Japanese Wagyu grade A5

Discussion in 'Food & Wine' started by HereWeGoAgain, Jun 26, 2019.

  1. Frankeneinstein
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    Frankeneinstein Gold Member

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    I haven't done it a lot [maybe 2 dozen times over a 10 year period] but I do enjoy it...your an oyster guy? I like them but have always ordered clams...I live on long island and every town has its own beach so getting clams to eat is just a matter of walking down to the water...anyway enjoy those steaks, I think mine were called "Kyoto" steaks not sure.
     
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  2. toobfreak
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    toobfreak Gold Member

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    Really? My father was a butcher or the market manager for a meat market of butchers for 35-40 years.

    I regularly dined on T-bones, Sirloins, Porterhouses and Chateaubriand (and just about anything in between) as a kid growing up.

    Tell me about beef...
     
  3. toobfreak
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    toobfreak Gold Member

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    The "taste" of the meat comes mainly from a few things:
    1. How the cattle lived / was raised.
    2. The cut of the animal.
    3. What its diet was.
    4. How the meat was treated/aged/processed after killing to bring about the desired chemical and structural changes to the muscle.
     
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  4. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Thats just run of the mill beef.
    I'm talking about dry aging your own prime six rib bone in ribeye for 40 days type stuff.
     
  5. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Update on my two no show steaks that cost me $329 dollars.

    They were supposed to be delivered on Saturday but they claimed they couldnt make the delivery because they couldnt get in the Gate.
    Which of course is total BS. In the 12 years I've lived here that has never happened,they have a code especially for UPS,FEDEX and the USPS along with other necessary services.
    They then went on to tell the vender that the plane was late due to weather. UPS totally fucked the dog on this one!!!!

    I have to hand it to Allen Brothers,they called me back immediately today and told me they'll have two steaks in the mail tomorrow and they'll arrive on Wednesday.
    Fantastic Customer service!!!!

    It was so sad opening that box today and hitting the meat with my infra temp meter........92 fucken degrees and the fat was all melted. Shits a crime against humanity......
     
  6. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    New Steaks have arrived!!!
    All I can say is HOLY SHIT!!!! These put Australian and American Wagyu to shame when it comes to marbling!
    Pics forthcoming.....
     
  7. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    I've never had a Ribeye where the cap was to rich!!!
    We took one of the caps and the fattier parts and seared them and added shitake mushrooms,rice and stirred em up and put them in a 170 oven to stay warm.
    Used the remainder of the fat and cap to to stir fry some bean sprouts,carrot,bok choy and spinach.
    Added a bit of soy sauce infused with truffle to finish.

    I gotta say it was amazing but it's not something I'd want weekly. Way to rich!!!! The only way I can describe the texture would be silky. And the flavor was buttery.
    The tenderness was incredible,made Fillet Mignon look like NY Strip.

    As a once and awhile experience I can see it,but I'd rather have a 38 day dry aged prime ribeye as far as flavor and texture go.
     

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