Yea it is from the Wagyu, but domestic "kobe" dont get the same massages/care/treatment that the Wagyu in Japan do.
Yea it is from the Wagyu, but domestic "kobe" dont get the same massages/care/treatment that the Wagyu in Japan do.
Some just don't like the taste what they consider undercooked beef and the thought of blood. Its rediculous imo. Oh well.
:sun:
:sun:
you're right, everone's got their own taste buds.
That's why I smile and say "Excellent choice, what sides would you like with that?"
destrekor
Lifer
- Nov 18, 2005
- 28,799
- 359
- 126
Every steak I get medium. I still do that with filet mignon even.
Why? Well thankfully filets tend to be thick, and ordering medium tends to result in it being in-between medium-rare and medium. Juicy and delicious.
A good cook can turn a good steak into medium without sacrificing anything. I'm not a real fan of rare because I don't like my steak to be super chewy. I want to bite through it like butter, and in my experience the middle of a rare steak tends to be super chewy.
A perfectly cooked medium steak, will still be plenty juicy, extremely tasty, and an easy chew. Anything above medium and you lose juiciness, but more importantly it just breaks down everything that leads to the real flavors. Worthless paying the price of a great steak if ordering above medium.
With whole-cuts of meats, you don't need to worry one bit about any kind of sickness. Anything dangerous will only be on the external surfaces. Unless its from a mad-cow infected beastie, but then... the temperature the whole steak reaches even in medium-rare would completely destroy that. Ordering rare might potentially leave the prions intact, but... worrying about mad-cow is a waste of time. If you get something like that, do the American thing and sue like crazy. But shit, why worry about the rare chances of things in life? That's like worrying about crashing in an airplane, or worrying that something is going to fall from the sky and strike you dead. It's a waste of time to worry about the small things. If it happens, well... shit happens. But I digress.
I don't put anything on my steak after its been cooked, other than maybe spreading a little butter if its been served on the side of the plate for that purpose. And I've been able to thoroughly enjoy the tastes of all steaks I've had when ordered medium. All the steak nazis that say anything above Medium-Rare is ruining a steak, is just an idiot. A seasoned cook, with delicious steaks, will be able to save all the greatness when cooking it to medium. As long as they don't cook it anything past Medium accidentally, you're fine. But that's why most seasoned cooks/chefs will cook it to the point where they believe IF it's been cooked wrong at all, it's undercooked slightly.
Why? Well thankfully filets tend to be thick, and ordering medium tends to result in it being in-between medium-rare and medium. Juicy and delicious.
A good cook can turn a good steak into medium without sacrificing anything. I'm not a real fan of rare because I don't like my steak to be super chewy. I want to bite through it like butter, and in my experience the middle of a rare steak tends to be super chewy.
A perfectly cooked medium steak, will still be plenty juicy, extremely tasty, and an easy chew. Anything above medium and you lose juiciness, but more importantly it just breaks down everything that leads to the real flavors. Worthless paying the price of a great steak if ordering above medium.
With whole-cuts of meats, you don't need to worry one bit about any kind of sickness. Anything dangerous will only be on the external surfaces. Unless its from a mad-cow infected beastie, but then... the temperature the whole steak reaches even in medium-rare would completely destroy that. Ordering rare might potentially leave the prions intact, but... worrying about mad-cow is a waste of time. If you get something like that, do the American thing and sue like crazy. But shit, why worry about the rare chances of things in life? That's like worrying about crashing in an airplane, or worrying that something is going to fall from the sky and strike you dead. It's a waste of time to worry about the small things. If it happens, well... shit happens. But I digress.
I don't put anything on my steak after its been cooked, other than maybe spreading a little butter if its been served on the side of the plate for that purpose. And I've been able to thoroughly enjoy the tastes of all steaks I've had when ordered medium. All the steak nazis that say anything above Medium-Rare is ruining a steak, is just an idiot. A seasoned cook, with delicious steaks, will be able to save all the greatness when cooking it to medium. As long as they don't cook it anything past Medium accidentally, you're fine. But that's why most seasoned cooks/chefs will cook it to the point where they believe IF it's been cooked wrong at all, it's undercooked slightly.
Unfortunately the technology to give you a direct link to my memory banks doesn't exist yet.
Same goes for every other waiter/ess I know. Sorry dude.
HardcoreRobot
Lifer
- Nov 7, 2000
- 16,403
- 3
- 81
I have seen a $30+ dollar steak before. Many times. I've never seen one worth $30+...that is, worth that much to me. That word worth was in there for a reason.
- Nov 30, 2005
- 50,231
- 118
- 116
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