Authentic Wagyu, where?

Emjay said:
Had Wagyu in Singapore, which cost a lot of money. I think it was close to a R1000 for the plate. I don't think you will easily find proper imported Japanese wagyu in SA.
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You're thinking of Kobe, Waygu is a breed of cow and there are breeders here with them.
 
Lupus said:
You're thinking of Kobe, Waygu is a breed of cow and there are breeders here with them.
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Well, your statement is not really correct.

So “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is comprised of a very particular strain of Wagyu called Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo's capital city is Kobe, thus the name).
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https://www.mychicagosteak.com/steak-university/2016/05/10/wagyu-kobe-beef-difference/
 
ekske1 said:
wagyu.jpg


Apparently you can't just go and have true wagyu, whereas some places sell / prep fakes. Well that is according to wagsa and better to check with them for certified suppliers and restaurants.

So has anyone actually eaten, bought or prepped authentic wagyu?
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There is a restaurant that only sells that.

Not sure if they are in Joburg or in PTA.

I'd gone to one of those steak out events where multiple restaurants had stands.




Lets just say everyone went home with rather full tummies! I did not even eat dinner that night! :p
 
Surv0 said:
Cost so much for some beef with more fat than normal... all about the texture and sensation in your mouth, or what?
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Marbling dude, marbling. Not fat.:D

And yes, it does seem to melt in your mouth. Difficult to explain, you have to taste it for yourself
 
I would say its more about the marbling grade, the one you posted above is probably Mb10/11/12, which is the highest and thus costs an arm and a leg, it does literally melt in your mouth tho.

The Wagyu i buy in my local shops is only Mb4, it still has a distinctly different taste compared to standard beef as its from the wagyu cow. The mb4 i would say is similar to a well marbled Rib-eye, a very rich and tender piece of meat, soo good.

https://teamseafoods.com/tag/ultra-grade-wagyu/
 
Those of you that have prepared wagyu, how did you cook it?

I bought a wagyu steak of unknown type from country meat a couple of years ago that had some excellent marbling. I tried pan frying it to around medium-rare, as I usually eat my steak, but was disappointed. I threw it back in the pan, fried it to about medium well with a nice hard crust, and it was great.
The fat kept it from going dry like steak usually does when you go to well done, and the flavour was better.

That steak was around R400/kg. I see wagyu rump at Delft is around R1000/kg, so I don't think I will try that any time soon.
 
I can't believe you are all falling for this shyte :D

It's only that price per KG, because of people willing to pay it. It's a normal cattle raised similarly to other cattle. You pay because of the meat having some fat marbling. Save yourself a shyte load of money and buy a "Skof". For best results, pressure cook the meat and you will be amazed. You want steak, buy a decent aged steak and stop wasting your money on shyte :D
 
Barbarian Conan said:
Those of you that have prepared wagyu, how did you cook it?

I bought a wagyu steak of unknown type from country meat a couple of years ago that had some excellent marbling. I tried pan frying it to around medium-rare, as I usually eat my steak, but was disappointed. I threw it back in the pan, fried it to about medium well with a nice hard crust, and it was great.
The fat kept it from going dry like steak usually does when you go to well done, and the flavour was better.

That steak was around R400/kg. I see wagyu rump at Delft is around R1000/kg, so I don't think I will try that any time soon.
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From waguy.org.za, apparently so

 
Pitbull said:
I can't believe you are all falling for this shyte :D

It's only that price per KG, because of people willing to pay it. It's a normal cattle raised similarly to other cattle. You pay because of the meat having some fat marbling. Save yourself a shyte load of money and buy a "Skof". For best results, pressure cook the meat and you will be amazed. You want steak, buy a decent aged steak and stop wasting your money on shyte :D
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There is definitely a difference, whether it's worth the price difference is for you to decide.
 
Barbarian Conan said:
There is definitely a difference, whether it's worth the price difference is for you to decide.
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I'm not denying it. Thus my reference to the "Skof". It's a nice piece of meat. Thinking is' God's gift to human kind and worth R 800 a KG is farking retarded. Even at R 400 a KG. We're in the beef trade, I have had just about every type of beef you can imagine. They all the same. You buying into this hype is just stupid.

ekske1 said:
Don't worry he also thinks instant coffee is better :p
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You are aware that I have been in the beef trade all my life right?
 
Pitbull said:
You are aware that I have been in the beef trade all my life right?
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I don't, but then it is good as you can shed more light. Some context: I've only recently been looking into Kobe and Wagyu so from my point of view it should
1) taste a lot better, good, excellent, different
2) should look "marbled"

Of course I want to go and and eat some as well as prepare some. It just normally discovery and something else to do.
 
Pitbull said:
You are aware that I have been in the beef trade all my life right?
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Then you should know better than to diss Kobe like that. It might not be the best “steak” out there, but is definitely in the top 3 of anything available. No standard Saffer beef steak can come close to it.

As for your comment about it all being the same, Kobe does not even look like any piece if SA beef. Not by a long shot.

As for the price difference, you pay for exclusivity, like with anything else. You can then just as well argue a Ferrari is not worth the premium over a GTI.
 
ekske1 said:
I don't, but then it is good as you can shed more light. Some context: I've only recently been looking into Kobe and Wagyu so from my point of view it should
1) taste a lot better, good, excellent, different
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Tastes the same. It's "softer" due to the meat being cooked in it's own fat from all sides. Still just normal beef, there is not much difference in the taste. Those who say so are trying to justify their stupidity. The True Wagyu beef to taste a little bit different due to their diet. But you won't get that here. All you get here are the cattle breed being feed the same shyte normal cattle eat.
2) should look "marbled"
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Normal "skof" amazing piece of meat. You won't normally get it at a butcher unless you specifically request it.

But it's not a braai meat. Pressure cooked for best results. Best cut of meat for me personally by far.

beesskof.jpg

Of course I want to go and and eat some as well as prepare some. It just normally discovery and something else to do.
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By all means, but it's overhyped. That's my point. It's not an amazing piece of meat and you will never eat anything else again. It's just beef which is a little bit more "brittle/tender" due to the fatty layers between the meat. Nothing more nothing less.

I promise you, a good lazy aged steak is better, but try it yourself and you will see.
 
Lord Farquart said:
Then you should know better than to diss Kobe like that. It might not be the best “steak” out there, but is definitely in the top 3 of anything available. No standard Saffer beef steak can come close to it.

As for your comment about it all being the same, Kobe does not even look like any piece if SA beef. Not by a long shot.

As for the price difference, you pay for exclusivity, like with anything else. You can then just as well argue a Ferrari is not worth the premium over a GTI.
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Kobe you don't get in SA, it will be sold as it... but it's not.

We can raise Wagyu cattle here, there are farms that do. The issue is that cattle are very susceptible to illnesses and not worth the time and effort. We trade in bulk and use trade and tested breeds which are sturdier to our local environment.
 
wtf is this skof ...the english word for it

is it the brisket or what
and from what i have seen about kobe waygu or whatever you dont cook it or if you do its thinly sliced and very little cooking time
 
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