Tag Archives: hungry

Johnny Prime’s Wagyu Chop Shop Alert!!!

Johnny Prime’s Chop Shop Alert!!!

I’ve got access to some really wild stuff through a Wagyu supplier that I recently became friends with. His insane prices are really hard to beat! And the quality is off the charts – especially the Japanese, Joshu and Olive Wagyu stuff! See below for ordering instructions and this month’s price list. These are NOT available in my e-shop, because we are going directly through the supplier (hence the great pricing).

INSTRUCTIONS

Email me at johnny@johnnyprimesteaks.com listing your name, address, cell phone number and your order. My supplier will be in touch soon after to process the order and take payment. Everything is shipped fresh/not frozen, via FedEx two-day (order enough and shipping is free). There are no limits or minimum order quantities for the list below. LET’S GO!!!

FEBRUARY PRICE LIST

Aussie Wagyu – Sirloin BMS 6/7 8oz – $10ea
Aussie Wagyu – Sirloin BMS 9+ 8oz – $15ea
Aussie Wagyu – Rib Eye BMS 6/7 15-16oz – $40ea
Aussie Wagyu – Rib Eye BMS 8/9 15-16oz – $65ea
Aussie Wagyu – NY Strip BMS 6/7 15-16oz – $40ea
Aussie Wagyu – NY Strip BMS 8/9 15-16oz – $60ea
Aussie Wagyu – NY Strip BMS 9+ 15-16oz – $70ea
Aussie Wagyu – NY Strip BMS 11 15-16oz – $85ea
Aussie Wagyu – NY Strip BMS 12 15-16oz – $95ea
Aussie Wagyu – Filet BMS 8/9 8oz – $55ea
Aussie Wagyu – Whole Picanha BMS 4/5 – $19.95/lb
Aussie Wagyu – Whole Picanha BMS 6/7 – $27.95/lb
Aussie Wagyu – Whole Picanha BMS 8/9 – $32/95/lb
Aussie Wagyu – Tomahawk BMS 6/7 32oz – $80ea
Aussie Wagyu – Short Rib Tomahawk 16oz – $35ea
Aussie Wagyu – Denver BMS 8/9 8oz – $40ea
Aussie Wagyu – Brisket BMS 8/9+ Purebred – $12.95/lb
Aussie Wagyu – Teres Major Petite Tender BMS 8/9+ 14-16oz – $20ea
Aussie Wagyu – Ground Beef 1lb – $10/pack
Aussie Wagyu – Burger Patties 1lb – $10/pack

Japanese A5 – Rib Eye BMS 8/9 Kagoshima 15-16oz – $99ea
Japanese A5 – Rib Eye BMS 9/10 15-16oz – $120ea
Japanese A5 – NY Strip BMS 9/10 15-16oz – $120ea
Japanese A5 – NY Strip End Steaks 15-16oz – $80ea
Japanese A5 – Filet BMS 9/10 8oz – $125ea
Japanese A5 – Filet 16oz Portioned – $150/lb
Japanese A5 – Filet End Pieces – $100/lb
Japanese A5 – Fajita 8oz – $45ea
Japanese A5 – Picanha 14-15oz – $95ea
Japanese A5 – Top Sirloin 8oz – $45ea
Japanese A5 – Sliced Chuck Roll 8oz – $40ea
Japanese A5 – Ground Beef 1lb – $35/pack

Joshu Wagyu – Gunma Rib Eye BMS 9/10 – $130/lb
Joshu Wagyu – Gunma Rib Eye BMS 11/12 – $150/lb
Joshu Wagyu – Gunma NY Strip BMS 9/10 – $130/lb
Joshu Wagyu – Gunma NY Strip BMS 11/12 – $150/lb
Joshu Wagyu – Gunma Filet BMS 11/12 8oz – $150ea

