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Showing results for tags 'Wagyu'.
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I understand that the folks at the McLean Organic Butcher get all their meat from local sources...we've still not made it out there, but I've spoken with them on the phone a couple of times. -
This 36-ounce Wagyu tri-tip was $19.99 a pound, and the entire cut was about $45. It was rich and filling enough for easily five people (four hungry men, three NFL linebackers) to stuff themselves silly (with the right sides, you could even go to six or seven people) - with this available at retail, there is never again a reason to go to a steakhouse and drop $80 on a 12-ounce piece of meat. The Organic Butcher will dry-rub it for you if you call in advance (or they'll do it while you're there in about five minutes) - I've had this exact cut on two different occasions this week (), and haven't had steak this good in years. This picture doesn't show just how massive this cut of meat was (that knife and fork are what you'd carve a turkey with) - it was seared in a 12-inch cast-iron skillet, and was flopping over the edge a little bit. Some slices had already been cut off - just picture 2 1/4 pounds of meat, and you'll get the idea. This is also much richer and more filling than Angus beef - it isn't "marbled" in the Kobe sense, but it's super-juicy and fatty at a microscopic level: This spectacular beef is very filling - you think you'll be able to plow through a lot of it, but you find yourself getting full surprisingly quickly. --- Organic Butcher (DonRocks)
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"I will state this as clearly as possible: You cannot buy Japanese Kobe beef in this country. Not in stores, not by mail, and certainly not in restaurants. No matter how much you have spent, how fancy a steakhouse you went to, or which of the many celebrity chefs who regularly feature “Kobe beef” on their menus you believed, you were duped." - Larry Olmsted, _Forbes_ 2012-04-12 Read the article. (ETA: Don links parts 2 and 3 of the article downthread here)
