Unboxing Snake River Wagyu Beef – What you really get


– Hey there, it’s Bill
West with bbqtricks.com. How about this, an unboxing
of Snake river wagyu beef? Here’s what you really get
inside this beautiful box here. By the way, I do talk about where to find great mail order
meat or online ordering of great wagyu beef here in my
new book, “Smoking meat 101”. By the way, it has a huge
section on brisket, how to. It’s a deep dive, not only brisket, but pretty much everything
in the way of smoking meat. “Smoking Meat 101”, link
in the description, enjoy. First off, wag-oo or wag-you? General consensus is wag-oo, but of you got a different pronunciation, go ahead and put it phonetically
in the comments here. Here’s what I got actually inside the box. Got some messaging. This little slip here, by
the way, is really good. Doesn’t give pricing. So on the bottom, you see
it’s got a place for messaging for if you’re gift giving it,
and I filled it out there. Said happy holidays even
though it wasn’t the holidays. So I was just testing it. Worked out great. Real easy to do. The brochure here is online. The features a couple different
recipes on there, not bad. Again, no pricing information, which if you’re giving
it as a gift, is great. Insulated, the box is pretty good. It was cold when I opened it up, which is pretty good for
a hot Charleston day. I’m in Charleston, South Carolina. It was still frozen. Their website promises
either semi-frozen or frozen. So good to report it was nicely frozen. Although all the dry ice
that was in the pouches here had kind of melted away. So there was no more dry ice,
but it was still plenty cold. Something to consider,
too, if you are ordering it and plans to the day you get it, cook it. It’s gonna be frozen, so you’re
gonna have to wait some time to let it thaw. So plan that. You might even have to do
rush delivery, which you can. That starts to get pricey, as well. Again, this is from Snake River Farms, and over the last year, I’ve
seen a lotta different sources. I try and keep an updated
list of brisket sources at bbqtricks.com. Just check out resources. If I can find a deep discount, I’ll put it in the description
of this YouTube video so you can get a deal. I did not, by the way, get any freebies from Snake River Farms. I did purchase this through the website. It was really easy to do,
available with PayPal. This one was a Snake River wagyu beef, 15 pound brisket, Black grade, 159 bucks. They describe it at BMS six
to eight and all natural, so no hormones. They also have a Gold listing, which is like nine BMS,
about 50 bucks more. By the way USDA grades are
Select, then Choice, then Prime. Prime is better with
a BMS of four or five. Snake River wagyu beef
has additional gradings that they kinda created,
Black like this one, and then there’s even a grading,
which is a BMS nine and up. BMS is best marbling for
beef marbling standards, and a nine to 12 is the
highest you can find. It’s also, this is packaged,
considered a full packer, which means it includes the point, as well as the flat, and
it turned out delicious. It was not a scrap left. My next video, I’m gonna take a look at this wagyu and smoke it side-by-side with a Costco much more inexpensive one, see how it all turns out. So hope you liked the unboxing. Got details on the new
book in the description box here on YouTube, and if
you want more tips, tricks, other fun stuff, resources on
where to find the best beef, details at www.bbqtricks.com.

4 thoughts on “Unboxing Snake River Wagyu Beef – What you really get

  1. For the record, it's pronounced wa-gyu and not wa-goo. "Gyu" in Japanese means beef. "Goo" is an old comedic slang expression for "good", usually executed with two thumbs up moving fore and aft. Snake River USA was one of the first to try and replicate Japanese beef. All of their initial customers were Japanese yakiniku restaurants (yaki=cooked/grilled; niku=meat).

    As an aside, there is generic use of the term "Kobe" beef. I can assure you that there is virtually no A5 Kobe beef legitimately served in the USA. Lots of claims, but there is such limited A5 production, I can count the restaurants actually serving this in the USA on one hand if I were missing two or three fingers.

    Moreover, Kobe is not the be-all, end-all of beef in Japan. Many will tell you that Miyazaki is superior. And, if you are looking for beef tongue look no further than Sendai for gyutan. There are islands in the Sea Of Japan that have their own strains of superb wagyu, American and Aussie versions are not bad, but they are in no way, shape or form comparable to what can be found in almost every prefecture in Japan.

    And, it's unequivocally WA-GYU! BTW, that was some damn FINE looking brisket being sliced in your video! My Japanese friends and in-laws are fascinated by out huge cuts of meat and how we cook them. They, on the other hand, cut the meat into much smaller cuts designed to bring out specific flavors and cooked /partially cooked quickly over superior, artisinal charcoal called Bincho (check out the traditional process). Cooked the Japanese way, the differences in the quality of different Wagyu grades becomes much more apparent.

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