The Official PROC Restaurant review thread.

[fed up]

Japanese black Wagyu

 

[Hank Scorpio]

Fock off to the cooking at home thread so m8s.

 

[MerchantOfEnnis]

Japanese black Wagyu

View attachment 13868

Holy mother of God. Where did you get that?

It's my birthday next week and I'd love to splurge on something like that for myself.

 

[fed up]

Holy mother of God. Where did you get that?

It's my birthday next week and I'd love to splurge on something like that for myself.

Lol, look it up.

 

[MerchantOfEnnis]

Lol, look it up.

Here is it?

Michael Twomey Butcher: Buy West Cork Wagyu Irish Beef online

Grass fed West Cork Wagyu beef animals produce an intensely marbled meat, which has succulent flavour notes and an increased tenderness, delivering a melt in the mouth experience.

www.mtwomeybutchers.ie

 

[fed up]

Here is it?

Michael Twomey Butcher: Buy West Cork Wagyu Irish Beef online

Grass fed West Cork Wagyu beef animals produce an intensely marbled meat, which has succulent flavour notes and an increased tenderness, delivering a melt in the mouth experience.

www.mtwomeybutchers.ie

The rarest steak in the world can cost over $300. Here's why wagyu beef is so expensive.

Wagyu beef from Japan is the most prized beef in the world. One cow can be sold for $30,000 and the rarest steaks can cost from $120 to over $300.

www.businessinsider.com

 

[Great-Bit-O-Stuff]

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]

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

 

[Drucker]

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.

 

[fed up]

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.