![[NSW] Wagyu Tenderloin: Buy 1kg, Get 1kg Free $90 + Delivery (Free over $95 Metro) @ Craig Cook The Natural Butcher](https://files.ozbargain.com.au/n/30/557330.jpg?h=bff48949)
EXPORT WAGYU TENDERLOIN
Marble Score 8-9, 200g portions
BUY 1kg GET 1kg FREE - $90
Delivery is in refrigerated trucks and all meat is packed in foam boxes.
SYDNEY METRO, NEWCASTLE delivery only
Free Delivery for orders over $95
[NSW] Wagyu Tenderloin: Buy 1kg, Get 1kg Free $90 + Delivery (Free over $95 Metro) @ Craig Cook The Natural Butcher
181
Associatedaussiematt on 10/08/2020 - 12:48 craigcookthenaturalbutcher.com.au (1309 clicks)
Last edited 10/08/2020 - 22:07 by 2 other users
Last edited 10/08/2020 - 22:07 by 2 other users
Related Stores
closed Comments
Cow most likely ;)
You sure?
massaged? Drunk? "Coloured"?
Their Facebook page has a fair bit of "Darling Downs Wagyu" promotional material. Could be that?
This is highly likely the brand, although I'm a little confused by OP's wording that it's 'export wagyu tenderloin' - as in export-grade wagyu or exported wagyu?
Pork Belly (1 kg) $29???
only $12.99 at ALDIDeal isn't for pork belly. How much is wagu tenderloin at Aldi?
Wagyu
wagyu at aldi are call beef
What else to buy for ~$5 to get free shipping?
500g chicken breast for $8.
I'm sure the deal would get more love if they offered free shipping at $90 rather than try and make a few extra $$. Although the next deal will probably just be $95 with free shipping.
To cover shipping cost.
I added 2kg of pork sausages for $20.
2 x Pork Schnitzel - $6
hoof ?
1/2 kg of wagyu sausages $12
So it's $90 for 10 x 200g portions?
Good question.
9 chunks. All up around 2kg.
how well do they freeze?
Also a good question. I'll be freezing for sure…
Vacuum seal and slow thaw you won't have any issues
It would be great if they came individually vacuum sealed. Those without a vacuum sealer definitely won't be getting the most out of these steaks unless they use them immediately.
What's the best way to "slow thaw" frozen steaks??
Put them in the fridge to come to temp over a day or so. Then pull out of the fridge at least 20-30min before cooking to bring to room temp.
Make sure you thaw it well prior.
Had some from them which I froze for 6 weeks, still taste great!I assume I can cook sous vide straight from frozen?
I wont sousvide straight from frozen. Lots of variable there. Ice etc
when you freeze meat at home freezer temps, the ice crystals that form pierce the cell structure, hence liquid runs out and texture changes ….. won't have same texture as fresh, OK with mince, etc but might be wasteful with $40kg type cuts.
The commercial frozen high value cust are "snap frozen at more than -100C which seems to stop the "large" ice crystals forming, hence when thawed cell structure hasn't been broken.
On special in the local shops I work down the road from Broadway so would prefer to look prior
Maybe I'm missing something, but it seems obvious that you will get 2kg in total for $90.
BUY 1kg GET 1kg FREE - $90
Not that challenging is it?
I think you should revoke your neg.
It is very clear to everyone else that the price is $90 per kg and you will get another kg free = you will receive 2kg for $90
why does it say "Best Pan Fried" ?
I would have thought cooked on charcoals in a kettle bbq you get best flavours?
I think as opposed to roasting in oven, or simmering in a casserole or something. It is to be cooked as quick as possible, in a pan or otherwise.
But yes, I would agree with you that over charcoal would be tremendous. But for steak I tend to lean towards something like a hibachi or even straight on the charcoal chimney rather than in the kettle, as it can take too long to get a decent sear and in the process you have overcooked it (Depending on thickness obviously).
interesting re: cooking straight on charcoal chimney, what do you use for grate/rack?
I normally get the coal super hot in the charcoal chimney and then pour it on one side of the kettle and cooker over that, I find it gives plenty of heat and is enough for couple steaks. If I am cooking more food, I need two lots of charcoal chimney loads.
I have one of those wire springy fish holders. I wedge the steak in that and then cook directly over the chimney. I mainly do this when I'm searing after sous vide, so the steak is already cooked and I'm just trying to put some decent colour on it.
Good deal.. but every other products seem quite overpriced
Pork sausages are buy one kg get one free at $20 so not bad to make up the free delivery threshold.
hi op
Marble Score 8-9, 200g portions
does above mean the meat is pre cut to 200gr / piece??? total 10 pieces???
does each pack separately???
TA
9pcs. Comes in pack of 3 weighing 600-750gr each.
Surely the OP can come back and answer a few of these questions?
I mean shops take time to post - they’d get more sales if they checked these threads for a few hours and answer questions
How long to send it down to Melb Metro? We don't want it to oxidised black and blue by the time it get to us in the locked-down state :)
Also, can we get it in 1" thick slices?
From the post "Delivery is in refrigerated trucks and all meat is packed in foam boxes.
SYDNEY METRO, NEWCASTLE delivery only"
looks raw
Deal's expired but may help someone next time something similar comes up.
This is what the steaks look like (not in marketing pics)
…and this is the packaging. Steaks didn't feel very cold and measured 9.4C with a cheap IR thermometer. Will check them again after they've been in the fridge for a few hours to confirm if it's an issue with the reading or meat temp (FWIW other items in my fridge with similar packaging all measured <5C). Steaks went straight in the fridge so I'm not too concerned but wouldn't be happy leaving them outside all day with that tiny ice pack.
