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I've noticed this is one of many food fads coming out...I had top quality Angus Wagyu at an expensive restaurant, it was without doubt the best cut of meat I've EVER had. It kind of had the texture of meatloaf - well, no, more like a flavoursome, fatty, melt-in-your mouth, smokey flavour.
I've also had a lot of cheap beef claiming to be wagyu (guess you can play around with the definition) which was still better tasting than ordinary beef.
What type of Wagyu beef did you enjoy? Most likely Kobe as it is the most common outside of Japan.
I really love Kobe however my favorite meat of all time is Piedmontese. It is more rare to find than Kobe in the US, not sure about Down Under. I have to order mine on line and only once a year because of the cost.
i remember at craftsteak they were pushing the wagyu hardcore. i thought it was incredibly obnoxious to be so pushy about such an expensive item. the restuarant really didnt warrant that kind of pricing, it was a relatively weak meal.
i would like to try it. maybe if they sell some at costco.
i remember at craftsteak they were pushing the wagyu hardcore. i thought it was incredibly obnoxious to be so pushy about such an expensive item. the restuarant really didnt warrant that kind of pricing, it was a relatively weak meal.
i would like to try it. maybe if they sell some at costco.
I havent seen it in the 10 different Costco's I've been to around my state.
Location: The western periphery of Terra Australis
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Quote:
Originally Posted by Bulldogdad
What type of Wagyu beef did you enjoy? Most likely Kobe as it is the most common outside of Japan.
I really love Kobe however my favorite meat of all time is Piedmontese. It is more rare to find than Kobe in the US, not sure about Down Under. I have to order mine on line and only once a year because of the cost.
I think so...it was Australian wagyu, descended from Kobe beef, widely considered even in Japan the best or among the best in the world. This was at the most expensive restaurant in Melbourne. I seldom eat at expensive places but I just wanted to try it out because of the celebrity chef there.
Location: The western periphery of Terra Australis
24,544 posts, read 56,047,835 times
Reputation: 11862
Quote:
Originally Posted by rainroosty
What for?
I eat meat. Regular meat. No fancy names for silly stuff.
If you've used to hard, tough, stringy dry rump steak all your life a tender eye fillet can be a revelation. Now going from that to something like wagyu or dry-aged is another step up again.
I think so...it was Australian wagyu, descended from Kobe beef, widely considered even in Japan the best or among the best in the world. This was at the most expensive restaurant in Melbourne. I seldom eat at expensive places but I just wanted to try it out because of the celebrity chef there.
Find a place in Ozzie land that mail orders the steaks to you. You can probably get them at a fraction of the cost to have some over paid cook flash grill them for you.
I don't ever order expensive pieces of meat out anymore unless some else is paying because I can do it better my self at home for much much less.
I havent seen it in the 10 different Costco's I've been to around my state.
me either. they carry prime beef all the time now, so im thinking maybe they will offer some wagyu at some point.
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