We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Is domestic Wagyu beef a scam? Since Japanese beef is no longer imported to the US, beef epicures are left with the US version of Kobe.
I would say it's not a scam. On Sunday morning I had a Wagyu steak salad for brunch at the member's dining room at the Metropolitan Museum and it was the best steak I have ever had. Pan-fried, caramelized crust, rare through, cuttable with a fork, dynamite flavor. I think it's my first time with Wagyu.
(Which reminds me to mention my view that, if you have some good steaks, do not cook them on a grill. London Broil, ok, but not good steaks. Pan-seared is the only way to do them.)
And speaking of steak, do you like to serve whole ones, or sliced? I think 1/2-inch slices are best except for ribeye. For London Broil, thinner. Need a good carving fork - a pique - to get it right. Same with grilled butterflied lamb which is my favorite grilled meat.
somewhere on this site there's a great recipe for mashed potatoes.
Donny "The Bear Jew" Donowitz
Agreed, reverse sear is the way to go.
I used to put mine on the grill at 250 for 6 minutes a side, then take them off, crank it up, then when super hot, do 2 minutes on a side with bacon fat to cause flare up.
Then I got GrillGrates. I now preheat to 400, then put he steaks on the grill grate with a smear of bacon fat, for 5, 6 or 7 min, depending on thickness and doneness. The flip, 5 minutes with more bacon fat (to cause flare up). I then get a good color on the outside for a few minutes.
With either method, you really roast the fat on the steak. Not sure why but it seems to help to over salt the fat strip on Strip steak and the strip/large fat section of Ribeye.
I prefer to salt, pepper and a bit of paprika the night before. Then lightly cover in the fridge. Or say 4 from Sam's club, then cook one a night for the next 4 nights.
We get our beef from the rancher down the road, and I've cooked sirloins and ribeyes on the grill with delicious results.
I stuff them with garlic and marinade them in a mixture of pepper, garlic, paprika, Worcestershire sauce and Tabasco. I cook them on my gas grill (charcoal is too dangerous out here in the woods) and sprinkle salt on them as they cook.
Though I admit I've never had pan-seared, grilling does it just fine for me. Toss in some fresh watermelon, and a beer, and I'm good.
Hit submit by accident.
The breed of the animal is not the reason for the marbling. Its because they are raised like adult veal.
Minimum movement, low stress, feeding high carb with whatever increases their omega 3 and 6.
Unless that's crap too which wouldn't surprise me.
Pastured animals have more muscling and are much leaner. We raise dairy beef Holsteins and some angus. Carcasses are indisguishable from each other. Well the angus are a little smaller.
All the top BBQ competitors use US wagu briskets. Their fat marbling is better than prime. You can really taste the difference and notice the better texture. I will occasionally smoke a wagu brisket for a party and I and my guests can notice the difference.
I got my husband some Wagyu steaks a couple of years ago for a special gift. They were fantastic. They weren't so much better than an ordinary good-quality ribeye that I'd likely pay that mail-order price again, but they were fabulous nonetheless.