Anybody ever eaten one of these steaks? I went down the rabbit hole on YouTube and watched different chefs cook it and now I want to go to Japan and try it for myself 😀
Last edited by Southwood7; 10/15/1909:18 PM.
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I'm sure its good, but it cant be that much better than a properly prepared premium ribeye, cooked to perfection. Some people just like to eat them so they say that they have. Not worth the money, IMO. I hear people talk about going to the Ruth Chris, I believe that's the name, and getting a $100 steak and talking about how good it is. I'm sure it is, but not worth the extra money. I almost chew my tongue into eating a thick ribeye that I prepare, for $25. I'd probably die eating one of those.
That guy has a lot of cool steak videos on his page
Originally Posted by Johntravis89
There is 2 different high fence. 1 small and one big! Mine was free range in the big pen and was not a breeder buck. Why does it have to be twisted around??
It's funny how people on the one hand love "marbling" while on the other hand say they want "grass fed" beef. Truly grass fed beef is very lean, more like a deer.
A few weeks ago I bought a dry aged, bone-in, prime ribeye at Smiley Brothers in Pelham. Seasoned with salt and pepper and cooked it to rare over charcoal and put some of Smileys finishing butter on it just before I took it off the grill. May have been the best steak I've ever had, the aging process gives the meat a delicious, nutty flavor which I love. I've eaten at many good steak houses but few can compare to great meat cooked at home.
True Wagyu beef is found only in Japan. I'm not a big fan of Wikipedia but it has a simple breakdown about the history, cattle strains and how the Kobe beef association protects the names -- https://en.wikipedia.org/wiki/Kobe_beef
Whatever is marketed as Wagyu or Kobe beef here in the U.S. is not the same as that in Japan unless it is imported from there. It would be like saying you have a bottle of Champagne from Fort Wayne, Indiana. True Champagne is from the Champagne region of France. Whatever comes from Fort Wayne is sparkling beverage. Champagne, like Kobe, is a culturally protected name and designation, similar to some cheeses in Italy.
I've had the beef one of the guys sells here in North Alabama. It's good. I have two ribeyes in my fridge right now to grill tonight. Salt, pepper, fire, eat.
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Slight departure has anyone here raised any of these? If so how does the profit compare to standard black angus? I have always been interested in getting a few for the farm would be curious to hear someone's personal experience.
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