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Prime rib anyone???

mowin

By mowin,
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phade
phade

I enjoy venison from time to time - but it is not on the level with beef, for me personally. Everyone is different.

Chef
Chef

Yes prime is prime but what most places call prime rib is not prime beef. However this was Sent from my iPhone using Tapatalk

9jNYstarkOH
9jNYstarkOH

Yes I hunt NY in 9j where I grew up and moved from 4 years ago. Best purchase ever was a lifetime License. I hunt Pa in Erie county if I am successful early in NY as my cousin has 20 acres less than 5

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phade Mentor

phade

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4 minutes ago, Chef said:


That looks great! Have you ever had the Japanese?


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I'm not as fully educated on the lingo and process. The farm is owned by a pair of old high school friends. The American Wagyu steaks have been as good as the Fullblood - mostly because their designation or % of lineage I guess is abnormally high (in the cross, I think they use a Fullblood and then an American vs a Fullblood and an Angus (I think). As a result, they've only brought up one Fullblood in the past year and they have one more coming up this late winter or early Spring. They do more of the American now too because it sells easier direct to consumer. Retail on the Fullblood stuff is CRAZY HIGH - and that is from them to consumer with no restaurant or middle man in the way.

I have avoided ordering that stuff anywhere else more or less as a loyalty factor. Those two steaks I think I paid $40 all in for the "family" discount we'll say. Retail those two steaks go for $100-120. I don't think I'd want to pay the premium for that stuff at a restaurant - last high end steak place I ate at in Myrtle Beach in the summer had the typical quality tomahawk for $70. Even though a pro is cooking it, I can't get over the Wagyu price gap at the table for what I get at home. 

These two strips were fullblood and melted in your mouth. I normally am a ribeye person, but with both the fullblood and american...I have enjoyed the strips a little more than the ribeyes.

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diplomat019 Proficient

diplomat019

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4 minutes ago, phade said:

I'm not as fully educated on the lingo and process. The farm is owned by a pair of old high school friends. The American Wagyu steaks have been as good as the Fullblood - mostly because their designation or % of lineage I guess is abnormally high (in the cross, I think they use a Fullblood and then an American vs a Fullblood and an Angus (I think). As a result, they've only brought up one Fullblood in the past year and they have one more coming up this late winter or early Spring. They do more of the American now too because it sells easier direct to consumer. Retail on the Fullblood stuff is CRAZY HIGH - and that is from them to consumer with no restaurant or middle man in the way.

I have avoided ordering that stuff anywhere else more or less as a loyalty factor. Those two steaks I think I paid $40 all in for the "family" discount we'll say. Retail those two steaks go for $100-120. I don't think I'd want to pay the premium for that stuff at a restaurant - last high end steak place I ate at in Myrtle Beach in the summer had the typical quality tomahawk for $70. Even though a pro is cooking it, I can't get over the Wagyu price gap at the table for what I get at home. 

These two strips were fullblood and melted in your mouth. I normally am a ribeye person, but with both the fullblood and american...I have enjoyed the strips a little more than the ribeyes.

Can you share the farm name?  Do they ship?

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Chef Grand Master

Chef

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I'm not as fully educated on the lingo and process. The farm is owned by a pair of old high school friends. The American Wagyu steaks have been as good as the Fullblood - mostly because their designation or % of lineage I guess is abnormally high (in the cross, I think they use a Fullblood and then an American vs a Fullblood and an Angus (I think). As a result, they've only brought up one Fullblood in the past year and they have one more coming up this late winter or early Spring. They do more of the American now too because it sells easier direct to consumer. Retail on the Fullblood stuff is CRAZY HIGH - and that is from them to consumer with no restaurant or middle man in the way.
I have avoided ordering that stuff anywhere else more or less as a loyalty factor. Those two steaks I think I paid $40 all in for the "family" discount we'll say. Retail those two steaks go for $100-120. I don't think I'd want to pay the premium for that stuff at a restaurant - last high end steak place I ate at in Myrtle Beach in the summer had the typical quality tomahawk for $70. Even though a pro is cooking it, I can't get over the Wagyu price gap at the table for what I get at home. 
These two strips were fullblood and melted in your mouth. I normally am a ribeye person, but with both the fullblood and american...I have enjoyed the strips a little more than the ribeyes.

Do they do half beefs ? I would be interested in a half.

Ill find pics of the Japanese for you


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Chef Grand Master

Chef

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I'm not as fully educated on the lingo and process. The farm is owned by a pair of old high school friends. The American Wagyu steaks have been as good as the Fullblood - mostly because their designation or % of lineage I guess is abnormally high (in the cross, I think they use a Fullblood and then an American vs a Fullblood and an Angus (I think). As a result, they've only brought up one Fullblood in the past year and they have one more coming up this late winter or early Spring. They do more of the American now too because it sells easier direct to consumer. Retail on the Fullblood stuff is CRAZY HIGH - and that is from them to consumer with no restaurant or middle man in the way.
I have avoided ordering that stuff anywhere else more or less as a loyalty factor. Those two steaks I think I paid $40 all in for the "family" discount we'll say. Retail those two steaks go for $100-120. I don't think I'd want to pay the premium for that stuff at a restaurant - last high end steak place I ate at in Myrtle Beach in the summer had the typical quality tomahawk for $70. Even though a pro is cooking it, I can't get over the Wagyu price gap at the table for what I get at home. 
These two strips were fullblood and melted in your mouth. I normally am a ribeye person, but with both the fullblood and american...I have enjoyed the strips a little more than the ribeyes.

a251b730384ec722369429d8c6d5a107.jpg
This is the real stuff grown in Japan crazy crazy expensive


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mowin Veteran

mowin

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46 minutes ago, Chef said:


a251b730384ec722369429d8c6d5a107.jpg
This is the real stuff grown in Japan crazy crazy expensive


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Crazy marbling.  You would almost think it would taste too fatty. 

