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    Weekly Blog Post - Best Way to Cook Wagyu Steak

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Wagyu Steak Cooking Test - We took two relatively inexpensive Wagyu Flank Steaks and Sous Vide one and Reverse Seared the other. We weighed them both before and after cooking to see which one retained more of its moisture, I was surprised and pleased with the results of that. In the video, I go over taste, appearance, and texture and declare a winner, the decision is final and no appeals will be heard!

    It’s going to be a little while until we release any new videos aside from the Wagyu and a few Will it BBQs that we have stored up. All of our efforts are aimed at getting Meatgistics University ready before the busy season. Ideally, we will release the entire run of beginner classes for all categories at the same time.

    What Projects are we looking ahead at?

    It is all Meatgistic University all the time right now, aside from a commercial we are shooting for Walton’s Inc all of our time has been spent planning, writing scripts and shooting these videos. We REALLY hope you guys like this reorganization, the early classes might be a little overly simplified for some of our more experienced users but we have some really cool ideas for later episodes!

    What’s on our Mind?

    This is one of our last weeks with Ali at waltonsinc.com. If you guys have looked at a certain shot on meatgistics, or any of our social media accounts and thought it was neat or well done there is a 90% chance she took it, she is going to continue helping us remotely but it will be different without her in the office. She will be greatly missed but will certainly go on to do excellent things in the near future!

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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