Yeah, I know it is sacrilegious to use such a beautiful piece of meat in place of a piece that you cook until tender because you can't eat it otherwise. The thing was I got a few of these a while back (when beef prices were still really low) on sale. The others I cooked medium rare, but I put this little one in deep freeze with full intent to give it the "trisket" treatment. With the direction beef prices are going, I know it will never happen again. Any more triskets will be grocery store reduced bin buys. My wife had the winning line when she took the first bite. She paused for a second and her eyes got big (as she was probably expecting brisket flat flavor) and she simply said "this tastes expensive." I told her that was the last of my Wagyu, and she understood.
Ribs are off. Tri still isn't probing right.
Hate when they don't have a really defined boomerang. Have to hunt the grain a little.
All sliced up. Not going to last long.
