I'm hungry now. Great looking steak. I've always cooked steak over fire but I'm going to have to try that. I marinate mine the same way.
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Wagyu NY Strip
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Originally posted by tmstuk View PostI'm hungry now. Great looking steak. I've always cooked steak over fire but I'm going to have to try that. I marinate mine the same way.
It puts a good crust on it, of course make sure the steak is room temp. And the butter in the pan drizzled over the top of steak, good stuff. May have to defrost another pack.
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Originally posted by Cantcatch5 View PostWhere did you get the meat? I have read about Wagyu and Kobe beef but never seen it in a store.
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Originally posted by MasonCo. View PostGo to a local butcher, and ask them for it. They can get ahold of most beef. Stanton's in Alvin can get it. A butcher that also does meat processing is your best bet.
Also if the Wagyu they're offering isn't significantly more expensive than prime grade beef, it's domestic. Domestic Wagyu is typically bred with US cattle, like angus. Still good meat, but the advertising is a little misleading. Just as an example, Imported Wagyu at Costco is about $100 a pound.Last edited by sir shovelhands; 02-17-2018, 03:17 AM.
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Originally posted by sir shovelhands View PostJust don't bother asking for Kobe beef. You cannot, I repeat, cannot get Kobe beef from a butcher, and if he says he can, he's lying.
Also if the Wagyu they're offering isn't significantly more expensive than prime grade beef, it's domestic. Domestic Wagyu is typically bred with US cattle, like angus. Still good meat, but the advertising is a little misleading. Just as an example, Imported Wagyu at Costco is about $100 a pound.
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Originally posted by Cantcatch5 View PostI think I read at one time that Gary Yamamoto (the Guy who invented the senko) had a large herd of Wagyu beef cattle here in East Texas. I do understand that is not Kobe but I wonder if it is significantly better than a prom cut of beef?
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From B&B Butchers,
B&B Butchers & Restaurant is proud to be one of nine U.S. members of the Kobe Beef Association in Japan, allowing us to offer authentic, certified A5 Kobe Beef. To provide perspective, only 400 pounds of this highly sought-after meat, widely considered the best beef in the world, is shipped to the U.S. each month to licensed members of this exclusive group.
Sourced from the quiet, isolated Japanese valleys of Hyogo Prefecture near the port town of Kobe City, these tajima-gyu cattle have grazed for generations completely untouched by the outside world. The story of the cattle’s pure bloodlines, intense beef certification system and strict classification standards (only 3,900 head of cattle qualify each year) unfolds in the luscious, evenly dispersed shimofuri marbling characteristics. The decadent, speckled marbling, unique to these cattle, lends the exquisitely rich flavor, tenderness and juiciness associated with the melt-in-your-mouth delicacy that is authentic Kobe Beef.
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Originally posted by Jamesl View PostFrom B&B Butchers,
B&B Butchers & Restaurant is proud to be one of nine U.S. members of the Kobe Beef Association in Japan, allowing us to offer authentic, certified A5 Kobe Beef. To provide perspective, only 400 pounds of this highly sought-after meat, widely considered the best beef in the world, is shipped to the U.S. each month to licensed members of this exclusive group.
Sourced from the quiet, isolated Japanese valleys of Hyogo Prefecture near the port town of Kobe City, these tajima-gyu cattle have grazed for generations completely untouched by the outside world. The story of the cattle’s pure bloodlines, intense beef certification system and strict classification standards (only 3,900 head of cattle qualify each year) unfolds in the luscious, evenly dispersed shimofuri marbling characteristics. The decadent, speckled marbling, unique to these cattle, lends the exquisitely rich flavor, tenderness and juiciness associated with the melt-in-your-mouth delicacy that is authentic Kobe Beef.
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