Steak Expert Guesses Cheap vs Expensive Steak Price Points Epicurious
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Date: 2020-08-15
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Comments and reviews: 10
Russell
This expert seems to know very little about Wagyu beef. Kobe is a regional Wagyu, among MANY other regional Wagyu brands. It is not the only desired Wagyu, some would argue it's not even the best (although it IS very highly regarded. Ever heard of olive Wagyu? Well, that also originates from the same cattle breed as Kobe, but is raised differently. The best Wagyu comes from a certain breed of cattle (the Japanese Black, has to be pure blood, come from a certain region of Japan, and raised to certain standards (BMS of 6 or higher. She positively cannot say for certain that the beef on that plate is Kobe. It could literally be any number of regional brands. It could be Kagawa, Iwate, Kagoshima, etc. She should just refer to it as Wagyu; pontificating on the brand does nothing but add to the confusion that people already have about Japanese beef.
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This expert seems to know very little about Wagyu beef. Kobe is a regional Wagyu, among MANY other regional Wagyu brands. It is not the only desired Wagyu, some would argue it's not even the best (although it IS very highly regarded. Ever heard of olive Wagyu? Well, that also originates from the same cattle breed as Kobe, but is raised differently. The best Wagyu comes from a certain breed of cattle (the Japanese Black, has to be pure blood, come from a certain region of Japan, and raised to certain standards (BMS of 6 or higher. She positively cannot say for certain that the beef on that plate is Kobe. It could literally be any number of regional brands. It could be Kagawa, Iwate, Kagoshima, etc. She should just refer to it as Wagyu; pontificating on the brand does nothing but add to the confusion that people already have about Japanese beef.
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Brendan
The expert did not even mention that the rib eye part steak B was clearly dry aged and A was not also steak A was select I am pretty sure because 13/lb is cheap for choice and the marbling was pretty bad. I just bought a choice grade ribeye loin to dry age and I paid over 20/ lb. I take steak seriously but I figured she would mention something I didn't know so apparently I'm also expert.
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The expert did not even mention that the rib eye part steak B was clearly dry aged and A was not also steak A was select I am pretty sure because 13/lb is cheap for choice and the marbling was pretty bad. I just bought a choice grade ribeye loin to dry age and I paid over 20/ lb. I take steak seriously but I figured she would mention something I didn't know so apparently I'm also expert.
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EXENOX
How can she be a steak expert if she's never had dry aged beef?
Epicoruos, I seriously hope this video is a joke, she couldn't tell it was Japanese wagyu, never had dry aged meat, she can barely be heard
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How can she be a steak expert if she's never had dry aged beef?
Epicoruos, I seriously hope this video is a joke, she couldn't tell it was Japanese wagyu, never had dry aged meat, she can barely be heard
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Danny
idk what annoys me more. that everything above her neck looks like canned-grade meat cooked well-done or her dragging her front teeth on the fork when she shoves a chunk of meat to gulp down her gullet
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idk what annoys me more. that everything above her neck looks like canned-grade meat cooked well-done or her dragging her front teeth on the fork when she shoves a chunk of meat to gulp down her gullet
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Jeff
I'd like to know how much you get paid to be a steak expert cause you could learn everything in this video from 5 minutes of research into marbling and color
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I'd like to know how much you get paid to be a steak expert cause you could learn everything in this video from 5 minutes of research into marbling and color
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Gabriel
Steak expert: not all wagyu is Kobe. its only Kobe if its grown in the specific region
Also steak expert: looks at wagyu A5 i only see Kobe
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Steak expert: not all wagyu is Kobe. its only Kobe if its grown in the specific region
Also steak expert: looks at wagyu A5 i only see Kobe
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formarjoram
I hit 'like' as soon as she said that gnawing connective tissue off the bone is the breakfast of champions. FINALLY SOMEONE UNDERSTANDS ME
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I hit 'like' as soon as she said that gnawing connective tissue off the bone is the breakfast of champions. FINALLY SOMEONE UNDERSTANDS ME
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caldrumr
Way too easy. Hmm, which one is more expensive. this supermarket strip steak or this A5 Wagyu? Also, they ruined that A5! What a bummer.
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Way too easy. Hmm, which one is more expensive. this supermarket strip steak or this A5 Wagyu? Also, they ruined that A5! What a bummer.
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Aaron
Your nuts regarding Kobe/Wagyu. They are great steaks. I cant get enough of it. It costs me a fortune, but 200+ grams is the way to go!
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Your nuts regarding Kobe/Wagyu. They are great steaks. I cant get enough of it. It costs me a fortune, but 200+ grams is the way to go!
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Kaitoro
Its way WAY to easy. You could just look where more fat is or if its dry aged and you basicly are on a same level as a Steak Expert.
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Its way WAY to easy. You could just look where more fat is or if its dry aged and you basicly are on a same level as a Steak Expert.
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