The Official PROC Restaurant review thread.

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Great-Bit-O-Stuff

Full Member
It's my birthday next week too. Who's buying me steak?

No, I remember having that discussion about Wagu steaks before. One guy in USA has a mate who had a Wagu dairy farm but had never tried the steaks!! The English Market does Wagu but it wouldn't be Japanese origin
 

El Guapo

Full Member
We were in Japan a few years ago and did a cooking course there. It was great just a fella teaching 6 people in his kitchen for a few hours.

He was saying that Japan gets screwed because they have no AOC equivalent protection for things like this.

He said there was an American chef in the course prior to us who was boasting that they serve 500 Kobi steaks a night in whatever place he worked at in Vegas.

But to be Kobi the cows need to be reared in the Kobi prefecture and there was only something like 15kg of exports that year.

Wagu is a grading system. The meat comes from 3 or 4 (can't remember) breeds of cow. And the best of that gets graded Wagu. So irish wagu is not strictly correct its just meat from Japanese short horn cows.

Within the grading system then there are different rules for origin. Kobi being the best known. Down by Kyoto its all Omi Beef. Its all Wagu but depends on where the cow was reared.

The thing about giving them booze is almost true. They eat spent rice husks from saki making which fattens them up.

Lovely place. Lovely grub
 
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We were in Japan a few years ago and did a cooking course there. It was great just a fella teaching 6 people in his kitchen for a few hours.

He was saying that Japan gets screwed because they have no AOC equivalent protection for things like this.

He said there was an American chef in the course prior to us who was boasting that they serve 500 Kobi steaks a night in whatever place he worked at in Vegas.

But to be Kobi the cows need to be reared in the Kobi prefecture and there was only something like 15kg of exports that year.

Wagu is a grading system. The meat comes from 3 or 4 (can't remember) breeds of cow. And the best of that gets graded Wagu. So irish wagu is not strictly correct its just meat from Japanese short horn cows.

Within the grading system then there are different rules for origin. Kobi being the best known. Down by Kyoto its all Omi Beef. Its all Wagu but depends on where the cow was reared.

The thing about giving them booze is almost true. They eat spent rice husks from saki making which fattens them up.

Lovely place. Lovely grub
I remember seeing sparkling Californian wine labelled “American Champagne,” on sale in a liquor store in Coralville, Iowa.

Philistines.
 
We were in Japan a few years ago and did a cooking course there. It was great just a fella teaching 6 people in his kitchen for a few hours.

He was saying that Japan gets screwed because they have no AOC equivalent protection for things like this.

He said there was an American chef in the course prior to us who was boasting that they serve 500 Kobi steaks a night in whatever place he worked at in Vegas.

But to be Kobi the cows need to be reared in the Kobi prefecture and there was only something like 15kg of exports that year.

Wagu is a grading system. The meat comes from 3 or 4 (can't remember) breeds of cow. And the best of that gets graded Wagu. So irish wagu is not strictly correct its just meat from Japanese short horn cows.

Within the grading system then there are different rules for origin. Kobi being the best known. Down by Kyoto its all Omi Beef. Its all Wagu but depends on where the cow was reared.

The thing about giving them booze is almost true. They eat spent rice husks from saki making which fattens them up.
Japanese black is the most expensive , crazy money.
 

EVENT GUIDE - HIGHLIGHT
Overhead, The Albatross
Cyprus Avenue, Caroline St.

27th Jan 2023 @ 7:00 pm
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