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STEAKS!!!!!!!

GeneralEmployer

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About to cook these up! 60-day dry aged American wagyu NY strips. Again from Japan Premium Beef, but I’ve never tried them dry aged before.

View attachment 1607248
I'm far from being an expert, but isn't the marbling a bit too concentrated on these? Take the one on the right, for instance.

It seems, however, that a lot of photos for high-end wagyu in the US have even more intense fatty streaks. I even see stuff coming from Japan with this kind of marbling. I was searching for an example to show my ideal marbling, but it's making me too hungry, and I just ate.
 

Piobaire

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Is 11 or 12 a cross section of your liver, Bear?
 

TheFoo

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So, these illustrations of in the bottom row are actually my ideal. My issue is with concentrated streaks of fat instead of evenly distributed fat.
That seems to be a consistent difference between American wagyu and the Japanese stuff. The American stuff is also not $300 a pound!
 

Milksteakboiledhard

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It’s possible those particular steaks were cut closer to the sirloin end of the muscle rather than the rib. It’s been a few years since my butchering days, but if I recall correctly the likelihood of intramuscular blood vessels increases at the end of the loin.
 

GeneralEmployer

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That seems to be a consistent difference between American wagyu and the Japanese stuff. The American stuff is also not $300 a pound!
Point taken, but I can often get the fat distributions on the grade4-5 on the second/third row at good super markets who source from Kansas/Oklahoma for very reasonable prices, $8-10 pound when on sale. I usually have to raid the aisle, and its hit or miss. I think in the NE at least, there's really a ceiling on American beef quality, and I've been unimpressed with speciality butchers in the city.

To be fair, I do think the Japanese beef that's getting imported doesn't look all that much better than the American stuff. I think the premium is especially not worth it for this reason alone. It really seems like beef meccas keep all the good stuff for themselves and don't ship it out.
 

GeneralEmployer

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It’s possible those particular steaks were cut closer to the sirloin end of the muscle rather than the rib. It’s been a few years since my butchering days, but if I recall correctly the likelihood of intramuscular blood vessels increases at the end of the loin.
Interesting stuff. Didn't even realized that was an intramuscular blood vessel. As soon as I see one of those, it's a no buy for me.
 

Jmr928

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To be fair, I do think the Japanese beef that's getting imported doesn't look all that much better than the American stuff. I think the premium is especially not worth it for this reason alone. It really seems like beef meccas keep all the good stuff for themselves and don't ship it out.
This is definitely not the case. The Australian stuff is better than the stuff we’ve got in the states and the Japanese stuff is on another level still. A decent chunk of the “American Wagyu” is overrated but the actual imported shit is every bit as good as it’s billed to be.
 

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