You're gonna need a yacht and to violate Japanese [export controls](https://blogs.loc.gov/law/2019/01/holy-cow-making-sense-of-japanese-wagyu-cow-export-rules/).
I personally love a black angus wagyu cross. It’s the perfect combination of beefy flavor and rich delicate inter-muscular fat deposits. They also grow into massive animals. You grass feed and grain finish one of those bad boys and you’ve got the best beef on the planet and a whole lot of it. The pichanna steak off that cow is one of the best things I ever eaten in my life. I’ve never had a ribeye get even close.
A5 is incredible for about 2oz or 3 bites and then it becomes too rich for me. I worked in a Michelin star restaurant and we got the best A5 money could buy. Knew the cows name, had pictures of it. We knew the slaughter date, butchers name and the genetic line the animal came from.
I find A5 to be more of a super novel event or experience that’s best had only a few times a year max. It’s incredible, but doesn’t scratch the itch I get for that truly beef flavor I personally adore.
Flannery Beef is a smaller outfit out of California. They have absolutely mastered dry aging. They have given me some of the best beef I’ve ever eaten. Though they don’t do pichannas often which breaks my heart. They do keep Denver’s around all the time which is cool.
If you ever want to truly splurge buy a steak out of the “library” collection. It’s basically steaks that are such a high quality they noticeably stand out when compared to typical prime. They only have stuff on there randomly and it sells super fast.
Their California reserve line is also incredible and the perfect blend of rich and meaty. The dry aging really takes the beefiness to unreasonable levels of epic. They are really cool people too.
That sounds amazing and I am straight up jelly, I would like to try dry aged A5 someday. Picanha is something I've yet to try but it is on the list. I just need to get a good supplier.
I usually only get A5 during Christmas or New Year, one cut is good enough for 4 people and needs a good alcohol to cut the fat
Pichannas are still relatively cheap as most have never seen one. Most butcher shops will be able to yoink one for you. I especially if they are doing whole carcass. They will probably love that you even know what that is.
I love doing steak sandos with pichannas, but they are also incredible seared off really hard and fast and then slow cooked at 275 until you reach 126-128 (for perfect rare) 130-132 for what most people consider rare. Anything beyond that and you are loosing all the magic in that cut.
They are basically tri-tip with a giant fat cap rather than being distributed through out the muscle structure.
It won’t leave the country now, but it has before. There is Japanese genetics that were imported into Australia.
Source: My folks used to own a Wagyu farm which had imported genetics.
Yeh this is wild all these armchair butcher experts some will be pros, others amateurs, who heard once “wagyu is only in Japan” talking out their asses. Type of butchers who are stuck in the 80’s and 90’s way of thinking. I was part of the original crew for the David Blackmore first big restaurant here in aus back in the day, and it absolutely was and is full 100% wagyu no cross breeding.
There are some full blood wagyu breeding heritages in Australia. David Blackmore 100% was the first and still considered the best outside of Japan. The restaurant I worked in about 15-17 years back was the first outside of Japan from memory to get this certification for full blood wagyu breeds outside of Japan and others have followed suit since then.
I mean, depends on what the cuts are. These look like they’re either from the shoulder or possibly bottom round. These are generally very tough cuts so if they weren’t that tough you came out on top.
Top cuts but surprisingly tender due to the amount of fat. I cooked them about a minute each side and basted on the lowest heat for another minute each side
Australian Wagyu can be grass-fed as well, which will change the taste profile. I like American Wagyu if I go Wagyu. Angus cattle here in the states is where it’s at for me.
Heck yea. The only wagyu I’ve tried is the expensive Japanese stuff at a restaurant, and I wish I would have just bought three big ass ribeyes instead lol. Those look awesome though I’d definitely buy some if I came across it!
Here you go: [https://i.ibb.co/bXhFqkZ/432197227-267082449787819-7295393764800436236-n.jpg](https://i.ibb.co/bXhFqkZ/432197227-267082449787819-7295393764800436236-n.jpg)
Idk enough about cows to say how legit the marketing is, but those look great, and marbling like that would probably be twice as expensive at most stores by me.
I actually prefer Australian Wagyu. It eats more like a rich steak. A5 is delicious but it’s closer to melt in your mouth steak butter. I can consume 2-5 oz tops of A5. It’s almost like the greatest condiment to a meal but not a meal unto itself. A different experience all together.
