/ck/ - Food & Cooking

>>19292031
Your family friend is being paid by the local farmer to promote his shitty old ass cow

Is Wagyu good? Yeah. Can you get stuff just as good from a place that cares even the slightest bit for their cows? 100%.

Wagyu is certainly good, but there's not that crazy of a differential between it and beef actually raised on a farm. Stop being so retarded anon

>>19292031
Wagyu is too rich for a regular steak. Marbling is good, but do you really want to eat 4 ounces of fat in an 8 ounce steak or 8 ounces of fat in a 1lb steak the likes of which trendy, overpriced steak houses that would serve wagyu steaks would offer?

>>19292037
Really? Even considering the intramuscular fat?

it depends on what you're looking for in a steak. My parents always wanted lean cuts, more meat, no fat. They'd cut the fat cap off a ribeye if that was their only option.
had wagyu once a few months ago, got it very cheap. greasiest steak i've ever cooked. maybe i should have cooked it longer or on lower heat after searing it?

>>19292031
First yes most meat is soaked in salt watters it fluffs the meat up about 10 percent imagine a 10 a dollar steak now worth 11 dollars it shrinks and boils in the pot becous of the water second cheap meat is oftion from old dairy cows to old to produce milk so it's like eating and old shoe. In my opinion local beef is oftion better in flavor and better fed as mas produced beef is produced as fast as possible fore maximum profit. My local butcher is small thay cut chair own beef and yes you pay that 20 percent premium but your steak sizzles not boils in the pan. A small business can't sell shit meat because thay can't compete big stores prices, So thay compeat by quality thay know your thair fore the best cuts or you would shop at Walmart, or stater brothers or a mega store. No As fore wagyu your paying fore the grading of the beef it's fatness , marbling not always it's flavor. Local farmers oftion have customers on a wating list fore beef, so your friend May be correct about the flavor, On less you can afford 50 dollars fore a steak from an alcoholic cow how injoys backj rubes.

Who judges this best in the world?
I split a half cow every year with my friend
Fills the freezer with great meat
I think anything I pull out of there is the best in the world.

>>19292031
Wagyu is the "thing :| thing, japan :o" meme but real. It's just a very, very fatty steak for people who love the rendered fat more than the meat. Not bad by any means but absolutely overpriced and overrated.

Best beef I ever had

>>19292113
How’s about Australian wagyu?

It’s like eating butter it’s not actually that good a nice New York is far better

>>19292031
It’s probably true, because what is called “wagyu” outside of Japan just isn’t the same thing. Here it’s allegedly a higher-quality beef. Sometimes it is; sometimes it isn’t. In Japan it’s a pretty specialized way of raising specific breeds of cattle. I think they only slaughter around 1,000 a year or something. I’ve never been to Japan to taste it, so I’m just going on what I’ve been told, but allegedly nothing you buy here comes close.

>>19292113
>Wagyu is the "thing :| thing, japan :o" meme but real. It's just a very, very fatty steak for people who love the rendered fat more than the meat. Not bad by any means but absolutely overpriced and overrated.
Would it make more sense to buy wagyu tallow and blend it in with cheap extra lean minced beef?

>>19292342
There’s no real point if you're going to grind it up. All the fat renders out into the pan when you cook it.

Of course it is. Every American personally knows a handful of the world's best producers of anything. It's in the constitution. That's why the best wine, the best cheese, the best anime, the best caviar, the best Dame Maggie Smith, the best Moreton Bay bugs, the best COVID, the best IKEA furniture, the best terrorists and Best Western are all American.

Wagyu is the best beef, undeniably. However:
>you can get very close to Wagyu quality for a fraction of the cost if you know a good butcher or farm, Wagyu quality isn't proportion to wagyu's price
>a lot of places use Wagyu inappropriately. The benefit is all of that marbling and intramuscular fat, if you grind it for a burger for instance it's no different from using any especially fatty cut
>a lot of places import their Wagyu since it's primarily raised in Japan and australia, and if it's been frozen you're ruining and undoing the advantage of buying Wagyu to begin with
It's great but you can come very close without paying out the ass.

>>19292342
your idea is retarded but you could get a similar experience injecting fat into a normal steak with a syringe.

>>19292342
>wagyu tallow
an even more retarded meme

>>19292884
My local farmer sells suet by the pound. Will regular American angus fat rendered tallow really taste as good as premade wagyu tallow?
The meats don’t look very marbled at all so I’m thinking maybe the injection idea

>>19293246
The fat is the same. Wagyu and normal beef fat have the same taste, texture and qualities. The advantage of Wagyu is that the fat is marbled in thin veins in between the muscle tissue. It is a matter of composition specifically that makes the steaks cooked as steaks great. If you do anything to disrupt the composition like turning the Wagyu into ground beef or storing the rendered tallow it's simply the same as any other beef, albeit with a more severe protein/fat ratio.

