Steak Hacking

[JS80]

Originally posted by: MrBond

Originally posted by: dakels

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I don't think you can get true Kobe beef here in the US. A lot of places sell Wagu beef, which is the type of cattle used in Kobe beef, but they raise it here.

I've seen Kobe beef on the menu of several restaurants - that's almost false advertising unless someone is smuggling it back in from Japan.

Yes, you can. But there are two types of Kobe, Japanese and American, the Japanese one is 2x as expensive. that picture dakels posted looks very much like Japanese kobe beef.

Kobe beef is worth EVERY $10 per ounce (for American).

 

[poncherelli2]

Originally posted by: JS80

Originally posted by: MrBond

Originally posted by: dakels

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I don't think you can get true Kobe beef here in the US. A lot of places sell Wagu beef, which is the type of cattle used in Kobe beef, but they raise it here.

I've seen Kobe beef on the menu of several restaurants - that's almost false advertising unless someone is smuggling it back in from Japan.

Yes, you can. But there are two types of Kobe, Japanese and American, the Japanese one is 2x as expensive. that picture dakels posted looks very much like Japanese kobe beef.

Kobe beef is worth EVERY $10 per ounce (for American).

Many places will refer to Waygu beef as Kobe, which it technically isn't. They're both the same style of raising the meat, but Kobe has to come from Japan, Waygu can be grown in the US. Its like sparkling white wine and champagne (True champagne comes from Champagne, FR).

There are a few places here that import real Kobe beef, but its ungodly expensive, usually over $200+ per pound.

 

[Ns1]

Originally posted by: poncherelli2

Originally posted by: JS80

Originally posted by: MrBond

Originally posted by: dakels

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I don't think you can get true Kobe beef here in the US. A lot of places sell Wagu beef, which is the type of cattle used in Kobe beef, but they raise it here.

I've seen Kobe beef on the menu of several restaurants - that's almost false advertising unless someone is smuggling it back in from Japan.

Yes, you can. But there are two types of Kobe, Japanese and American, the Japanese one is 2x as expensive. that picture dakels posted looks very much like Japanese kobe beef.

Kobe beef is worth EVERY $10 per ounce (for American).

Many places will refer to Waygu beef as Kobe, which it technically isn't. They're both the same style of raising the meat, but Kobe has to come from Japan, Waygu can be grown in the US. Its like sparkling white wine and champagne (True champagne comes from Champagne, FR).

There are a few places here that import real Kobe beef, but its ungodly expensive, usually over $200+ per pound.

I only know of 2 in LA that do real kobe (and serve wagyu), with corresponding price tags for both.

 

[poncherelli2]

Originally posted by: Ns1

Originally posted by: poncherelli2

Originally posted by: JS80

Originally posted by: MrBond

Originally posted by: dakels

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I don't think you can get true Kobe beef here in the US. A lot of places sell Wagu beef, which is the type of cattle used in Kobe beef, but they raise it here.

I've seen Kobe beef on the menu of several restaurants - that's almost false advertising unless someone is smuggling it back in from Japan.

Yes, you can. But there are two types of Kobe, Japanese and American, the Japanese one is 2x as expensive. that picture dakels posted looks very much like Japanese kobe beef.

Kobe beef is worth EVERY $10 per ounce (for American).

Many places will refer to Waygu beef as Kobe, which it technically isn't. They're both the same style of raising the meat, but Kobe has to come from Japan, Waygu can be grown in the US. Its like sparkling white wine and champagne (True champagne comes from Champagne, FR).

There are a few places here that import real Kobe beef, but its ungodly expensive, usually over $200+ per pound.

I only know of 2 in LA that do real kobe (and serve wagyu), with corresponding price tags for both.

I think there's a butcher here in nyc that can import it. I've also heard there is a handful of restaurants in the city that use the real stuff, but I can't confirm that.

 

[Ns1]

Originally posted by: poncherelli2

Originally posted by: Ns1

Originally posted by: poncherelli2

Originally posted by: JS80

Originally posted by: MrBond

Originally posted by: dakels

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I don't think you can get true Kobe beef here in the US. A lot of places sell Wagu beef, which is the type of cattle used in Kobe beef, but they raise it here.

