I would love to have the pan drippings from that steak to use as 'butter' in other dishes.For me it's too much marbling,
Considering the amount of marbling you'd think they could trim it a little better.I just found it interesting.
I never even knew there was such a thing as taking a cattle nose print.
But in Japan they take their cattle very seriously..... And why wouldn't they, when you can sell A5 Jap wagyu for $100 a pound. View attachment 26028
FYI: The effect of the artificial environment has as much effect as the genetics. Try this same animal on straight grass finishing.That is the most heavily marbled NY strip steak that I've ever seen.
For me it's too much marbling, I like some fat with my steak and with that one I would have some steak with my fat.
I do find it interesting how much difference can be made in carcass merit mainly through genetics. I would love to be on the selling end of the transaction getting those prices.
There's gotta be 2 Oz of fat there at 100 a lb!Considering the amount of marbling you'd think they could trim it a little better.
Can't screw that up. Cook the Japanese way. 30 seconds on each side with a red hot grill and serve. You have to keep your fork in the steak at all times so it doesn't get up and run awayI'd probly have to have someone who knows more than me cook it!
Ruin a steak like that and it'll be a sad sad day
Where would u stop trimming? Kidding.lol besides gotta get as much of that $100/lb as possible.Considering the amount of marbling you'd think they could trim it a little better.
At my school they ran a taste and cutability test on the major breeds at the time, including dairy. The Jersey won on both counts in a blindfold evaluation. In the butchering class the Holstein had the largest ribeye and an angus the smallest.Where would u stop trimming? Kidding.lol besides gotta get as much of that $100/lb as possible.
In a meat science course back in college, professor would buy a couple pounds from Japan for the class to try. It was sliced thin (like a deli sammich) and cooked in a hotpot. Said it was the norm.. Pretty rich flavor from what i recall.
$100 lb = $6.25 per ozThere's gotta be 2 Oz of fat there at 100 a lb!
I totally agree! I like my meat marbled - but I like to have more red meat than white fat. People have a way of always ruining a good thing. Just because marbling has been proven to provide a tender eating experience, doesn't mean we need THAT much marbling.There is no way I would eat that!
Well no, it needs to be cooked first. Appearance changes a lot with cooking.There is no way I would eat that!