I have heard on the radio someone say wagyu is graded something like 1-20. There are really only five gradings a1 through a5. A5 is the best. There are lower grades b and c but they aren't worth the money.
Have a minoh stout with some a5 and you will have a good time.
LOL @ this screen name
Took 9 months for him to make that post, too.
Good info though
Originally Posted by Dan Druff
Just dropping some knowledge on Drexel. Do not be fooled by improperly labeled wagyu. You have all been poker fraud alerted.
Arriba!
literally furious i didnt think of signing my posts with arriba first
i want to fuck lol wow in the mouth pussy and ass even if he is only a tine.
look at this limp dicked canadian trying to get it
I'm not Canadian idiot.
Cheers
upper midwest is basically the same thing dont hold yourself to a higher standard
eat a snickers mong
If you're not buying wagyu in Asia or Australia, you aren't buying wagyu as far as I'm concerned.
Re: lol wow
Enjoy your usda regulated half breed broIn the United States, Japanese Wagyu cattle are bred with Angus cattle. This crossbreed has been named American Style Kobe Beef.[13] Wagyu were first competitively exhibited at the National Western Stock Show in 2012.[14] Some U.S. Wagyu breeders have full blooded animals directly descended from original Japanese bloodlines, and are registered through the American Wagyu Association.
Agreed. Actually I have only had wagyu outside of Japan once. I had a few too many benzenes in Hong Kong one night and ordered a wagyu steak at oohla in mid levels. Definitely not as good as in Japan. I don't eat wagyu outside of Japan much but when I do it is in a drunken stupor.
This is how it was explained to me by a Japaneese gentleman who had prepared my steak.
Yes it is true that USDA only grades 1-5 but he had stated in other places in the world such as Japan and Australia, they had grades much higher than 5. After 5, the leanness to fat ratio is so much lower and most Americans do not have the palate to eat such, which is why you can't find such fatty waygu in the U.S.
This is how it was explained to me by a Japaneese gentleman who had prepared my steak.
Yes it is true that USDA only grades 1-5 but he had stated in other places in the world such as Japan and Australia, they had grades much higher than 5. After 5, the leanness to fat ratio is so much lower and most Americans do not have the palate to eat such, which is why you can't find such fatty waygu in the U.S.
If you have an interest in wagyu I will post more. But right now I am in the digestive phase of my lonch and will drop my bombs of info later. Here is a pic of my digestive and to anticipate a question I am not Dutch Boid
how did you convince sheboon to be in your picture?
It's rainy here in honky and she can't leave.
True, though I would actually rate one wagyu I've had in HK above the best wagyu I had in Japan. Though I would probably credit it to a good trip to the butcher as other's I talked to didn't appear to have as good of a steak.
Agreed. Actually I have only had wagyu outside of Japan once. I had a few too many benzenes in Hong Kong one night and ordered a wagyu steak at oohla in mid levels. Definitely not as good as in Japan. I don't eat wagyu outside of Japan much but when I do it is in a drunken stupor.
Top 3:
1. Some random Argentinian fancy place in Beijing. Cannot for the life of me find the name of this place and it's never even been marked on google maps. I just know it's in a weird circular building next to the world trade center. Cost me about 20 USD and just was true bliss.
2. Manzo in Times Square HK. Mentioned above, place since closed down.
3. Some random upscale steak restaurant in Shinjuku. Can't remember the place but the best wagyu I had in Japan.
Steaks in HK are massively hit or miss. I've gone to one place, enjoyed the steak, gone again and hated the steak.
I've been eye'ing up the Grade 7 Australian Wagyu Tomahawk at the Intercontinental Steak House, but I've heard the quality of that place has gone downhill and the Grand Hyatt is slowly taking the steak business.
Another poster from Hong Kong, that's weird.
If the quality is that hit and miss, it sounds more like a supplier turnover issue. With such a limited supply, one restaurant may pay a premium to get the best cuts but then the next month, another restaurant outbids them so the best steak is now down the street.. until somebody outbids them again.True, though I would actually rate one wagyu I've had in HK above the best wagyu I had in Japan. Though I would probably credit it to a good trip to the butcher as other's I talked to didn't appear to have as good of a steak.
Top 3:
1. Some random Argentinian fancy place in Beijing. Cannot for the life of me find the name of this place and it's never even been marked on google maps. I just know it's in a weird circular building next to the world trade center. Cost me about 20 USD and just was true bliss.
2. Manzo in Times Square HK. Mentioned above, place since closed down.
3. Some random upscale steak restaurant in Shinjuku. Can't remember the place but the best wagyu I had in Japan.
Steaks in HK are massively hit or miss. I've gone to one place, enjoyed the steak, gone again and hated the steak.
I've been eye'ing up the Grade 7 Australian Wagyu Tomahawk at the Intercontinental Steak House, but I've heard the quality of that place has gone downhill and the Grand Hyatt is slowly taking the steak business.
This was shyte wagyu but the IPA was top top
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