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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-25-2012, 10:36 AM   #1
boogiesnap
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Default where is all the wagyu?

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.
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Unread 08-25-2012, 10:59 AM   #2
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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.
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Unread 08-25-2012, 12:20 PM   #3
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http://store.snakeriverfarms.com/gou...s/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.
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Unread 08-25-2012, 12:47 PM   #4
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Our supplier sells to restaurants. I see waygu steaks on the menu at various steakhouses in around here.
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Unread 08-25-2012, 01:49 PM   #5
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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.
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Unread 08-25-2012, 02:03 PM   #6
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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.
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Unread 08-25-2012, 03:34 PM   #7
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Quote:
Originally Posted by boogiesnap View Post
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
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Unread 08-25-2012, 05:25 PM   #8
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Quote:
Originally Posted by Sledneck View Post
I cornered the market in the Northeast and bought them all
Right after we got our 25.
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Unread 08-25-2012, 06:25 PM   #9
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Quote:
Originally Posted by boogiesnap View Post
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.




Yeah, thats the secret!
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Unread 08-25-2012, 09:18 PM   #10
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Quote:
Originally Posted by boogiesnap View Post
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.
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Unread 08-26-2012, 07:49 AM   #11
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Quote:
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There are several restuarants at Mohegan Sun and Foxwoods that serve Wagyu. One even gave me the name of their supplier out of NYC.
which are those? i've been to both steakhouses bar americain and MJ's. neither had it on the menu.
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Unread 08-26-2012, 09:07 AM   #12
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Quote:
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There are several restuarants at Mohegan Sun and Foxwoods that serve Wagyu. One even gave me the name of their supplier out of NYC.

AND Who might that be?!
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Unread 08-26-2012, 09:17 AM   #13
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Quote:
Originally Posted by boogiesnap View Post
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/uploadedFile...steak_menu.pdf
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Unread 08-26-2012, 10:59 AM   #14
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Quote:
Originally Posted by Q Haven View Post
Craftsteak, home of the $129 ribeye.

http://www.foxwoods.com/uploadedFile...steak_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

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.

Off topic: David Burke's Prime doesn't have it, but I highly recommend that place. It's one of the better Foxwoods restaurants.
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Unread 08-27-2012, 04:11 PM   #15
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Brisket Leaders
  1. BIG T'Z Q CRU 2690
  2. 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.



Quote:
Originally Posted by AZScott View Post
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.
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Last edited by DMDon; 08-27-2012 at 04:13 PM.. Reason: to correct formatting
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