Authentic Wagyu, where?

The Wagyu Angus that my friends raise are most certainly worth the time & effort.

Their Wagyu is served at La Colombe, one of the top restaurants worldwide.

There are also more benefits from eating Wagyu over normal SA beef.

Wagyu tastes different (better, subjectively) as the fat melts at a lower temp than normal beef. It is also unsaturated fat & has higher levels of Omega 3 & 6, so is healthier than normal beef.
 
I.am.Sam said:
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
Click to expand...

It's the hump on the Brahman/Afrikaner breed.

Here is an example:
Brahman
Brahman.jpg

Afrikaner:
Afrikaner-cattle-breed.jpg
 
thing is with slow cooked meat is that you can take any nice peice like brisket or rib and slow cook it and you can get a very good delicious tasting meat

a nice aged rump eaten rare-med rare is so good as well

i have never eaten waygu kobe whatever it is ...but that fat content makes me drool
 
I.am.Sam said:
thing is with slow cooked meat is that you can take any nice peice like brisket or rib and slow cook it and you can get a very good delicious tasting meat

a nice aged rump eaten rare-med rare is so good as well

i have never eaten waygu kobe whatever it is ...but that fat content makes me drool
Click to expand...

I have had Wagyu, purely for research purposes and we found it not to be worth it. Personally and business related. People import and breed Wagyu cattle from Japan and sell it as Kobe. Kobe is different purely because of the diet of the cattle. I can assure you, no farmer in SA will feed their cattle only Apples and beer :D

But even Kobe at the price is nothing but a gimmick. But buy yourself some and have it. Be your own judge. I can assure you a solid piece of lazy aged steak at least 21 days will beat it hands down if prepared correctly (Personal opinion).

Edit:
As a side note, don't braai Skof :D

It's a nice replacement for a roast as an example on a Sunday or over Christmas. It's not nice if braai'd... Pressure cook it for 45 minutes, drain the water and then pressure cook it again for another 45 minutes to an hour. You will come back to me and thank me for changing your life :p
 
CT_Biker said:
I cannot stand beef fat....
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The fat in the skof and in Wagyu beef is not the fat you normally get on the outside of your steak. It has a very low melting rate. It leaves a thin white soft fiber instead of fat when cooked. Giving the meat it's "brittle/soft" texture as the meat falls apart at the thin white fiber. It's nice, not fatty at all.
 
Pitbull said:
The fat in the skof and in Wagyu beef is not the fat you normally get on the outside of your steak. It has a very low melting rate. It leaves a thin white soft fiber instead of fat when cooked. Giving the meat it's "brittle/soft" texture as the meat falls apart at the thin white fiber. It's nice, not fatty at all.
Click to expand...

I'll tell you what...I'll give it a shot. I have been trying to actually add fat into my diet as it has a lot minerals and oils I am not getting in my normal diet. So I believe this may lead to issues latter in life.
 
Pitbull said:
The fat in the skof and in Wagyu beef is not the fat you normally get on the outside of your steak. It has a very low melting rate. It leaves a thin white soft fiber instead of fat when cooked. Giving the meat it's "brittle/soft" texture as the meat falls apart at the thin white fiber. It's nice, not fatty at all.
Click to expand...

What's a skof?
 
My local Checkers had Steakhouse Classic steaks marked as Waygu a few weeks ago. It was expensive, coming in at around R300 per kg. I've been going back looking for it since, but didn't find anything. Right now I'm not sure if I dreamed it, but MAN that was a good-looking piece of steak.

Anyway, in the meantime I bought some normal rib-eye from them at R130 per kg and last night actually fried up a piece. Amazing result for MUCH less.
 
Pitbull said:
I have had Wagyu, purely for research purposes and we found it not to be worth it. Personally and business related. People import and breed Wagyu cattle from Japan and sell it as Kobe. Kobe is different purely because of the diet of the cattle. I can assure you, no farmer in SA will feed their cattle only Apples and beer :D

But even Kobe at the price is nothing but a gimmick. But buy yourself some and have it. Be your own judge. I can assure you a solid piece of lazy aged steak at least 21 days will beat it hands down if prepared correctly (Personal opinion).

Edit:
As a side note, don't braai Skof :D

It's a nice replacement for a roast as an example on a Sunday or over Christmas. It's not nice if braai'd... Pressure cook it for 45 minutes, drain the water and then pressure cook it again for another 45 minutes to an hour. You will come back to me and thank me for changing your life :p
Click to expand...

I have seen a few things recently on what they call 'Retired dairy cow', its a much older animal than what we normally get (9 years + as opposed to 18 months). The meat has time to develop and mature so the flavor profile is much better than the younger animal. Its not the same as Kobe/Wagu but price vs quality its on par.

Apparently its a untapped product as there were misconceptions about the meat in the past. The animals "work" as dairy cows for a number of years and then are put out to pasture for a few more years where they grow and mature.
So its a lot more free range and adds value to the dairy industry.
 
Nerfherder said:
I have seen a few things recently on what they call 'Retired dairy cow', its a much older animal than what we normally get (9 years + as opposed to 18 months). The meat has time to develop and mature so the flavor profile is much better than the younger animal. Its not the same as Kobe/Wagu but price vs quality its on par.

Apparently its a untapped product as there were misconceptions about the meat in the past. The animals "work" as dairy cows for a number of years and then are put out to pasture for a few more years where they grow and mature.
So its a lot more free range and adds value to the dairy industry.
Click to expand...

That sounds very plausible.

People also prefer older beef when doing Biltong as it had a yellow fat.

I think the current issue with farming for the slaughter is animals rarely live to see 3 years unless you use them for breeding. I can only assume it to be true that the meat would be more flavourable. But I can't say I have had such old meat before. Biltong for sure, but not beef.
 
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