That Wagyu rib eye was probably the juiciest steak I have ever eaten. Look at the knife in the picture, it is completely covered in fat. I think the flash I needed to use may have obscured this to a degree but the fat content is evident on the knife, and the steak itself. I suppose the proof is in the pudding, and unless you are an extremely leggy blond I won’t be offering to convince you in person any time soon.
sorry there Beefy, still can,t convince me for $210.00
wheres the juice?
sorry but it looks DEAD to me.
I’m not a steak snob, but if you’re buying you can try to sway me.
I’ll enjoy my rib eyes from Sam’s Club for $6.99 a lb. RARE and enjoy a great steak for $7.00
" you paid $210.00 to have them KILL the steakby ccoking it that much?"
I am assuming you are referring to the medium rare preparation. Take it from someone that eats their USDA Prime black and blue (raw on the inside, charred black on the outside) true Wagyu needs to be cooked to medium rare to medium. It is so dense with fat that it is just impossible to consume, especially for the rib eye pictured above.
you paid $210.00 to have them KILL the steakby ccoking it that much?
I have no idea what the calorie count of Japanese Wagyu is but because it is so rich you really cannot eat that much. I have been know to polish off a porterhouse for two at Peter Luger but I could not eat more than 7-8 ounces of Kobe.
Yes I meant top left.
The USDA has no control over Japanese Wagyu since it is not produced domestically. As for the American Wagyu while I am sure that the producers are inspected by the USDA they do not apply for the beef to be graded because it is really beyond prime, to have it certified prime would probably lessen the amount that it could be sold for.
Doesn’t the Wagyu beef get an inspection in grading from the USDA? I havent seen anywhere whether they grade it prime,choice or otherwise.
they look excellent. all of them. but do you mean "clockwise from top *left*", rather than "right"?
Since the Japenese beef is so marbled, how does the calories and fat count compare to "regular" beef?…
If you are referring to the top cap, BLT Prime here in NYC sells an American Wagyu top cap. It is not always available and sells for about $80 and while I have not yet tried it reports are that it is excellent.
That *is* a very good bit. I read an article somewhere about a chef at some high-end restaurant in NYC that served that piece, cut from a whole rib, by itself.
You know, i live here in Beef Country—So Oklahoma—and about two weeks ago i bought an absolutly awesome,cut with a fork,melt in your mouth,local raise on grass,t-bone at out local grocers that cost me 12 bucks and it fed three of us. $210 for a steak–hell i can get a 1/4 steer for that here!
The reason you prefer rib eyes is because it really is the best cut for steak, irrespective of the popularity of the porterhouse. The reason? It has the highest fat content of any steak cut. In addition to being well marbled ribeyes are surrounded by the juicy top cap and the rib bone that provides flavor and maintains moisture. Personally my favorite part of the rib eye steak, especially dry aged ones, is the top cap and the flesh that surrounds the eye. I would happily forgo the eye, the part that most people eat, for all the other bits. I have witnessed many a steakeater eat only the eye and leaving the rest of the cut on the plate. I am always aghast at the waste of flavor and money.
Looks good MD. I like Allen Bros and for some reason my steak of choice over the last 6 months has been ribeye.
I had one of the bad boys from Allen Brothers for my birthday, and it was very good, better than "American Prime" beef:
The marbling is most desirable because it adds flavor and tenderness. True Japanese Wagyu is fed beer and massaged with Sake as well as being kept as sedentary as possible. This causes the flesh to become extremely fatty. American "Wagyu" is usually a mix of the true Japanese Wagyu cows and either Long Horn or Black Angus. One reason for the cross breeding is that US Wagyu production tends to be free range as opposed to the penned existence of their Asian cousins and therefore needs to be sturdier. Because American cattle is allowed to move it develops more muscle and consequently less fat. But American Wagyu will still exhibit far more marbling than even the highest grade of US Prime.
Japanese Wagyu is so rich and sumptuous that it is almost impossible to eat the same quantities as we are used to eating in the West. I could not even finish the 10oz ribeye pictured here, it was really too rich. And this is from someone that has eaten a Peter Luger Porterhouse for two on his own.
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