On Wagyu beef

[bellinghman]

I said that the steak I had last night was the best I'd ever had. I just checked, and discovered that Fullblood Wagyu is what Kobe beef is. Cooked properly, it is going to be as good as it gets.

(Fullblood is another term for pedigree, since it appears most Wagyu are crossbred.)

Posted via LjBeetle

Comments

[tisiphone.livejournal.com]

The sheer abundance of Wagyu beef was one of the best foodie bits about the trip. I've only had it a couple times in the US, it's mad expensive and hard to even get.

[khrister.livejournal.com]

I'd really like to try some Kobe beef (preferrably in Japan), I wonder if I ever will. I am somewhat envious. :-)

The only beef I'd rather try than Kobe would be Mishima, but that's probably never going to happen since it's so damn rare.

[chefted.livejournal.com]

Kobe beef is fantastic to cook. We got to have it on the menu for the big dinner at my cooking school and wow the flavor is out of this world. Someday I will have to get some for the wife to try as she would be in gourmet bliss.

[megabitch.livejournal.com]

*omnomnom* Though I miss australian steak anyway (regardless of origin) - cheap and nommy. Cheap enough, in fact, to use instead of stewing/braising steak most of the time. The other food thing I miss the most is the shellfish & general seafood. So much cheaper and much more easily available fresh than over here. And the seafood I tend to miss the most (after crayfish and prawns, of course) is shark. Shark steaks are absolutely the best fish - can be battered, steamed, used in fish pie, barbequed, whatever method you prefer and no sodding bones at all.