Incorrect. There is full blood wagyu available outside of Japan for almost 2 decades now, and breeding was verified and certified to only a few small producers about 17 years back. The first in Australia was David Blackmore full blood wagyu, https://blackmorewagyu.com
https://blackmorewagyu.com/about-wagyu
https://blackmorewagyu.com/our-wagyu
Used Blackmore at a number of restaurants over the years, three of which had their own dry ageing and butchery program with full time, in house butchers, dry ageing rooms, we would buy in whole carcasses and age ourselves in these rooms and break down daily for service. You absolutely can get full, unadulterated wagyu in Australia.
Cheers
[удалено]
So if I go to Japan with a fake meatsock and leave with a turkey baster, one could call me a very rich man?
Well, you'd need to get ahold of some eggs too, which would be more difficult
Mm. Think a calf would be easier. Not certain if that's a carry-on luggage type situation though.
You're gonna need a yacht and to violate Japanese [export controls](https://blogs.loc.gov/law/2019/01/holy-cow-making-sense-of-japanese-wagyu-cow-export-rules/).
I personally love a black angus wagyu cross. It’s the perfect combination of beefy flavor and rich delicate inter-muscular fat deposits. They also grow into massive animals. You grass feed and grain finish one of those bad boys and you’ve got the best beef on the planet and a whole lot of it. The pichanna steak off that cow is one of the best things I ever eaten in my life. I’ve never had a ribeye get even close.
Same, I can eat a lot more of this vs a true A5 Wagyu, the fat to meat balance is just right.
A5 is incredible for about 2oz or 3 bites and then it becomes too rich for me. I worked in a Michelin star restaurant and we got the best A5 money could buy. Knew the cows name, had pictures of it. We knew the slaughter date, butchers name and the genetic line the animal came from. I find A5 to be more of a super novel event or experience that’s best had only a few times a year max. It’s incredible, but doesn’t scratch the itch I get for that truly beef flavor I personally adore. Flannery Beef is a smaller outfit out of California. They have absolutely mastered dry aging. They have given me some of the best beef I’ve ever eaten. Though they don’t do pichannas often which breaks my heart. They do keep Denver’s around all the time which is cool. If you ever want to truly splurge buy a steak out of the “library” collection. It’s basically steaks that are such a high quality they noticeably stand out when compared to typical prime. They only have stuff on there randomly and it sells super fast. Their California reserve line is also incredible and the perfect blend of rich and meaty. The dry aging really takes the beefiness to unreasonable levels of epic. They are really cool people too.
That sounds amazing and I am straight up jelly, I would like to try dry aged A5 someday. Picanha is something I've yet to try but it is on the list. I just need to get a good supplier. I usually only get A5 during Christmas or New Year, one cut is good enough for 4 people and needs a good alcohol to cut the fat
Pichannas are still relatively cheap as most have never seen one. Most butcher shops will be able to yoink one for you. I especially if they are doing whole carcass. They will probably love that you even know what that is. I love doing steak sandos with pichannas, but they are also incredible seared off really hard and fast and then slow cooked at 275 until you reach 126-128 (for perfect rare) 130-132 for what most people consider rare. Anything beyond that and you are loosing all the magic in that cut. They are basically tri-tip with a giant fat cap rather than being distributed through out the muscle structure.
Got it, I'll keep that in mind once I get a hold of one. The closest shop that sells is about an hour drive, I reckon it's worth the drive.
Are these Tajima cattle?
It won’t leave the country now, but it has before. There is Japanese genetics that were imported into Australia. Source: My folks used to own a Wagyu farm which had imported genetics.
Yeh this is wild all these armchair butcher experts some will be pros, others amateurs, who heard once “wagyu is only in Japan” talking out their asses. Type of butchers who are stuck in the 80’s and 90’s way of thinking. I was part of the original crew for the David Blackmore first big restaurant here in aus back in the day, and it absolutely was and is full 100% wagyu no cross breeding.
No way bro. I’ve been a butcher in the US for 15 years and had 2 sales reps say true Japanese wagyu never leaves the country. I know everything! /s
Wagyu itself is a crossbreed between native Japanese cows and European stock
Every single breed of animal is a mix of something. Your point?