>>19293299
I was planning to cook an Australian wagyu bms 7 for my birthday party next week. I’ve never tried wagyu but I’m a fan of Guga and he raves about it. Now I’m thinking I might do this Guga style and have a cook-off between a wagyu, a local steak, and maybe a storebought steak for comparison. There’s a farm 20 minutes up the road from my house that raises and packs it’s own all-natural beef. Maybe I’ll grab some fat trimmings too to try a tallow injection experiment. Hmmm

>>19292092
I tried to reverse sear some wagyu both in the oven and sous vide.
Even that way it's still greasy as hell. Not a big fan myself.

>>19293664
You should not reverse sear or sous vide wagyu
Fry it from cold or room temp at most

>>19293684
Pan frying will keep it greasy, I’d think grilling is better for what anon wants from his wagyu, the rendered fat will drip and burn off

>>19293684
Can confirm, any meat with heavy marbling, you're supposed to drain the fat otherwise you're essentially frying your meat. I had the same happen when I tried to cook a piece of iberian pig.

>>19292031
Some people don't like wagyu because of the ultra high fat content. It flares up easily too, so an inexperienced cook can burn it when they try to out a sear on. For the price it commands it's SO not worth it because you can get a dozen high quality local steaks for the price of a wagyu steak.

>>19293701
>>19293707
You don't want to lose the fat, the fat is what you're paying for
You fry it on a dry pan and pour the fat over the meat when you plate it

>>19293664
It's best used for direct fire cooking, isn't it? That's the only way I've had and enjoyed it (besides raw; really fucking good as carpaccio).
I went out to eat at a somewhat costly hotpot spot with friends and one amigo ordered wagyu for the table, which I said would be an extremely stupid and wasteful move.
Lo-and-behold, once the thin shavings of beef basically disintegrated into the soup, I was proven correct.

>>19293716
You don't lose the fat, you're rendering it. But a big piece of meat with a lot of marbling will give you a ridiculous amount of fat that will actively hinder cooking the actual meat. You're free to save the fat because dumping it down the drain is fucking stupid but leaving it in the pan is just a nono.

>>19293716
I don’t think you’d lose too much fat by front searing over hot charcoal. There will still be plenty of intramuscular fat inside. But by grilling you get the rendered fat from the outer edges to drip off, which gives a drier and crunchier outer crust. Pan frying will keep the whole steak greasy from edge to edge. I’m thinking that the heterogenous texture of a dry crust on a greasy steak will satisfy the anon who felt that the fully-fatty wagyu was too rich.
Or just go for a lower marbling score like a 3 or 4.

>>19292031
>A family friend said that wagyu isn’t worth the money
Wagyu is a meme which is why it costs meme prices. Think of it like wine - 90% of the price of a bottle of wine are the expectations attached to the label on the bottle.

>and that he can find “better” meat locally, here in bumfuck New Hampshire.
I wouldn't be surprised. A small local farmer can supply you with grass fed beef is God Tier beef. It won't conform to the wagyu memes, so it will be subjectively worse, but objectively better meat.

>>19292342
Nobody's producing Wagyu tallow at 5€/kg.
>>19292031
Your friend is right in a sense. "Bumfuck New Hampshire" is one of the few regions in the US that has great produce and producers. Some vegetables and cheese producers are highly regarded internationally, maybe you should go say hi. I don't know about beef producers specifically but I'd be surprised there weren't any, given the fact that New York's top restaurants all get their produce in your region.

>>19292562
kek

>>19292031
Absolutely, I'd imagine a majority of fresh cuts are better than meat you have to ship over the entire pacific ocean.

>>19293728
>>19293862
Isn’t grass fed beef super lean though? I like a fattier steak. Maybe not necessarily wagyu level fatty but at least grain-finished for the marbling.
>fat is flavor!

>>19292031
Wagyu is 100% over rated. Just cook a prime ribeye in butter and it's like a 10th of the price. Is it good, yes but it's completely overrated.

>>19292031
>he can find “better” meat locally
Likely true, objectively the best meat is meat that's never been frozen. I always pick a few cuts to keep out of the freezer whenever my friends and I split a cow.

>>19292115
That's how it should be. And not just for steak. Roast some ribs of proper aged beef and get so much awesome meat.

>>19292031
Probably worth it to try but if you are looking for a steak to eat every week it seems like there are probably better options

>>19292031
Just buy a jar of Wagyu fat and inject some into a good cut of beef instead

>>19292031
Wagyu is just a breed, it's usually good but non waguy beef can be better

>>19292115
Aged beef is a reddit meme. It's less fresh, has more tyramine and histamine. I like eating my meat rare to medium rare. Just doesn't taste fresh on a steak like that.

>>19292031
He can probably find better than most of the shit that advertises itself as wagyu, but authentic japanese thing wagyu is folded over 1000 times and superior (probably)

>>19292128
Fat cow from Japan vs fat cow from Australia. Take your pick

>>19293874
Grass fed beef tastes far better then grain fed. Not even a competition.

>>19293299
It's not the same. Wagyu melts in your fingers.

