Authentic Wagyu, where?

@kang that's actually a bit misleading. It's not true Wagyu. Those cattle are crossbred. I know for a fact that Woodview crosses the Wagyu with their own Angus cattle.
 
If anyone's still looking, there's a Meatsmith at Queenswood Quarter who stocks what seems to be authentic Wagyu.
 
kang said:
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Curious about this.. after watching that business insider vid weeks ago was wondering if it’s sold here and cost.

Will buy and try.. thanks btw been meaning to get in-law something good and matured steak last time went well.. so. This might be worth a try too and now I know where to get it from yay.
 
Pitbull said:
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.


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.

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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.
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Care to share a recipe or some tips for the "skof"..? Our local "free-range" butchery has been stocking lots of them and yes the marbling looks amazing but there is very little information on cooking it? (that said I've decided to do a 8 hour smoke with one in the next week or two but would love to hear how you recommend cooking it in a pressure cooker.
 
Zenbaas said:
Care to share a recipe or some tips for the "skof"..? Our local "free-range" butchery has been stocking lots of them and yes the marbling looks amazing but there is very little information on cooking it? (that said I've decided to do a 8 hour smoke with one in the next week or two but would love to hear how you recommend cooking it in a pressure cooker.
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If "pickled" drop in a pressure cooker for an hour with nothing but water. After an hour, throw out the water, put clean water and cook again in a pressure cooker for an hour.

You are welcome to flavor to taste, but we just cook it and enjoy with mustard /drool
 
Pitbull said:
If "pickled" drop in a pressure cooker for an hour with nothing but water. After an hour, throw out the water, put clean water and cook again in a pressure cooker for an hour.

You are welcome to flavor to taste, but we just cook it and enjoy with mustard /drool
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Thanks will definitely try it. Friday is scheduled for a nice long smoke but the follow up will be the pressure cooker.
 
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