Wagyu beef

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to

medium

Quoted message said:

rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really

special.

Quoted message said:

--

At $75 dollars a pound, they'd better be able to cook themselves AND do the
dishes.

kili

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to medium
rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really special.

Peter,

I have to agree. I've had genuine Kobe beef and imitators - legitimate,
but imitators. I never quite got what was so great about it.

There is a new steak restaurant in my area (San Jose) that claims to
serve real Kobe beef - including a Kobe burger (not sure about grinding
Kobe beef). So, they give the critters beer and massage them - so what?
thought the experience was above average, but far from sublime.

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to medium
rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really special.

You paid $75/lb. for steaks and threw them in the FREEZER?!
Unfriggingbelievable. -aem

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to medium
rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really special.

Muscles that work are tasty but tough, and usually cheap (brisket, pork
butt, lamb shoulder, dark meat poultry, etc.). Muscles that don't work
are tender but bland and usually expensive (tenderloins, white meat
poultry, etc.).

So it should be no surprise that extra-tender beef is extra-expensive
and extra bland.

My personal preference is buy cheap meat and make it tender in stews or
braises or slow-cooked BBQ. Or just enjoy the chewiness and the flavor.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to
medium
rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really
special.

You paid $75/lb. for steaks and threw them in the FREEZER?!
Unfriggingbelievable. -aem

Since they arrived frozen it seemed like a good idea. Anyway I have never
seen any reliable information to the effect that freezing harms meat, nor
does my personal experience suggest it.

--
Peter Aitken

"Louis Cohen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to

medium

Quoted message said:

Quoted message said:

rare in a very hot cast iron skillet. I must say they were

disappointing.

Quoted message said:

Quoted message said:

Very good to be sure but at $75 a pound I expected something really

special.

Quoted message said:

Quoted message said:

Muscles that work are tasty but tough, and usually cheap (brisket, pork
butt, lamb shoulder, dark meat poultry, etc.). Muscles that don't work
are tender but bland and usually expensive (tenderloins, white meat
poultry, etc.).

So it should be no surprise that extra-tender beef is extra-expensive
and extra bland.

My personal preference is buy cheap meat and make it tender in stews or
braises or slow-cooked BBQ. Or just enjoy the chewiness and the flavor.

--

I'd agree with that, Louis. Bring on the brisket or the butts. Can't go
wrong.

kili

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to medium
rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really special.

If I paid $75 a pound for anything, it sure wouldn't be lost in my
freezer or even had had a chance to hit my freezer. That kind of beef
should have been used fresh the day you got it. At least that's what I
would have done.

~patches! said:

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two
wagyu ribeye steaks that I had bought from Allen Brothers and
forgotten about. Beautiful things with an amazing amount of
marbling. I cooked them to medium rare in a very hot cast iron
skillet. I must say they were disappointing. Very good to be sure
but at $75 a pound I expected something really special.

If I paid $75 a pound for anything, it sure wouldn't be lost in my
freezer or even had had a chance to hit my freezer. That kind of beef
should have been used fresh the day you got it. At least that's what
I
would have done.

Except it *came* frozen (apparently ordered from someplace) so putting it in
the freezer did it no harm.

Jill

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I'd agree with that, Louis. Bring on the brisket or the butts. Can't
go wrong.

kili

ROFL... Reminds me of that song '[censored] and Ass' 😉

Michael

Peter Aitken said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

I was rooting thru the freezer yesterday and what did I find? Two wagyu
ribeye steaks that I had bought from Allen Brothers and forgotten about.
Beautiful things with an amazing amount of marbling. I cooked them to
medium
rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really
special.

You paid $75/lb. for steaks and threw them in the FREEZER?!
Unfriggingbelievable. -aem

Since they arrived frozen it seemed like a good idea. Anyway I have never
seen any reliable information to the effect that freezing harms meat, nor
does my personal experience suggest it.

If you bought them frozen then of course it made sense to put them in
the freezer. But now I gotta say, You paid $75/lb. for FROZEN steaks!?
Unfriggingbelievable.

The company clearly knows its customer relations, as shown by your
followup post about the refund. Obviously they also know their
advertising.

I have never researched the effects of freezing on meat, but all the
meat we used to eat in Alaska arrived at our remote little town frozen,
so I have eaten a lot of it. I think the freezing and thawing softens
the texture, or weakens/braks down the fiber, or however one might
describe that. Sometimes that's for the better, sometimes not. For a
cut of meat that is grilled, broiled, or pan broiled, I'd say not. For
braises, roasts, stews, probably better.

On Sat, 09 Jul 2005 15:20:45 +0000, Peter Aitken wrote:

I cooked them to medium

Quoted message said:

rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really special.

I have bought it a several times at our local farmers market. It is
35$/lb and from a local herd and not frozen. New York strip cut 1 1/2
inches, is enough for 2. Cooked it over an oak fire and it is
always excellent, but so are the choice NY strips we get at SAMS for
about 9$ and flucuating to 11$/lb. I really can't say that they are worth
the additional $$.

jay said:

On Sat, 09 Jul 2005 15:20:45 +0000, Peter Aitken wrote:

I cooked them to medium

Quoted message said:

rare in a very hot cast iron skillet. I must say they were disappointing.
Very good to be sure but at $75 a pound I expected something really special.

I have bought it a several times at our local farmers market. It is
35$/lb and from a local herd and not frozen. New York strip cut 1 1/2
inches, is enough for 2. Cooked it over an oak fire and it is
always excellent, but so are the choice NY strips we get at SAMS for
about 9$ and flucuating to 11$/lb. I really can't say that they are worth
the additional $$.

I buy whole rib sections from Costco (between $5 and $6/lb. this week),
and both wet-age (still in the cryopack) for two weeks, and dry-age
(uncovered on a rack on a baking sheet in the fridge) for two weeks and
I've never had better-tasting and more tender rib steaks. Cut them as I
need them. The meat smells clean and beefy; no rancidity or
decomposition. Eats like very high quality meat.

I've had wagyu both here and in Japan and I found it to be good, but not
worth the difference in cost.

Pastorio