That packaging isn’t good enough tbh. At least maybe have the option to charge a little extra and fill the box with ice packs. What if you’re at work all day and can’t get the package til hours after delivery
that does not look like MSB9
the MSB 5-7 from costco has more fat than that
Glad I didn't buy in. Actual product looks nothing like the picture on the order page.
Thank you for sharing - really great information. Just wondering if the product shown is what you ordered from this offer (or may be the same “grade”)? I am just puzzled as the delivery may take awhile for orders placed pursuant to this post?
Yes mate, hence my comment above showing what the delivered product actually looks like.
Thank you again
Measured the temps again this afternoon and steaks were 3.6C similar to other vac sealed food in the fridge. I'm happy the thermometer is accurate and meat was delivered outside safe temps. I had chicken in that order too…not going to take the risk.
Not happy with the product or packaging and will get in touch tomorrow to see what they have to say.
So I received a phone call in response to my email. In the end they've agreed to pick up the product and refund which is a fair result but took some pushing and he tried hard to squirm out of taking responsibility. From claiming that the meat just didn't have a chance to cool down again in the truck (WTF why was it ever above temp?) to offering to refund just the $8 worth of chicken.
Won't be ordering from Craig Cook again.
Issues with this seller.
Just had the pork sausages! They are extremely salty!
Mine arrived today. Didn't check temps with a thermometer, but they were cold enough, especially as they went straight back into the fridge (and most into the deep freezer). I'm not too worried if they were above 5 degrees for a couple of hours. Yes the "safety zone" is under 5, but 10 is still fine and HEAPS better than room temp, as it's exponential not binary. If you're planning on eating it raw then maybe don't order steaks online…
I had 10 pieces all very close to 200g. None were under, most very slightly over (kudos to whoever cut them). All up just under 2.1kg of meat.
Looks nicely marbled (classic wagyu), all trimmed of silverskin and most well trimmed of fat (a couple had a couple of bits dangling, but nothing to worry about).
My only complaint is that the steaks from the fat end of the tenderloin were a lot thinner than those from the skinny end. This is obviously necessary if you are going to keep each steak to 200g, but I would prefer a single 400g piece from the fat end to keep the steaks nice and thick. Next time I'll leave a comment in the order to see if they can accommodate.
Keeping in mind I haven't actually tried the meat yet, all in all for $45 per kg I think it's very good value.
10 is still fine and HEAPS better than room temp, as it's exponential not binary. If you're planning on eating it raw then maybe don't order steaks online…
Anyone delivering raw meat at room temperature shouldn't be in business. 10°C may be fine for short periods or if you're planning to freeze and eat immediately after defrosting but it does limit what you can do. For an operation like Craig Cook delivering in refrigerated trucks it's really not that difficult to keep their product under 5°C.
From Craig Cook's delivery info page
We deliver to Sydney Metro and Newcastle (15km radius from Newcastle CBD) Monday – Fridays using refrigerated trucks with our products packaged insulated boxes which are designed to keep the product at proper temperatures for up to 5.5 hours from delivery. We accept no liability or responsibility for our products if they are not properly refrigerated after 5.5 hours from the time of delivery.
There is no way the meat I received would have been fine in the packaging 5.5 hours from delivery.
Total time limit between 5°C and 60°C What you should do Less than 2 hours Refrigerate or use immediately Between 2 hours and 4 hours Use immediately More than 4 hours Throw out I don't consider $45 / kg to be good value for what I received but would have accepted it if properly handled/packaged.
Yeah, it's not ideal, but I don't think it's a massive issue. If you were to go to the butcher yourself I doubt the meat is under 10 degrees by the time you get it home.
That table is misleading, and that's my point about the room temperature comment. It's a guideline (and they even call it that on their website). But it's not binary. There is no way I would throw meat out if it's been at 5.5 degrees for 4 hours. It would probably be fine at 5.5 degrees for 4 days. And these people are ULTRA cautious. Their website states that chicken has to be cooked to a minimum of 75 degrees, which is crazy hot.
But yes, I agree their packaging is sub-optimal. A few scoops of crushed ice is all it would take to fix.
If you were to go to the butcher yourself I doubt the meat is under 10 degrees by the time you get it home.
At the risk of sounding like a smart arse, I've got a fridge in the boot ruining at 1°C so will possibly get home colder than the butcher's display.
I agree that beef can go above 5°C without becoming deadly but Craig Cook's is supposed to be a professional organisation who claim that their packaged product is fine for 5+ hours. If it arrived at 9.5°C with the world's tiniest ice pack that $90/kg steak is going to end up pretty tangy after 5 hours in a Styrofoam box.
As far as I understand, safe cooking temps are the temps required to instantly kill the nasties and don't take time into account.
Got my order delivered following day. Came with icepack and foam box, really well packaged. Much better than osawa which delivers in plastic bag. Was nice and cold no issues at all.
The steaks are incredible, i would rate it higher than the a5 wagyu from osawa as its less fatty so you can eat more of it without feeling queasy. I got greedy and ate 400grams in one sitting. A5 i struggle to eat 200grams.
It is so tender you dont need teeth. Full of beefy flavour.
I would be more than happy to pay full price going forward.And what i recieved look identical to their product photos.
Since there is no official wagyu marbling grading in australia, i always take their grading with a grain of salt.
I thought the whole point of A5 marbling level is the fat ? :)
Can I ask which brand this Wagyu tenderloin is? Thanks