View Poll Results: Which steak cut?
New York Sirloin
17
11.72%
Ribeye Steak
41
28.28%
Porterhouse Steak
16
11.03%
Filet Migon
58
40.00%
T-Bone
10
6.90%
Roumanian Steak
0
0%
Other
3
2.07%
Voters: 145. You may not vote on this poll
What's your favorite cut of steak?
07-26-2006, 12:58 PM
#83
Community Architect
robb m.
robb m.
Originally Posted by Yumchah
You're referring to the Wagyu that would be direct from Japan, right Robb...?
07-26-2006, 12:58 PM
#85
Senior Moderator
Originally Posted by JimmyCarter
Had it at Morimoto's in Philly - almost fell off my fork it was so soft 
Massaged everyday...given beer...
07-26-2006, 12:59 PM
#86
Community Architect
robb m.
robb m.
SiGGy, i guess it wasn't directed at you, i just was remembering the diff between USDA and CDN beef from my chefing days 
07-26-2006, 01:00 PM
#87
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Originally Posted by JimmyCarter
Had it at Morimoto's in Philly - almost fell off my fork it was so soft
The lore surrounding Kobe Beef has long been a source of fascination. Stories of massages with sake and diets based on beer have circulated for years. Some of the stories are true ... some are merely legends which have taken on a life of their own.
Is it true that Kobe Beef in Japan
are fed on beer and massaged to make them tender?
Well, both things take place, but not for the reasons we've been led to believe. Beer is fed to the cattle during summer months when the interaction of fat cover, temperature and humidity depresses feed intake. Beer seems to stimulate their appetite. It's merely part of the overall management program designed to keep the cattle on feed in the heat of the summer. The massaging is done to relieve stress and muscle stiffness. It's believed that the eating quality of the meat is affected positively by keeping the cattle calm and content.
Why do they brush the cattle with sake?
Brushing cattle with sake is another practice which creates great interest. Some producers in Japan believe that haircoat and softness of skin are related to meat quality. It's believed brushing the haircoat with sake improves the appearance and softness of the animal and is therefore of economic importance.
Does Kobe Beef have religious significance in Japan?
Japanese soldiers, involved in many armed conflicts over the years, were fed beef to strengthen them for battle. When the soldiers came home from war, they brought, their appetite for beef with them. Village elders believed that consuming beef inside the house was a sacrilege, a desecration of the house, and an insult to their ancestors. Young men were forced to cook their beef outside on plow shears (this process become known as sukiyaki, which literally means plow cooking) until the Meiji Restoration finally relaxed restriction against eating beef.
http://www.kobe-beef.com/fact_fiction.php
07-26-2006, 01:00 PM
#88
Senior Moderator
Originally Posted by Astroboy
I dunno though...just going with what I'm hearing.
07-26-2006, 01:00 PM
#89
Go Giants
Originally Posted by wstevens
Take a hike, Jane Fonda. This discuss is only for us non-leg-warmer-wearing folk.
07-26-2006, 01:03 PM
#91
Senior Moderator
Originally Posted by Whiskers
What's Dom doing here then?
07-26-2006, 01:03 PM
#92
likes it raw
Originally Posted by JimmyCarter
Had it at Morimoto's in Philly - almost fell off my fork it was so soft
http://www.snakeriverfarms.com/publicity/news-kalbi.asp
Morimoto in Philadelphia serves a braised Kobe beef and jumbo shrimp in wasabi aioli using Snake River Farms Kalbi-eye. "It's selling like crazy!" proclaims Chef Tsujoshi because "it's very tender and just melts in your mouth."
07-26-2006, 01:04 PM
#93
Community Architect
robb m.
robb m.
Yummy, the Treehouse in Montreal serves the real deal. $140 a plate.
There is some good Albertan Kobe Style beef though, i got it through a friend last year and was really impressed.
There is some good Albertan Kobe Style beef though, i got it through a friend last year and was really impressed.
07-26-2006, 01:05 PM
#94
Go Giants
Originally Posted by wstevens
I've heard dom being described as "plump"
Fawkers.
07-26-2006, 01:07 PM
#96
teh Senior Instigator
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Rib Eyes are what I cook at home 90% of the time (will go filet mignon if the meat looks good and a decent price; I also will cook a new york on occasion; and prime rib when it's on sale; which is just a rib eye basically).
