Authentic Wagyu, where?

I've never checked the temperature nor timed any steak that I've cooked. Never even thought about doing so TBH.

I purchase meat from a proper butcher, not spar or pick 'n pay, so am able to specify the cut & more importantly, the thickness of the cut. Often at spar etc. you get a cut that is thick on one side & tapers to nothing on the other - the mark of a crappy butcher imho.

2cm thick, with a 5mm edge of fat on one side is my preference.

Cast iron pan, heat until oil start smoking, season meat with kosher salt & fresh ground black pepper, place in pan. When blood starts seeping through the top turn meat over.
Leave for, what I guess must be about a minute, remove from pan, cover with tinfoil for a while (if I had to I'd hazard a guess at 7 to 10 minutes) & then serve.
Easy :)
 
My daughter ate it in a top restaurant over the sea, she was not impress. Like I want to taste truffle one day.
 
A new deli opened up in my hood. These are from their Facebook page, will pop in next weekend to check them out and the pricing.
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Sweevo said:
Most steaks touted on menus as Wagyu aren’t authentic. Save your money

Restaurants and online-order outlets charge wallet-draining sums for cuts billed as “Wagyu” or “Kobe” beef. But if you think you’re getting the intricately marbled meat that Japan made famous, you’re kidding yourself, says Larry Olmsted, author of Real Food, Fake Food. In SA supermarkets, “Wagyu” refers to cattle breeds that are 46.9% (minimum) Japanese Wagyu. The term “Wagyu” is not an indicator of marbling or quality, Olmsted says. But restaurants don’t have to meet this minimal standard for Wagyu DNA. Most don’t sell true Japanese Wagyu, and when it comes to Kobe beef, only a handful restaurants in the entire country is certified to import and sell true Japanese Kobe. Everyone else is slapping a hot marketing term on questionable steak – and charging you a hefty sucker’s fee.

https://www.mh.co.za/food-nutrition/where-to-find-legitimate-wagyu-beef-in-south-africa/
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Absolutely true, the same thing happens with grass fed beef in SA.
 
FiestaST said:
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Wagyu burger - what utter nonsense. They probably use 1/4 bred wagyu topside for this. If you want a fatty burger just use normal topside and mince it with extra fat. That way you at least get to choose what fat to add. Eg. brisket fat or sheep tail fat would add a lot more flavour than using the topside fat.
 
Still, the Wagyu breed will produce much more marbling than our local cattle. Our local meat is very lean, so the added fat content from other breeds will improve flavour and tenderness.
 
Sweevo said:
Most steaks touted on menus as Wagyu aren’t authentic. Save your money

Restaurants and online-order outlets charge wallet-draining sums for cuts billed as “Wagyu” or “Kobe” beef. But if you think you’re getting the intricately marbled meat that Japan made famous, you’re kidding yourself, says Larry Olmsted, author of Real Food, Fake Food. In SA supermarkets, “Wagyu” refers to cattle breeds that are 46.9% (minimum) Japanese Wagyu. The term “Wagyu” is not an indicator of marbling or quality, Olmsted says. But restaurants don’t have to meet this minimal standard for Wagyu DNA. Most don’t sell true Japanese Wagyu, and when it comes to Kobe beef, only a handful restaurants in the entire country is certified to import and sell true Japanese Kobe. Everyone else is slapping a hot marketing term on questionable steak – and charging you a hefty sucker’s fee.

https://www.mh.co.za/food-nutrition/where-to-find-legitimate-wagyu-beef-in-south-africa/
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Quite sure by now most of us realised you get actual wagyu and wagyu like. If you expect actual wagyu; then go to Japan and have it there, otherwise its wagyu like.
 
Verde said:
Wagyu burger - what utter nonsense. They probably use 1/4 bred wagyu topside for this. If you want a fatty burger just use normal topside and mince it with extra fat. That way you at least get to choose what fat to add. Eg. brisket fat or sheep tail fat would add a lot more flavour than using the topside fat.
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Chuck steak mince is what you want for burgers. Laden with fat and laden with flavour.
 
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