nothing I've ever had. Had it solidly near room temp before throwing on the BGE after tying it up in more of a uniform shape for temp consistency. The one they shipped was more like 2.5# rather than the 20oz, so that was a bonus.

Went simple with just salt/pepper and cooked it over middling direct heat until nearly done, ramped up temp a bit for the last couple times back on grill. I've gone to Adam Perry Lang's method of "hot potato" steak cooking where you pull it off a couple times along the way to keep temp stabilized but still using hot enough fire to get good char/crust. Pulled off finally at about 115-117, let it rest and got after it.

Simply incredible. Thanks again for the tip.

quote:

Originally posted by lyman:
I spent a good part of my life as a meat guy,
from clerk to journeyman to meat dept manager, (19yrs total)
I am amazed at the prices, and also at the names given the cuts,

flat iron is one that tickles me,
back in the day you could not give that cut away, now, thanks of course to some inventive chef types, it cost 4x's what it did and sells out ,,

This pisses me off, it's doubled in cost. Those and Chuck eyes were around $4 a pound. Now double or more.