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In response to
"It’s a lot cheaper in bulk -- (link*)"
by
znufrii
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12 pounds and there's instructions to cook it as a roast. A 12 pound, not quite $1K roast
Posted by
JD (aka Jason Dean)
May 3 '21, 16:54
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OMG. I gotta find some other people to attempt that.
Roast Preparation
If your Wagyu Roast is frozen, we recommend thawing the Roast in the refrigerator for upwards of 2-3 days. Thawing meat in the refrigerator will ensure that it stays within the appropriate “safe zone” and allows for an even thaw.
Once your meat has thawed, season to your preference. We always recommend keeping it simple with salt and pepper, because it allows you to truly appreciate this masterful Wagyu beef without interfering with its natural flavors. However, if you have a favorite seasoning or marinade that you like, we highly encourage you to do so in order to maximize your experience.
Cooking Instructions
First, you must sear the meat to seal in the juices. This can be done on a hot BBQ or a hot skillet, so all of the outside areas get at least a minute and a half on high heat to seal in the wonderful flavors.
Then set it and forget it for 6 hours in the oven, set it to a temperature of 160º Fahrenheit. If there is any fat coming out, dial down the temperature a little bit. If your oven does not have a setting of 160º a standard meat thermometer sitting on the rack works to show the oven temperature.
We recommend pairing your steaks with sautéed vegetables, and to sauté them in any leftover fat trimmed off your Wagyu to give them a delicious, succulent taste.
In order to further enrich your Wagyu experience, we recommend pairing with a fine Malbec or Merlot.
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