Wagyu - anyone else disappointed

[Paul Bacino]

Please read this..http://blog.mckendricks.com/2010/04/wagyu-in-search-of-the-best-steak/He sourced this..impressive

Paul Bacino - While you said you've never actually had the Grade 12 Miyazaki, have you any idea where to source it? I read that entire article & followed some of the links, but nothing took me to any actual source for it.

This appears the best I can do!!

http://www.1-800-kobebeef.net/privacypolicy.html

[cegadede]

If you, like me, love marbled beef, you should try a brazilian cut called cupim, it comes from the hump of zebu oxen and the good ones are marbled like grade 12 wagyu. It's delicious and costs about 1/50 of the price of wagyu.

[Paul Bacino]

If you, like me, love marbled beef, you should try a brazilian cut called cupim, it comes from the hump of zebu oxen and the good ones are marbled like grade 12 wagyu. It's delicious and costs about 1/50 of the price of wagyu.

A source in the states?

[rotuts]

An Ox that's well marbled? just the hump? not the 'meat' ?

too bad. you would be sending the 'hump' to PB and the Tail to me.

any 'meat' in that hump or is it just a fat storage area?

fat with no meat is not what goes on the BarBee.

Edited August 6, 2013 by rotuts (log)

[cegadede]

An Ox that's well marbled? just the hump? not the 'meat' ?

too bad. you would be sending the 'hump' to PB and the Tail to me.

any 'meat' in that hump or is it just a fat storage area?

fat with no meat is not what goes on the BarBee.

It's just the hump that's very marbled.

Yes, the hump is meat with a lot of fat marbled in it.

Here are a few links to pics of it:

http://3.bp.blogspot.com/_SBsJa5Sh8Xs/TKOEfVd293I/AAAAAAAACnc/tZ1ukxYUyKo/s320/CUPIM.jpg

http://bellmartjapan.net/loja/wp-content/uploads/2010/09/detail_198_cupim-bloco.jpg

http://www.br.all.biz/img/br/catalog/63890.jpeg?rrr=1

[rotuts]

Excellent. so there are some muscle in there

what do they do? not so important.

sooooooooooooo the tail is pretty tuff and no fat?

bummer

[Paul Bacino]

Please read this..http://blog.mckendricks.com/2010/04/wagyu-in-search-of-the-best-steak/He sourced this..impressive

Paul Bacino - While you said you've never actually had the Grade 12 Miyazaki, have you any idea where to source it? I read that entire article & followed some of the links, but nothing took me to any actual source for it.

This appears the best I can do!!

http://www.1-800-kobebeef.net/privacypolicy.html

Someone said try here!!

http://debragga.com/

[furzzy]

http://debragga.com/

Thanks - looks like this may work.

[scubadoo97]

I'm really wondering..if different cuts of wagyu..wouldn't be better..ie

Tri-tip, eye of round,short rib, top sirloin, chuck eye.

I bet most served..is strip,ribeye or filet. I agree with most. For me a balance is needed.. And

I really like the grades discussed. Btw...I picked up some really nice Prime Top Sirloin@ Costco.

Very nice.

I just think..generically call Wagyu. We have to see all the levels available. Consider the grade.

When at Costco, I search for prime in choice clothing. Here is an example of a choice strip steak

[Paul Bacino]

Nice Scubadoo97..

I agree.. That looks to make the grade.

[rotuts]

Ive also found a reasonable amount of 'prime' mixed in with the supermarket choice.

one of my butchers told me this by chance and I got 3 large prime blade roasts for the choice price.

still eating them. when I have freezer room Ill ask for him to let me know when he gets 3 - 4 more.

helps to take them a sample of SV. they go nuts!

[Paul Bacino]

Watched a show today on TV, that showed how one chef + cooked

his high marbled beef .

First the chef, warm the beef over an open flame. Not darking it but just enough to warm it and give it a bit of color.

They them sliced the 3/4" steak into 1/4 " pieces. Then went into a quick marniade ( not sure )

Then it was cooked in a hot clay pot.

Paul