CUT

RE: CUT (BeefAficionado)

Tue, 05 Feb 2008 09:43:56 GMT

That Wagyu rib eye was probably the juiciest steak I have ever eaten. Look at the knife in the picture, it is completely covered in fat. I think the flash I needed to use may have obscured this to a degree but the fat content is evident on the knife, and the steak itself. I suppose the proof is in the pudding, and unless you are an extremely leggy blond I won't be offering to convince you in person any time soon.

RE: CUT (sk bob)

Mon, 04 Feb 2008 23:00:40 GMT

sorry there Beefy, still can,t convince me for $210.00
wheres the juice?
sorry but it looks DEAD to me.
I'm not a steak snob, but if you're buying you can try to sway me.
I'll enjoy my rib eyes from Sam's Club for $6.99 a lb. RARE and enjoy a great steak for $7.00

RE: CUT (BeefAficionado)

Mon, 04 Feb 2008 22:17:52 GMT

" you paid $210.00 to have them KILL the steakby ccoking it that much?"

I am assuming you are referring to the medium rare preparation. Take it from someone that eats their USDA Prime black and blue (raw on the inside, charred black on the outside) true Wagyu needs to be cooked to medium rare to medium. It is so dense with fat that it is just impossible to consume, especially for the rib eye pictured above.

RE: CUT (sk bob)

Mon, 04 Feb 2008 21:35:53 GMT

you paid $210.00 to have them KILL the steakby ccoking it that much?

RE: CUT (BeefAficionado)

Wed, 30 Jan 2008 22:26:27 GMT

I have no idea what the calorie count of Japanese Wagyu is but because it is so rich you really cannot eat that much. I have been know to polish off a porterhouse for two at Peter Luger but I could not eat more than 7-8 ounces of Kobe.

Yes I meant top left.

The USDA has no control over Japanese Wagyu since it is not produced domestically. As for the American Wagyu while I am sure that the producers are inspected by the USDA they do not apply for the beef to be graded because it is really beyond prime, to have it certified prime would probably lessen the amount that it could be sold for.

RE: CUT (Billfish)

Wed, 30 Jan 2008 22:07:24 GMT

Doesn't the Wagyu beef get an inspection in grading from the USDA? I havent seen anywhere whether they grade it prime,choice or otherwise.

RE: CUT (tommyeats)

Wed, 30 Jan 2008 21:43:18 GMT

quote:
Originally posted by BeefAficionado

Here is the Wagyu beef selection at Cut:

Clockwise from top right: American Wagyu ribeye, American Wagyu filet mignon, Japanese Wagyu filet mignon, Japanese Wagyu rib eye and Japanses Wagyu NY strip.

It is indeed "insanely" priced but Japanese Wagyu is something all carnivores should try at least once. Or once a month....

they look excellent. all of them. but do you mean "clockwise from top *left*", rather than "right"?

RE: CUT (roossy90)

Wed, 30 Jan 2008 19:12:34 GMT

Ok.. Question..
Since the Japenese beef is so marbled, how does the calories and fat count compare to "regular" beef?...

RE: CUT (BeefAficionado)

Wed, 30 Jan 2008 08:54:09 GMT

If you are referring to the top cap, BLT Prime here in NYC sells an American Wagyu top cap. It is not always available and sells for about $80 and while I have not yet tried it reports are that it is excellent.

RE: CUT (MiamiDon)

Wed, 30 Jan 2008 05:58:53 GMT

quote:
Originally posted by BeefAficionado

The reason you prefer rib eyes is because it really is the best cut for steak, irrespective of the popularity of the porterhouse. The reason? It has the highest fat content of any steak cut. In addition to being well marbled ribeyes are surrounded by the juicy top cap and the rib bone that provides flavor and maintains moisture. Personally my favorite part of the rib eye steak, especially dry aged ones, is the top cap and the flesh that surrounds the eye. I would happily forgo the eye, the part that most people eat, for all the other bits. I have witnessed many a steakeater eat only the eye and leaving the rest of the cut on the plate. I am always aghast at the waste of flavor and money.

That *is* a very good bit. I read an article somewhere about a chef at some high-end restaurant in NYC that served that piece, cut from a whole rib, by itself.

RE: CUT (tiki)

Tue, 29 Jan 2008 23:23:20 GMT

You know, i live here in Beef Country---So Oklahoma---and about two weeks ago i bought an absolutly awesome,cut with a fork,melt in your mouth,local raise on grass,t-bone at out local grocers that cost me 12 bucks and it fed three of us. $210 for a steak--hell i can get a 1/4 steer for that here!

RE: CUT (BeefAficionado)

Tue, 29 Jan 2008 12:15:36 GMT

The reason you prefer rib eyes is because it really is the best cut for steak, irrespective of the popularity of the porterhouse. The reason? It has the highest fat content of any steak cut. In addition to being well marbled ribeyes are surrounded by the juicy top cap and the rib bone that provides flavor and maintains moisture. Personally my favorite part of the rib eye steak, especially dry aged ones, is the top cap and the flesh that surrounds the eye. I would happily forgo the eye, the part that most people eat, for all the other bits. I have witnessed many a steakeater eat only the eye and leaving the rest of the cut on the plate. I am always aghast at the waste of flavor and money.

RE: CUT (RibRater)

Tue, 29 Jan 2008 09:21:43 GMT

quote:
Originally posted by MiamiDon

I had one of the bad boys from Allen Brothers for my birthday, and it was very good, better than "American Prime" beef:
[img]http://us.st11.yimg.com/us.st.yimg.com/I/yhst-93672551109875_1987_3237659[/img]

YMMV

Looks good MD. I like Allen Bros and for some reason my steak of choice over the last 6 months has been ribeye.

