/ck/ - Food & Cooking

[Anonymous No.12718703]

Anyone ever ordered a5 meat from Japan, and black truffles from Italy, but through international mail?

[Anonymous No.12719855]

No but I was just watching a Youtube video yesterday and the a5 should actually not be frozen, they used dry ice or something and it was fine, like 130 bux for .89 lbs though. He bought another a4 from another company and it came frozen and was not as good.

[Anonymous No.12719880]

I was under the impression Japan has rules against exporting that

[Anonymous No.12719886]

>>12719880
I also thought this, but have no source

[Anonymous No.12719984]

>>12719855
>130 bux for .89 lbs though
Haha

[None !2Code3TV3M No.12720007]

i think when guga did his wagyu a5 and truffles he used australian wagyu, which uses a different grading system but you can get the equiv its like mbs8 or some shit

they HAVE to freeze international products if they won't arrive in good condition.
if you're importing wagyu you can afford the rush shipping

[Anonymous No.12720169]

>>12719855
gugafoods right?

[Anonymous No.12720609]

>>12719855
It should be FLASH frozen, not normal slow freezing like a normal freezer.

Slow freezing (and thawing and refreezing) damages the meat.


I actually have some A5 showing up at my house today. Pic related.

[Anonymous No.12721588]

>>12720609
Just arrived

[Anonymous No.12721612]

>>12721588
Where do you buy this shit pls give link

[Anonymous No.12721620]

>>12721612
https://www.crowdcow.com/wagyu

This was specifically

https://www.crowdcow.com/products/japanese-a5-wagyu-rib-caps

Though I paid $135 for 3lbs and got 3.5lbs instead.

[Anonymous No.12721629]

>>12721620
>https://www.crowdcow.com/products/japanese-a5-wagyu-rib-caps
Thanks anon, I hope you post again once it's cooked

[Anonymous No.12721633]

>>12721629
I plan on grilling the smaller one tomorrow night, i'll at least post the finished results, if not a few pictures of the whole process.

[Anonymous No.12721735]

>>12720609
>Domestic Wagyu
OOOOOOOOOOOOOF

[Anonymous No.12721747]

>>12721735
Lol it's from Kagoshima, was just repackaged in the US.

[Anonymous No.12721941]

>>12721735
If you just looked at the next picture you'd see the meat is plastered with
>Product of Japan

[Anonymous No.12721947]

>>12718703
ordered a5 from japan for my last birthday. really good

[Anonymous No.12721950]

Soi bois somehoq managed to make steak gay. Congrats on your gay meat

[Anonymous No.12721974]

>>12721950
Whatever keeps you away from my meat.

[Anonymous No.12722044]

>>12721950
It pains me to think you're an actual person

[Anonymous No.12722054]

>>12719880
>>12719886
it's their Rice they won't export, what usualy kiboshes is US customs. So i'm curious how legal this is

[Anonymous No.12722088]

>>12719880
>>12719886
They DID have rules against Wagyu export, until ~September of 2012.
Since then, Wagyu gets regularly imported into the US, though still fairly limited quantities

For Kobe exports specifically, the Kobe association tracks all Kobe exports.

http://www.kobe-niku.jp/en/contents/exported/index.php


As you can see, Poseidon group international is the largest importer to the US recently, and the Wagyu posted here(>>12721747), was imported for Poseidon seafood corporation, which is a company under Poseidon group international.

[Anonymous No.12722488]

>>12721620
Pls r8. I'm considering a few places to order from
>crowdcow
>Amazon
>Miyazaki distributer from Japan
>and other places found on the internet

[Anonymous No.12722600]

>>12718703
How do you cook this in a way that it doesn't just disintegrate?

[Anonymous No.12723042]

>>12722488
If this thread dies I'll probably make another thread tomorrow evening

[Anonymous No.12723083]

>>12723042
Thanks.

[Anonymous No.12723202]

>>12722600
Real hot real fast cut thinner than a traditional western steak.

[Anonymous No.12724199]

>>12723202
Yea, you generally don't want some thick slab of wagyu

[Anonymous No.12724451]

>>12722088
Nice one.
Also: checked your Hail Hitler