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wagyu meat

post #1 of 11
Thread Starter 

I was stumbleing around the web to day an found this.http://www.bigpoppasmokers.com/meats/ Has anyone use them or their meats? It's just alot of money for a piece of beef.


Edited by michael ark - 6/1/11 at 4:55pm
post #2 of 11

I think Nepas is a member i saw his post there

post #3 of 11

Each to his own but no thank you on this one...

post #4 of 11

I'm not that good of a smoker to claim that I know the difference!

This is where Pops advice would come in handy

 

TJ

No Creosote! A-Maze-N Smokers

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post #5 of 11

I've had Wagyu many times but I've never had it smoked (nor have I ordered it from that site).  Honestly, I think it would be a huge waste to smoke any cut of Wagyu but I know some use it in competitions. 

post #6 of 11
Had smoked austrailian wage beef ribs the other day. ITs a fattier marble but I think overly fatty since beef rib is already a fatty cut. However it was really good and soft.

I have on order a short rib wagyu I'll be smoking soon. After that I'll be smoking brisket wagyu. I'll keep you guys posted. I have a meat hookup so the prices are around or less than choice many times.
post #7 of 11

That is "Kobe-style" Waygu beef -- its not even the real deal. If you're going to spend that much on beef, you might as well get the good stuff.

 

http://www.1-800-kobebeef.com/?gclid=CNSlva-in6kCFRphgwodE2KWsg

 

Also, in my honest opinion, Kobe beef should be grilled, or seared if you will, on a very hot grill.

post #8 of 11
Quote:
Originally Posted by Big Nick View Post

That is "Kobe-style" Waygu beef -- its not even the real deal. If you're going to spend that much on beef, you might as well get the good stuff.

 

http://www.1-800-kobebeef.com/?gclid=CNSlva-in6kCFRphgwodE2KWsg

 

Also, in my honest opinion, Kobe beef should be grilled, or seared if you will, on a very hot grill.


I am 100% with you kobe beef is the best on a hot grill Quick Quick
 

 

post #9 of 11

Never had Waygu beef, can't afford a USDA Select Strip Loin even, lol!  I do know it's raised for its tenderness which means they don't let the animal move hardly at all and feed it heavy in grainns to increase its marbling extensively; thus the extreme tenderness.

From Wikipedia;

http://en.wikipedia.org/wiki/Wagy%C5%AB

 

 

 

post #10 of 11
Quote:
Originally Posted by michael ark View Post

I was stumbleing around the web to day an found this.http://www.bigpoppasmokers.com/meats/ Has anyone use them or their meats? It's just alot of money for a piece of beef.



Big Poppa is a great guy and a good friend.. . I've not tried the waygu but the meat he carries comes from the Strube ranch in Texas..

Sterling (Big Poppa) swears by it.  That's good enough for me! biggrin.gif icon14.gif

 

post #11 of 11
Thread Starter 

I am scared of anything coming from japan .I don't have a Geiger counter.I know Texas ranches they take it serious.

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