Cows are mellow. Beef shares peace.
-
As of today ICMag has his own Discord server. In this Discord server you can chat, talk with eachother, listen to music, share stories and pictures...and much more. Join now and let's grow together! Join ICMag Discord here! More details in this thread here: here.
Wagyu is any of the four Japanese breeds of beef cattle.
- Thread starter mean mr.mustard
- Start date
CosmicCharlie
Member
Do you work for Chik-Fil-A?
Chicken is for the weak.
It's really good but not for the price.
I'mback
Comfortably numb!
One word yes! But there are many different classifications of Wagyu and, with that it is priced accordingly.
You can definitely tell the difference,it is far better than dry aged beef, which is a step up from Canadian AAA beef.
I have access to Wagyu here in NS. It is about twice the price of AAA, but, for a once in a while treat, you can't beat it. BTW, the only roast (beef) I eat is prime rib. I wait until they go on sale and buy 4-5. In the long run, although Prime Rib, it cost less than buying other roast at non-sale prices. I am frugal, not cheap
The Belgians like a bit of beef too - but from the looks of it - these bulls spend their lives 'juicing' down the gym -
Wagyu/kobe is a common naming scam, their is very little exported and when it is, it is sold at very high end restaurants. There is no trademark/copyright attached to the word, sellers can call anything wagyu, more often than not its just a way too increase the price of the nicest looking cuts.
I'mback
Comfortably numb!
That is not a Wagyu beef. The flavour and tenderness comes from their feed and lack of exercise. You don't exercise, you get fat. In the case of Wagyu, it is all in the marbeling. The more it has, the more $$$ catching $$$. On anbother note, albeit Japanese Wagyu is sought after, Japan is not the only country that produces Wagyu beef. If I am not mistaken, all Wagyu comes from Black Angus beef.
Yeah,,,,,I saw a so called “ Wagyu burger” at a restaurant in the London O2,,,,far too cheap to be the real thing ,,,,s2
No - that's a Belgian Blue Bull - can't say I've ever tried the beef from one though -
Wagyu beef available in the US is a hybrid.
Marbling is instantaneously identified with a glance.
Anyone trying to sell counterfeit wagyu would be called out quickly.
Marbling is instantaneously identified with a glance.
Anyone trying to sell counterfeit wagyu would be called out quickly.
First time I ever saw it was back in the 70's when I lived in Honolulu when it was offered at the Ililkai Hotel on Ala Moana Boulevard. It was sold under the name of Kobe beef then.
There are 5 or 6 ranches here in the Canadian Rockies that have herds of real Wagyu.
Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its "melt in the mouth" moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavour.
It's VERY expensive to buy, and only a few stores carry it.
IMHO, free range Bison is the way to go. Less fat and cholesterol than chicken, and a much better quality of meat.
RMS
There are 5 or 6 ranches here in the Canadian Rockies that have herds of real Wagyu.
Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its "melt in the mouth" moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavour.
It's VERY expensive to buy, and only a few stores carry it.
IMHO, free range Bison is the way to go. Less fat and cholesterol than chicken, and a much better quality of meat.
RMS
P
pongster
First time I ever saw it was back in the 70's when I lived in Honolulu when it was offered at the Ililkai Hotel on Ala Moana Boulevard. It was sold under the name of Kobe beef then.
There are 5 or 6 ranches here in the Canadian Rockies that have herds of real Wagyu.
View Image
Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its "melt in the mouth" moisture and tenderness. When cooked, the marbling is absorbed into the muscle and gives the meat its tenderness and flavour.
It's VERY expensive to buy, and only a few stores carry it.
IMHO, free range Bison is the way to go. Less fat and cholesterol than chicken, and a much better quality of meat.
RMS
100% correct, wagyu meat has that fine unique characteristic, all other meat has the fat around the muscle...
poor animal, but hey that tastes daaaaamn good
they breed and slaughter them here in the south of the world as well, to be exported to Japan mostly... there is some naming stuff going on, only in Japan is to be called Kobe beef or something... can't remember, it was long ago i crossed paths with this fine industry... i know the race/breed of the cow is wagyu, and the meat (product) is kobe beef
i still get a piece every two years or so, it's not easy to get... as it can't be really bought here, or it's mostly disappointing pointless argument with the meat dude... like come on bro, it's obviously roadkill dog what you are selling... =(
cheers! enjoy your meat, that is a fine fine fine treat
In the USA the USDA grades prime, choice, and well there are lower grades. The high end restaurants get the prime grades, but markets can and do sell choice grade organic ribeyes with good marbleing and that's what I grill. They sell some nice filet mignon cuts too.
People are buying and eating fake meat made from peas now and I just ask - why?
People are buying and eating fake meat made from peas now and I just ask - why?
yeah, a really good ribeye or bison steak is as close as we get here to Kobe/Wagyu beef. anything better than that is out of my reach, if it really is better.
yeah, a really good ribeye or bison steak is as close as we get here to Kobe/Wagyu beef. anything better than that is out of my reach, if it really is better.
Better? It is very subjective since it also depends upon the chef. I have had wagyu/kobe or waygu/kobe-style beef on several occasions in high-end restos & it is always a treat - as long as it is on an expense account . . .
Unfortunately I had to give my card back when I retired . . . But a properly aged & cooked bone-in prime ribeye is just as good in it's own way imho. A good steak is a good steak.
I'mback
Comfortably numb!
... not to mention run for its life <--- PC
I'mback
Comfortably numb!
I have a fine palet and I can distinguish beef that was finished on corn.
