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/ck/ - Food & Cooking

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20099308 No.20099308 [Reply] [Original]

What is better than wagyu?

>> No.20099311

>>20099308
a nice bowl of warm lard

>> No.20099314

>>20099308
Bresse chickens.

>> No.20099315

>>20099308
Probably uygaw

>> No.20099316

good morning sirs

>> No.20099320

>>20099308
>for me, it's a blob of red beef tallow
You do you, tubby.

>> No.20099324

>>20099308
Having wagyu with the love of your life.

>> No.20099325

So many seething poorfags. Lmfao.

>> No.20099331
File: 71 KB, 600x800, Soyjak.png [View same] [iqdb] [saucenao] [google]
20099331

>>20099308
>steak loaded with fat (japan)

>> No.20099333

>>20099320
please post wrist, bmi, and weekly meal plan/ exercise routine fat boy.

>> No.20099337

>>20099331
Im trans btw, love joking about hating japanese thing

>> No.20099343
File: 77 KB, 1080x1080, 1690336377591277.jpg [View same] [iqdb] [saucenao] [google]
20099343

>>20099308
Wagyu that's been properly washed

>> No.20099353

>>20099308
Freshly cut Oppai.

>> No.20099365

>>20099308
>>20099314
>>20099324
Fat fucks
>>20099315
>>20099353
Weebs who quickly googled 'obscure Japanese foods.'

>> No.20099369

>>20099365
Forgot to mention, I'm ftm btw

>> No.20099410

>>20099365
I'm not fat. I suggested chicken for crying out loud.

>> No.20099411

>>20099308
Sex

>> No.20099417

Where's the meat? that looks like it's mostly fat

>> No.20099434
File: 43 KB, 391x664, Yquem99.jpg [View same] [iqdb] [saucenao] [google]
20099434

>>20099308
My wife's ass

Also:
Sweetbreads
Duck
Chairman Mao's pork
Fresh from the pod green peas
Sex with your mom
Cardamom buns
Rajma
Liver paté with a glass of Sauturnés

>> No.20099443

>>20099365
he just spelled wagyu backwards you stupid fucking retard lmao

>> No.20099451

>>20099417

That's the whole point of Wagyu.
Not meat with some fat - Fat in which some meat is swimming. The fat is supposed to be the main carrier of aroma.

>> No.20099644

>>20099308
Do obese people have this level of marbling in their muscles?

>> No.20099658

>>20099644
No

>> No.20099668

>>20099451
sounds kinda lame. People usually cut off the excess fat from the meat for a reason. Is this just some marketing trick, or does it actually taste good?

>> No.20099675

>>20099308
This guys wife’s ass >>20099434

>> No.20099693

>>20099668
You aren't even buying meat with excess fat
Excess fat is trimmed off by the butcher
t.I was a butcher for a day, too fucking cold it's stupid

>> No.20099703

>>20099693
This
>>20099668
People cut off "excess" fat because they think it's unhealthy or because the restaurant has made it inedible. You don't see people whine about excess fat in bacon or chicken thighs as much as you do with steak.

>> No.20099802

Funny how neither of you actually answered the question, just started getting shitty for no reason.

>>20099693
I don't buy meat from some fancy butcher.

>>20099703
I don't have any problem with fat, but I'm not gonna eat straight mouthfuls of it. I cook things in saved bacon grease, that's enough.

>> No.20099824

>>20099802
Every meat department in every grocery store employs a butcher, in-house or as a supplier
Excess fat is anything over 1/2-3/4 of an inch and in the case of pork, typically also includes the skin
In fact, the only way you can usually find meat with excess fat is to specifically order it from a fancy butcher but some grocery stores with in-house butchers might be able to oblige

>> No.20099849

>>20099802
Taste is subjective and my post implied I liked it. It's not mouthfuls and you're better of cutting the fatty bit and pairing it with the meat.

>> No.20099871

>>20099308
I've had beef tongue tacos before that were the bomb, I'd bet the tongue off a wagyu cow would be divine.

>> No.20099879

>>20099871
dude you basically french kissed a cow lol faggot

>> No.20099883

>>20099353
Issei Sagawa, is that you?

>> No.20099888

>>20099668
>removing fat (which isn't bad for you, btw)
why are dumb boomers like this?

>> No.20100114

>>20099888
are you seriously telling me you don't cut off the chunks of fat on any of your meat?

>> No.20100344

>>20100114
not him. hell no. best part of any meat is the fat.

>> No.20100496

>>20099668
You eat wagyu for the sheer tenderness mostly. It's not eaten like steaks typically. You get much smaller portions so you aren't just swallowing down fat.

>> No.20100498

>>20099308
chicken

>> No.20100777

Reindeer tenderloin. It's to kill for. Cold-smoked reindeer is also unbelievably good.

>> No.20100902

>>20100344
then just eat fat, why bother with the actual meat

>> No.20100907

>>20100902
retard

>> No.20100915

Lamb

>> No.20101176

>>20100907
fatass

>> No.20101189

>it's another "retards think all wagyu is A5 beef" thread

>> No.20101253

>>20099644
No, fat people have subcutaneous fat, not intramuscular fat.
Maybe a sumo wrestler or powerlifter does, though.

>> No.20102033

>>20099308
UwU is much better than 3DPD wagyu.