RE: CUT (MiamiDon)

Tue, 29 Jan 2008 08:57:36 GMT

quote:
Originally posted by myterry2

If your going to go out and spend the money for Wagyu, eat ONLY the Japanese Kobe....the American version of Kobe is not as good as American Prime beef. Great pics BeefAficiondo...my mouth is watering for one now. We have a few places that offer it in the Chicago area.

I had one of the bad boys from Allen Brothers for my birthday, and it was very good, better than "American Prime" beef:
[img]http://us.st11.yimg.com/us.st.yimg.com/I/yhst-93672551109875_1987_3237659[/img]

YMMV

RE: CUT (BeefAficionado)

Tue, 29 Jan 2008 08:39:44 GMT

The marbling is most desirable because it adds flavor and tenderness. True Japanese Wagyu is fed beer and massaged with Sake as well as being kept as sedentary as possible. This causes the flesh to become extremely fatty. American "Wagyu" is usually a mix of the true Japanese Wagyu cows and either Long Horn or Black Angus. One reason for the cross breeding is that US Wagyu production tends to be free range as opposed to the penned existence of their Asian cousins and therefore needs to be sturdier. Because American cattle is allowed to move it develops more muscle and consequently less fat. But American Wagyu will still exhibit far more marbling than even the highest grade of US Prime.

Japanese Wagyu is so rich and sumptuous that it is almost impossible to eat the same quantities as we are used to eating in the West. I could not even finish the 10oz ribeye pictured here, it was really too rich. And this is from someone that has eaten a Peter Luger Porterhouse for two on his own.

RE: CUT (myterry2)

Tue, 29 Jan 2008 07:35:56 GMT

If your going to go out and spend the money for Wagyu, eat ONLY the Japanese Kobe....the American version of Kobe is not as good as American Prime beef. Great pics BeefAficiondo...my mouth is watering for one now. We have a few places that offer it in the Chicago area.

RE: CUT (RibRater)

Tue, 29 Jan 2008 06:40:21 GMT

quote:
Originally posted by BeefAficionado

I love Cut, it is one of my favorite steakhouses. You can read my review and check out some pics on my blog:

http://beefaficionado.blogspot.com/2008/01/la-dining-cut.html

Hey BA..welcome to roadfood and nice blog. The japanese waygu in the pic looks a little over the top in marbling but on your site the finished steak looks excellent.

RE: CUT (porkbeaks)

Mon, 28 Jan 2008 17:12:50 GMT

quote:
Originally posted by Sundancer7

It may be wonderful and I am sure it is but it is way too steep for my empty pockets.

Paul E. Smith
Knoxville, TN

Come on, Paul...A brand new Corvette, fancy cruises....what's a couple hundred for a steak dinner for a high roller like yourself. pb

RE: CUT (the grillman)

Mon, 28 Jan 2008 17:06:39 GMT

Wow, that is a ton of marbling. I’ve never had it, but honestly, I’m not sure I’d like it. I enjoy steak a lot, but those things look mostly like fat. It’d be like trying to grill bacon!

The American version looks tasty, though.

RE: CUT (roossy90)

Mon, 28 Jan 2008 17:06:12 GMT

I cant even afford a 8 buck steak at the grocery store....

Why do some of them look so fatty?(marbled?)
doesnt seem like enough meat with all that going on.

RE: CUT (UncleVic)

Mon, 28 Jan 2008 16:59:21 GMT

Wow.. Sounds good, but not for me.. I'll splurge and spend 10 to 15 bucks for a grain fed, well marbled slice of cow, that may involve several miles of driving to get to the right butcher shop, and grill it myself.. Seriously doubt I could get better... (Especially for the price).

RE: CUT (Sundancer7)

Mon, 28 Jan 2008 16:47:56 GMT

It may be wonderful and I am sure it is but it is way too steep for my empty pockets.

Paul E. Smith
Knoxville, TN

RE: CUT (BeefAficionado)

Mon, 28 Jan 2008 13:24:19 GMT

Here is the Wagyu beef selection at Cut:

Clockwise from top right: American Wagyu ribeye, American Wagyu filet mignon, Japanese Wagyu filet mignon, Japanese Wagyu rib eye and Japanses Wagyu NY strip.

It is indeed "insanely" priced but Japanese Wagyu is something all carnivores should try at least once. Or once a month....

RE: CUT (porkbeaks)

Mon, 28 Jan 2008 10:27:09 GMT

I guess one man's "splurge" is another man's insanity. pb

RE: CUT (BeefAficionado)

Mon, 28 Jan 2008 09:00:43 GMT

I love Cut, it is one of my favorite steakhouses. You can read my review and check out some pics on my blog:

http://beefaficionado.blogspot.com/2008/01/la-dining-cut.html

RE: CUT (EdSails)

Thu, 16 Aug 2007 19:28:02 GMT

It's always been written of highly......glad you enjoyed it. I've read interesting articles about Lee Hefter, the head chef along with Puck. Invite me next time!

CUT (LuckyLabrador)

Thu, 16 Aug 2007 18:35:51 GMT

Had dinner at Wolfgang Puck's latest in Beverly Hills last week.
The restaurant is called "CUT", I splurged, had a Waygu Filet, 10 Oz., $210.00 a la carte, I'm serious. It was incredible, though not worth 5x a Prime. The place was packed, lots of folks going the Waygu route.
Chef Puck was there, came to ALL the tables, shook everyones hand, nice touch, nice man, nice rich man!