The history, science and taste of Wagyu beef
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Date: 2020-11-17
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Comments and reviews: 9
xKEPTxMANx
I had my first A5 steak this year for Father's Day. One thing I noted that was Crazy - was that the meat formed a hard crust-like surface. Seriously, the meat's exterior was crunchy. words can't express how good it is. But for those of you that haven't had it and plan to in the near future, heed his warning. Even if you think, I'm a big boy and can handle a huge steak. These steaks are different, more richer, buttery, fatty - a little bit goes a long way!
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I had my first A5 steak this year for Father's Day. One thing I noted that was Crazy - was that the meat formed a hard crust-like surface. Seriously, the meat's exterior was crunchy. words can't express how good it is. But for those of you that haven't had it and plan to in the near future, heed his warning. Even if you think, I'm a big boy and can handle a huge steak. These steaks are different, more richer, buttery, fatty - a little bit goes a long way!
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Twatical
7: 10 I'm almost certain that you know the debate of saturated fats and their implications on health is debated even in the expert field. Mentioning that waygu has less saturated fat is kind of mute seing as rumenic acid and palmitic acid are not correlated with heart disease.
The fact that waygu has a higher proportion of monosaturated fat (oleic acid) than all other fats, especially polyunsaturated fats, is a much more agreeable 'healthy' attribute.
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7: 10 I'm almost certain that you know the debate of saturated fats and their implications on health is debated even in the expert field. Mentioning that waygu has less saturated fat is kind of mute seing as rumenic acid and palmitic acid are not correlated with heart disease.
The fact that waygu has a higher proportion of monosaturated fat (oleic acid) than all other fats, especially polyunsaturated fats, is a much more agreeable 'healthy' attribute.
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Tim
Considering that the taste, and especially the texture, of almost all fat makes me nauseous (literally gagged and vomited before, So if there's any, actual fat feel, I doubt I'll be trying wagu, anytime soon
I can do bacon, and some leaner pork bellies or chops, if there is very, very, little fat, and that it is crisped.
I understand the need for the mechanics of the cooking process, but I buy the leanest possible.
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Considering that the taste, and especially the texture, of almost all fat makes me nauseous (literally gagged and vomited before, So if there's any, actual fat feel, I doubt I'll be trying wagu, anytime soon
I can do bacon, and some leaner pork bellies or chops, if there is very, very, little fat, and that it is crisped.
I understand the need for the mechanics of the cooking process, but I buy the leanest possible.
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Genghisnico13
I'm sorry Adam, you are wrong about saturated fat, poliunsaturated fat, more specifically the large amounts of omega-6 that we are eating is the main or one of the most important contributors to a number of chronic modern diseases.
For 40+ years they have vilified saturated fat with 0 evidence, in fact there are several studies that show that replacing saturated fat for poliunsaturated fat is worse for you.
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I'm sorry Adam, you are wrong about saturated fat, poliunsaturated fat, more specifically the large amounts of omega-6 that we are eating is the main or one of the most important contributors to a number of chronic modern diseases.
For 40+ years they have vilified saturated fat with 0 evidence, in fact there are several studies that show that replacing saturated fat for poliunsaturated fat is worse for you.
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Afafe
I winced when you put oil in the pan before cooking the steak. Wagyu is best cooked in its own fat. Usually in Japan butchers will give you a chunk of wagyu fat to prep the pan for the meat. If you didn't have it you should have cut a chunk of the extra fat that was the meat. It would have been a better choice.
Hope this helps
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I winced when you put oil in the pan before cooking the steak. Wagyu is best cooked in its own fat. Usually in Japan butchers will give you a chunk of wagyu fat to prep the pan for the meat. If you didn't have it you should have cut a chunk of the extra fat that was the meat. It would have been a better choice.
Hope this helps
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Naoki
My grandpa was a wagyu cattle farmer in Japan, and did it until he was in his late 70s. I still remember walking around his farm as a child, seeing and feeding his cows. It's very nice seeing this part of my family's history explode in popularity in recent.
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My grandpa was a wagyu cattle farmer in Japan, and did it until he was in his late 70s. I still remember walking around his farm as a child, seeing and feeding his cows. It's very nice seeing this part of my family's history explode in popularity in recent.
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zukodude487987
recommend people not eat a lot of meat? What happened to saturated fats are healthy claims? Suddenly eating too much fatty meat is not recommended.
Tho i personally think any amount of meat and animal fat is bad for you.
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recommend people not eat a lot of meat? What happened to saturated fats are healthy claims? Suddenly eating too much fatty meat is not recommended.
Tho i personally think any amount of meat and animal fat is bad for you.
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Ares
Ngl even the description of the most expensive beef sounds disgusting to me. There is just something wrong with eating half-raw meat. Mind you beef is super expensive and in my family we don't really eat beef at all.
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Ngl even the description of the most expensive beef sounds disgusting to me. There is just something wrong with eating half-raw meat. Mind you beef is super expensive and in my family we don't really eat beef at all.
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Webster
Can you talk more about the controversy surrounding saturated and unsaturated fats? I was under the impression that many nutritionists didn't see saturated fat as a health risk at this point anymore.
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Can you talk more about the controversy surrounding saturated and unsaturated fats? I was under the impression that many nutritionists didn't see saturated fat as a health risk at this point anymore.
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