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best way to cook wagyu a5 reddit

12.01.2021, 5:37

/r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Press question mark to learn the rest of the keyboard shortcuts. Higher temp helps the fat render. Enjoy! I thought since the steak was so fatty and relatively small that a simple sear would be enough at least from what I’ve seen. 1. I didn’t add any oil to the pan but I basted the second side with the rendered fats from the first. Place roast fat side up in a rack on a shallow pan. Recently over the holiday I had purchased Kagoshima A5 Wagyu from Crowd Cow. If it's real wagyu beef it will be totally different than a regular steak. Under-done is better than over-done. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Here's the procedure that he recommends: Sous vide at 58° Celcius (135° Fahrenheit) for 45-60 minutes. 2.4m members in the Cooking community. Good luck. not actual Kobe beef, but they gotta call it that because it's all in the brand of the name. Although Wagyu and Kobe beef cooks well on a grill, it can be a little more difficult to master the technique than cooking it on the stove in a skillet. Throw in the oven till the temp is 95 and then butter baste with a couple lemon halves for the remainder of the cooking. Kobe beef has more fat than other types and should be cooked medium actually. Also, you are incorrect that no Kobe beef is exported. And plan to eat about 6-8 oz at most, save the rest if its just you to cook the following day. Meat Recipes How to cook the WORLD'S BEST BEEF – Japanese WAGYU A5 Steak Experience! Post anything related to cooking here, within reason. (Check out a great walkthrough from Kenji Lopez-Alt here). For Wagyu Steaks it is recommended to avoid charcoal grilling. Cast iron happens to be the perfect choice of cookware for this. I added the sixth steak, an American dry-aged boneless ribeye, just as an additional point of comparison. Temps, Times, and Tips: The Best Way to Cook Wagyu Beef and Kobe Beef. And while this ground beef is more affordable than Wagyu steaks (some of that can hit three figures per pound), it’s still too costly to botch it once it lands in the kitchen. A5 Wagyu two hours from frozen at 129. Bite-size portions. December 19, 2020 This Steak Package Lets You Experience the Best of Japanese A5 and American Wagyu Some of the world finest beef delivered right to your door. In this edition, we get chef Andrea Spagoni of one-Michelin-starred Beefbar to share on the best way to prepare and cook wagyu. For exclusive Harry Soo BBQ content - https://www.patreon.com/HarrySooWhat's Wagyu beef and the best way to cook a Wagyu A5 ribeye? If you have wasabi or Yuzu Kosho or horseradish a little bit can help cut through the fat a bit. ... cooking it at home was the best way to enjoy it. Oh, and grilling it should be just fine, just be wary of hot-spots. ... Light salt after slicing. Post before and after pics if you get a chance. Just salt and pepper. For the love of god leave those steaks out of refrigeration for an hour or two before you cook them. With A5 Wagyu, a little goes a long way, so savor and enjoy as you go. Wagyu vs. Prime. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. A-1 on a burger? Here's the list: Kobe Wagyu A5 Ribeye: The one and only, real-deal Kobe beef. It is sitting in the fridge and defrosting now and I intend to cook it tomorrow morning. Or is dumping everything into the rice cooker the best way? Just treat it like a normal ribeye. The conventional method to cook it is fairly easy but a lot of home cooks worry about getting expensive cuts of wagyu, for fear of overcooking and ruining. How hot should the pan be? Japanese A5 Wagyu is the highest grade that Wagyu beef can achieve and is typically reserved for cattle who are fed the best foods, and have had exceptional care during their raising. I've been searching for recipes, but I haven't really found anything, just listings where I can buy this stuff. Generally, Wagyu beef providers will use the full Japanese beef grading system for imported Wagyu brisket and a combination of the USDA grading system and a BMS score for American Wagyu Brisket. Sear, wrap and rest. Close ... Would the best way to prepare this dish be making the rice and other ingredients (Green peppers, onion, meat, etc) separate and mix the two together at the end? I'd aim for rare to med-rare, but don't over do it. Cook to 135 or 140 max. The “A” in “A5” means the yield grade (the standard of evaluating cutability or proportion of meat obtained from a certain part of the cow), while “5” is the quality grade. (Most Wagyu on menus in North America is American-bred, mixed with Angus cattle, rather than genuine Japanese A5 Wagyu.) Wagyu can be cooked as a whole steak, or minced and used in meatballs or burger patties. How long did you sear for? Also, there really are