Wagyu like beef

abudabi

abudabi

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Fleisherei has these but they look rather a poor attempt at wagyu.
752750


Wagyu South Africa

wagyu.org.za wagyu.org.za
There's a few shops reachable from the above list... anyone tried any of them? Do they look any better?
 
How can it be a mix?

It’s either a wagyu steak or it’s not.

You can mix a steak.
 
I mistakenly bought a packet of wagyu dry worse and it was given to the dogs, who too refused to eat it.
I’ve seen the wagyu steaks and wondered, but to be honest am off Fleisherei meat with exception to their Fillet. Their steaks shrink and change shape and I’ve since found PNP sell a Rib eye on the bone at R129 P/KG. Prep it properly and it’s a winner, else stick with a woolies Rib Eye
 
Wagyu is just another type of beef , like angus etc. Being wagyu does not necessarily make it that insane marbled beef its fabled for, marbling grades from 1-12 , so this is just probably the low end stuff. I get Marbling lvl 4 here, the steak can get extremely rich and its a very distinct flavour.

Honestly just prefer a good ol' Ribeye or Rump.
 
abudabi said:
Well you see.. you get a mommy cow (wagyu) and a daddy bull (not wagyu). They then decide it's time to ...... and make a little wagyu mix they call ferdinand.

:p :laugh:
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Ha ha ha ha ha.

That kind of mix does indeed make more sense.

But by the very definition it’s no longer wagyu then.
 
Fulcrum29 said:
I doubt we are close to the quality Japan, Australia and Canada is producing. I have to ask to what standard our Wagyu association adheres to...
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I don’t know hey, the stuff coming out of Elgin is pretty amazing and I could easily compare it to the Aussie stuff I had in Sri Lanka.

I’m sure the legit Kobe is a whole different story though.
 
SauRoNZA said:
I don’t know hey, the stuff coming out of Elgin is pretty amazing and I could easily compare it to the Aussie stuff I had in Sri Lanka.

I’m sure the legit Kobe is a whole different story though.
Click to expand...

My problem with 'foreign' Wagyu, in general, is the false labelling of Kobe, because the majority of foreign Waygu is cross-breeding for realising Kobe. It isn't that they are cheating, is more of a geographical application for produce, but it still comes down to false marketing.

It is just that Canada and Australia are years in front of South Africa in terms of quality and standards of Wagyu. This isn't generally speaking, you still have your preferred producers of Wagyu.
 
A bit off topic. Take Hantam for example. It is a territory and it happens to probably be the best-tasting lamb in the universe. Then you have butcheries and meat markets falsely advertising their lamb as Hantam. Just for notice,

mg.co.za

Study paves the way for Karoo lamb to join the ranks of tequila, champagne and Kobe - The Mail & Guardian

Research from Stellenbosch University has shown that grazing on fragrant Karoo plants gives lamb a regional taste.
mg.co.za mg.co.za

Study paves the way for Karoo lamb to join the ranks of tequila, champagne and Kobe
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She found that lamb in most parts of the Karoo had “a more prominent and favourable lamb-like and herbaceous taste” compared with other South African lamb because of a diet rich in fragrant Karoo plants.

“Lamb from farms within the Western Cape and Free State was found to have a completely different sensory profile to lamb from farms in the Northern Cape. The Western Cape and Free State lamb associates with oily, barnyard/kraal, sheep wool, savoury/spicy and mutton-like attributes.”
Click to expand...

At the moment it isn't really sustainable due to the draught these farmers are experiencing. I know, some of my family are Hantam farmers.
 
Fulcrum29 said:
My problem with 'foreign' Wagyu, in general, is the false labelling of Kobe, because the majority of foreign Waygu is cross-breeding for realising Kobe. It isn't that they are cheating, is more of a geographical application for produce, but it still comes down to false marketing.

It is just that Canada and Australia are years in front of South Africa in terms of quality and standards of Wagyu. This isn't generally speaking, you still have your preferred producers of Wagyu.
Click to expand...

I haven’t seen any wagyu labelled as Kobe need anywhere outside of Japanese origin?

If anything there is the often confused misconception that one is the other and named wrong way round or one and the same thing regardless of geography.

People who really care about it aren’t just going to fall for marketing anyway.

I believe it’s illegal to do so much like you can’t make Champagne anywhere but in Champagne?
 
SauRoNZA said:
I haven’t seen any wagyu labelled as Kobe need anywhere outside of Japanese origin?

If anything there is the often confused misconception that one is the other and named wrong way round or one and the same thing regardless of geography.

People who really care about it aren’t just going to fall for marketing anyway.

I believe it’s illegal to do so much like you can’t make Champagne anywhere but in Champagne?
Click to expand...
Check for Kobe import or Kobe style.
 
Food lovers Willowbridge is selling Wagyu and Wagyu biltong. The steaks look quite aged (has that matured brown beef look), the marbling looks quite decent though. Has anyone given it a go?

I usually buy their Ribeye. Has been one of the best steaks I have made myself on ye 'ol webby.
 
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