$78 dinner for two!!!
- Thread starter dirtsailor2003
- Start date
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Sinful. Simply sinful!That would be a steak to go down in my memory forever!Good luck and good smoking.
hova1914
Smoke Blower
I made the mistake of showing these to SWMBO. now she has me on the hunt for wagyu. This post has probably ruined my life lol
smokinhusker
Legendary Pitmaster
You might want to let her read this front to back.....
http://www.forbes.com/sites/larryol...est-scam-part-2-domestic-kobe-and-wagyu-beef/
One thing that I should mention here is that this Wagyu is from a Local Source as is all the meat that this particular butcher has. All of the animals used in the shop are raised on their farm. So with that said I knew going in that this was domestic raised Wagyu. The labeling on the package made it very clear that this from a domestic animal.
On another note I have visited the farm. It used to be the only place you could purchase their products. The operation is one of the finest operations around. Check out the kitchen menu on the website. The food is great!
http://www.ponofarm.com/our_farm.htm
smokinfireman
Newbie
Back in the day, we had a customer that owned a dairy farm and he always had a couple of Angus and Hereford steers running with his milk cows to keep the family in quality beef steaks. The steers ate what the milkers ate, mainly grass and corn silage. Since we also ran a custom kill operation, he would call us when the beeves were ready for slaughter. Most of his Angus and Hereford steers would grade out at top end choice and a few would even earn a prime rating. And since these where grass fed, they also had the yellow fat.
One year, we slaughtered 10 head of beef over two weekends for this guy and he gave us a half a beef as part of his slaughter and processing payment. The steaks and roast had the kind of marbling that dirtsailors steaks had and this was my first encounter eating grass feed beef. I grew up eating grain feed beef so this was a totally new experience for me. The grass fed beef had a sweeter flavor and the fat was buttery and the meat was melt in your mouth tender.
Anymore, when Ma and me go out to eat I look to see if there is grass fed beef on the menu.
Sorry for going a little "off-topic"~we now return to the main topic.
AWESOME Steaks there, dirtsailor; and you cooked them up just right!
One year, we slaughtered 10 head of beef over two weekends for this guy and he gave us a half a beef as part of his slaughter and processing payment. The steaks and roast had the kind of marbling that dirtsailors steaks had and this was my first encounter eating grass feed beef. I grew up eating grain feed beef so this was a totally new experience for me. The grass fed beef had a sweeter flavor and the fat was buttery and the meat was melt in your mouth tender.
Anymore, when Ma and me go out to eat I look to see if there is grass fed beef on the menu.
Sorry for going a little "off-topic"~we now return to the main topic.
AWESOME Steaks there, dirtsailor; and you cooked them up just right!
whtplainssmoker
Smoking Fanatic
Interesing follow up http://www.forbes.com/sites/larryol...ck-new-rules-allow-some-japanese-beef-in-u-s/
I found this article interesting, because I was contemplating heading to the Old Homestead to try the Kobe Beef Burger. (saw it on TV, The $41 price tag is a little scary, but it is 20oz so I could split it, if they let us) And, at least according to the article, the Old Homestead actually buys Kobe.
The weird thing is the Homestead menu mentions "Kobe Slab Bacon" which makes no sense to me. Last time I checked Bacon was pork, not beef. (Although Kobe, like Champagne or Bordeaux is a region, so maybe its special Japanese pigs?)
I found this article interesting, because I was contemplating heading to the Old Homestead to try the Kobe Beef Burger. (saw it on TV, The $41 price tag is a little scary, but it is 20oz so I could split it, if they let us) And, at least according to the article, the Old Homestead actually buys Kobe.
The weird thing is the Homestead menu mentions "Kobe Slab Bacon" which makes no sense to me. Last time I checked Bacon was pork, not beef. (Although Kobe, like Champagne or Bordeaux is a region, so maybe its special Japanese pigs?)
overground
Fire Starter
Say it isn't so!!! That ECB is a legend! You'll love the mini-wsm! Last night I did fresh lingcod tacos, tomorrow it's another Tri Tip!
overground
Fire Starter
Yep. Got a friend that's been bugging me to buy it forever. At least I'll know where it's at so I can visit.
The last hurrah.
http://www.smokingmeatforums.com/t/138591/chucky-on-redneck-tie-ecb-the-final-voyage
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