The worlds greatest steak???

thetrim

Was browsing the case at a small and exclusive butcher store in Naples Fl over lunch today as saw these for $99/lb.  
let me know what you think but these may be the greatest steaks I've ever laid eyes on. 

Angus1978

That looks amazing. But terribly fatty.  My tongue says yes but my arteries say no

thanks for sharing that photo. It's tres cool

buzd504

I'd hit that.


Then I'd eat it.

Helmet

Reminds me of this site I came across the other day. 
http://www.miyazakigyu.com/shop-all/miyazaki-wagyu-ribeye

johnmitchell

Looks awesome...Did you go with the roast or the steaks?

Bart1434

those look great, @thetrim care to share which store located in Naples?

SmokeyPitt

They do look incredible...but at $99 a lb I would have to ask if they could sell me a bite or two.  

GATraveller

How much does a bypass cost?
I'd chance it.

RRP

Can't you just hear some dude say pass me the catsup!   

ScottNC

Well Done and A1!

Darby_Crenshaw

Does anyone every age these? Right now, all the flavor is from fat. 

If you age though, the proteins develop flavor they don't have when fresh, and the fat and flesh would condense too. 

Right now it seems a way way to justify eating fat. 

I've had it before, and the flavor is great. Tender too. But it's all about fat

just wondering if anyone has ever aged it. Seems a no brainer

nolaegghead

It's also the kind of fat.  There's generally more unsaturated fat in these.  Lower melting point.  The fat can melt out of these faster if they're over-cooked.

bgebrent

These guys dry age it.  I bet it's da bomb!

http://www.1-800-kobebeef.com/usda.html

logchief

I'd eat that in a heartbeat, whether it was my last one or not.  Pass the ketchup and A1.  If I did buy it it would be my last one for sure and not from clogged arteries 

Botch

Can you imagine the great burgers those would make?!?  

blind99

Bart1434 said:

those look great, @thetrim care to share which store located in Naples?

I stopped into a place in Naples called Jimmy Ps last year... sounds similar... they had some ridiculous stuff!

thetrim

blind99 said:

Bart1434 said:

those look great, @thetrim care to share which store located in Naples?

I stopped into a place in Naples called Jimmy Ps last year... sounds similar... they had some ridiculous stuff!

Yes that is Jimmy P's.  I'm working down here and just happened to see it and wanted to stop in.    I don't think we have a place like this in Tampa.   I didn't buy any meat while here. Too mucho donero for me!   I'll take the snake rivers farm bone in ribeye

thetrim

thetrim

thetrim

And then I found this item that I'm debating whether @sgh @NPHuskerFL would love this the most 

thetrim

http://www.jimmypsbutchershop.com/

TheToast

I was in Japan a couple of years ago and ate in some top steak restaurants. My experience is that Wagyu beef when cooked well, tastes like a different type of meat - you can't really compare it to, say, a really good, chunky Argentine steak and decide which is better. It's different. One is subtle, rich and buttery, the other makes you feel like a magnificent caveman.

Particularly different because the chefs in Japan commonly cook it on a hot plate and then cut into cubes so you can pick it up with chop sticks (also means cubes obviously eradicate the grain so the cubes melt in the mouth). It's incredible but incomparable. 

While in Kyoto, I did a cooking course with a chef and learnt a few things that are commonly misunderstood outside of Japan: 
- Wagyu is just the word for 'cow' in Japan. And outside of Japan is commonly used to mean a breed of cattle that's native in Japan. 
- Kobe is only available in a couple of places outside of Japan. I think just a couple of hotels in Hong Kong have it. So if you see it for sale anywhere, they're conning you! What they may be selling you is wagyu beef but it's certainly not Kobe and it's doubtful the meat comes from Japan. Maybe hard to believe, but the chef I was with was very serious that Kobe is not exported and that was repeated by other Japanese professionals I spoke to. 
- The Japanese don't consider Kobe to be the best beef. Most think the best is matsusaka, which is even more fatty and tastes totally different again. It's incredible. Just look at it! https://en.m.wikipedia.org/wiki/

- Kobe comes from the Kobe region, Matsusaka comes from the Matsusaka region so you guessed it, every region has its own type of beef and they're fiercely competitive about being the best. And only the best beef from each region is branded with that regions name - it's actually a limited number (I forget how many). All the second best cattle don't carry that regions name and are instead just called wagyu (or in other words 'beef'). 

Hope that's educational!

johnmitchell

@TheToast .. Thanks for posting very interesting..I have never seen anything quite like that before..

ScottNC

Interesting Toast, thanks for posting it.

smbishop

@TheToast
  Thank you so much for sharing.  Very informative.  I hope that I can experience some of those variances someday!

TheToast

BTW here's an excellent blog post that describes matsusaka beef - I found it before heading to Japan (I always research the best places to eat before traveling!) and visited this restaurant. 
http://whereisfatboy.blogspot.co.uk/2012/06/tokyo-steakhouse-satou-famous-matsuzaka.html?m=1

Also, quick mythbust: according to a couple of chefs I spoke to, Japanese cattle are not massaged and given beer to improve the quality of the beef. But it's almost true: there's not a lot of grass in Japan, so some regions try and stimulate their cattle to walk further with a form of massage (probably less like massage and more like prodding them to move their arse, but somehow the myth turned into them being massaged). And beer is sometimes given to cattle not to somehow improve the marbling (it has no effect), but to give cows the munchies so they eat more! We all know that feeling after a few beers...

That's all my wagyu knowledge used up now. 

Tinyfish

Holy marbling.... who can eat a regular steak now after looking at those pictures.

thetrim

@TheToast what does one of those steaks go for at a steakhouse in Japan?

bgebrent

Tinyfish said:

Holy marbling.... who can eat a regular steak now after looking at those pictures.

Exactly.

Hawg Fan

@TheToast  Thanks for the interesting read.  Great info.

RRP

thetrim said:

@TheToast what does one of those steaks go for at a steakhouse in Japan?

And if I may so crass to ask...were you on an expense account during those wonderful dining experiences?