There was a promo going on in the Japanese supermarket and I got this nice kata rosu for $5/100g which is a pretty good price.
Never sous vide wagyu before but have decent experience searing and eating A5 Hida Wagyu (usually rib rosu, sirloin or karubi).
I figured that while it’s thicker and tougher than usual, it’s still more extensively marbled than the usual, so I probably won’t need to sous vide for too long like a regular chuck roll.
Salted and left it in the fridge to dry out overnight then cooked it for 3hours at 137, seared immediately after patting dry. My cast iron pan was a bit too small so the searing is uneven but overall a fantastic piece of steak for dinner.
by squarepancakesx