"Kobe Beef" is not kobe beef. It's fake. You're getting scammed. All yall ****ers should know this by now.
Our favorite Vietnamese restaurant, Tan-Tan on Westheimer closed. Best pork vermicelli bowl in town and the house special rice cake was other worldly. **** you 2020 there is another location but too far away.
Never really had it before I don't think. Not in a burger. Went to Japan. Didn't have it there either. Putting ketchup or mustard on a good piece of meat seems weird.
It's ****ing delicious, "melt in your mouth" is an overused term, but it's appropriate here. US raised A5 Waygu is almost the same, that's my special occasion beef. Best beef I've ever had, better than Japan, was in Argentina. They don't know what a corn feedlot is, they eat beautiful grass and then go to the butcher.
Last I checked, only 9 restaurants in the US serve actual A5 Wagyu, with B&B being the only one in Houston. $30 per ounce, but I've heard tons rave about it. Definitely going to do this soon. Just need a date that's worth it.
If you own a grill or a cast iron skillet, there's a ton of places in Texas that raise Wagyu and sell to the public. I'm actually pretty tempted to change one of my herds into that.
I am not sure what you mean about selling to the public. On the hoof? Whole carcass? Half carcass? Customer buys just the preferred cuts and the rest is sold to the place that processed? Since most people aren't going to be setup to haul something around on the hoof, then there is an agreement with a preferred place to process? ********** What is the cost of breeding stock (per head) if you decide to switch to Wagyu? You would go just grass fed or supplement with grain? If just grass fed, your pastures are up to the quality needed or you would need to improve them?
Oddly enough, you can buy A5 Wagyu from Japan (frozen and shipped) on Costco.com. A 12 lbs. rib roast runs $1300. Nick & Sam's in Dallas is one of the best places to go for a steak, and one of the few places in the US you can get actual Japanese wagyu. They used to serve Kobe, Ohmi, Miyazaki, etc. I think it used to run something like $45-$60/oz for the various cuts and types there. Another country that's been getting a good rep for near-Japan flavor in their wagyu is Australia. You should be able to get wagyu pretty easy in the US nowadays, though, unless you're really picky. Hell, you can go to grocery stores and buy ground wagyu for like $8-$9/lbs nowadays. But... having seen Japanese wagyu and grocery store wagyu, there's obviously a difference. Not a chance in hell you're going to find an A5 BMS12 wagyu cut at your local Kroger. I was shocked when I saw Costco sold the "authentic" stuff a few years ago. The only place I've had wagyu steak was at III Forks in the DFW area and it was American wagyu. The company was paying for it, so I ordered a steak and if that's what generic American wagyu tastes like, Lord, the real stuff from Japan must evaporate before it reaches your mouth. I've also bought ground wagyu from the store - and ... it wasn't the same, but I didn't expect it to be.
Looks like A5 fanatics (A1 for me!) turned this into a "Been eating too much beef fat" thread. Op been getting his dose of iron in that thread. Someone throw him a bone!
I got meat sweats after reading about finishing off an entire Wagyu steak. I imagine an American sized portion of kobe comes with its own defibrilator.