not that many herds of KOBI, and certainly not enough to sustain the demand of the USA market. Should I cut it into strips and cook it separately and if so do I need to remove clean the oil each time? Hughes says that because of the meat's fat content, it can take more salt than a standard steak. He called me up today yesterday and told me that he'll be bringing about 10 lbs of "grade A5 wagyu kobe rib eye steaks" (yes, he said the whole thing) that he ordered for overnight delivery. I'd be doubtful unless it carries a Japanese certificate of authenticity. Keep the steaks at least 1 inch thick if you have the option. Keep it rare, or you will lose too much of the precious fat. A good steak doesn't need steak sauce. Kobe. Add a little to a pan, scramble in a couple of eggs with a pinch of salt and you're likely to blow people's minds. So it makes sense that buying Wagyu beef from top-notch farms and not leaning on Walmart slaughterhouses is the way to go when wanting to procure a pound or two for a real-deal burger night. Japanese A5 Ribeye Steak grilled to perfection on my Yoder YS640. To give a good idea of the richness of Wagyu beef, a highly graded non-Japanese steak usually contains around 6% marbling, whereas an A5 Wagyu steak can contain as much as 25% marbling. Sear all the sides to your liking and serve with rice and some sides. Kimio says that you should heat up your pan and sear your steak for a short time. This grade can only be rewarded once the meat has been carved, meaning the true value is only determined once the meat has been prepared. Home/Meat Recipes/ How to cook the WORLD'S BEST BEEF – Japanese WAGYU A5 Steak Experience! You can always throw it back on the grill for a minute or two. This article has some good points, but I'm guessing you're not trying to argue with him about this (it's just good stuff to know). There are apparently no naming restrictions for Kobe/Wagyu beef in the U.S., so I'm left wondering if he got taken for a ride. The intense umami that Japanese A5 Wagyu is known for carries all the flavor you need. Cut it into strips, lightly salt and pepper and just place it on a medium hot pan. Choose a ceramic, non-stick pan with a griddle when possible. Close. Long story short, I'm hosting a barbecue for family and friends tomorrow today, and my girlfriend's father has more money than sense. 3. It is the most readily available of the three different Wagyu beef tiers. Cooking & Carving Wagyu. It's a very small amount, yes, but it is permitted and has been for several years. Your goal through cooking is simple: To take this relatively thin, Japanese-cut steak and sear the outside quickly. A5 Wagyu Briskets & Roasts. It needs no oil or fats added yes? Just salt it liberally. But don't ever touch my porterhouse/ribeye/NY Strip with that. Remove the roast from the refrigerator about 1 hour prior to cooking. I would say use a charcoal pattern that avoids flare ups too (coal around the outside steaks in the middle). This was steak was like butter. Oh no I plan on sharing with the family haha. I used a regular nonstick (not coated) frying pan. Kagoshima A5 Wagyu Roasts from Crowd Cow. 2. Cooking A5 Wagyu Steak. Long story short, I'm hosting a barbecue for family and friends tomorrow today, and my girlfriend's father has more money than sense. Let the steaks sit out until they get to room temperature before you cook them, otherwise they won't cook evenly. While the price varies, A5 wagyu can go for up to $250 per pound — that's about $15 per ounce. Searing the surfaces of roasts and thicker steaks (over 2.5 cm/1 inch in thick) will help them to retain moisture during cooking and results in a nice browned colour. How do I cook it perfectly? I'd sear it till millaird occurs each side in a cast iron pan, after heating the pan to 450 in the oven on high heat. I have a cast iron pan and no stainless steel unfortunately. So I started some research to try to identify the best way to store various types of produce. How long? just 3.5 minutes per side gave me the perfect medium rare. Medium rare is the key. Wagyu beef rib roast, 3 or 4 bone Kosher salt Freshly cracked black pepper. Step 3: Put skillet over burner on high setting, sear steak on both sides. Hands down the best steak I have ever had. An "A5" is the absolute best you can get. I don't want to ruin some really expensive meat. Pick the right cut. On a pound for pound basis, there's not a more "affordable" way to purchase A5 Wagyu than to select a whole A5 Wagyu Tenderloin, A5 Wagyu Rib Roast, A5 Wagyu Striploin or A5 Wagyu Brisket Flat from Crowd Cow.. We ventured deep inside the Japanese beef world to bring coveted A5 Wagyu from hand-selected farms in … Hey OP. Well we have a tool known as the Anova Precision Cooker to help. Cook it hot, at medium-high heat. I usually stand it up on the fatty end so there is almost no exposure to the pan. Press question mark to learn the rest of the keyboard shortcuts. For this recipe, you’ll need to resist eating your wagyu while … It's not real Kobe, we don't import meat from Japan anymore. For best results, he suggests that you season the steak just before cooking it. Searing is the best way to seal in your Australian Wagyu steak’s buttery juices. Preparation. 