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View Full Version : where is all the wagyu?


boogiesnap
08-25-2012, 10:36 AM
by my estimation, there are hundreds of wagyu packers cooked by competitors every week-end. that's alot of carcasses. where the heck is the rest of the meat going? i don't see it in stores and very rarely if ever see it restaurants, nor have i ever been to a dinner party/event where it was served. so, where is it all? anyway, just wondering.

maybe wrong forum, but i thought competitors might have the best grasp on this line of meat. mods sorry if you have to move.

AZScott
08-25-2012, 10:59 AM
Restaurants. You also have to wonder how many teams really use it. At $110+ I think it's used less than we seem to think. I'm also firmly in the camp, that for comps, well cooked prime can and does beat well cooked wagyu every weekend. For proof of that you just need to look at the success Creekstone Farms.

bmanMA
08-25-2012, 12:20 PM
http://store.snakeriverfarms.com/gourmet-hamburger-patties/default.aspx
I saw these at my butcher shop... If I recall correctly, they had 110% of the USDA daily allotment of fat, per patty.

KC_Bobby
08-25-2012, 12:47 PM
Our supplier sells to restaurants. I see waygu steaks on the menu at various steakhouses in around here.

swamprb
08-25-2012, 01:49 PM
Restaurants here as well, and they ain't paying what you think either.

I happened to be prepping some meats at our supplier one time and listened in on the orders left on their voicemail and was surprised at how many restaurants were ordering Wagyu packers and they are fine dining establishments and not Q joints. I asked the picker and delivery driver about them and they said it was normal and if they couldn't provide it that day, another local supplier would.

boogiesnap
08-25-2012, 02:03 PM
interesting guys. thanks. i guess they just aren't making it to the restaurants up this way.
it's dry aged prime up here. maybe they actually are american wagyu and that's their competitive "secret" in the biz.

Sledneck
08-25-2012, 03:34 PM
interesting guys. thanks. i guess they just aren't making it to the restaurants up this way.
it's dry aged prime up here. maybe they actually are american wagyu and that's their competitive "secret" in the biz.

I cornered the market in the Northeast and bought them all :wink:

Red Valley BBQ
08-25-2012, 05:25 PM
I cornered the market in the Northeast and bought them all :wink:

Right after we got our 25. :thumb:

swamprb
08-25-2012, 06:25 PM
interesting guys. thanks. i guess they just aren't making it to the restaurants up this way.
it's dry aged prime up here. maybe they actually are american wagyu and that's their competitive "secret" in the biz.

http://i163.photobucket.com/albums/t310/swamprb/BSC1210/IMG_3046.jpg

http://i163.photobucket.com/albums/t310/swamprb/BSC%20KobePrimeRib/IMG_3837.jpg

Yeah, thats the secret!

CBQ
08-25-2012, 09:18 PM
interesting guys. thanks. i guess they just aren't making it to the restaurants up this way.
it's dry aged prime up here. maybe they actually are american wagyu and that's their competitive "secret" in the biz.

There are several restuarants at Mohegan Sun and Foxwoods that serve Wagyu. One even gave me the name of their supplier out of NYC. :becky:

boogiesnap
08-26-2012, 07:49 AM
There are several restuarants at Mohegan Sun and Foxwoods that serve Wagyu. One even gave me the name of their supplier out of NYC. :becky:

which are those? i've been to both steakhouses bar americain and MJ's. neither had it on the menu.

Jaskew82
08-26-2012, 09:07 AM
There are several restuarants at Mohegan Sun and Foxwoods that serve Wagyu. One even gave me the name of their supplier out of NYC. :becky:


AND Who might that be?!

Q Haven
08-26-2012, 09:17 AM
which are those? i've been to both steakhouses bar americain and MJ's. neither had it on the menu.

Craftsteak, home of the $129 ribeye.

http://www.foxwoods.com/uploadedFiles/Pages/Dine/craftsteak_menu.pdf

CBQ
08-26-2012, 10:59 AM
Craftsteak, home of the $129 ribeye.

http://www.foxwoods.com/uploadedFiles/Pages/Dine/craftsteak_menu.pdf

Paragon also has Wagyu, and the ribeye is half the price of Craft Steak. http://www.foxwoods.com/uploadedFiles/Pages/Dine/Paragon%20Dinner%20Menu.pdf (http://www.foxwoods.com/uploadedFiles/Pages/Dine/Paragon%20Dinner%20Menu.pdf)

Shrine in MGM used to have it, but I don't see it on the menu currently - probably due to Sledneck's plan to corner the market. :becky:

Off topic: David Burke's Prime doesn't have it, but I highly recommend that place. It's one of the better Foxwoods restaurants.

DMDon
08-27-2012, 04:11 PM
Brisket Leaders


BIG T'Z Q CRU 2690
TippyCanoe BBQ Crew 2628
These are from the KCBS standings. I know for sure one of these teams uses wagyu and am fairly certain the other does as well. While Creekstone Farms has an excellent product, to say that prime beats wagyu "every weekend" doesn't seem to be the case.



Restaurants. You also have to wonder how many teams really use it. At $110+ I think it's used less than we seem to think. I'm also firmly in the camp, that for comps, well cooked prime can and does beat well cooked wagyu every weekend. For proof of that you just need to look at the success Creekstone Farms.

rooftop bbq
08-27-2012, 04:37 PM
My butcher says alot of the highend beef is being exported to japan.

AZScott
08-27-2012, 06:35 PM
Brisket Leaders


BIG T'Z Q CRU 2690
TippyCanoe BBQ Crew 2628

These are from the KCBS standings. I know for sure one of these teams uses wagyu and am fairly certain the other does as well. While Creekstone Farms has an excellent product, to say that prime beats wagyu "every weekend" doesn't seem to be the case.

