Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Breeds Board
Stirring the pot on the LH/corriente topic
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Chuckie" data-source="post: 1835517" data-attributes="member: 637"><p>Wow Travlr, that is so interesting to know. Thank you for telling us about it. Sometimes we just don't know. I used to talk to my husband about these things. I just remember him telling me about a Brahman steer. I hope someone throws in some information about that breed as well. I have never heard of anyone that has butchered a full blooded animal. </p><p></p><p>I found a Wagyu steak at the store about a month ago, and bought it. Brought it home and cooked it, and it was tender. It had sort of a feeling of...well, you know when you have a plate that has a hamburger steak on it and the works, with onions and such as it leaves grease on the top of the plate when you are finished eating? That is what my tongue sort of felt like; was the plate as it leaves a bit of a fatty skim across the top. But the flavor has a light liver taste to me, which I love liver, so I was good with the streak. I do eat my steaks very rare, so it was not over cooked and red on the inside. I let it warm up to room temperature before I cooked it and it sat out for a good bit. But, for the same price and a tender piece of Angus and Wagyu, I would choose the Angus because. one, I know the cholesterol is out the roof on that Wagyu, and why start messing with that problem. And, I did not care for the grease coating on my tongue. The steak was only $19.00 as I have seen them a lot higher. I was surprised when I saw it.</p></blockquote><p></p>
[QUOTE="Chuckie, post: 1835517, member: 637"] Wow Travlr, that is so interesting to know. Thank you for telling us about it. Sometimes we just don't know. I used to talk to my husband about these things. I just remember him telling me about a Brahman steer. I hope someone throws in some information about that breed as well. I have never heard of anyone that has butchered a full blooded animal. I found a Wagyu steak at the store about a month ago, and bought it. Brought it home and cooked it, and it was tender. It had sort of a feeling of...well, you know when you have a plate that has a hamburger steak on it and the works, with onions and such as it leaves grease on the top of the plate when you are finished eating? That is what my tongue sort of felt like; was the plate as it leaves a bit of a fatty skim across the top. But the flavor has a light liver taste to me, which I love liver, so I was good with the streak. I do eat my steaks very rare, so it was not over cooked and red on the inside. I let it warm up to room temperature before I cooked it and it sat out for a good bit. But, for the same price and a tender piece of Angus and Wagyu, I would choose the Angus because. one, I know the cholesterol is out the roof on that Wagyu, and why start messing with that problem. And, I did not care for the grease coating on my tongue. The steak was only $19.00 as I have seen them a lot higher. I was surprised when I saw it. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Stirring the pot on the LH/corriente topic
Top