/ck/ - Food & Cooking

>>12374144
that's too much marble. I'd be pissed if I paid $100 for that.

Where's the beef?

I really think people who pay out the ass for Kobe and wagyu are retarded. A good ribeye will have good marbling and you can buy it from the store anywhere from 17-30. If you want more fat, just dump some lard in I guess.

>>12374144
There's actually flavor receptors that detect fat

>>12374144
That cut could be really good if you braised it for hours and then seared it.

>2019
>>eating meat

Wew lad

Why not just mix 50%cow fat with cow meat and form patties from it and cook that.
Would be basically the same as wagyu beef.

>>12374685
Different texture presumably

Bump

Fat definitely has a lot of flavor, try making pork belly.

>>12374144
>eating unrendered beef suet
The Japanese are adorable. Next you know they'll be crunching on raw bones like a dog claiming it's better than consomme.

>>12374144
>eat fat free [anything]
>it tastes bland and lifeless

They don't think it be like it is but it do.

Bump

>>12374144
Fact

>>12374161
$7/lbs where I live for local beef ribeye. Fucking delicious.

>>12374656
>2019
>being a limp wristed faggot

was that cow very athletic?

>>12374144
>>fat is flavor
I disagree it's that simple. It's part of the overall flavor, but it's more a part of texture: the lusciousness,coating and keeping each protein buttery, that rich mouthfeel. The fact it's marbled so damn evenly between every fiber, means it's impossible to overcook it or have even a molecule not buttery luscious.

People who pay for Kobe are doing one of two things. 1) don't care about the cost, and they never care about the costs, as that's their mindset and level of income, so simply stated, they do. not. think. like. you. think. or 2) are splurging for a special occasion or milestone in their life, and will be scratching this off their bucket list of foodie things to do. Also, realizing, most Americans do not go to Japan and probably never will. Wagyu, more accessible, isn't really even expensive.

>>12374144
Marbling is such a fucking meme. I spend all sorts of time prepping and trimming fat off of steaks or other cuts and these “connoisseurs” claim stuff in the OP is true quality with no meat and all fat that should be trimmed and discarded.

>>12380028
>intermuscular fat is the same as intramuscular fat

>>12374685
>>12374161
>>12374159
>>12374153
Retarded and missing the point

Hint: if you pour a bottle of oil over tough meat, is that the same as a well marbled piece of filet?

Kobe is about unique texture first and foremost. I'm not sure if it's worth the money, but it sure as fuck isn't comparable to a rib eye.

>>12380053
This post sums it up rather well

That's burger education for you, they don't even know Jack shit about meat, which is the one thing you'd expect rural Americans to be knowledgeable about

>>12380080
> doubling down
I like how we're talking about Japanese beef but Americans live in your head rent free.

>>12374144
do the japs just massage the muscle into the fat fibres or something with this after feeding the cows whisky?

>>12381771
Haha imagine that