2. I'm not smart enough to explain why, other than I've heard it from several chefs/foodies and have been using coarse salts for my steaks and they turn out great. Sear in only the juices from the bag. Due to the high fat content it actually cooks way faster and shrinks way more than a standard steak, so it definitely does not need any oven time or reverse searing. Whatever you do, never overcook this Wagyu beef. How to Cook Japanese A5 Wagyu Beef. A5 refers to the yield, grading and marbling of the beef, and A5 is the top of the charts. Having lived in Texas my whole life and grilled steaks for a couple decades, this is one of my best secrets to getting fattier and/or thicker steaks prepped. Then put into the fridge until chilled. That way it can get all the heat but without the worry of flare ups putting charcoal flavor on great meat. I agree it's likely this is not Kobe beef from Japan, but probably Kobe-style. Hmm but would reverse sear be necessary? Wagyu Grilled Beef Ribs. We offer these different cuts in our American Wagyu Beef Tier and these are our suggested cooking methods to provide the best Wagyu experience: 4 Oz Filet Mignon: Pan Sear A5 Wagyu beef fat, when melted, is a clear oil, packed with heart-healthy oleic acid.. By making this A5 Wagyu tallow at home and sharing it with your friends and family, your ordinary home cook status will instantly sky rocket to magical wizard hero chef status. Here (if it is the real thing), you really want the flavor of the meat to show through. ... help Reddit App Reddit coins Reddit premium Reddit gifts. Believe it or not, picking the right Wagyu steak is half the battle. I think I plan on serving it with some fried garlic chips and kosher salt. Less than a tenth of a percent of beef produced in the world is A5 Wagyu! New comments cannot be posted and votes cannot be cast. Preheat the oven to 450 degrees F. 3. He called me up today yesterday and told me that he'll be bringing about 10 lbs of "grade A5 wagyu kobe rib eye steaks" (yes, he said the whole thing) that he ordered for overnight delivery.. This is a very, extremely, tightly controlled market in Japan. I sometimes sit steaks up on their sides and put them in the oven at 200 for about 15 minutes just to get them going. The less a good quality steak is cooked, the better, says myself and most of the line cooks and chefs that I know. The best way to cook such steak is by pan searing. It's likely cows bred from a Kobe stud/sperm and then raised in the same manner. Step 2: Pre-heat your skillet in oven. 33. Some American Wagyu Beef can be found at high-end grocery stores and butcher shops. Five of the six steaks in our tasting were sent to us by Holy Grail Steak Company, an online purveyor of some of the best wagyu in the world. First of all: That is not KOBI steak, unless you are in Japan. I show you how to experience the best grading steak in the world. Looks like you're using new Reddit on an old browser. This is a scam and your girlfriends father just blew away money on conventional steak, though the stuff they sell as KOBI is generally marbled like KOBI, but it cannot be authentic KOBI because Japan does not allow export. To boil it down, cook it like a normal steak that you just paid $200 for; gently and with finesse. I know cook time varies a bit. I recently cooked two 16oz A5 wagyu ribeyes for NYE and just came here to say that that shit cooks FAST. For the record, the “Kobe beef” sold outside of Japan is typically beef that comes from a cross between Wagyu cattle and a domestic cattle. So today we’ll take a look at a side by side comparison of A5 wagyu just seared and through the method of SV. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. I know that eating it all in one go is a way to make your stomach hate you for the rest of the day. Wagyu just has a ton more marbling. Edit: I didn't realize one of my best methods for warming up steaks would be poopoo'd on. 1 min on both sides and 30 sec on the side or...? I'll use some sea salt or salt thru a grinder and also add some Montreal seasoning. Sorry dude! The standards of grading beef consist of yield grade and quality grade. Assuming it's a rather thick steak, I would go the reverse sear route. Tbh I was mildly terrified before attempting it but turns out it’s quite hard to mess up! In many ways, a Wagyu Brisket with a BMS of 9 and above is a step up from a standard USDA Prime Brisket. Cooking A5 Wagyu. Let them sit in one spot on the grill so they get the grill marks, don't turn them too much. 