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Craft Steak, Wagyu vs. Grass Fed

post #1 of 52
6/2/09 at 10:50pm
Thread Starter 
Going to Craft Steak this weekend, for the first time actually, and Im torn on what to get....

Grass-Fed Ribeye 14 oz.
Ive never had a grass fed steak, so I think it could be interesting. The ribeye is my favorite cut.

Wagyu Beef New York Strip (gold) 12 oz.
Ive had kobe burgers before, and I did enjoy them, but I have never had a kobe steak.

The Wagyu is about 2x the price. Sell me.
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post #2 of 52
6/2/09 at 11:02pm
Give me some real cow, none of that sissy massaged cow bullshit.
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post #3 of 52
6/2/09 at 11:04pm
Be a true American glutton and order both.
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post #4 of 52
6/2/09 at 11:05pm
Thread Starter 
that did cross my mind... Its only 26 oz, ive had bigger steaks before.
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post #5 of 52
6/2/09 at 11:07pm
American Wagyu is not a Kobe Steak. Just so you know. Its a cross-breed with Texas Longhorn, and I don't think the cows are massaged or fed beer. It will probably still be pretty good, should you choose it.
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post #6 of 52
6/2/09 at 11:12pm
Quote:
Originally Posted by Tokyo Slim View Post
American Wagyu is not a Kobe Steak. Just so you know.

+1. You can't have Kobe in America. Kobe is not a steak, but refers to the region where the cow is raised. You most likely have not had Kobe in that burger, unless it was before 2001, when Japanese beef imports were banned in the US. This small fact that it's illegal and impossible to have true Kobe beef in America doesn't stop people from naming their Wagyu Kobe (kind of like how Franzia is called Burgundy when it isn't anything near the real thing. It's all about trying to replicate a style, so they steal the name).
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post #7 of 52
6/2/09 at 11:15pm
wagyu is overrated IMO and a rib eye is a good test of a steak joint
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post #8 of 52
6/2/09 at 11:16pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
+1. You can't have Kobe in America. Kobe is not a steak, but refers to the region where the cow is raised. You most likely have not had Kobe in that burger, unless it was before 2001, when Japanese beef imports were banned in the US. This small fact that it's illegal and impossible to have true Kobe beef in America doesn't stop people from naming their Wagyu Kobe (kind of like how Franzia is called Burgundy when it isn't anything near the real thing. It's all about trying to replicate a style, so they steal the name).
Interesting, I knew not all Wagyu was Kobe, but I didnt know that most in the US wasnt really kobe. Ive had the burger at Old Homstead, and a cheese steak at Barclay Prime in Philly, both claimed to be Kobe Beef
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post #9 of 52
6/2/09 at 11:19pm
I thought American wagyu was (or could be) the same exact breed of cow, but that the environment/feed, etc. were not the same.

So far as I know, American wagyu is definitely not massaged, and mostly not fed beer. Those are but two reasons why it is so much less expensive.
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post #10 of 52
6/2/09 at 11:21pm
Quote:
Originally Posted by Manton View Post
I thought American wagyu was (or could be) the same exact breed of cow, but that the environment/feed, etc. were not the same.

They can't be the exact same breed. In the 70s, 4 Wagyu bulls were brought to America to be bred with American breeds (mainly Black Angus). Since only bulls were brought, it's impossible to have the next generations be totally Wagyu. In the 90s, more were brought over, and there are few (very very few) that are 100% Wagyu. But they aren't used for beef much because they're more useful as a breeding bull than as a steak, and if they ever are taken to slaughter, the price is astronomical.
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post #11 of 52
6/2/09 at 11:22pm
Quote:
Originally Posted by fcuknu View Post
Interesting, I knew not all Wagyu was Kobe, but I didnt know that most in the US wasnt really kobe. Ive had the burger at Old Homstead, and a cheese steak at Barclay Prime in Philly, both claimed to be Kobe Beef

He said all. You had Wagyu that they called Kobe. Restaurants do it all the time.

Anyway, I like my cows as artificially fattened as possible. Gratuitous marbling FTW.
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post #12 of 52
6/2/09 at 11:22pm
Quote:
Originally Posted by kwilkinson View Post
They can't be the exact same breed. In the 70s, 4 Wagyu bulls were brought to America to be bred with American breeds (mainly Black Angus). Since only bulls were brought, it's impossible to have the next generations be totally Wagyu.

Didn't know that. I thought they imported a whole herd.
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post #13 of 52
6/2/09 at 11:25pm
Quote:
Originally Posted by Manton View Post
Didn't know that. I thought they imported a whole herd.

Sorry, your post crossed w/ my edit. In the 90s they brought other bulls over, like 200 or some much larger number, and so there were some 100% Wagyu, but they're used almost entirely for breeding and are incredibly expensive if they ever go to slaughter.


BTW, American Wagyu is still damn good. Buttery, smooth, great when cooked right. IMO, the best steak I ever had was American Wagyu. So I have little to compare it to. But from what I hear, the real Wagyu raised in Kobe is everything that American is taken to the next level.
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post #14 of 52
6/2/09 at 11:29pm
The wagyu will be delicious, but you might as well wait for a trip to Japan to have it.
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post #15 of 52
6/2/09 at 11:31pm
First time I see someone plan what they're going to eat at a restaurant days in advance... especially at a steakhouse.

Focus on the sides and appetizers, which are really great, while the steaks there are about as average as it gets.
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