Olive Wagyu – Western Griller 8oz – $15ea
Olive Wagyu – NY Strip 15-16oz – $130ea (SOLD OUT)
Olive Wagyu – Rib Eye 15-16oz – $130ea (SOLD OUT)
Olive Wagyu – Fajita 8oz – $15ea
Olive Wagyu – Denver 8oz – $65ea (SOLD OUT)
Olive Wagyu – Flat Iron 8oz – $45ea (SOLD OUT)
Olive Wagyu – Rib Cap Lifter/Deckle – $25/lb (SOLD OUT)
Olive Wagyu – Top Sirloin Baseball 8oz – $20ea
Olive Wagyu – Flank – $25/lb
Olive Wagyu – Cheek – $25/lb (SOLD OUT)
Olive Wagyu – Ground Beef 1lb – $18/pack
Olive Wagyu – Burgers 1lb – $18/pack
Olive Wagyu – Sliders 1lb – $18/pack
Olive Wagyu – Smoked Sausage 1lb – $15/pack
Olive Wagyu – Brisket – $24.95/lb (SOLD OUT)
Olive Wagyu – Cooking Fat – 24oz – $20ea

Bison Short Ribs – 16-18oz – $20ea

Foie Gras – $70/lb

Strassburger Steaks

Strassburger Steaks‘ “Steakhouse Collection” of home delivery chops is wonderful. Thick, aged cuts of highly marbled beef are vac sealed and shipped right to your door in tight styrofoam coolers, surrounded by ice packs.

The first thing I made was a rib eye. I overcooked it a little, but here’s my video:

It was really flavorful, and the aged profile really came through nicely.

Next up, I did a Philadelphia Italian-inspired twist on taco night: ground beef, blue cheese and broccoli rabe.

These were incredible! The beef was 80/20, really brightly colored pink and delicious.

Then I tried a “dry-brine” on a highly marbled porterhouse. Here’s a pic before brining.

And after:

Check out the video:

As you can probably see, with the exception of the area right near the bone on the strip side, this technique made for a really great Maillard brown crust.

I undercooked it a bit, but thoroughly enjoyed.

I still have a lot more to try, but this is a great start. I definitely recommend these steaks for home delivery. And don’t forget, I wrote an article about Suzy Strassburger and this company way back. Check it out HERE if you haven’t read it yet.

May 16th Farm to Tray & The Holy Apostles Soup Kitchen

My wife and I recently got involved with the Holy Apostles Soup Kitchen – located at the Church of the Holy Apostles on 9th avenue and 28th Street. This is the largest soup kitchen in New York City. It provides over 1,000 meals each weekday at a time when over a million New Yorkers struggle to put food on their tables. To date, the soup kitchen has served over nine million meals.

Founded in 1982, the soup kitchen also offers its guests clothing and hygiene distributions, shelter and medical referrals, and a computer lab, all of which help them navigate toward improved health, housing and jobs.

My wife and I got involved with this awesome charity because our friends help set up the Farm to Tray fundraiser at the church every year. Farm to Tray is an event that features well-known culinary figures from across the city and culminates in what I can only describe as the ultimate foodie party. There are lots of drinks, tons of amazing food, and a bunch of silent auctions to help raise money for the soup kitchen.

You can get tickets to the event HERE. It’ll be held on May 16th at the Church of the Holy Apostles.

Since its inception in 2013, the Farm to Tray event has raised nearly $2,000,000 in cash and in-kind support. The goal of this year’s event is to raise $300,000 – which is $50,000 more than last year – to help ensure that the soup kitchen’s shelves are stocked for months to come.

My wife and I will be donating some packages to the event’s silent auctions this year; credit in my butcher shop, and my wife’s baking services. I’ll be donating some good old fashioned green and promoting ticket sales, but I’ll also be trying to add some steak dinners to the silent auction docket as well as the “butcher and baker” items.

So what do you say? Want to donate to the cause or come hang out with me and The Cake Dealer at the event? If so, CLICK HERE! And thank you for reading.