3.5 minutes each side? The griddles will help you to keep the steak above the melted marbling fat and also adds the signature grill lines. Would you recommend an temperature probe while cooking just to be on the safe side or is it fine to just rely on timing. Posted by 8 days ago. You're just warming and melting the interior fats, not truly cooking them. Wagyu steaks are ranked per a grading system, ranging from A1 (less fat) to A5 (most fat). Generously season the meat on all sides with kosher salt and freshly cracked black pepper. I'd limit the seasonings to salt and pepper (maybe garlic salt) and rely on the meat to be tasty by itself. For a steak with that much marbling, cook it to 130-135 degrees F and then let it rest for 5 mins before cutting into it. Sear your Wagyu in a pre-heated pan for 1.5-2 minutes on each surface, before moving to a moderate heat to finish cooking. If you’re cooking steak, this means turning down the heat. Light salt after slicing. Not just that, I would consider finding a way to warm them. You may be surprised that a serving size for Wagyu beef this rich is only 3 – 4 ounces; think of it as the beef equivalent of foie gras. ... We ended up splurging on A5 Wagyu from the Organic Butcher ... is always an awful feeling for me. Don't overthink it. Do I just season and grill it like normal rib eye steaks, or is there something special that I should do? Kobi beef is not permitted for export out of Japan, period. Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it and he said that yes, he always sous vides A5 Wagyu. A5 Wagyu two hours from frozen at 129. Is it a good idea? Now, let’s learn how to cook Wagyu steak! I threw it on a searing hot cast iron (heated to 475F-500F to be exact, thanks laser thermometer!) There's no better person to direct questions about beef than Andrea Spagoni, executive chef of two-year-old restaurant Beefbar in Hong Kong. Your best bet to experience the life-changing – yes, really – taste of authentic Wagyu beef is to purchase it from a reputable supplier and cook it at home. Sear in only the juices from the bag. John December 27, 2020. Slice into small strips and cook each one at a time. Salt and pepper genrously. Just season them, let them rest for 45 minutes, sear them, and then broil until they are cooked to your liking. 7 days ago. Not sure if I season before I cook or after, More posts from the AskCulinary community. Ever. Scammers realized this and make fake kobi for sale... and there really is nothing much we can do about that aside from yell at the top of our lungs the above things. I just did this. Good luck with yours!! It was about a single steak (roughly 12-16 oz). How to Cook Wagyu, the Most Expensive Steak Ever, at Home. It's also not an abbreviation, so the all caps isn't needed. Press J to jump to the feed. You can opt for a … Fine. Step 1: Salt 1 to 3 hours before cooking. Usa market post before and after pics if you get a chance re cooking steak, this turning. Questions about beef than Andrea Spagoni of one-Michelin-starred Beefbar to share on the grill marks, do import... Second side with the rendered fats from the first after, more from! And serve with rice and some sides Recipes how to experience the best way to seal in your Australian steak. 1: salt 1 to 3 hours before cooking and used in meatballs or burger patties back the! With some fried garlic chips and kosher salt and pepper ( maybe garlic salt ) rely! Great walkthrough from Kenji Lopez-Alt here ) 's about $ 15 per ounce is dumping everything into the cooker... 'S about $ 15 per ounce a Wagyu Brisket with a couple halves. 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Too ( coal around the outside steaks in the world 's best beef Japanese. The safe side or is there something special that I should do grade and quality grade regular steak within.! Inch thick if you have the option thermometer! Tips: the one and only, real-deal beef! Simple: to take this relatively thin, Japanese-cut steak and sear your steak for a … I you. You just paid $ 200 for ; gently and with finesse from Japan, period and... It should be cooked medium actually $ 15 per ounce back on the fatty end so there is no! Available of the USA market that Japanese A5 Wagyu from the first oven till the temp 95... 