"Shane Moore" (snakesm13)
02/29/2020 at 20:06 • Filed to: None
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"Shane Moore" (snakesm13)
02/29/2020 at 20:06 • Filed to: None | 6
| 15 |
Local farmer and personal friend has started raising/breeding Wagyu Brangus. The ground beef is phenomenal but this is the first t-bone from it I’ve cooked and man is it tender. I might be ruined from “regular” beef.
AntiSpeed
> Shane Moore
02/29/2020 at 20:21 |
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I had a wagyu beef burger at BLT Steak in Washington DC; best burger I’ve ever had. Totally worth $36.
WilliamsSW
> Shane Moore
02/29/2020 at 20:23 |
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Best steak I’ve ever had was a long bone wagyu ribeye that I just threw salt and pepper on, then tossed on a Weber to medium rare. Cost a small fortune and totally worth it.
sn4cktimes
> Shane Moore
02/29/2020 at 21:13 |
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My wife and I had a “beef-off” at the Hyatt in Tokyo in 2014. She had actual Kobe beef, and I had beef from Hokkaido . Best meat we’ve ever eaten.
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Shane Moore
> sn4cktimes
02/29/2020 at 21:37 |
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Wow that would have been half a mortgage payment here in the states!
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Shane Moore
> AntiSpeed
02/29/2020 at 21:38 |
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I’ll put that place on my list of places to eat if I’m near one.
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Shane Moore
> WilliamsSW
02/29/2020 at 21:40 |
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This was on an old Smokey! Salt, course pepper and a little soy sauce.
SmugAardvark
> Shane Moore
02/29/2020 at 21:59 |
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I do Wagyu once a year, for my anniversary. Usually involves a 6-hour sous vide soak, followed by a quick sear on the cast iron. Never fails to be incredible.
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WilliamsSW
> Shane Moore
02/29/2020 at 22:50 |
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Yum!
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sn4cktimes
> Shane Moore
03/01/2020 at 00:56 |
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I think it worked out to be about $350CAD at the time. I regret nothing. Except that it ruined other meat for me.
DipodomysDeserti
> AntiSpeed
03/01/2020 at 03:01 |
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I’m leery of American purchased wagyu. Ranchers here have been breeding hybrid cows with lower fat content and just calling them wagyu in order to charge more. There’s a place by me that sells an $18 wagyu burger and there’s no discernible difference. Their buffalo burger is better.
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DipodomysDeserti
> Shane Moore
03/01/2020 at 03:08 |
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I’m interested if your neighbor measures the fat content of the meat. There’s been a long running hustle among American “wagyu” ranchers where they create hybrid cows that end up having about the same fat content As traditional American beef, but can be sold as “wagyu”.
For the record, I’m all for ranchers fleecing Yuppies on beef.
jimz
> DipodomysDeserti
03/01/2020 at 12:26 |
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I’m kind of the same mind. I’ve had small amounts of wagyu and to me, the texture isn’t enough to make up for the fact that it tastes mostly of beef fat. I’m more partial to meats that taste of something, such as lamb and venison.
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DipodomysDeserti
> jimz
03/01/2020 at 12:37 |
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Yeah, it does seem silly to me to pay a premium for meat that’s at the bottom of the delicious scale. I’m all for dropping coin on local lamb, venison and buffalo. Fancy cows from an island with a history of radiation exposure...eh.
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AntiSpeed
> DipodomysDeserti
03/01/2020 at 13:04 |
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I believe that, I’ve also had “wagyu” burgers that taste no different than normal. But if you go to an upscale place there’s a better chance it’s legit.
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Shane Moore
> DipodomysDeserti
03/01/2020 at 15:42 |
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That is a good question. I’ll ask if and how they measure the fat content. I do know it is definitely a hybrid as the bull is 100% wagyu but that is bred with brangus for a hybrid. But I can tell you I’ve personally cooked close to 100 pounds of meat supplied from him including hamburgers to full brisket, the amount of visual fat and the manner that it cooks is consistent with a higher fat content.