Dear /k/,

I had wagyu steak ytd at a 5* hotel to belanja my aboi bday.

yea it's very tender..but nothing much to hooo haaa about.
damn fukken expensive too..
in before tered kuda.

since its beef, tenderness is pretty much to be hoo haa-ed

wait a menet, are you trying to tell us......you're not happy about your ah boi being unenthusiastic about his bday. Perhaps you celebrated his wrongly!

mollai.... insaf la...

x user posted image... hahahahaha
erm..i know a place, not as tender as wagyu...but the steak gooding enough laa..
apa laaaaa??
btw..u wanna be whose last piap? lolll
Wagyu melts in your mouth? that's is sooooo sooooooo overexaggerating. I tertipuuu....
btw..yeap..i pigi prime..
the first wagyu was over done...i komplain, but didn't ask them to change >.<.... then i ordered another mignon.. that was goodingg

apa tu las vacas steak?

Dear /k/,

I had wagyu steak ytd at a 5* hotel to belanja my aboi bday.

yea it's very tender..but nothing much to hooo haaa about.
damn fukken expensive too..
in before tered kuda.

err las vacas itu nama restaurant la..
just prepare rm200+ for a wagyu meal..sure much less than your 5* hotel right?
taste like homemade grilling..simple and delicious

haha...yeah, I tried it in a restaurant - the owner/chef from france/italy personally cooked for us,

price: 300+ LOL

Wagyu has different grades (marbling) but it also depends on the done-ness of the meat.

err las vacas itu nama restaurant la..
just prepare rm200+ for a wagyu meal..sure much less than your 5* hotel right?
taste like homemade grilling..simple and delicious

haha...yeah, I tried it in a restaurant - the owner/chef from france/italy personally cooked for us,

price: 300+ LOL

Which Wagyu you tried, the one near KL sentral?

From what i heard, it's not just suppose to be tender, it's suppose to MELT IN YOUR MOUTH NOT IN YOU HANDS!

maybe the one you ate grew up in Australia instead of Japan.

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.

Dear /k/,

I had wagyu steak ytd at a 5* hotel to belanja my aboi bday.

yea it's very tender..but nothing much to hooo haaa about.
damn fukken expensive too..
in before tered kuda.

har..mana tuuu la deiii

depends how big is it..
your 'yeah'..means you agree with me? that it is just tender..nothing to hoo hah?
those i had was with 9 marbling score or more.  medium rare.

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/

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.

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

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


Prime by Calvin Seak, on Flickr

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)

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

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.

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

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

mollai.... insaf la...

I know how to prepare, marinade and grill wagyu but i dont eat beef.
A Japanese chef taught me before and now he has a restaurant in starhill.

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

So what do I get when buy Wagyu in the U.S.? Unfortunately, the term has little if any precise definition in this country. Honest to goodness full-blooded cattle from different Japanese or Wagyu breeds have been exported to this country in the past for breeding, before the ban. Some well-intentioned farmers have maintained these bloodlines in 100% pure forms, with the documentation to proceve it, and these would be the ones to seek out. But most have not. Even the term Purebred Wagyu, used by the American Wagyu Association, does not refer to a wholly pure animal. Their term for that is 100% Wagyu. However much of what is sold as Wagyu here is what the AWA calls “percentage Wagyu” meaning it is part Japanese breed after being crossed with other types of cattle. In some cases, the “purity” of the Wagyu line goes back two generations, and the percentage Wagyu is the grandchildren of the Wagyu after cross-breeding. So the products sold under the Wagyu name in the U.S. vary widely. Also, these terms, 100% Wagyu, Purebred Wagyu, and Percentage Wagyu are constructs of the AWA, a trade group, for marketing purposes, not legal definitions. When you see Wagyu, it might be 100% of a Japanese breed, like that used for Kobe beef, or it might be much less. Unless you are in direct contact with the breeder, it can be impossible to ascertain either the breed or the Wagyu content.

Maybe its not real Wagyu beef?

http://www.forbes.com/sites/larryolmsted/2...-kobe-beef-lie/
edit: ops someone posted the link above faster than me.

x user posted image... hahahahaha

this should be posted in funny LYN post

Poor fags should continue to eat burger ramli

not post in /k about how she spent money on expensive shit and not able to understand the value of it.

i miss this...anywhere have this?  I know a lot of place that let u grill but not many given u wagyu as choice

waffaak..where got thissss??


after reading the link..i think i must go japan eat kobe for once before i die.

photo taken from google, but i did went to one in Aussie, here i still looking for places like this
the last time i had wagyu here, the steak is so dried up and like i mentioned, no raw meat was shown before cooking or anything, i assume it's a ripped-off, and it's from a well known restaurant operated by well known hotel :/

btw..yeap..i pigi prime..
the first wagyu was over done...i komplain, but didn't ask them to change >.<.... then i ordered another mignon.. that was goodingg

x user posted image... hahahahaha
erm..i know a place, not as tender as wagyu...but the steak gooding enough laa..
apa laaaaa??
btw..u wanna be whose last piap? lolll
Wagyu melts in your mouth? that's is sooooo sooooooo overexaggerating. I tertipuuu....
btw..yeap..i pigi prime..
the first wagyu was over done...i komplain, but didn't ask them to change >.<.... then i ordered another mignon.. that was goodingg

i miss this...anywhere have this?  I know a lot of place that let u grill but not many given u wagyu as choice

Feggit jom pampas

prime is overated these days

went there twice , both also fail

melt in mouth my arse

I wanna be ur last piap....

Dunno here got or not. I tried exactly like that one in Japan. US$35 per piece    But damn delicious la

Opus very nice ? ambience wise leh? =/ if its just a restaurant in a row of shops then not nice dy leh

why shop rows restaurant cannot be nice?

i wanna view KL at night, those sort of ambience.. special occasion  so looking for a good ambience + food place.

will try Opus next time though

laaa dewwwww then.. it's a 5* hotel..prime  = so called best steak house in kl..
don't think they sell fake ones guaaaa

Lol. Maybe an opportunity to sue them kaw2 if they really cheat you.

jommmmmmmmmmmmmm!!

bulan depan... loll...
yawehh...it is just...tender..very tender...

doesn't melt...
grr
how about no?
omggg...it's like RM100+ for 1 bite..omg omg omg...my bf sure mm seh dak.