I still stand by my statement that prime beats wagyu every single weekend. In the example you provided we're looking at two of the absolute best competition teams going. I'd feel confident saying they would still dominate with prime or a good CAB.

Now, Tippy Canoe and Big T'z, both teams I respect like crazy and aspire to someday be on the same level with, get beat by primes and choice briskets as well. Those guys are at the top of the standings because they know how to cook the briskets properly, have great flavor profiles, and they can execute great product over and over and over. They consistently put a great box of brisket on the judges table. That still doesn't mean that they always win nor does it mean wagyu is supreme. Now perhaps the wagyu gives them a slight edge and maybe they would say it does. I don't know.

Here's both teams results for the year.

http://bbqrace.com/team/203/scorebreakdown/

http://bbqrace.com/team/758/scorebreakdown/

Here's Jack's Old South who we know uses SRF from BPM:

http://bbqrace.com/team/326/scorebreakdown/

And here's Cool Smoke which used SRF on BPM:

http://bbqrace.com/team/26/scorebreakdown/

boogiesnap
08-27-2012, 07:24 PM
Brisket Leaders


BIG T'Z Q CRU 2690
TippyCanoe BBQ Crew 2628
These are from the KCBS standings. I know for sure one of these teams uses wagyu and am fairly certain the other does as well. While Creekstone Farms has an excellent product, to say that prime beats wagyu "every weekend" doesn't seem to be the case.

and you know this how?

i KNOW what they like to use and will say this...these two guys can and will beat you with whatever piece of meat they bring to the contest. it's a talent and learned skill, not a cut of meat.

YankeeBBQ
08-27-2012, 08:14 PM
by my estimation, there are hundreds of wagyu packers cooked by competitors every week-end. that's alot of carcasses. where the heck is the rest of the meat going? i don't see it in stores and very rarely if ever see it restaurants, nor have i ever been to a dinner party/event where it was served. so, where is it all? anyway, just wondering.

maybe wrong forum, but i thought competitors might have the best grasp on this line of meat. mods sorry if you have to move.

Here are some restaurants that use Snake River farms. Some are just burgers others have the better cuts of meat.

Sweet water tavern Boston
111 chop house Worcester
Temple Bar Cambridge
Market by Jean Gorges Boston
Gibbet Hill Grill Groton
On the Marsh Bistro Kennebunk ME

DMDon
08-27-2012, 08:56 PM
Dude, I know this because Iowa is not all that big, and through BBQ Iowa cooks are all brothers. Brothers don't keep any secrets. It's no fluke that Iowa teams are having the success they are. We help each other straight up with no b.s.. Besides, I bought briskets from the same place they did and generally at the same time. More than once we did rock, paper, scissors for a piece of brisket
By no means am I attributing their sucess to a magic cut of meat. I am just saying that mathamatically I don't think its possible for prime to win every weekend and prime not be in first place in the KCBS standings.


and you know this how?

i KNOW what they like to use and will say this...these two guys can and will beat you with whatever piece of meat they bring to the contest. it's a talent and learned skill, not a cut of meat.

Untraceable
08-27-2012, 09:05 PM
Myron makes a good point in S1 when he says something like "30 bucks more for a brisket when I got thousands on the line?" not word for word but the jist is there.

BasicPatrick
08-27-2012, 09:40 PM
I cant say for sure that I know sheeeeeet...However, when I, as a second year pitmaster aspiring to get enough calls to extend the number of weekends I get to compete see that roughly 7 ofthe top ten Brisket calls at the average contest in my area (my somewhat educated back of the envelope calculation) are teams known to cook Wagyu, it is not insane to conclude that wagyu is the most successful brisket in my area. Earlier this year I moved to Creekstones (some aged and some fresh)...results were that my Brisket scores were the same as cooking choice. I will finish out the year with Wagyu and see if anything changes. The only stats that matter are my own scores. I will however try everything and keep searching until I get consistant calls.

INmitch
08-27-2012, 09:58 PM
Ya it's getting late and I'm posting against my self imposed drinking n posting rules but I gotta give my $.02. I always cook 2 briskies. In the last year at big comps I cook a Creekstone prime and a SRF wagyu. Not once have I turned in the Creekstone. Just sayin:rolleyes:.................my record speaks for itself.

Injected, rubbed n cooked the same......would I have had the same results.....whon knows?????? I turn in what my Wife tells me too.:icon_blush:

Muzzlebrake
08-28-2012, 07:52 PM
AND Who might that be?!

At Hudson Valley a guy from Austin Meats (http://www.austinmeat.com/) was walking around talking to many of the teams and seemed very eager to help out with anything you might need. I haven't checked him out but I plan on it.

Matt from Jacked Up can usually hook you up for a decent price too......

cpw
08-28-2012, 08:00 PM
At Hudson Valley a guy from Austin Meats (http://www.austinmeat.com/) was walking around talking to many of the teams and seemed very eager to help out with anything you might need. I haven't checked him out but I plan on it.

Matt from Jacked Up can usually hook you up for a decent price too......

I just checked out the online shop, they didn't have brisket, but they did have a lot of other wagyu products.

Sent from my Nexus 7 using Tapatalk 2

Muzzlebrake
08-28-2012, 08:14 PM
I just checked out the online shop, they didn't have brisket, but they did have a lot of other wagyu products.

Sent from my Nexus 7 using Tapatalk 2

Sorry I forget the guy's name but I thought he said he owned the place. I think if you contact them they might be able to help. He also said they have an extensive selection of heritage breed pork as well.
We're close enough to go to there and he told me to stop in whenever. Shipping can be costly and that was one of the big benefits he and I spoke about, avoiding the overnight costs. I think if you are buying online, you are going to be better off going direct from the producer.