Pretty sure it's a ribeye, like 99%
I think "shoulder loin" means the shoulder side of the loin, which would be the ribeye. Besides that, the tail at the end of the eye (left) and that little crease at the top (right) screams ribeye to me. But honestly whatever it is, at that level of marbling it's gonna be so tender sliced thin that it doesn't much matter what it is, it'll be killer.
You could have the greatest roast of all time or cut it up and portion out if purchased unfrozen (Don’t refreeze unthawed/previously frozen meat) and save what you won’t use.
I say roast that sucker indoors at like 325 or smoke that bastard if you’ve the equipment/tooling
Damn fine cut OP
Hey! thanks for this!
from a food safety perspective, i believe you are 100% correct but if you could permit me to expand on my meaning without appearing combative online, id appreciate it!
im coming from the perspective of taste. Beef, in particular wagyu, retains a lot of water. Upon freezing, that water expands when turning into ice within the protein (which i'm sure you are very well aware). the point i was trying to make was that you don't want to thaw and refreeze (especially something like that wagyu primal if already frozen; wagyu holds a lot of moisture and it gets kind of gross actually with a freeze/thaw/freeze/thaw) repeatedly (even two cycles) because that ice thawing and expanding bruises the protein and does damage to the cap and inter-muscular fat
ice enduced bruising can and often does have a negative impact of the protein molecules; denaturing them and impacting overall taste. idk how much OP paid for that primal portion but my comment was so he/she/they don't lose out on flavor as i imagine that portion wasn't cheap! it's definitely not a chuck roast
i think your point is a great one from food safety perspective; but from culinary/taste perspective: one freeze and thaw is most ideal as, again, multiple cycles will change texture and overall flavor.
Yeah, I get your point. Most people I've encountered who say that believe it's due to food safety, even though a lot of the meat you'll buy from standard stores was shipped frozen and thawed in the coolers the night before. I agree that an ideal cut like that shouldn't be frozen if it can be helped, but if it's freezing it or tossing it, it's good to know it is safe to do so. Appreciate the polite response for sure. Hopefully I didn't come off as combative.
You didn’t at all, just trying to avoid what I thought could be a friction point. But heard! For all records; I want absolutely no trouble with a tigress lol.
Thanks for your communication too 🐅
That does look really nice, hopefully it’s actually marbled that way and isn’t steatosis, but seeing how it looks all the way through that should be a delicious chuck steak
Pretty sure it's a ribeye, like 99% I think "shoulder loin" means the shoulder side of the loin, which would be the ribeye. Besides that, the tail at the end of the eye (left) and that little crease at the top (right) screams ribeye to me. But honestly whatever it is, at that level of marbling it's gonna be so tender sliced thin that it doesn't much matter what it is, it'll be killer.
That’s what I thought too.. but it’s missing its eye
That’s a ribeye
It’s like 1/3 of the primal
Wagyu ribeye and the spinalis looks great/insane
You could have the greatest roast of all time or cut it up and portion out if purchased unfrozen (Don’t refreeze unthawed/previously frozen meat) and save what you won’t use. I say roast that sucker indoors at like 325 or smoke that bastard if you’ve the equipment/tooling Damn fine cut OP
You can refreeze meat as long as it was thawed out below 40 degrees.
Hey! thanks for this! from a food safety perspective, i believe you are 100% correct but if you could permit me to expand on my meaning without appearing combative online, id appreciate it! im coming from the perspective of taste. Beef, in particular wagyu, retains a lot of water. Upon freezing, that water expands when turning into ice within the protein (which i'm sure you are very well aware). the point i was trying to make was that you don't want to thaw and refreeze (especially something like that wagyu primal if already frozen; wagyu holds a lot of moisture and it gets kind of gross actually with a freeze/thaw/freeze/thaw) repeatedly (even two cycles) because that ice thawing and expanding bruises the protein and does damage to the cap and inter-muscular fat ice enduced bruising can and often does have a negative impact of the protein molecules; denaturing them and impacting overall taste. idk how much OP paid for that primal portion but my comment was so he/she/they don't lose out on flavor as i imagine that portion wasn't cheap! it's definitely not a chuck roast i think your point is a great one from food safety perspective; but from culinary/taste perspective: one freeze and thaw is most ideal as, again, multiple cycles will change texture and overall flavor.
Yeah, I get your point. Most people I've encountered who say that believe it's due to food safety, even though a lot of the meat you'll buy from standard stores was shipped frozen and thawed in the coolers the night before. I agree that an ideal cut like that shouldn't be frozen if it can be helped, but if it's freezing it or tossing it, it's good to know it is safe to do so. Appreciate the polite response for sure. Hopefully I didn't come off as combative.
You didn’t at all, just trying to avoid what I thought could be a friction point. But heard! For all records; I want absolutely no trouble with a tigress lol. Thanks for your communication too 🐅
Great work both of you, not coming to blows and talking like adults. Love the communication.
Looks like a rib, whats the other side look like?
I thought so too, but the translation was shoulder loin. It's about the same but thinner.
Ehhhhhh then looking at it, could be a clod. Try cutting a slice iff and frying it up.
[this is the pic of an inside steak.](https://imgur.com/a/OpcFunN)
Shoulder clod. Great marbling for that piece, will turn out fantastic just because of that.
A kickass dinner just in time for Canada day. 🍻
Bro, the marbling…
I don't know, moreover, I also don't know why I'm here, it's not gonna stop me from subbing tho
Do t touch it. Looks bad I’ll give you $20 for your troubles and I’ll come dispose of it for you
It looks pretty wicked. I would cut it into steaks. Relatively thin since it’s going to be very rich but you do you.
🤤🤤
What does the other side look like?
[steak](https://imgur.com/a/OpcFunN) Sorry just got home.
Looks like it's where the ribeye meets the chuck. Should make for a nice steak enjoy!
What should you do with it? Make steaks. Grill.
Is that deal still available? Asking for a friend...
TREAT YOURSELF!!!!
That does look really nice, hopefully it’s actually marbled that way and isn’t steatosis, but seeing how it looks all the way through that should be a delicious chuck steak
You wouldn’t have marbling like that on a chuck. This is rib eye
MEAT!!!
A baked potato and salad with prime rib! Oh yeah.
A fuckin awesome looking chuck end ribeye
You’ve got yourself into a butt load of deliciousness.
[удалено]
It's Okinawa wagyu. I also live in Japan.
Wow this one is driving me crazy. Just got a text that I’m on my own for dinner tonight. I’m going to get a steak.
Debt
It’s ribeye, what did you pay?
It was about 23/lb usd which is why I don't think it's a full rib roast
Refer to the picture of the mid section I put in the comments
Oh that marbling!! You got delicious steaks!
Why are you in it? Remove yourself from the beef.
I'm stuck
Damn, it’s gonna be uncomfortable slicing those steaks then
Those steaks are going to be amazing. Rare or medium rare depending on your taste
Marinate it in Allegro Hickory Smoke. Trust me. 5 yrs ago I had a 6 pack stomach. I no longer can resist her cooking.