Jump to content
SAU Community

Recommended Posts

lol... that probably "exists"

you would be surprised how often costco meat is used in restaurants

Yeh I get told that's the meat is great strangely enough.

Eh. Don't really want to try it..

and btw, i'm happy with 8+ might even be a 7, who the f**k cares.

lol, that's definately 8+ (more like a 9 on that bottom piece)

6 is a LOT less marbled

Yeh I get told that's the meat is great strangely enough.

Eh. Don't really want to try it..

it's fine... I buy costco meat when i go there... cheap and better quality than coles/safeway but lower than a good butcher.

Generally i buy all my meat/fruit/veg/asiangrocerneeds from the Vic Market these days

I go once a week and spend approx $400 per month less than I used to at safeway, AND get waaaaay better food

lol, that's definately 8+ (more like a 9 on that bottom piece)

6 is a LOT less marbled

yeah i know what you mean, but that was out of a vac pack that said wagyu f1 silver by stockyard, and that means 6-7

tbh i have no idea how they grade it without even being able to look inside.

if you want wagyu.. and i mean real wagyu be prepared to pay for it (think more than double their prices)

also I highly doubt anyone that works there can actually cook a steak properly considering the ones they used for their pics on the website aren't even decent

Well it was about $50 for the wagyu at Meet Wine and Co, should be looking at $100 for quality wagyu? Name and place please Sir!

yeah i know what you mean, but that was out of a vac pack that said wagyu f1 silver by stockyard, and that means 6-7

tbh i have no idea how they grade it without even being able to look inside.

They have x-ray vision.

Well it was about $50 for the wagyu at Meet Wine and Co, should be looking at $100 for quality wagyu? Name and place please Sir!

They have x-ray vision.

my place. just pay for the beep. lol. no sauce, just salt and pepper. eat it and go.

ps, aaron still has some.

yeah i know what you mean, but that was out of a vac pack that said wagyu f1 silver by stockyard, and that means 6-7

tbh i have no idea how they grade it without even being able to look inside.

i'm guessing it's graded BEFORE it is packaged lol

Well it was about $50 for the wagyu at Meet Wine and Co, should be looking at $100 for quality wagyu? Name and place please Sir!

An easy place to start is Rockpool... brilliant steak that is still decent size can be had for about $70-$90 and make sure you have it with the housemade harrissa - it's fkn epic

if you want true wagyu... as in david blackmores full blood...

the last place I had it was bistro vue and it was about $80-$90 ish for a 180gm rump cap... and it was worth every cent

An easy place to start is Rockpool... brilliant steak that is still decent size can be had for about $70-$90 and make sure you have it with the housemade harrissa - it's fkn epic

if you want true wagyu... as in david blackmores full blood...

the last place I had it was bistro vue and it was about $80-$90 ish for a 180gm rump cap... and it was worth every cent

hmmmm.... My missus birthday is coming up, might head to Rockpool.

Guest
This topic is now closed to further replies.



  • Similar Content

  • Latest Posts

    • What transmission are you running?  It's a bit tricky with the scaling, but at face value the power "curve" looks more like a "line" which is a bit odd... basically a lot more like a dyno plot I'd expect with a highish (compared to a factory auto) stall torque converter type setup. If this is running an auto then this kind of boost control challenge is definitely a thing, the rpm scale on the dyno doesn't reflect what the engine is actually doing (unless the dyno has access to the engine's ACTUAL speed electronically) and what you'll get is a big rpm flare up as the engine torque launches past the converter pump's ability to resist torque at that rpm, then as the converter starts picking up rpm it will kinda even out again and the engine rpm will pick up more steadily. The trick with this "flare up" is if it's kinda near the boost threshold for the turbo then the engine's airflow requirements to maintain the previous boost level will outrun the turbo's ability to supply that boost - so you end up with a natural flattening off, if not dip when that happens.   If you are running closed loop, or even tune the "feed forward" wastegate duty cycle to deal with that rpm spike then when the engine starts settling to a more typical climb you'll actually have a situation where the gate is "too closed" and boost will run away for a bit, then have to pull down again.      It's not trivial to get this perfect as most boost control systems are generally expecting more predictable engine rpm rates of change, but if you *know* that's whats going on then you can at least "accept your fate" and realise getting that area perfect is kinda chasing your tail a bit, and assume that if the rest is working sensibly and the spike/dip isn't completely uncontrolled then you should be good. Sorry if I've gone off on a tangent, but the dyno plot and boost control behaviour look a LOT like what I've seen tuning autos in the past. What ECU are you running? Could possibly be convinced into looking at logs if I get too bored this weekend haha.
    • A few things that seem a bit off here. - why is there 2 BOV’s?  - the turbo smart BOV on the compressor housing, is it turned up ALL the way? I have seen this become an issue on old man Pete’s car. It would push open and recirc, turbo speed would rise and the boost pressure would do weird things. - stock head? Does that include springs? - tried a different MAC valve? Is it plumbed correctly?
    • Photo of manifold showing gate location? I mean, it's 6Boost, so we probably shouldn't be worrying, but always wroth knowing what the layout is. Plumbed back to atmosphere? Or into the dump?
    • Yes correct. Also, I'd avoid applying it to soft paint (however I doubt you'll ever have to deal with it in practice). So any paint that hasn't fully hardened, could be a 1k paint that never fully hardened or it could be a 2k paint that was laid down thick and hasn't yet fully hardened. 
×
×
  • Create New...