What's something like that cost per lb? 

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Fletch Mentor

Fletch

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3 minutes ago, Biz-R-OWorld said:

I'm sure Chef can correct me, but I thought true japanese Wagyu and Kobe in America are basically a fraud. Only like 10 or 15 restaurants in the entire USA serve them. they are very expensive and served in tiny 3oz portions.

Not to derail but I saw a report a lot of high end restaurants sell a lot of fraud fish too. I am sure the low end do as well but you would think high end restaurants would do better. I saw a few from NYC were caught.

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Chef Grand Master

Chef

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Pardon my ignorance but with Wagyu especially Japanese Waygu aren't you mostly eating fat? I understand that its insanely tender and delicious but isn't it mostly fat?  

Not really it’s just much more integrated into the muscle than other beef.. higher fat content yes… but just eating fat… no


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Chef Grand Master

Chef

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I'm sure Chef can correct me, but I thought true japanese Wagyu and Kobe in America are basically a fraud. Only like 10 or 15 restaurants in the entire USA serve them. they are very expensive and served in tiny 3oz portions.

Not 10 to 15

Most places that say wagyu and Kobe just serve the American or Australian unless it says A5 it’s probably not


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Chef Grand Master

Chef

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Not to derail but I saw a report a lot of high end restaurants sell a lot of fraud fish too. I am sure the low end do as well but you would think high end restaurants would do better. I saw a few from NYC were caught.

From my experience it’s not true high end places doing this it’s mid tier… and half the time it’s the fish distributor cheating the restaurants

What places have you seen this


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BizCT Grand Master

BizCT

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5 minutes ago, Chef said:


Not 10 to 15

Most places that say wagyu and Kobe just serve the American or Australian unless it says A5 it’s probably not


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Q: What are the 8 restaurants that sell Kobe beef?

A: Actually there are now 21 restaurants that serve Kobe Beef (the real thing, not the fake stuff).

These are: The Wynn in Las Vegas, 212 Steakhouse in NYC, Alexander’s Steakhouse in Cupertino and San Francisco, Shibumi in Los Angeles, Arsenal in San Francisco, Bazaar Mar in Miami, Bazaar Meat in Las Vegas, MGM in Las Vegas, Nick&Sam’s Steakhouse in Houston, RPM Steak in Chicago, B+B Butchers + Restaurant in Texas, Jean Georges Beverly Hills, Gibsons Italia in Chicago, Castle Hotel & Spa in NYC, OMAKASE in San Francisco, MINIBAR by José Andrés in Washington DC, and Roka Akor in Chicago and Houston.

Keep in mind this doesn’t mean it will necessarily be on the menu at any given time.

The Wynn resort in Las Vegas features A5 Wagyu from Japan for $640 to $880 per pound.

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Chef Grand Master

Chef

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Q: What are the 8 restaurants that sell Kobe beef?

A: Actually there are now 21 restaurants that serve Kobe Beef (the real thing, not the fake stuff).

These are: The Wynn in Las Vegas, 212 Steakhouse in NYC, Alexander’s Steakhouse in Cupertino and San Francisco, Shibumi in Los Angeles, Arsenal in San Francisco, Bazaar Mar in Miami, Bazaar Meat in Las Vegas, MGM in Las Vegas, Nick&Sam’s Steakhouse in Houston, RPM Steak in Chicago, B+B Butchers + Restaurant in Texas, Jean Georges Beverly Hills, Gibsons Italia in Chicago, Castle Hotel & Spa in NYC, OMAKASE in San Francisco, MINIBAR by José Andrés in Washington DC, and Roka Akor in Chicago and Houston.

Keep in mind this doesn’t mean it will necessarily be on the menu at any given time.

The Wynn resort in Las Vegas features A5 Wagyu from Japan for $640 to $880 per pound.


Not sure where you found that but I know for a fact there are more as I have had it at others.

These places may have a import license.

I also sell A5


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phade Mentor

phade

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The cows that my frien's farm have, have the lineages for fullblood and American. They spent a large amount of money to get into it and have been able to document the lineage. My buddy let me know that their American is called F2-4, which I guess is/are the highest ranking of American. 

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Chef Grand Master

Chef

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The cows that my frien's farm have, have the lineages for fullblood and American. They spent a large amount of money to get into it and have been able to document the lineage. My buddy let me know that their American is called F2-4, which I guess is/are the highest ranking of American. 

Do they sell hanging beef? Half’s and fulls ?


And yes it could have Japanese blood and lineage but still not the same..

Over there they give them beer daily and like rub them off a few times a day or something


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Moho81 Mentor

Moho81

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Do they sell hanging beef? Half’s and fulls ?


And yes it could have Japanese blood and lineage but still not the same..

Over there they give them beer daily and like rub them off a few times a day or something


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How can I get on the same program those cows are on? Sounds delightful


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