wagyu meat

michael ark

Master of the Pit

Feb 11, 2011

2,424

32

Jonesboro Ar

• Jun 1, 2011

• #1

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.

 

Last edited: Jun 1, 2011

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,726

38

Cape Town South Africa

• Jun 2, 2011

• #2

I think Nepas is a member i saw his post there

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,031

57

N.E. Louisiana

• Jun 2, 2011

• #3

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

 

tjohnson

Smoking Guru

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Insider

Dec 29, 2009

5,596

140

Savage, MN

• Jun 2, 2011

• #4

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

 

biaviian

Smoking Fanatic

OTBS Member

May 26, 2010

751

51

Harrisburg, PA area (in the sticks)

• Jun 2, 2011

• #5

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. 

 

flyhigh123

Smoke Blower

Sep 30, 2009

93

11

• Jun 4, 2011

• #6

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.

 

big nick

Newbie

May 29, 2011

8

10

Saint Helena, CA

• Jun 5, 2011

• #7

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.

 

africanmeat

Master of the Pit

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Mar 28, 2011

4,726

38

Cape Town South Africa

• Jun 5, 2011

• #8

Big Nick said:

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.

Click to expand...

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

 

pops6927

Gone but not forgotten. RIP

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SMF Premier Member

Jul 23, 2008

7,243

1,238

Fort Worth, Tx.

• Jun 5, 2011

• #9

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/Wagyū

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,634

51

Oklahoma

• Jun 5, 2011

• #10

michael ark said:

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.

Click to expand...

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!

 

 

michael ark

Master of the Pit

Thread starter

Feb 11, 2011

2,424

32

Jonesboro Ar

• Jun 5, 2011

• #11

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