itu M&M bang.

By The Way

There is no set criteria to market a cow as "Wagyu." As long as the cow has some origin that can be traced back to Japan, an exporter can market it as Wagyu liao, example I take one cow from Japan, cross breed it with local cow and then just let it go roam in the fields like any other cow.

That's why when you go Cold Storage and see the "Wagyu Rib Eye," the marbling hardly looks any different from normal beef.



... as compared to 'proper' wagyu/kobe:



More reading here:

http://www.forbes.com/sites/larryolmsted/2...-kobe-beef-lie/

is it? then why there such thing as Australia Wagyu and US Wagyu?
http://www.uidaho.edu/uirp/tenants/americanwagyu
http://wagyu.une.edu.au/

sodala.. manyak sedap

I agree its tender and melts in your mouth(of cos have to chew lar)> when its piping hot/hot/warm. with the sauce (the sauce is a crucial pivot point as well) when its cold, its not nice, btw, my wagyu beef costs almost 400, if include tax, over 400. LOL most fukken exp meal I ever eaten for a dish. zzz

chef says: any special occasion for today? (guess its fcken exp no1 orders it),
me: nah, just for fun and taste likeaboss.jpg

try vegetarian. u'll love it. do your skin good.


queen amidala approves

Example the link you gave for American Wagyu, it says "WAGYU Breed History in USA Wagyu cattle were first imported in 1975 when two black and two red bulls were imported Morris Whitney. " i.e. the origins of these beef is from Japan.

What I meant is the lack of any "standards." Importer A can use those "purebreed" Wagyu cows from Japan and raise their cattle (almost) exactly the same way the Japanese do it. Then you get nice meat that could be very similar to what you get in Japan. But Importer B could take one wagyu cow, crossbreed it with ten other local cows, and raise it like any other cow. Then you get a meat that hardly looks/feels/tastes like Japanese Kobe beef. But Importer B can still market this beef as Wagyu.

I guess what I'm trying to say is that because of this lack of standards, some wagyu beef can be wildly inferior to others.

what grade of wagyu??
I tried grade 7 before it's almost like 80g of wagyu come with 70% of baby fat, but that's freaking expensive

According to my Osaka Headchef, u're right, wagyu in Aussie is basically a crossbreed of the purebreed x aussie beef and the terrain they use to raise isn't the same as those in Japan

Steaks at Prime is still one of the best I've ever tried!


Prime by Calvin Seak, on Flickr

This post has been edited by Calvin Seak: Nov 19 2012, 11:00 AM

i told my bf..in the future we can go japan..i will still wanna pay for that money to try japan wagyu..shabu shabu ...yummmms..

acehh..need to chew one is it..damn..then why they always like to say melt in your month...damn...TERTIPUUUU


btw...will try opus one day...hmm..i usually go Pampas @ Changkat Bukit Bintang. Their steaks are affordable at rm45-50 for 250g... and nice too

shabu-shabu with wagyu....interesting
the best way to taste it is to lightly grill and just season it briefly
soaking it into hot soup will take off its fat entirely and also absorbing irrelevant favor to the meat >_<
Melt in your mouth or not depends on how high is the grade and also how u handle the cooking
never ever try those shop that claim they have wagyu but never present the raw meat to u (i.e. wagyu burger for rm60?? I call it lard+beef chunk knock-off)

This post has been edited by TheEvilMan: Nov 19 2012, 11:07 AM

i went prime..the first wagyu master kobe or sth..was over done..damn it..too thin...


hmm..but at prime they don't present the raw meat to me one wohh

u mean they already cook it for u??
not sure abt here since i nvr try, but theres lot of fake in aussie so i usually eat at place where they grill personally in front of u or let ub the chef
the burger i mentioned was ordered by my friend here in some cheapo restaurant ard jaya1, i lmao at the pric he paid and what he gotten

This post has been edited by TheEvilMan: Nov 19 2012, 11:18 AM

wagyu is wagyu, unless u r saying american wagyu and australian wagyu is lack of standard as japanese ones.

well deodorant..i wouldn't mine if it is not a pure breed of wagyu but with a high marbling score. lol

ahhh stuff like these happens.. Try telling them its not what you wanted im sure they will be glad to change it for you!

the best if you can choose your meat

I took this from a friend's facebook comment that made me lol!

Australian Wagyu beef... as the head chef, Mr. Kurihara said.. "it's Australian beef with Japanese DNA.. you get what I mean? Kinda like how you are Chinese, but Malaysian"

Well said!!

TS insaf la, don't kuda like Meru.