Wagyu in steaks are excellent, just salt n pepper and apply high heat.
ground, should prob be done in a pan, i can see major flare ups over a grills flame, do to the fat.
i get bison sirloins and strips a lot (there’s a local farm near me) super lean, amazing taste, Bison i prefer rare, as oppose to medium rare for my beef.
I am a huge meat and seafood eater (and cook), so I’m extremely happy to see you @Mike taking this direction here.
Awesome thank you!
They also sent a thin-cut wagyu ribeye earlier. I did it on the himalayan salt block (how I cook 95% of my steak) and it was nearly TOO salty. Absolutely ridiculous though. My daughter annihilated it.
Agreed on bison. You’ll see a video on that too… I overcooked Jill’s (by request for the kiddo, even though I know she likes it a bit redder)… but mine was more rare. WAY better that way.
Exciting times coming. Just tough finding time to do everything. Been going non-stop.