Only steak I think i've ever ordered at a restaraunt is Prime Rib though.
I have two Lip On Rib Eyes waiting to be cooked tonight
Pan Fried not grilled 
Only steak I think i've ever ordered at a restaraunt is Prime Rib though.
I have two Lip On Rib Eyes waiting to be cooked tonight
Pan Fried not grilled
07-26-2006, 01:07 PM
#97
Senior Moderator
Originally Posted by Astroboy
Yummy, the Treehouse in Montreal serves the real deal. $140 a plate.
There is some good Albertan Kobe Style beef though, i got it through a friend last year and was really impressed.
There is some good Albertan Kobe Style beef though, i got it through a friend last year and was really impressed.
Alberta beef is indeed great. As for Alberta Kobe, never tried it. Must look it up sometime.
07-26-2006, 01:08 PM
#98
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Originally Posted by JimmyCarter
I've been had - American Kobe!!!
http://www.snakeriverfarms.com/publicity/news-kalbi.asp
Morimoto in Philadelphia serves a braised Kobe beef and jumbo shrimp in wasabi aioli using Snake River Farms Kalbi-eye. "It's selling like crazy!" proclaims Chef Tsujoshi because "it's very tender and just melts in your mouth."
http://www.snakeriverfarms.com/publicity/news-kalbi.asp
Morimoto in Philadelphia serves a braised Kobe beef and jumbo shrimp in wasabi aioli using Snake River Farms Kalbi-eye. "It's selling like crazy!" proclaims Chef Tsujoshi because "it's very tender and just melts in your mouth."
07-26-2006, 01:10 PM
#99
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Originally Posted by wstevens
I disagree. The eating experience combines both taste and consistency. Fliet has a much better consistency than ribeye. If done correctly, fliet literally melts in your mouth. The taste is not as robust, but the taste+consistency overall is better.
Also, if the filet is bacon-wrapped, not only is it easier to cook to a melt-in-your-mouth consistency, but the bacon also intensifies the natural flavour of the meat.
Also, if the filet is bacon-wrapped, not only is it easier to cook to a melt-in-your-mouth consistency, but the bacon also intensifies the natural flavour of the meat.
If done right, a rib eye will melt in your mouth just as much as your average filet. That said, there are few things as good as a bacon wrapped filet.
07-26-2006, 01:11 PM
#100
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Originally Posted by Crazy Sellout
How do you guys like meat cooked?
Medium-well for me.
Medium-well for me.
rare to medium rare
What kind of man orders a prime cut medium well
07-26-2006, 01:20 PM
#101
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Originally Posted by Yumchah
Speaking of Kobe beef...had the real McCoy version once ever in Taipei back in 2001...
The only other 2 times I've had in NA, I believe they were "Kobe-styled" beef and not "Kobe" beef.
The only other 2 times I've had in NA, I believe they were "Kobe-styled" beef and not "Kobe" beef.
I can't wait to try Kobe beef. I have a buddy who swears he found the best Kobe beef at a place in L.A. I asked him how much his steak was and he replied (like $40). I just laughed. He still insists I have no clue what i'm talking about when I say a good piece of true Kobe beef is $100+
07-26-2006, 01:21 PM
#102
Suzuka Master
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Originally Posted by Moog-Type-S
To be quite honest....SoCal is pretty bad for good steaks. Ruth's Chris is horrible!
I've had better steaks in Northern Cali, and mid Cali.
One of the best places I've had steak in Cali is in the town of Nipomo (near Pismo Beach) Jockos Steakhouse
The best steaks I've had were in Chicago, and surprisingly Vegas.
I've had better steaks in Northern Cali, and mid Cali.
One of the best places I've had steak in Cali is in the town of Nipomo (near Pismo Beach) Jockos Steakhouse
The best steaks I've had were in Chicago, and surprisingly Vegas.
07-26-2006, 01:21 PM
#103
teh Senior Instigator
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Originally Posted by SiGGy
I'm not sure where that came from... I didnt' suggest it, nor did the chef who wrote the article. It was just used as an example?!?!