I've seen Kobe beef on the menu of several restaurants - that's almost false advertising unless someone is smuggling it back in from Japan.

Yes, you can. But there are two types of Kobe, Japanese and American, the Japanese one is 2x as expensive. that picture dakels posted looks very much like Japanese kobe beef.

Kobe beef is worth EVERY $10 per ounce (for American).

Many places will refer to Waygu beef as Kobe, which it technically isn't. They're both the same style of raising the meat, but Kobe has to come from Japan, Waygu can be grown in the US. Its like sparkling white wine and champagne (True champagne comes from Champagne, FR).

There are a few places here that import real Kobe beef, but its ungodly expensive, usually over $200+ per pound.

I only know of 2 in LA that do real kobe (and serve wagyu), with corresponding price tags for both.

I think there's a butcher here in nyc that can import it. I've also heard there is a handful of restaurants in the city that use the real stuff, but I can't confirm that.

I'd put money saying MASA will do it in NYC.

He'll also charge you 600 PP

 

[dakels]

Yea this was in NYC. About $80 for a 2 ounce seared cube + other side stuff like a few morels IRC. I also had Kobe sushimi style too. Again, not crazy about it but that doesn't mean it's not good. The quality, flavor, and presentation of it all is amazing. I have had "kobe" burgers which are Waygu. What a waste of good beef... By the time it hits the grinder is there a difference between intramuscular fat and extramuscular fat?

Oh btw I had aged wagyu filet minion. Awesomeness... But when it comes down to great steak I think I enjoy aged good prime like at Strip House, Peter Luger, etc.

 

[Kaido]

Ahh

Found a JellyBelly mix at the mall (virgin, of course). Yum...

 

[Kaido]

Yum, lunch

Ribeye has a pretty dang good flavor! My rub is almost perfect now - ground coriander, ground cumin, paprika, kosher salt, black pepper, toss in some ground cinnamon, and a pinch of ground cloves. Very, very flavorful!

Sauce was margarine (milk allergy, doh!), olive oil, minced onions & garlic, and mushrooms. I better lay off the red meat for awhile, lol...

 

[amoeba]

Originally posted by: Ns1

Originally posted by: dakels

Originally posted by: DisgruntledVirus
So can I turn this hunk of lead into gold with a salt rub as well?

lol

AbsolutDealage I buy fine and coarse sea salt. Wouldn't the fine grain work?

Also OP, it's hard to get real Prime in most markets. I usually have to go to specialty places to get Prime. I usually don't bother since the steak houses I go to age their prime beef as well for 30-60 days. I would never bother with that personally.

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I've actually talked to a few people and it's pretty unanimous that kobe beef isn't cut out for steak. Much better as sashimi, shabu, or kbbq/jbbq style

Its too rich and fatty to eat as a whole steak. It works much better as Sashimi, Shabu, carpaccio, slightly seared.

 

[Kaido]

Originally posted by: amoeba

Originally posted by: Ns1

Originally posted by: dakels

Originally posted by: DisgruntledVirus
So can I turn this hunk of lead into gold with a salt rub as well?

lol

AbsolutDealage I buy fine and coarse sea salt. Wouldn't the fine grain work?

Also OP, it's hard to get real Prime in most markets. I usually have to go to specialty places to get Prime. I usually don't bother since the steak houses I go to age their prime beef as well for 30-60 days. I would never bother with that personally.

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I've actually talked to a few people and it's pretty unanimous that kobe beef isn't cut out for steak. Much better as sashimi, shabu, or kbbq/jbbq style

Its too rich and fatty to eat as a whole steak. It works much better as Sashimi, Shabu, carpaccio, slightly seared.

Raw meat? :Q I can handle sushi, but I don't think I'd ever want to try raw red meat...

 

[Fritzo]

Originally posted by: AbsolutDealage
The difference between choice and prime is fat content, and nothing more. You cannot turn a steak from one to the other simply by applying a salt rub.

FWIW, you should salt and rest any steak before it goes on the grill.

Well, it actually has to do with muscle fibers, what the cow was fed, gristle content, how trimmed the steak is, and a few other things.

You can make any piece of beef look great. London Broil is a terrible cut of beef, but I know how to sear it AND slice it to make it one of the most awesome meals you'll ever have.

