Got meat?
- Thread starter Arkayne
- Start date
Not really...
I could really go for some nice Italian lardo, though.
I could really go for some nice Italian lardo, though.
$170 a pound...yowza...
That is beyond marbling, it is just fat. Damn Japanese cow that gets massages.
I bet now-a-days it is a bit cheaper....but still a pretty penny. I read an article about how when food prices rise the price of lobster drops significantly because the demand goes down due to people cutting out luxury items. I bet the same goes for kobe beef.
Kobe "style"? Does that mean it's not even the real deal?
I've never had the real thing, but from what I've heard that is probably enough for 4-6 people. It's not like everyone at the table gets a two pound steak. So even though it's ridiculously expensive, it's perhaps not as bad as it looks.
I've never had the real thing, but from what I've heard that is probably enough for 4-6 people. It's not like everyone at the table gets a two pound steak. So even though it's ridiculously expensive, it's perhaps not as bad as it looks.
1.88 pounds of beef? I could put that away after trimming the fat off.
Yeah, yeah, you're a badass.
The point is not how much you or I could eat. The real stuff has like twice the fat of ordinary beef and is ordinarily eaten in smaller portions. A quick search suggests that for the really good stuff, a 2-3 oz serving portion is typical. So yeah, as much as I enjoy a 20 oz ribeye now and then, this is a different thing.
Bah! If it's THAT good (and someone else is paying) I'm putting down at LEAST 16oz.Yeah, yeah, you're a badass.
The point is not how much you or I could eat. The real stuff has like twice the fat of ordinary beef and is ordinarily eaten in smaller portions. A quick search suggests that for the really good stuff, a 2-3 oz serving portion is typical. So yeah, as much as I enjoy a 20 oz ribeye now and then, this is a different thing.
True Kobe beef comes from the Yagyu cow [Tajima-ushi breed,] which is only raised in Japan in few, strictly controlled farms.
There are strains of part-Yagyu cattle here and there, and they are raised in similar circumstances as their Japanese forebrethren. However, if it's not from the Yagyu, it's not Kobe, so it's Kobe-style or Kobe-like.
Any butcher that calls the xenoproduce 'true kobe' is just dealing under the table. I'm sure it could be good, but at these prices, why take the risk?
As for the Real Stuff - it's about $400 a pound around here [FedExed internationally].
There are strains of part-Yagyu cattle here and there, and they are raised in similar circumstances as their Japanese forebrethren. However, if it's not from the Yagyu, it's not Kobe, so it's Kobe-style or Kobe-like.
Any butcher that calls the xenoproduce 'true kobe' is just dealing under the table. I'm sure it could be good, but at these prices, why take the risk?
As for the Real Stuff - it's about $400 a pound around here [FedExed internationally].
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I've always seen it as "wagyu" with a "w". Same thing?
hahahahahha
sorry....
yes, wagyu... Yagyu was a clan of samurai in 17th-century that became famous for it's school of swordsmanship...
sometimes i'm such a fool....
isn't pusateris in Toronto by the st. Lawrence market?
There's the central store in Yorkville, but they've opened one farther north at the intersection of Lawrence and Avenue Rd.
As it's a personal name, I'm sure that there are other stores with that name in the US...
hahahahahha
sorry....
yes, wagyu... Yagyu was a clan of samurai in 17th-century that became famous for it's school of swordsmanship...
sometimes i'm such a fool....
I bet your the life of the party.
The address on that label says Avenue Rd, ON Numbnuts.
too blurry for me to read... sorry.The address on that label says Avenue Rd, ON Numbnuts.
i blame the camera.
yeah, the camera is always at fault.
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