Great advice from someone that doesn't know the difference between cow and horse meat... :1orglaugh

When beef is graded, really the only factor to determine its grade (and therefore its price...) is the amount of marbling. So when you buy beef, you should look for uhmm... marbling. :)

http://www.canadabeef.ca/us/en/quali...s/default.aspx (compares us and canada)

The Japanese take this to extremes, see page 5 of this PDF: http://www.nikuya.ca/products/JapaneseMeatGrading.pdf

The highest US standard is a 3/5 in Japan.

To be fair that's fine. A5 Japanese beef is meant to be sliced as thinly as possible, and cooking it like a steak would just melt all that fat.

http://i.imgur.com/LE6vx1r.jpg

To put it another way, if cows were women.. You want ones like this.

http://i.imgur.com/z3Kn1d0.jpg

not much of a steak man, but the wagyu turned me to the dark side, it is v tasty

You're a fucking idiot, you know that right?

Says the guy that doesn't know the difference between cow and horse and posts about what he ate on GFY like a girl in high school still new to using twitter. :1orglaugh:1orglaugh:1orglaugh


:321GFY

Get back to me when you had your first piece of horse meat, you imbecile.

I couldn't agree more. Everyone says that a 'fatty' steak has the best flavor. I'll let them have that. I'll take the lean filet mignon and love it! haha

Eat it all the time, served blue. Get back to me when you actually get a clue, Blivet.

You know what a blivet is? Ten pounds of horseshit in a five pound bag.

That is horse shit. Not bull shit. Do you know the difference? :1orglaugh

I think you're confusing the different kinds of fat as some people already explained in this thread.
Nobody wants to chew on a big piece of fat but marbled meat of which the fat melts during the grilling has more flavour than a filet mignon.

Ugh.. my mouth is watering now.. The marbling on these looks soooooo good.. No sauces needed on these things if they're cooked right..

I'd love to have this with some asparagus and maybe some new potatoes right now...

A friend here in Quebec started to raise some Wagyu beef an I think he's getting the hang of it. His first run of meat was succulent.

MOOOOOOOOO

(p.s: I had a nice horse meat burger last night and it was DELLLLICIOUS)

I don't want to spoil this for you but filet mignon, just like the sausages Konrad was talking about, has the flavor it does because of the tiny pockets (not big chunks) of fat laced through it. Same goes for chateaubriand and tri-tip. :2 cents:

The less fat, the cheaper the cut, and the more muscle usually means longer cook times, tougher texture, etc.

Going to Japan for two weeks in May - I plan to gorge myself on Wagyu whilst there.

You mean actual Kobe :winkwink: