Beef Appreciation with ieatishootipost

21 Day Dry-aged US Prime Ribeye $27/250g

$70 for a beef appreciation session? worth it!!

For that amount of money, I get to:

a) taste 4 kinds of steak, including the awesome 400 day Grainfed Australian Wagyu ribeye (priced at approx $34/250g)

b) learn how easy it is to cook a steak

c) stop believing in those restaurants that sells me a piece of average steak & ask for $30++

d) to my part for charity

Anyway, enough talk, here are the photos from the beef appreciation session.

Chef Mervyn Phan taking a quiet moment before the start of the session

 

Dr. Leslie explaining what is marbling score

Australian Grassfed Ribeye

Surprising it, I like the beef-iness of the Grassfed steak over the Grainfed ones

 

Burn, baby, burn!! You need to get the pan smoking hot so as to seal & brown the steak

 

150 Days Grainfed Black Angus Ribeye

 

150 Days Grainfed Black Angus Ribeye Medium Rare

This is how a medium-rare steak should look: brown on the outside, pink in the centre. Most steaks are best enjoyed medium-rare, with the exception of Wagyu. The next time the restaurant serves you a bloody steak, reject it & ask for the chef! That’s raw! Not medium rare!

 

Another shot of the 21 days Dry-aged US Prime Ribeye

 

400 day Grainfed Australian Wagyu Ribeye

The only photo I had of the Wagyu Ribeye. The restof the time, I was busy wiping off my drool!!  Look at the awesome marbling! It’s called Wagyu for a reason!