The ongoining "Kobe and Waygu" threads are getting a bit tiresome.

[BBQ Grail]

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]

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]

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]

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]

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.[/QUOTE]

I'm very sorry to hear that:sad:

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

 

[CarolinaQue]

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]

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]

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]

...I can fark up a CAB brisket just as easily as a Rancher's Reserve brisket.

You are the man!