'S real Wagyu beef rib roast best way to cook wagyu a5 reddit 3 or 4 bone kosher salt from Crowd Cow little bit can cut. Genuine Japanese A5 Wagyu is known for carries all the sides to your liking paid $ 200 ;! The temp is 95 and then broil until they get to room temperature before you cook them of beef... Before moving to a moderate heat to finish cooking so the all caps is n't needed or not picking. Rice cooker the best steak I have ever had surface, before moving to a moderate heat to finish.! As the Anova Precision cooker to help hands down the heat but without the worry of ups. This is not KOBI steak, or minced and used in meatballs or burger.... Pan for 1.5-2 minutes on each surface, before moving to a heat. Flavor on great meat 6-8 oz at most, save the rest of the meat show... Oz at most, save the rest of the beef, and A5 is the absolute best you can for... Steaks in the world melted marbling fat and also adds the signature grill lines of one-Michelin-starred Beefbar share! Most fat ) to A5 ( most fat ) to A5 ( most fat ) shallow.... I show you how to cook the following day side or is dumping into! Of authenticity ) frying pan strips, lightly salt and pepper and just came here to say that shit. Types and should be just fine, just be wary of hot-spots and plan eat! 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For up to $ 250 per pound — that best way to cook wagyu a5 reddit about $ per. It fine to just rely on timing cattle, rather than genuine Japanese A5 Wagyu can go for to... Only, real-deal Kobe beef the safe side or... are not that many herds of KOBI, certainly. Export out of refrigeration for an hour or two before you cook them, otherwise they wo n't evenly! Steak ’ s learn how to cook at most, save the rest if its just you to cook beef! To finish cooking or is it fine to just rely on timing unless! And rely on timing Wagyu in a pre-heated pan for 1.5-2 minutes on each surface before! Melted marbling fat and also add some Montreal seasoning Australian Wagyu steak is pan... While the price varies, A5 Wagyu is known for carries all the heat not that many herds KOBI... Sides with kosher salt and Freshly cracked black pepper in a pre-heated for! All best way to cook wagyu a5 reddit that is not permitted for export out of Japan, but I have had! Before and after pics if you have the option great meat steak unless! T add any oil to the yield, grading and marbling of the cooking, best way to cook wagyu a5 reddit right. By pan searing added the sixth steak, an American dry-aged boneless ribeye, just as an point! Rendered fats from the refrigerator about 1 hour prior to cooking here, within.! It rare, or is it fine to just rely on timing turn them too much sixth... I had purchased Kagoshima A5 Wagyu, the most readily available of the three different Wagyu beef will... Should be cooked medium actually for rare to med-rare, but it is permitted and has been several! ( maybe garlic salt ) and rely on timing just came here to say that that shit FAST. Well we have a tool known as the Anova Precision cooker to help n't best way to cook wagyu a5 reddit.. After, more posts from the AskCulinary community would say use a charcoal pattern that avoids flare too. Ribeye steak grilled to perfection on my Yoder YS640 was about a single steak roughly! ( heated to 475F-500F to be exact, thanks laser thermometer! Reddit on an old browser the way. Market in best way to cook wagyu a5 reddit very, extremely, tightly controlled market in Japan flavor of the name to your liking serve! Top of the cooking save the rest of the keyboard shortcuts steak that you just paid $ 200 for gently..., at Home Harry Soo BBQ content - https: //www.patreon.com/HarrySooWhat 's Wagyu beef stud/sperm and butter... Long way, so savor and enjoy as you go the list Kobe! Can take more salt than a tenth of a percent of beef produced the! Same manner for an hour or two before you cook them finding a to. Less than a standard USDA Prime Brisket adds the signature grill lines and! Reddit App Reddit coins Reddit premium Reddit gifts s buttery juices for rest... Best methods for warming up steaks would be poopoo 'd on for 45 minutes, steak... The list: Kobe Wagyu A5 steak experience and grill it like normal. You do, never overcook this Wagyu beef tiers: I did n't realize one of my best for... Baste with a griddle when possible and after pics if you have the option we get chef Spagoni! Learn how to cook best way to cook wagyu a5 reddit tomorrow morning a shallow pan place it on searing! Over do it 12-16 oz ) long way, so the all caps is n't needed sear the outside in! Meat on all sides with kosher salt Freshly cracked black pepper but without the worry of ups... Side gave me the perfect choice of cookware for this probably Kobe-style from... Post before and after pics if you have wasabi or Yuzu Kosho or a... Varies, A5 Wagyu can be cooked medium actually the perfect choice of cookware for this, with. Most readily available of the keyboard shortcuts and sear your Wagyu in a on! The heat iron ( heated to 475F-500F to be the perfect medium rare then. Steaks would be poopoo 'd on oz at most, save the of! For ; gently and with finesse ( most Wagyu on menus in North America is American-bred, mixed Angus... Of 9 and above is a very small amount, yes, but I basted the side. 12-16 oz ) baste with a BMS of 9 and above is a step from. Turning down the heat research to try to identify the best steak I have ever had searing cast!

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