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-   -   *Wagyu Question* Is It Just The Extra Marbling? Or Is There A Texture Difference? (http://www.bbq-brethren.com/forum/showthread.php?t=153387)

Q-Dat 02-08-2013 11:49 AM

*Wagyu Question* Is It Just The Extra Marbling? Or Is There A Texture Difference?
 
Just curious. Never tasted it myself.

luke duke 02-08-2013 12:44 PM

Yes

........

Q-Dat 02-08-2013 01:56 PM

Quote:

Originally Posted by luke duke (Post 2359413)
Yes

........

Well I suppose it was just a yes or no question. I blame myself.

Gig'em99 02-08-2013 05:11 PM

Definite marbling differences. I find the steaks are FAR more tender than choice and prime. I do not find glaring differences in waygu briskets. They look different, but after a long cook, they all eat well. Some swear by them though.
There is a butcher in McKinney TX that cuts waygu chuck roasts into steaks for 11.99/lb. you cook them a tad longer than you would a ribeye or strip, but then you can cut it with a fork. Absolutely incredible.

So like I said, big difference with the steaks in my opinion.

djqualls 02-08-2013 05:32 PM

Its the difference between regular white birthday cake and Homemade Carrot Cake!

It is very Rich in taste.

To me texture is about the same as a good Prime Brisket. Marbling is off the chart. and it does finish at a lower temp in my experience however, because of the marbling it is more forgiving if over cooked a tad because it will still hold together for a good 1/4 inch slice snap test.

Q-Dat 02-08-2013 07:15 PM

Thanks guys. Its mostly the texture difference if any that I am interested in. I can tell from pictures that it is much more marbled. I just wanted to know about the texture difference if any.

As far as marbling goes I think I may have a way of making my own ;)

http://img.tapatalk.com/d/13/02/09/5a2umy5u.jpg

http://img.tapatalk.com/d/13/02/09/uny4e2ej.jpg

INmitch 02-08-2013 08:39 PM

Quote:

Originally Posted by luke duke (Post 2359413)
Yes

........

Agree. At bigger comps I cook a prime angus and a wagyu. Myself I can't stand brisket anymore. Prime angus is usually a thicker better looking slice (that I would rather put in the box) but my taste tester (wife) always picks the wagyu. Just my $.02

cmohr74 02-09-2013 05:38 AM

Quote:

Originally Posted by Q-Dat (Post 2359933)
Thanks guys. Its mostly the texture difference if any that I am interested in. I can tell from pictures that it is much more marbled. I just wanted to know about the texture difference if any.

As far as marbling goes I think I may have a way of making my own ;)

http://img.tapatalk.com/d/13/02/09/5a2umy5u.jpg

Can I ask what that contraption is. It looks like the grease gun I use at work to grease bearings and whatnot

kyles Q crew 02-09-2013 07:19 AM

You can always try to use a larding needle to add some fat to the brisket. It will add a lot of flavor.

Q-Dat 02-09-2013 07:54 AM

Quote:

Originally Posted by cmohr74 (Post 2360353)
Can I ask what that contraption is. It looks like the grease gun I use at work to grease bearings and whatnot

Yessir! That is a grease gun. And the stuff in the jars is pure rendered beef fat before it set up and turned white like lard. Its a brand new grease gun that I have cleaned very thoroughly. I'm gonna take a shot at injecting a brisket full of the fat and see what happens.

Also using one of these.
http://img.tapatalk.com/d/13/02/09/pynajevy.jpg

Hawg Father of Seoul 02-09-2013 09:14 AM

Warm it up first, I have one of those needles (full of chassis grease) and they want to shoot off. Might tape it on or something.

Also, those guns are are designed to work with the tube. Might use some rolled aluminum foil to create a seal.

I like the way you are thinking. Not sure this is your winner, but innovative.

Q-Dat 02-09-2013 09:20 AM

Quote:

Originally Posted by Hawg Father of Seoul (Post 2360487)
Warm it up first, I have one of those needles (full of chassis grease) and they want to shoot off. Might tape it on or something.

Also, those guns are are designed to work with the tube. Might use some rolled aluminum foil to create a seal.

I like the way you are thinking. Not sure this is your winner, but innovative.

Thanks. I'm gonna clean up and re use one of the plastic tubes. I tried this once before with a normal injector and heated liquid fat, but most of it would come out. I figure going in solid it should stay put.

BigBellyBBQ 02-09-2013 01:10 PM

I need one of these for me kneez!!!!

jmoney7269 02-09-2013 01:40 PM

Having cooked 3 strubes and 2 snake river farms and not doing squat at comps I went back to my CAB choice and the walks came back. And IMO there was not much flavor difference. I cook national 16-18 lb packers now especial after reading these articles
http://www.forbes.com/sites/larryolm...kobe-beef-lie/

http://www.forbes.com/sites/larryolm...nd-wagyu-beef/

Hell I barely buy into @50 brisket much less a $100 wannabe kobe


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