G
good drown
i love beef, steaks especially i love grilling steaks, its one of the few foods i can do just as good as a top restaurant like a ruth chris or other fine steak houses, as long as i have a nice cut, preferably dry aged
i have known about kobe beef for a while, and i understand wagyu is not TRUE kobe, but i am not rich. wagyu is the same type of cow from japan, but grown in usa, and i dont think they massage the cows and pamper them like they do in japan for Kobe beef. its as close as i can afford, it still has that same unique heavy marbling, and it is rated the same. i can get a #3 24oz porterhouse for $35. the # is the marbling rating, the higher the better, but once you get around 10 or higher, it becomes hundreds for a cut. a #7 16oz new york strip is $59.
now the main reason i have not tried one yet, is the cooking : i've read that if it is cooked to long, all that good fat you payed for melts away and you are left with a regular steak. i like rare to medium rare, basically as pink or red as it can get but not be super chewy when its too raw.
does anyone have any experience cooking these? i think its called flash cooking. i have a normal charcoal grill with no thermostat. i really want to try one bad. i am hoping that if its cooked right, and the fat is in tact after cooked, it wont be bloody as hell and super chewy.
if i can do this right, i would love to enjoy one every month or something
also, if anyone knows any good online butchers they have used, let me know.