Breaking down the highest grade Wagyu in the world A5 BMS12

www.alpinebutchershop.com

[@blakfloyd]

With such an excellent quality steak I'd rather not have it trimmed at all, other than that initial removal of the wall of fat you see at the very beginning of the video. I'm less worried about clean edges than I am with having all of the fat retained for flavor. If anyone has any insight as to what I said possibly being wrong, I'd actually appreciate the insight. Always happy to learn new things.

[@poisen06]

imo ill neve rbe able to afford wagyu, but i feel like they should've left way more fat considering what we're paying for

[@its_hokori]

If you're a customer and purchasing a steak (which is priced per kg / lb), it'd be better for you to have more meat in the steak than trimmings. So what he's doing here is basically saving the customer some money (that would have had to spend to cover the extra weight of the trimmings), and he also uses those trimmings for ground beef.

[@its_hokori]

also, rough edges are more conducive to spoiling (more surface area), presentation is improved, and intra muscular fat is what's desired in steaks, not inter-muscular fat

[@ron.hertzberg]

​@@its_hokorinot how that works. They charge the same as dry aging. What they cut away goes into the final price

[@sharkl11]

I sure wanna order, but I'm in CA and the order minimum is too high.

[@christianvittorio]

How much per piece does this cost you guys to source? Or is that too much in your business 😅

[@adamdevere96]

Have you got a website where I can buy from pleaee air ? Thank you Adam

[@Markbot1999]

Hello. Please tell me about that burger patty machine you used in the short of making a burger blend with Wagu and bone marrow? I want that machine badly.

[@Vexken]

The new age of ASMR

[@theholycow8448]

Can you please help me find where you are breaking down. Ive looked through a lot of your vids and cant see you breaking down anything off a carcass ? Is everything out of a carton ?

[@sun-kim-chats]

Amazing marbling!

[@alpinebutcher]

BMS12 is always amazing to see!

[@KashmirPL]

​@@alpinebutcherhi, do you have ribeye cap in your store?

[@Trevlee74]

Do you like that Scandi-style grind on your slicer over a full flat grind?

[@ghtwghtw7197]

Managed to get 20 plus kg miyazaki a5 sirloin. Now resting happily in my freezer. This 6 months beef stock secured haha. Amazing meat n fat

[@portanrayken3814]

how much did that cost you dose it save allot of money getting it like that ?

[@ghtwghtw7197]

Yes. Got for 1 third the retail price compared to home. But had to bring it home in our luggages. Risky business​@portanrayken3814

[@isaacford4160]

Love the videos ❤

[@alpinebutcher]

Thank you so much!

[@JC-bi8xn]

Which side is closer to the chuck end or whatever? I feel love I've heard one side has more cap but I can't even tell!

[@alpinebutcher]

The larger cap side is closest to the chuck end, the cap essentially ends and then it becomes a NY Strip. Hope that helps!

[@JustinAugustusNYC]

Do you guys got a video cooking it?

[@enestaskn7472]

Why your meats looks like hard butter are they close to frozen or because of marbling. when i try to cut meat they have jelly texture

[@ddk9467]

Partly frozen, plus the high fat content. Putting meats in the freezer for 45min-1h before breaking it down helps firm it up a bunch without being too hard. Makes breaking it down a lot easier to manage

[@alpinebutcher]

This is due to the extremely high fat content in Wagyu, leaner cuts are much softer. These are not frozen pieces

[@enestaskn7472]

@@alpinebutcher i see thank you

[@kljennings21]

Wow…. Love it

[@Clarence_13x]

Bro, I live in Boston, I’m coming to visit soon.

[@Lesevesel]

That is a fine, fine cut of beef.

[@alpinebutcher]

That it is! Thanks for watching!

[@mattvasquez765]

Knife info?

[@roachbag6969]

Has anyone ordered from them how is it

[@pukalo]

So how much does a single one of those steaks cost?

[@mikesmith-wk7vy]

ive looked up steaks like that each one is likely about 150$

[@josephcoverdale8744]

“Slicing wagu primal”

[@noeb5250]

Blown out of proportion! A Porter house is the way to go ! 🥩

[@mcmays22]

Just a new York strip with a filet on it

[@mikesmith-wk7vy]

i hate how all the sites that sell that stuff say dont grill them . like hell im spending that much on the holy grail of steak and not grilling it up on charcoal , i kind of get why with the fat causing flair ups and absorbing too much smoke flavor but ill just use indirect heat

[@Shadow231179]

May I get that bunch of cut little pieces? 😂

[@winstonsmith6166]

😋🤤😋🤤😋🤤💯

[@kufenkiproduction7069]

Gimme those left overs

[@kajwaverider9353]

Do you ever fucking cook it?!?!

[@Alvinyokatori]

High fat content

[@alpinebutcher]

Highest fat content possible

[@bcjammer87]

Can’t believe how much fat you cut off that. Fat is the best part on a regular ribeye, can’t even imagine how good it is on A5 wagyu. What a waste.

[@hansiblue9144]

looks nice, although this whole wagyu thing is pretty perverted. Imagine you feed some to a level of obesity that the fat is literally in the whole system. If this would be a human, it would be fatally ill and probably die pretty soon of diabetes or a heart attack.

[@jenntwithlove1603]

We now take A4 instead of A5.... A5 is nice for first few bites.... but no longer interesting & feel dull.... Non-dimensional taste.... only fats.... and so unhealthy.... A4 has got more textures, more bites, more dimensional tastes ratio between meat and fats.... Maybe americans r slow in tasting & savoring it.... Not all "most expensive" stuff r the best!!!!

[@Dylan_thebrand_slayer_Mulveiny]

You destroyed those steaks the second you froze them. What a waste.