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View Full Version : The ongoining "Kobe and Waygu" threads are getting a bit tiresome.


The_Kapn
04-26-2012, 05:04 PM
To me, enough is enough.
The article that ignited this firestorm was from a writer for Forbes who has made no claim that I can find that he has actually eaten Kobe or Waygu beef.
May have missed it, but I think not.
His bitch was about labeling and marketing, nothing more, nothing less.
His last post that I can find is:
http://www.forbes.com/sites/larryolmsted/2012/04/19/kobe-and-wagyu-beef-final-thoughts-and-clarifications/

I freely admit there are labeling and nomenclature problems--those exist in a lot of industries.
I freely admit that some of the outragous pricing needs to be looked at.

But, I have been cooking Australian Waygu briskets for the last couple of years and I can tell ya, from actually doing it, that the Waygu is well above any domestic "prime" I have ever cooked.
Period---day in--day out!

I buy Australian Waygu for $5.45/lb (with no shipping or tax) and my price for CAB Prime is at (or over) $3.00/lb

Unlike the writer who started this, I have been there and cooked/eaten Waygu and I willl never go back for the "critical" uses like comps.

This is an "academic" discussion that has grown way beyond it's worth.

As to quality, if someone has not done it, it is all theory and of little use to me. :mad2:

Just my thoughts.
Do with it what you want.


TIM

jasonjax
04-26-2012, 05:07 PM
I could almost feel the fire in your eyes as you typed that one out Kapn!

The_Kapn
04-26-2012, 05:15 PM
I could almost feel the fire in your eyes as you typed that one out Kapn!

Yup.
The WWW is a two edged sword when folks do not bother to read or think through or research the issue.

"Pile On" is a common thing.

TIM

El Ropo
04-26-2012, 05:16 PM
What could be better than talking about beef? :icon_shy

Gonna go hide behind the brick wall now cuz the sofa isn't big enough to withstand the power about to be unleashed!

Understand completely.

Moose
04-26-2012, 05:35 PM
:pop2:

jasonjax
04-26-2012, 05:42 PM
Hell, all I asked was where to buy it. And nobody wants to answer that one hehe.

Moose
04-26-2012, 05:46 PM
Hell, all I asked was where to buy it. And nobody wants to answer that one hehe.

Look up Snake River Farms - they have an online store. :mrgreen:

The_Kapn
04-26-2012, 05:48 PM
Hell, all I asked was where to buy it. And nobody wants to answer that one hehe.

Your question did not spark my answer.
It was the ongoing asault by folks who failed to read and analyse the backgound data.

Johnson Brothers in Panama City is my supplier.
If push comes to shove, we can work something out :-D

TIM

Zin
04-26-2012, 06:03 PM
Kobe and Waygu are over rated period.

Moose
04-26-2012, 06:07 PM
http://i980.photobucket.com/albums/ae286/Pashn8one/facepalm.jpg

thejoda
04-26-2012, 06:07 PM
It is definitely just an "academic" discussion about marketing. But it doesn't mean it isn't an important one.

I think it really highlights that people should look into what they are actually buying more than they might. The point of the article seems to be that despite the fact that beef is called "waygu" or "kobe", it may not mean much. But I'm glad that you found some wagyu beef that you like. That is all that matters. :grin:

Still Smokin
04-26-2012, 06:08 PM
Kobe and Waygu are over rated period.

Unlike the Kapn, I have actually eaten real Kobe beef. I cooked in 3 different restauarants in Tokyo. It is unlike any beef you will eat anywhere in the world. It is like eating beef flavored butter. It is definately not over rated.


But to the real subject at hand, Waygu (whatever type) is the best beef available in this country. A lot depends on where you get it. Places like SNR & Strube are very reputable, while others are very unscrupulous.

Moose
04-26-2012, 06:10 PM
Unlike the Kapn, I have actually eaten real Kobe beef. I cooked in 3 different restauarants in Tokyo. It is unlike any beef you will eat anywhere in the world. It is like eating beef flavored butter. It is definately not over rated.


But to the real subject at hand, Waygu (whatever type) is the best beef available in this country. A lot depends on where you get it. Places like SNR & Strube are very reputable, while others are very unscrupulous.

:clap2:

CarolinaQue
04-26-2012, 06:17 PM
It is definitely just an "academic" discussion about marketing. But it doesn't mean it isn't an important one.

I think it really highlights that people should look into what they are actually buying more than they might. The point of the article seems to be that despite the fact that beef is called "waygu" or "kobe", it may not mean much. But I'm glad that you found some wagyu beef that you like. That is all that matters. :grin:


They could call it "The Bottom Of Your Shoe Bubble Gum Beef" for all I care...I'd still gladly buy it over prime grade!!!

WvSmoke
04-26-2012, 06:18 PM
It doesn't matter to me either way. Where I live there is only select. No Kobe or Wagyu, or Wa Gyu or wag-anything. I can't even get a choice brisket.

CarolinaQue
04-26-2012, 06:28 PM
It doesn't matter to me either way. Where I live there is only select. No Kobe or Wagyu, or Wa Gyu or wag-anything. I can't even get a choice brisket.

I'm very sorry to hear that:sad:

expatpig
04-26-2012, 06:40 PM
I'm with Wvsmoke, I'm not importing beef from another continent, or even across this continent. Anyone can cook a wagyu and make it tasty, but it takes a good cook to take a piece of select, no name brisket and turn it into something delicious. After all, isn't that what barbecue is really about? Support your local producers!

CarolinaQue
04-26-2012, 06:48 PM
I'm with Wvsmoke, I'm not importing beef from another continent, or even across this continent. Anyone can cook a wagyu and make it tasty, but it takes a good cook to take a piece of select, no name brisket and turn it into something delicious. After all, isn't that what barbecue is really about? Support your local producers!


