Bronwyn wrote:
> Old Mother Ashby wrote:
>
>> Vegetarians (and Steve Wertz) avert your eyes!
>>
>> It's a long story involving people owing favours to people, but the
>> butcher has got hold of a side of wagyu beef. This is the grain fed,
>> kept indoors massaged animal producing highly marbled meat for the
>> Japanese market. It's not really to Australian taste, but because it's
>> very expensive it sometimes appears at upmarket restaurants (Oz and
>> Japanese).
>>
>> Anyway, if you can find it at all it retails for about $180 a kilo.
>> Colin is selling his to selected customers at cost, which is $60. I am
>> now in possession of two 100g steaks cut from the top of the rump. Not
>> very big, but Colin says very rich, that's all you want - and this is a
>> butcher speaking!
>>
>> I will give it a few minutes on each side in the ridged grill pan. No
>> need for oil, there's enough fat already. I think we'll have it with
>> balsamic caramelised onions, steamed broccolini and mashed potato. And,
>> what else, a bottle of Rockford's Basket Press shiraz.
>>
>> I'm prepared for the possibility that I might not actually like it all
>> that much, but at least I can say I've tasted it. I know, the same could
>> be said about sheep's eyes...
>>
>> Christine
>>
>
> Yum Christine!
>
> I had wagyu beef at a restaurant on the Gold Coast last month - small
> place, not specifically Japanese, but the chef/owner is Japanese/
> European trained. The beef slice was simply served grilled with a
> superb jus with an asian hint. The meat literally melted in the mouth
> and I am so glad I got the opportunity to try it. It was only A$32 for
> the course which was extremely reasonable.
> I might go back and have it again now you mention it <grin>.
> --
> Cheers
> Bronnie
>
>
Well, I cooked it as I proposed to, and succeeded in getting it medium
rare. It tasted slightly different from normal beef, I think. It was
certainly tender, but no more tender than good quality grass fed steak
- you must bear in mind that I'm used to properly aged Black Angus or
Hereford. Colin was right, one little piece (probably about ten times
the thickness of the slice you had) was quite sufficient. I shudder to
think what it's doing to my arteries!

Very nice, but I wouldn't go out of my way for it even if I could get it
for the $24 a kilo or thereabouts that I usually pay for steak.

The whole point is of course the price, and the Japanese market. I am
reminded of a conversation between some McLaren Vale winemakers that I
overheard years ago. Apparently if a busload of Japanese tourists
appeared on the horizon the drill was to immediately increase your
cellar door prices by at least twenty per cent. Whip out the mediocre
vintage that isn't selling well, double the price and clear your stock!
The Japanese didn't know much about wine but had this idea that it
should be as expensive as possible, and who could be so cruel as to
disappoint them. No doubt it's the same with meat.

Christine