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| Oh stewardess, I speak jive.  |
Right. A5 Kobe Wagyu is very interesting. Good. Delicious, even, but not like "regular" steak at all, not in terms of texture or flavor. I've only had the real deal while in Japan, on an expense account, and friends with a local chef, and I thoroughly enjoyed the experience. Sat at the Chef's table in a tiny restaurant, watched him prepare my meal, and I ate every bite. But I'd still rather have a US Prime Ribeye, Strip, or Filet any day, and even Flank and inside Skirt and Tri Tip are more better and more steaky in a normal sense. A5 Kobe Wagyu is more akin to eating Veal or something, a rarity, a different experience, a slightly unique flavor, melts in your mouth sort of texture. I think most "Anerican Wagyu" is silly marketing, I think making burgers from it is strange and rather pointless, and I can't be bothered to try the "fancy" steaks of it. Sorry if that's a buzzkill but I detest over marketed trendy things, mostly. But it's all red meat, and probably doesn't suck if cooked well, so have fun. | |||
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Hop head  |
re the burger thing, there is a lot of trim in a cow, trim is what butchers call the parts that you trim off when you cut the steaks and roast, as someone that spent a lot of years cutting up cows etc on a retail level, I know that there is often a play with words and definitions in the meat biz, the lean trim off a ribeye (which will be pretty much tail only,or some rib meat) could be called ground ribeye,, and be correct, ditto the chain off a filet(beef tenderloin) etc etc, so I often wonder when you hear of burger from different cuts if it is someone actually grinding ribeyes or sirlions etc for burger,, or if they are doing what butchers have been doing for years, just grinding up the trim,, https://chandlersfirearms.com/chesterfield-armament/ | |||
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