>>19292321
It’s just beef dude. There’s no magic special folded over 1000 times method. You can buy a fucking cow and make it fat as shit before you slaughter it. Plenty of wagyu options in america for 8 bucks a pound.

>>19292031
Wagyu is amazing, but honestly, when i eat a stake I actually want to feel I'm eating real meat and chew it a bit, instead of it melting in my mouth. Of course waguy is extremely tender and delicious, but personally I don't think it's worth the price. You can buy extremely good steaks seasoned for weeks at 1/3rd or 1/4th the price of japanese wagyu that will be mind blowing too. Wast of money if you ask me.

>>19292059
>LE FAAAATT
Makes no difference. Just cook normal meat better

>>19296495
>wagyu melts in your fingers
tell me you dont know how to cook meat without telling me you dont know how to cook meat

>>19292031
>Is there any truth to this?
Of course not dude, he's just upset at something and he's minimizing the beef and that he can do it better to make himself feel better.

/thread

>>19296551
Tell me you've never held a piece of wagyu without telling me you've never held a piece of wagyu.

>>19296572
just cook normal meat better, retard

I've had wagyu a bunch of times. I just got back from Vegas and had a bunch of steaks at Craftsteaks. Next night a sushi place including wagyu and tartar. It's all good but a perfectly made sirloin with mashed potatoes and an ale is just as good. Easily.

>>19292342
>wagyu tallow
Now THIS is the "thing, japan" meme.

>>19292031
I find it funny how wagyu is called beef when the fat levels are akin to a massive fat pig pork.
That said i have a preference for lean meats i don't think wagyu is very good. I would rather have a tough well done steak with low fat % and some brown gravy.
Well done steak has a bad reputation for some reason.

>>19296650
>preference for lean meats
>tough well done steak with low fat %
disgusting

>>19296650
Do you eat your leather shoes too?

>>19296538
>>19296585
>It's all good but a perfectly made sirloin with mashed potatoes and an ale is just as good. Easily.
This 100%. I love fatty steaks, I'll cut the not fully rendered pieces of fat off a porterhouse and gladly eat it, that said, the whole le wagyoo fat meme is hugely overblown. The best steak I've ever had in my life was a cheap little sirloin I bought from Food Lion that I took the time to tenderize, marinate, baste in garlic and herb butter, and serve over a bed of mashed potatoes. Preparation and proper cooking technique matter way more than the cut of beef you're cooking. I'm sure if I prepared a nicer cut of beef the same way it would taste even better, but the fact that I can get such a high quality experience out of such cheap cuts of beef with only slightly more effort than usual lets me know that, in general, there's no need to spend the money on expensive cuts.

>>19293734
Reminder that the first Cattle Ranch was started on Long Island and New York is the birthplace of the cowboy.

>>19292115
The aged beef meme is proof that people will go along with anything if they believe it's high class.

>>19292031
Wagyu beef is just cow raised in a way where the fat marbling becomes like picrel. In theory, anyone can raise a wagyu cow, it's just unlikely. all the premium is is a fattier, lazier cow.

>>19296533
Ik it's a genetic thing with japanese cows that makes them store more fat intramuscularly rather than subcutaneously, which allows for a lot of flavor and juice from the fat in each bite without just eating globs of straight up fat. That said, I can't imagine that nobody has ever smuggled one of those cows out of Japan and started breeding them elsewhere. So yeah, you can probably get meat that's got just as much marbling, or at least very close to it, for much cheaper. The only reason to pay $200 for a wagyu steak is to post it on instagram before you eat it.

>>19296579
You've never had it, he called you out and you failed
Wagyu is better

>>19297352
Cowboy means cattle rustler are you saying that New Yorkers invented cattle theft?

>>19296533
No it's not just a fat cow
First of all, it's a steer
Second, it's in the marbling, it's not just fatty
You've clearly never had it

>>19297395
Most likely, if cattle ranches started on in NY then it's likely theft from cattle ranchers also first started happening in NY.

>>19296533
>You can buy a fucking cow and make it fat as shit
Obviously, though wagyu beef have this special diet and get massages and shit.

>>19297414
Are you retarded?

>>19297369
Or it's really that good
It is not a meme or any stupid zoomer shit
It is that good, cope

OP here with an update!
The local farm did NOT disappoint. That’s the most marbling I’ve ever seen on a steak. And at $21.50 per pound, not bad at all!
Shoutout to J&F Farms of Derry NH

>>19298341
Forgot pic related

>>19298215
It's disgusting rotting meat. You're such a retard that you actually got tricked by the restaurant industry into paying extra to buy their rotten meat off them. It tastes like shit and you have to play semantics to even justify eating it, "aged" meat, call it what it is, expired. "Oh, just cut the bits of rot and mold off of it like a fucking homeless bum dumpster diving for half eaten sandwiches." Absolutely vile stuff, marketing really is powerful if it can convince anyone that eating expired meat is worth paying extra for.