Do you Wagyu?

WAGYU is not a Web 2.0 social networking site FYI.

There’s a wonderful expose on Wagyu beef, the non-Kobe…Kobe style beef in the WSJ Online today.

"Wagyu" style beef is the U.S.and Australia’s version of babying a bovine to ensure it’s bud busting bodaciousness.  Boy that was bad.

Wagyu’s marbling is richer than USDA Prime and its price tag per pound is equivalent to filling up your Prius.  (Buying Wagyu does not yet include a methane offset charge but legislation is pending in Massachusetts).

The steaks are available on line and in finer restaurants.  I’ve had Kobe a couple of times and I must say that it does taste quite buttery but it hasn’t been prepared exactly the way I like my steak. Thus, it’s still not worth the cash for me.

One thing is for certain.  I can still cook a USDA Choice cut of meat from Costco better than 98% of the Prime steaks I get at nice restaurants.  Of course, Nick and Sam’s in Dallas still holds the "Oh my God" spot on my life’s steak scoreboard (what you don’t have one?). 

Beef…it’s what’s for breakfast, lunch, dinner, and snacks.
Do you Wagyu?



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