 

[amoeba]

Originally posted by: Kaido

Originally posted by: amoeba

Originally posted by: Ns1

Originally posted by: dakels

Originally posted by: DisgruntledVirus
So can I turn this hunk of lead into gold with a salt rub as well?

lol

AbsolutDealage I buy fine and coarse sea salt. Wouldn't the fine grain work?

Also OP, it's hard to get real Prime in most markets. I usually have to go to specialty places to get Prime. I usually don't bother since the steak houses I go to age their prime beef as well for 30-60 days. I would never bother with that personally.

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I've actually talked to a few people and it's pretty unanimous that kobe beef isn't cut out for steak. Much better as sashimi, shabu, or kbbq/jbbq style

Its too rich and fatty to eat as a whole steak. It works much better as Sashimi, Shabu, carpaccio, slightly seared.

Raw meat? :Q I can handle sushi, but I don't think I'd ever want to try raw red meat...

the center of a rare steak is not that far off from raw meat. Just has to be handled well. And a good carpaccio or a good steak tatare is glorious.

 

[tw1164]

OP, Have you a heart attack yet?

 

[nakedfrog]

I tried this on Saturday and was pleased with the results.

 

[HannibalX]

Originally posted by: Kaido
How to turn cheap "Choice" steaks into gucci "Prime" steaks

sample

"Do you know the joy of buying Choice and eating Prime? It's like buying a Hyundai and getting a free mail-in rebate for a BMW upgrade!!!"

Sample

Instructions:

1. Buy a steak at least 1" thick (Rib Eye, Porterhouse, T-Bone, NY Strip)
2. Pat the steak dry on both sides with paper towels
3. Salt each side with 1/2 to 1-1/2 teaspoons of salt (kosher or sea salt, NOT table salt)
4. Allow to sit on counter at least 15 minutes (up to an hour)
5. Rinse off all salt with water and pat (very) dry
6. Grill to perfection

Salted

Grilling

Yum!

$12 for 17 ounces of NY Strip steak
cuts like filet minon
tastes like ribeye
ftw

Mushroom & Onion "Sauce" recipe

:thumbsup:

Look at the grain on photo you posted. No thanks. Looks chewy as all get out.

 

[Kaido]

Originally posted by: tw1164
OP, Have you a heart attack yet?

No, but my arms are like Popeye's now I had fish yesterday to try to clear my arteries:

http://forums.anandtech.com/me...id=38&threadid=2172190

 

[KMFJD]

Originally posted by: amoeba

Originally posted by: Kaido

Originally posted by: amoeba

Originally posted by: Ns1

Originally posted by: dakels

Originally posted by: DisgruntledVirus
So can I turn this hunk of lead into gold with a salt rub as well?

lol

AbsolutDealage I buy fine and coarse sea salt. Wouldn't the fine grain work?

Also OP, it's hard to get real Prime in most markets. I usually have to go to specialty places to get Prime. I usually don't bother since the steak houses I go to age their prime beef as well for 30-60 days. I would never bother with that personally.

If you want to see some insane marbling check out high grade Kobe beef Japanese grade their beef on a scale of 1-5 with our best Prime coming in around 3, marbling scale of 1-12 with Prime around 5. I ate a small piece of Kobe that was supposed to be like grade 5. I actually was not crazy about it. It was so fatty (yet velvety) it was almost like a fois gras. Not what I expect when I want a steak or any beef really... Maybe just a culture thing but for the rediculous expense, I'll pass.

I've actually talked to a few people and it's pretty unanimous that kobe beef isn't cut out for steak. Much better as sashimi, shabu, or kbbq/jbbq style

Its too rich and fatty to eat as a whole steak. It works much better as Sashimi, Shabu, carpaccio, slightly seared.

Raw meat? :Q I can handle sushi, but I don't think I'd ever want to try raw red meat...

the center of a rare steak is not that far off from raw meat. Just has to be handled well. And a good carpaccio or a good steak tatare is glorious.

MmmmMmmm Steak Tartar is so good when made correctly.... on crackers ftw

 

[amoeba]

Tatare on slightly toasted brioche. mmmmm.