quote:

Originally posted by Flashlightboy:
All they see is the word Wagyu and think there are eating in luxury when it's likely cow meat that can trace genealogy to a Japanese heard. It's the same as eating shrimp at a buffet.

And then there are those of us who eat American Wagnu 4 times a month or so and can tell the taste when we are eating.

It sounds like an awful lot of people really can't tell the difference, kind of the way it is with a lot of foods and beverages.

Reminds me of a day years ago when I had some people over and grilled AJ's tenderloins. AJs arguably has some of the best tasting, most tender tenderloins in the U.S.

The people I had over said they couldn't taste the difference between AJs and a Safeway strip.

Obviously their taste buds are dead.

quote:

Originally posted by Flash-LB:

quote:

Originally posted by Flashlightboy:
All they see is the word Wagyu and think there are eating in luxury when it's likely cow meat that can trace genealogy to a Japanese heard. It's the same as eating shrimp at a buffet.

And then there are those of us who eat American Wagnu 4 times a month or so and can tell the taste when we are eating.

It sounds like an awful lot of people really can't tell the difference, kind of the way it is with a lot of foods and beverages.

In blind taste testing I'm sure that most people would struggle.

quote:

Originally posted by Flash-LB:
I'm a big fan of Wagyu beef,

Since you're a fan of Wagyu beef and I've never had Wagyu beef, how does Arby's compare with the real thing?

I can't justify spending for Wagyu beef at least for now. I wouldn't like ordering it from a restaurant as I'm skeptical that I'll get actual Wagyu beef. I have come up to getting ribeye cap which is something I learned from this forum and was spot on in terms of flavor and tenderness.

quote:

Originally posted by Rey HRH:

quote:

Originally posted by Flash-LB:
I'm a big fan of Wagyu beef,

Since you're a fan of Wagyu beef and I've never had Wagyu beef, how does Arby's compare with the real thing?

I can't justify spending for Wagyu beef at least for now. I wouldn't like ordering it from a restaurant as I'm skeptical that I'll get actual Wagyu beef. I have come up to getting ribeye cap which is something I learned from this forum and was spot on in terms of flavor and tenderness.

Rib eye cap is my absolute favorite cut and you may have heard me mention it here. Actually Wild Fork Foods has a decent prime grade rib eye cap that is considerably cheaper than a Wagyu cut.
Never have seen it in a grocery store only online specialty stores. This is a American Wagyu one from Snake River Farms I did awhile ago. In the smoker until it reached around 125 and then seared on the open flame.

It would be my last meal request.

For a cap I rather just have prime than wagyu, it already has enough fat in it. Costco used to sell the prime cap steaks, but they stopped. Local butcher wanted over $100 for two steaks. I just made my own instead.

I run by Arbys every once and a while and get their Ruben..... tried their roast beef once with what they call cheese .... the runny 'melted' cheese never got hard. It is what I call cheese whiz....

That rib eye cap on the grill looks 25 times better than anything at Arby’s….

+

I can officially chime in now because guess what I had for lunch!

I’ll start it by saying I have had Waygu beef once. Now I can’t tell you if it was true Waygu, American Waygu, Cambodian Waygu, Waygu from Mars, or created in a lab or whatever was debated earlier.
All I can tell you is when I had it it was while tailgating before a football game. I will also say that these particular people likely spend more money entertaining folks each Saturday before home football games than I would spend all together entertaining in probably 5 years including 3 kids birthday parties each year.
So I am going to conclude this is likely some of the best stuff one can come by.

But anyway, I got the simple burger with lettuce, tomato, pickle, and cheese. Did not want the special sauce or onion flavors to be too heavy.
1st and foremost I would have preferred it to be a little bit more rare on the outside and a more consistent cook.
As for the flavor I thought it had a really strong but good BEEF flavor. It was not a seasoned patty flavor. It just tasted like some really flavorful beef considering the meal was $10.59 after tax.

My favorite burger is from Ted’s Montana Grill but it is also Bison meat and not fast food. That being said my favorite fast food burgers are as follow:

In N Out (which we have none close)
Five Guys.
I would tie the Arby’s with Five Guys possibly. Five Guys costs me $7.59 with Fries and a drink. I don’t put Arby’s $3.00 better.
I am also a big fan of Arby’s Roast Beef so I’ll likely continue to mostly get the roast beef.
I may give the other location a try to see if it is cooked differently.

All in all enjoyable for a fast food burger.

My take is that if one really wants to savor subtle differences in various beef varieties, the best way to do it would not be on a burger. Most folks pile so much other junk on their burgers that I'm surprised they can even taste the beef. Me, my burgers only have iceberg lettuce and mustard. No tomato, no cheese, no "special sauce", no onion, no pickles, no mushrooms, no bacon--just meat, lettuce, mustard, and bread. (And my meat is not red inside.)

flashguy

Had one yesterday on the way home from the lake... not bad. About par for a fast food burger.

quote:

Originally posted by Skins2881:
For a cap I rather just have prime than wagyu, it already has enough fat in it. Costco used to sell the prime cap steaks, but they stopped. Local butcher wanted over $100 for two steaks. I just made my own instead.

That right there is very nicely done. I doubt my knife skills are yours but I'm going to give it a shot.

I had one, really enjoyed it and thought it was better than most fast food burgers.

Arby's almost across the street from McD's.

It HAS to be better than McRib.

Do they put that disgusting cheese sauce on it?

quote:

Originally posted by Genorogers:

quote:

Originally posted by Skins2881:
For a cap I rather just have prime than wagyu, it already has enough fat in it. Costco used to sell the prime cap steaks, but they stopped. Local butcher wanted over $100 for two steaks. I just made my own instead.

[IMG][/IMG]

That right there is very nicely done. I doubt my knife skills are yours but I'm going to give it a shot.

Did you end up cutting one/couple for yourself? Best steak in the planet!



Back on topic, I will not be giving them a second shot. I get a mcrib once an offering period maybe every other one just because it's almost traditional or part of Americana.

I did Jesse....bought a whole rib loin from Costco, about 15 pounds, whacked in in half and went to work on it for steaks. Not as pretty as yours but those cap steaks have the most intense beef flavor of any beef muscle there is IMO.