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Off Topic Off Topic - General non-Corvette related discussion. |
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12-23-2018, 12:22am | #21 | ||||||
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12-23-2018, 10:01pm | #22 | ||||||
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is that a good price?, very not knowing, indeed
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12-23-2018, 10:08pm | #23 | ||||||
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That’s an awesome comparison, being able to try it all on one plate, looks awesome!
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12-23-2018, 10:14pm | #24 | ||||||
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12-23-2018, 10:24pm | #25 | ||||||
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The waygu meats are super fatty/tender with very good flavor.
I’m sure tony can talk in greater detail, but I’d expect all three of those to be super tender with good marbalizing each will be a little different in texture and flavor. Compare to a cheap steak from the grocery store, you’re missing the marbalization so it’s chewier with less flavor throughout. |
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12-24-2018, 2:43am | #26 | ||||||||
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Quote:
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Most people who enjoy bison tend to enjoy yak meat as well...has more of a milder, sweeter flavor, not gamey at all. That being said, I still would love to order that flight of Wagyu |
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12-24-2018, 4:49pm | #27 | ||||||
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Kind of like O-Toro tuna
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12-24-2018, 6:50pm | #28 | ||||||
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12-24-2018, 7:27pm | #29 | ||||||
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12-26-2018, 9:43am | #30 | ||||||
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Like Chris was saying, the meat you would buy at the store is a lot chewier, and far less marbeling. The Japanese A5 literally melts when you put it in your mouth. Lots of fat, so their is a ton of flavor, and really don't even need a knife to cut it.
As you go left to right on the board, it goes down slightly in quality, but they are all very good. |
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12-26-2018, 9:44am | #31 | ||||||
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Regular menu price for 4oz of A5 is $68, then it is $17 per additional oz. Compared to the Texas raised version, it is $65 for 6 oz.
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12-26-2018, 10:04am | #32 | |||||||
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Quote:
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12-26-2018, 10:08am | #33 | ||||||
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12-27-2018, 10:55pm | #34 | ||||||
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had some prime bone in NY steaks for dinner tonight - cooked them in the Green mountain pellet smoker on mesquite/oak - then quick sear on super hot gas grill. They were magnificent.
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12-27-2018, 11:08pm | #35 | ||||||
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Sounds similar to how I cooked my last beef tenderloin, 2hrs over pecan and a quick sear over open fire (same pecan)
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