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The worlds greatest steak???
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thetrim
Posts: 11,357
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.
let me know what you think but these may be the greatest steaks I've ever laid eyes on.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
Comments
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That looks amazing. But terribly fatty. My tongue says yes but my arteries say no
thanks for sharing that photo. It's tres coolLBGE and Primo XL Plano TX All right all right alllll riight -
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Reminds me of this site I came across the other day.
http://www.miyazakigyu.com/shop-all/miyazaki-wagyu-ribeye
Medium BGE, Weber Q120 (The traveller)"I claim artistic license, it has a good beat, I can dance to it" -
Looks awesome...Did you go with the roast or the steaks?Greensboro North Carolina
When in doubt Accelerate.... -
those look great, @thetrim care to share which store located in Naples?
Southwestern, CT
"I'd walk through hell in a gasoline suit to play baseball." - Pete Rose...and to eat some great Food of course -
They do look incredible...but at $99 a lb I would have to ask if they could sell me a bite or two.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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How much does a bypass cost?
I'd chance it.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Can't you just hear some dude say pass me the catsup!
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Well Done and A1!
Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
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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[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
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.
______________________________________________I love lamp.. -
Sandy Springs & Dawsonville Ga
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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 arteriesLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Can you imagine the great burgers those would make?!?_____________
"In the twinkling of an eye, I found myself without an office, without a seat, without a party, and without an appendix." - Winston Churchill
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blind99 said:=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
And then I found this item that I'm debating whether @sgh @NPHuskerFL would love this the most=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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! -
@TheToast .. Thanks for posting very interesting..I have never seen anything quite like that before..Greensboro North Carolina
When in doubt Accelerate.... -
Interesting Toast, thanks for posting it.
Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
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@TheToast
Thank you so much for sharing. Very informative. I hope that I can experience some of those variances someday!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
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. -
Holy marbling.... who can eat a regular steak now after looking at those pictures.
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@TheToast what does one of those steaks go for at a steakhouse in Japan?=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Tinyfish said:Holy marbling.... who can eat a regular steak now after looking at those pictures.Sandy Springs & Dawsonville Ga
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@TheToast Thanks for the interesting read. Great info.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX
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