>> No.20102037

>>20101189
Even within A5, there is a big difference between BMS 8/9 and BMS 11/12

>> No.20102345
File: 23 KB, 640x479, 4718720980394283140812330912.jpg [View same] [iqdb] [saucenao] [google]
20102345

>>20099308
Meat from Japan equals gooder

>> No.20102391

>>20102345
except, in this case, it's self-evident. Japanese beef IS fattier in general with much denser intramuscular fat deposits, and it's a very different taste from "regular" Angus, Hereford, etc cattle.

You might not think it's WORTH the expense, and you might not personally like it better than cheaper/regular beef, but that doesn't change the fact japanese beef clearly IS different.

Feel free to make the argument it's overpriced for what it is, but that's got nothing to do with
>thing, japan

>> No.20102524

>>20102391
If you think Japanese beef in general is the same as the shit in the OP you're retarded

>> No.20102538
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20102538

>>20102524
I never said it was, but japanese beef in general is better than USDA prime beef, which is better than what most people are buying/eating in the US (USDA Choice or Select).

Even the lowest quality graded consumer beef in japan is equivalent to or better than USDA prime.

>> No.20102563

>>20099308
Scottish Angus is probably the finest beef in the world.

>> No.20102580
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20102580

>>20102563

>> No.20102586

>>20102563
It is not.

>> No.20102589

>>20102538
There are grades other than the A grades in Japan you retard

>> No.20102598

>>20102538
>Doesn't show B or C grades
>Starts at A3 for some reason and doesn't show A1 or A2
What a shit chart

>> No.20102612

probably aubrac, charolaise, or limousine

>> No.20102613

>>20102586
It’s a fact.

>> No.20102618
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20102618

>>20102598
>>20102589
Sure, just like there are USDA grades below USDA select, they're just not used for consumer sold beef.

USDA Standard
USDA Commercial
USDA Utility
USDA Cutter
USDA Canner

>> No.20102624

>>20102538
>beyond prime

>> No.20102630

>>20102618
>Source: I fucking made it up
B is considered the standard grade you disingenuous faggot, nips aren't all consuming A grade every time they buy beef

>> No.20102639
File: 31 KB, 480x270, A6 Wagyu.jpg [View same] [iqdb] [saucenao] [google]
20102639

>>20099308
that looks like shit, here's what good wagyu looks like, you can't have it because you are stinky gaijin

>> No.20102641
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20102641

>>20102538
>Even the lowest quality graded consumer beef in japan is equivalent to or better than USDA prime.
cringe ass shit

>> No.20102645

>>20099365
One of the lowest IQ posts I've seen in a while

>> No.20102652

>>20102613
No, Angus is a popular breed because they mature in about half the time as other beef steer and require half the feed and water

>> No.20102685
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20102685

>>20102641
>>20102630
Yes the A/B/C is the yield from that carcass, the BMS quality is the number.

B3/4/5 is higher quality than USDA prime.

>> No.20102920

>>20102538
japans not ranchers

>> No.20102926

>>20099308
wagyana

>> No.20102962

>>20102685
whoa there, you weren't supposed to show up with receipts, let us go back to implying japanese beef sucks compared to US beef dammit!

>> No.20103611

god i wish i was born in japan ;_;

>> No.20103618

>>20099308
Sirloin.

>> No.20103717

>>20099888
>why are dumb boomers like this?
its boomers that eat the fat, moron

>> No.20104077

....... prime rib or ribeye. Like a normal person.

>> No.20104111

tofu bitchin slaps

>> No.20104142

>>20100902
I said best part, not the only good part, and I have done that.

>> No.20104391

>>20099308
I can get a 1lb ribeye for like $12 and make the best steak imaginable. Wagyu is a meme. Overpriced garbage. Ooooo look how pretty it is. Who cares?

>> No.20104401

>>20104391
So you've never had it, woo, go you

>> No.20104409

>>20104391
> the best steak imaginable
sounds like a limited imagination is the problem here, expand your horizons and you might be able to imagine more.

>> No.20104569

>>20099308
wagyu pho

>> No.20104574

Too much of a good thing can be a bad thing. I’d send mine back and tell them to grab me a piece that’s not all fat.

-Robbie

>> No.20104924

>>20099324
two wagyu?

>> No.20104932

>>20104111
how do you prepare it?

>> No.20105358

>>20099314
Did you harvest them yet?

>> No.20105371

>>20099333
wrist: huge
bmi: ripped
meal plan/exercise routine: meat and exercise that would make world record bodylifters cry..... im pro.... ur slow......

>> No.20106185

>>20099308
Ribeye

>> No.20106845

Snails

>> No.20106863
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20106863

>>20099434
>Fresh from the pod green peas

>> No.20106934

>>20104932
i sometimes eat it raw

>> No.20107489

>>20102652
That's not true at all. My family farm calves multiple different breeds at the same time every year and they all get sold at the same time 18months later and all weigh within 10% of each other. There are pure Anguses in there and they absolutely do not mature twice as fast with half the food and water.

>> No.20107515

>>20100777
I had a reindeer burrito in the Anchorage airport in Alaska and it was so good that it actually blew me the fuck away. I think it was Reindeer chorizo actually. But I recall eating reindeer in a terminal of that airport in Alaska and I was genuinely shocked by how good it was.

>> No.20107531

>>20107489
You raise any Japanese steer? There are French and Spanish breeds that take up to 12 years to raise

>> No.20107549

>>20104077
you type like a bitch

>> No.20107896
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20107896

>>20099308