I could take you to a butcher here that would blow your mind. They dry age their meat 3-4 weeks and it's all from their own cattle they feed. And you have choice of 4 different breeds of cow
I could take you to a butcher here that would blow your mind. They dry age their meat 3-4 weeks and it's all from their own cattle they feed. And you have choice of 4 different breeds of cow
I've got a great butcher here, just expensive. Rib-Eyes are 14.99 a lb Best quality meat i've ever had in the house though.
07-26-2006, 01:21 PM
#104
Go Giants
Are you guys a Steak and wine person or steak and beer person? Beer for me.
07-26-2006, 01:22 PM
#105
teh Senior Instigator
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steak and a few big glasses of water I don't really like drinking beer w/ meals unless it's a hamburger or something. I actually rarely drink flavored stuff at a meal, water 99% of the time.
I don't really like drinking beer w/ meals unless it's a hamburger or something. I actually rarely drink flavored stuff at a meal, water 99% of the time.
07-26-2006, 01:23 PM
#106
My Garage
Thread Starter
Originally Posted by CLpower
I can't wait to try Kobe beef. I have a buddy who swears he found the best Kobe beef at a place in L.A. I asked him how much his steak was and he replied (like $40). I just laughed. He still insists I have no clue what i'm talking about when I say a good piece of true Kobe beef is $100+
I ate in the Borgatta in A/C one night and my brother ordered a hambuger, it was $90. I was like 
. I later learned why.
07-26-2006, 01:25 PM
#107
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Anyone else pan fry their steaks instead of grilling? I just started doing this in the last few months because my grill ran out of gas one day (and I had brand new all-clad pans). I think I prefer this over grilling.
Anyone use a cast -iron skillet?
Anyone use a cast -iron skillet?
07-26-2006, 01:25 PM
#108
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Originally Posted by CLpower
steak and a few big glasses of water I don't really like drinking beer w/ meals unless it's a hamburger or something. I actually rarely drink flavored stuff at a meal, water 99% of the time.
I don't really like drinking beer w/ meals unless it's a hamburger or something. I actually rarely drink flavored stuff at a meal, water 99% of the time.
07-26-2006, 01:25 PM
#110
Senior Moderator
Originally Posted by CLpower
I can't wait to try Kobe beef. I have a buddy who swears he found the best Kobe beef at a place in L.A. I asked him how much his steak was and he replied (like $40). I just laughed. He still insists I have no clue what i'm talking about when I say a good piece of true Kobe beef is $100+
07-26-2006, 01:26 PM
#112
Senior Moderator
Where's moomaster...? This is a thread about him after all...?
07-26-2006, 01:27 PM
#113
Suzuka Master
Originally Posted by CLpower
Anyone else pan fry their steaks instead of grilling? I just started doing this in the last few months because my grill ran out of gas one day (and I had brand new all-clad pans). I think I prefer this over grilling.
Anyone use a cast -iron skillet?
Anyone use a cast -iron skillet?
If I can't grill it, I broil it. Frying is ok. Do you use any oil just for fat?
07-26-2006, 01:33 PM
#117
Senior Moderator
Originally Posted by CLpower
Anyone else pan fry their steaks instead of grilling? I just started doing this in the last few months because my grill ran out of gas one day (and I had brand new all-clad pans). I think I prefer this over grilling.
Anyone use a cast -iron skillet?
Anyone use a cast -iron skillet?
I can pan fry a veal chop but thats about it.
07-26-2006, 01:34 PM
#118
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Originally Posted by pebecl97
If I can't grill it, I broil it. Frying is ok. Do you use any oil just for fat?
Oil, I find broiling pretty inconsistent with meats.
I fry real high on each side for 3-5 minutes, then bring the heat down till they hit about 130-140 degrees, then let sit for 5-10 minutes.
I'm going to try Siggy's tips today though, however with a pan instead of a grill
07-26-2006, 01:36 PM
#119
teh Senior Instigator
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Originally Posted by dom
Whats the story with Black Angus?
Scott's $14.99 /lb got me thinking. My local butcher charges $12.99 /lb for Black Angus Rib Eye.
Scott's $14.99 /lb got me thinking. My local butcher charges $12.99 /lb for Black Angus Rib Eye.
yeap, unfortunately out here butchers are a large thing of the past. This is black angus as well though.
Only butcher w/in 40 miles of me (atleast that i've found)
07-26-2006, 01:37 PM
#120
Community Architect
robb m.
robb m.
pan frying a steak is a bigger sin than ordering it well done 