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 Post subject: Marbling
PostPosted: Thu Feb 06, 2014 5:49 am 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
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 Post subject: Re: Marbling
PostPosted: Thu Feb 06, 2014 6:39 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 314
Overpriced, you won't enjoy it below medium ;)


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 Post subject: Re: Marbling
PostPosted: Thu Feb 06, 2014 7:03 am 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
I actually didn't like it that much haha. It was rare. It was on our new years menu. It was like a 90$ supplement. I just thought it looked sexy.



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 Post subject: Re: Marbling
PostPosted: Sun Feb 09, 2014 7:49 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 314
NorCalLineCook77 wrote:I actually didn't like it that much haha. It was rare. It was on our new years menu. It was like a 90$ supplement. I just thought it looked sexy.

Wagu, kobe, etc needs to be cooked higher. Your server should have said something about it. The fat needs to breakdown/melt a bit to get the most out of it. Or dry age a lot out of it and who wants to lost 33% of the weight that way?


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 Post subject: Re: Marbling
PostPosted: Thu Feb 13, 2014 9:32 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 314
Location: NE
NorCalLineCook77 wrote:I actually didn't like it that much haha. It was rare. It was on our new years menu. It was like a 90$ supplement. I just thought it looked sexy.


That is very sexy. Actually, the dry age is starting to grow on me. Although you do lose a lot of weight, the flavor is that much more concentrated. Of course your yield won't be as many steaks but they are bold, funky, and delicious.


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 Post subject: Re: Marbling
PostPosted: Thu Feb 13, 2014 7:27 pm 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
Panko <> I didn't order it, we had it were I work. It was free for me. One perk of being a cook in fine dining, make pennies, eat like a king.



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 Post subject: Re: Marbling
PostPosted: Thu Feb 13, 2014 10:31 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4297
http://www.forbes.com/sites/larryolmste ... agyu-beef/



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 Post subject: Re: Marbling
PostPosted: Fri Feb 14, 2014 8:44 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 314
NorCalLineCook77 wrote:Panko <> I didn't order it, we had it were I work. It was free for me. One perk of being a cook in fine dining, make pennies, eat like a king.

I'm so tired of filet...


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 Post subject: Re: Marbling
PostPosted: Sat Feb 15, 2014 9:44 am 
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Location: NE
That is an informative article Jeff. Technically the article is correct. I have witnessed it myself; menus printed boasting Kobe beef when it is not possible to acquire it. Misleading your customers is one of the fastest ways to ruin a business(this goes for non-restaurants too) ;) . Waygu on the other hand is controversial in the matter of origin, purity, and quality. The restaurant I work at sells prime grade, (black)angus, and waygu. We prove the article's capitalism theory correct everyday. We have the choice to pick our suppliers and they are chosen based on their growing methods, product quality, sustainability, and supply. The cost is one of the last factors in making a decision. Anyone who is bonded to a supplier's products based on price alone is blind to the big picture. And I should mention that our products are farm to table. They don't sit in a warehouse for days/weeks before receiving. The contrast in quality is obvious to anyone appreciating food.
Although our waygu is not shipped from Japan, it is indeed bred from Japanese cattle. Feed sources will be different than what is found in Japan (a topic saved for another discussion)but the quality compared to USDA prime, angus breeds and the rest, waygu is still better beef. When a table orders a cut of waygu, we present it to the table before we cook it to assure our guests they are truly paying for a higher quality product. That marbling is fat and fat is flavor and there is way more of it in waygu.
Like I said, the article is correct. I just think it is silly to dismiss waygu for it's lack of roots.


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 Post subject: Re: Marbling
PostPosted: Sat Feb 15, 2014 12:13 pm 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
The cost is one of the last factors in making a decision. Anyone who is bonded to a supplier's products based on price alone is blind to the big picture. And I should mention that our products are farm to table. They don't sit in a warehouse for days/weeks before receiving. The contrast in quality is obvious to anyone appreciating food.
+1 to that atang! Sounds like you work at a good place.


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