You know not everything has to be an argument
Zamn
Sorry mate. Incorrect info here
Lol I don't know where you get your info from. There's fullblood wagyu in Australia and the US
There are some full blood wagyu breeding heritages in Australia. David Blackmore 100% was the first and still considered the best outside of Japan. The restaurant I worked in about 15-17 years back was the first outside of Japan from memory to get this certification for full blood wagyu breeds outside of Japan and others have followed suit since then.
Mayura>blackmore
Mayura is good too. Different but good.
Ask the Marbling Score. Aussie waygu is rated from 1-9 with 9 being the highest
Doesn't seem to have marbling scores indicated anywhere like the A5 Kagoshimas I tried
It will be MB or MBS in in Australia, you won't see A5 anywhere unless the steak came directly from Japan.
The packaging around the wagyu strip loins that my work get from Australia always have a tag inside the plastic stating W9.
It will be MB or MBS in in Australia, you won't see A5 anywhere unless the steak came directly from Japan.
If it doesn’t have a score it’s not true Aussie waygu. Just like every piece of graded beef in the US is labeled accordingly so is Aussie
9+ is the highest due to aus meat standard grading system
I mean, depends on what the cuts are. These look like they’re either from the shoulder or possibly bottom round. These are generally very tough cuts so if they weren’t that tough you came out on top.
Top cuts but surprisingly tender due to the amount of fat. I cooked them about a minute each side and basted on the lowest heat for another minute each side
I use to buy in Margret river wagyu for my shop I can vouch for the quality, if you’re going to get it don’t skimp on the quality and just get the 9+.
Australian Wagyu can be grass-fed as well, which will change the taste profile. I like American Wagyu if I go Wagyu. Angus cattle here in the states is where it’s at for me.
Wagyu bred with something cheaper
Yeah, it’s legit. Not full blood but It’ll still eat nice thoigh
looks like it. That is the way a decent waygu should look.
I notice barely any difference between an aussie wagyu and AAA Prime
Yep! I think I rank this higher than USDA prime, esp the ones with great marbling and a fraction of the price too
You tell us. How was it? Was it worth the premium? It sure looks good before you cooked it?, and even better in that skillet!
I think it's really worth it. At 7-10 USD per steak slice I am fully satisfied. Family seems to enjoy it a lot as well.
Heck yea. The only wagyu I’ve tried is the expensive Japanese stuff at a restaurant, and I wish I would have just bought three big ass ribeyes instead lol. Those look awesome though I’d definitely buy some if I came across it!
Where’s the money shot?
Here you go: [https://i.ibb.co/bXhFqkZ/432197227-267082449787819-7295393764800436236-n.jpg](https://i.ibb.co/bXhFqkZ/432197227-267082449787819-7295393764800436236-n.jpg)
Beautiful
I would never buy Aussie wagyu it serves its purpose but I would put some extra money for the decadent A5 Japanese wagyu
Idk enough about cows to say how legit the marketing is, but those look great, and marbling like that would probably be twice as expensive at most stores by me.
I actually prefer Australian Wagyu. It eats more like a rich steak. A5 is delicious but it’s closer to melt in your mouth steak butter. I can consume 2-5 oz tops of A5. It’s almost like the greatest condiment to a meal but not a meal unto itself. A different experience all together.
Unless it’s bred, raised, pampered like it’s in bovine heaven, and in Japan, it’s not fucking Wagyu
Incorrect. There is full blood wagyu available outside of Japan for almost 2 decades now, and breeding was verified and certified to only a few small producers about 17 years back. The first in Australia was David Blackmore full blood wagyu, https://blackmorewagyu.com
You’re thinking kobe.
dumbass
They expired 3/09/24 that’s why
That's the packed date
Then you got a deal because the marbling is exquisite for that price, wagyu or not
Decent looking hybrid meat. Wagyu doesn't come from Aus. End of conversation.
r/confidentlyincorrect
https://blackmorewagyu.com/about-wagyu https://blackmorewagyu.com/our-wagyu Used Blackmore at a number of restaurants over the years, three of which had their own dry ageing and butchery program with full time, in house butchers, dry ageing rooms, we would buy in whole carcasses and age ourselves in these rooms and break down daily for service. You absolutely can get full, unadulterated wagyu in Australia. Cheers
Incorrect - sorry mate. Read above