I had a Wagyu filet steak today
 

So tasty! So much more flavour than normal beef. Go try it if you haven't done so before.

What part of the tree is it from =)

post pics :thumbsup

cake and ham

Wagyu (和牛 Wagyū?, literally Japanese cow) refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.

Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

is it the radioactivity that makes it so tasty? ;)

http://1.bp.blogspot.com/__J6x5y3ixn...s320/wagyu.jpg

:food-smil02

ADG

Looking for it on google :)

You didn't try it

http://www.forbes.com/sites/larryolm...kobe-beef-lie/

how much did you spend to get this meat ?

Always so negative.

I've always found fatty beef to be fucking disgusting. When we bbq beef we take tenderloin and cut off all the white parts. I ordered some other part of a cow at a steakhouse once and nearly vomited when i got some fat in my mouth.

I know this. My steak actually came from the US. And it was so good!

This is different fat than what you are talking about. After you cook it all the fat is gone. It was super soft meat. The fat just turns into taste.

Japanese or Welsh Wagyu beef, you can't be to careful!

You want marbling so that it makes the meat juicy. You don't want to eat a big chunk of fat.

Can you show me a proper raw steak then and what cut it is? What do i look for when buying the meat? Obviously there are better pieces and worse pieces. The beef we can get here is local (Poland), or from France, Argentina, Brasil, or New Zealand if that makes any difference. I'm relatively new to beef - the first time I tried beef in my life was last summer.

this is not the same thing. this isnt hunks of fat on the side. this shit is delicious.

To give you an idea
http://mrorph.com/foodblog/media/blo...sification.jpg

Well it totally depends on what you want. When you talk about normal beef then a filet steak/tenderloin is the most tender part without basically any visible fat whatsoever. You want to eat this medium at most. Never overcook this piece of meat.
It's my preferred cut of meat but not everyone likes it that much and that's because it's also the part with the least flavour. (unless you get Wagyu, then it's full of flavour).

If you take cheaper cuts they usually are less tender, have more fat but also more flavour.

In your case i'd say start looking for filet steaks. Any butcher/restaurant will know what you mean if you ask for that.

http://cdn.webshopapp.com/f/z1leii/z...as-ca-1-kg.jpg

http://thegrillboy.com/images/filet-mignon.jpg

A raw wagyu steak will look like this. Notice the marbled fat? That's what normal filet cuts don't have.
This is the reason why it has so much more flavour.
As long as you heat it a bit all the fat will melt.

You also can eat filet beef raw.

It is such soft meat because it's the least used muscle of the cow.


http://i.allenbrothers.com/media/cat...yu_filet_2.jpg

I'll see if i can find that stuff here and give it a shot on the bbq i guess. The tenderloan is always what we bought

he is on point here. This shit is so damn good.

I never tried Wagyu filet steak - sounds interesting. It is nice to be able to try many tasty dishes.

Know a guy breading Wagyu beef in the eastern township of Quebec. Extremely good meat.

He's probably also making extremely good money.

I don't know exactly how much fat is in Kiełbasa, but the delivery of said fat is different. Kiełbasa has very small pieces of fat mixed in with the meat, whereas sometimes you take a bite of steak and you just get this massive hunk of almost nothing but fat. Nasty gelatinous texture - even thinking about it makes me want to puke.

That being said - just like with any other meat, there's good and bad kiełbasa. The best I've had my uncle slaughtered the pig and made himself.

I have amazing news for you. You have been eating steak wrong all of these years. You are supposed to cut around the fat, LOL. Don't eat the fat. Nobody does that.

Filet is cut from the tenderloin.

The one super fatty steak i had i WAS cutting around the fat - and managed to eat fuck all of the steak. There was nothing else to eat. I left hungry as fuck :(

are you joking? the fat is the best tasting part of the steak... it gives the steak flavour too

I have been eating Wagyu "Kobe" style beef for almost 10 years, it's on a whole different level....

Then you are not understanding this type of beef.... the fat is so thin, you don't need to spit out the exccess..

Filet Mignon, chateaubriand, tri-tip

fuck yeah...the fat in a prime rib is to die for.

so far no horse pics huh?

Wagyu is delicious. I baught some regular Filet Mignon 8-10 ozers today for V-Day home cooked meal. 3 minutes on each side to crisp, a few minutes in a 400 degree oven to tender. Delicious. I like it still bleeding a bit.

zit je weer lekker paardenvlees te eten :P

way out of your league