Best steak in tally ?
- Thread starter zznole
- Start date
Best steak I've ever had was the rib cap from Gordon Ramsey's in the Paris. Had waygu as an app, then that. Rib cap was better.
Earlier this year I had a Aizakura H178 steak while traveling for business. It was pretty fantastic and blows away any Kobe / Waygu options.
Also, no meat "literally" melts on your tongue, unless your tongue is made of lava.
I see I need to reset you to ignore thanks to the changes made here (done now). Normally I ignore stupid statements but since you're always just trying to attack me the ignorance was too...hilarious to ignore.
http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/
"Real Japanese Kobe beef fat contains high levels of unsaturated fatty acids, which melts at much lower temperatures than fatty acids - including on your tongue. I watched at the slaughterhouse as an inspector cut a small piece of fat from a carcass and placed it in the palm of my hand, where it melted as if made of ice. For example, the oleic acid Kobe producers claim is responsible for the unique taste melts at 65 degrees Fahrenheit, far lower than human body temperature, while some of Kobe's fatty acids melt at even lower temperatures. As a result, the fat in every piece literally melts in your mouth"
Also Aizakura is just Australia's closest thing to real Kobe beef. Japan has never allowed 100% full blood stocks to be sold so all "American Kobe" and "Australian Kobe" have at least some and frequently a lot of other breeds in them besides 100% Kobe Wagyu which is why their fat does not melt as much (which confirms with me that you've never had real Japanese Kobe despite bloviating about it). Most "American Kobe" and "Australian Kobe" is in the 4-5 range on the Japanese marbling scale, but allegedly due to intense breeding to remove the mudblood breeds in Australian Kobe (but probably from simple smuggling of a lesser true Kobe from Japan) Aizakura is the closest you can get to real Japanese Kobe without having the real deal. That means it's usually a 6-7 but the absolute best can hit a 9 which one did and sold for just shy of $1,000 American a pound on the hoof. So maybe if you dropped $2,000k a pound you got an Aizakura rated a 9. But I'm guessing not and you just got a 6 or 7.
As I said before (and it's accurate unlike yours), 10-12s (which is maybe 1 or 2 cows a year graded a 12) do not come to America unless by way of smuggling as the rules in Japan do not allow it. I've seen articles referencing and restaurants advertising 10s but unless they've got the nose print to back it up (as my 9 did) I'm pretty skeptical. Even a 9 is pretty close to pure white and what I saw on other people's tables didn't look like that, probably a 7 or 8 sold by a "smuggler" to either unwitting or complicit restaurant owners.
So yeah, unless you've been to Japan itself and paid thousands of dollars a pound for it, you've not had a better quality steak than I had when personally cooked and introduced by Morimoto in Philly and the waiter showed us the chrysanthemum stamp and nose print to prove to us it was the real deal. And not only was I very fortunate to have the real deal prepared by one of the great chefs, but we didn't even pay anywhere close to retail. It was coincidence that we were there in his flagship American restaurant and he had flown in from Japan earlier to bring back high end ingredients from Japan and when we ordered the $225-250 (I don't remember the exact price) per person omakase he decided to break out the amazing stuff. Even though it was a pricey dinner, just the ingredients alone probably cost Morimoto a grand or more as the rest of the omakase was rare species of Japanese lobster and insanely high grade otoro tuna and Japanese "bass"/suzuki.
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Closed way back... like 10+ years ago. it is reopened now as a retreat type place to have weddings and such. http://www.whitedog.co/
Anyone know how that Brazilian Steakhouse place is? Think the name is Rodizios? Or something like that?
Damn. How much was that steak? Who paid, a vendor, your employer, or you? My theory is if it weren't for expense accounts all this stuff would cost a lot less.