Isn't freedom about being able to make the choice of what you want to buy if it's legal? And I've cooked my share of select briskets and have had mixed results. Some are great, and others...not so much. Not a risk I'm willing to take when it really matters like at a contest or the occasional catering gig.

Don't get me wrong, I buy most of my meat from my local butcher. However, Wagyu is a nice treat every once in a while. Kind of like real "prime" rib for Christmas dinner, or a ham from the Berkshire breed for Easter dinner. Not some thing I do often, but some thing I like to eat once or twice a year.

BBQ Grail
04-26-2012, 07:10 PM
I'm not sure what team Waygu plays for but you'll have to put up with Kobe through out the playoffs....

The_Kapn
04-26-2012, 07:13 PM
As expected, this thread has gone exactly where I expected it to.

That is the nature of the WWW and folks without first hand experience who do not actually read or research a topic.

The WWW "is what it is".

TIM

BBQ Grail
04-26-2012, 07:16 PM
As expected, this thread has gone exactly where I expected it to.

That is the nature of the WWW and folks without first hand experience who do not actually read or research a topic.

The WWW "is what it is".

TIM

Dear Tim,

I'm sorry.

Signed,

BBQ Grail

buccaneer
04-26-2012, 07:34 PM
Unlike the Kapn, I have actually eaten real Kobe beef. I cooked in 3 different restauarants in Tokyo. IT IS UNLIKE ANY BEEF EATEN IN ANY OTHER COUNTRY IN THE WORLD. It is like eating beef flavored butter. It is definately not over rated.


But to the real subject at hand, Waygu (whatever type) is the best beef available in this country. A lot depends on where you get it. Places like SNR & Strube are very reputable, while others are very unscrupulous.
While I agree with the sentiments of the OP and many posters, would (some) posters please stop assuming that you know about Australia and lumping both countries in the same basket?
We supply top grade "wa-gyu" to Japan's premium specialist Wa-Gyu restaurants and you can CERTAINLY have your Wa Gyu urge satisfied here...provided you payup.

El Ropo
04-26-2012, 07:50 PM
As expected, this thread has gone exactly where I expected it to.

That is the nature of the WWW and folks without first hand experience who do not actually read or research a topic.

The WWW "is what it is".

TIM

I'm relieved to know that you are taking it in stride. Can be tough sometimes dealing with several hundred or even several thousand different people.

That's why the big wigs get the big bucks! LOL,

Thank you for all of the time and effort it takes to keep this place rocking. :first:

WvSmoke
04-26-2012, 08:33 PM
Isn't freedom about being able to make the choice of what you want to buy if it's legal? And I've cooked my share of select briskets and have had mixed results. Some are great, and others...not so much. Not a risk I'm willing to take when it really matters like at a contest or the occasional catering gig.

Don't get me wrong, I buy most of my meat from my local butcher. However, Wagyu is a nice treat every once in a while. Kind of like real "prime" rib for Christmas dinner, or a ham from the Berkshire breed for Easter dinner. Not some thing I do often, but some thing I like to eat once or twice a year.

Yeah, in competition, it may matter but let's be honest here. Most people reading this are not competitors. We just want to cook good food for family and friends. I have never really had a bad select brisket, but have also never had an excellent one either. For neighborhood cooking would I pay for Kobe or Wa Gyu? Not a chance. I would pay for choice, but can't get it here. My point is, outside of competition, and knowledgeable brethren, who would actually know the difference?

WvSmoke
04-26-2012, 08:36 PM
It doesn't matter to me either way. Where I live there is only select. No Kobe or Wagyu, or Wa Gyu or wag-anything. I can't even get a choice brisket.

I'm very sorry to hear that:sad:

Actually, I can get a choice brisket....my choice of select briskets.

CarolinaQue
04-26-2012, 08:37 PM
I don't disagree with any of those points. That's why I only get them a few times a year at most. Only for very special occasions...and not even all comps. Most comps, I do use choice grade.

But I would say that most people would think that it's "prime" grade considering how rare people see real "prime" grade any more.

landarc
04-26-2012, 08:39 PM
I think Tim is right, there is a lot of fuss, for what I do not really understand. The American Wagyu I have bought, has never been identified as coming from Japan. I would like to try the Aussie stuff, as my understanding is that it is better than the American Wagyu.

I will note though, that the American Wagyu was intended for export to Japan originally and that the original stock developed in Oregon was for that purpose, same as Australia. But, politics raised it's ugly head and we have mutual embargoes between Japan and the U.S. preventing beef from crossing the Pacific. Ironically, this does not exist for pork, as a lot of pork from here ends up in Japan.

I have had real Kobe beef and a couple of other types from Japan (yes, the details are quite blurred how it got here, same with the whale and sea turtle I have eaten) and the stuff we are currently eating is not the same at all. All of that being said, if you can get a Wa-gyu brisket for $6 a pound, go for it, that is cheaper than the good Oregon Choice stuff I can get out here.

Let's all just cook what we want and quite trying to tell other people who is the better cook because you use some certain cut of beef etc...I can fark up a CAB brisket just as easily as a Rancher's Reserve brisket.

deepsouth
04-26-2012, 08:44 PM
It doesn't matter to me either way. Where I live there is only select. No Kobe or Wagyu, or Wa Gyu or wag-anything. I can't even get a choice brisket.


i feel you. me either.

BBQ Grail
04-26-2012, 08:46 PM
...I can fark up a CAB brisket just as easily as a Rancher's Reserve brisket.

You are the man!