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/ck/ - Food & Cooking

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12732186 No.12732186 [Reply] [Original]

Wagyu is in the same vein as pate and caviar.

Trash that normal people would throw away until someone realized they can market it for a ridiculous price so chumps would feel special for eating it.

>> No.12732191
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12732191

>grinding wagyu
what the fuck is the point? you'd get the same effect from grinding any other beef and adding some extra fat

>> No.12732194

>>12732191
But it's not ground?

>> No.12732200

>>12732186
>JPPPNESE
>WDGYU
>P5
>$72.79 for 0.56lbs
Man that’s expensive. I could have 6 good restaurant meals for that price.

>> No.12732536

>>12732186
Pate costs £1

>> No.12732538
File: 62 KB, 650x487, deliverance banjo-boy-e1296452279364.jpg [View same] [iqdb] [saucenao] [google]
12732538

>>12732191
Economic anxiety: the post

>> No.12732576

>>12732186
At this point you might as well just cook up a slab of beef fat

>> No.12732987

>>12732191
Wtf are you talking about

>> No.12733004

>>12732186
Supposedly it's so expensive because of the way the cattle are raised.

They're basically gavanged, but cattle can gavange like nothing else can. So they'll just eat and eat and eat and eat and not do anything.

Like walking.

And they get daily massages.

And all the beer they can drink.

(I don't think they even have to slaughter them, just wait until their intense diet kills them.)

>> No.12733007

>>12732186
People work pretty hard to raise cattle that produce that specific kind of meat, so I’m assuming someone came up with the idea at some point, gave it a try, and liked it. You just gotta render the fat properly when you cook it.

>> No.12733012

>>12733004
>Supposedly it's so expensive because of the way the cattle are raised.
That's part of it.

It's also the fact that those breeds of cow were specifically optimized for taste, whereas most beef cattle breeds were optimized for feed conversion efficiency (fast growth with the least amount of food possible).

>> No.12733033

>>12732186
>STOP LIKING WHAT I CAN'T AFFORD

>> No.12733040

>>12733012
I think this is mostly it. The super high quality A5 has the the whole process behind it, but even the regular grocery store wagyu is much better than pretty much all American and Aussie beef sold right next to it for less money.

>> No.12733250

>>12732186
>$72.79 for nearly 95% fat

>> No.12733580

>Japanese Wagyu
>Japanese Japanese beef

Why do people do this?

>> No.12733584

Why would people throw away pâté? You know it’s something people make from ingredients, not an ingredient itself right?

>> No.12733589
File: 19 KB, 400x300, duck-confit-recipe-fp-400x300-c.jpg [View same] [iqdb] [saucenao] [google]
12733589

You can get the same effect by cooking a steak confit. It's typically done with poultry, but there's no reason it can't be done with red meat.

>> No.12733880

>>12732186
https://www.mychicagosteak.com/steak-university/wagyu-kobe-beef-difference/

This will help you understand it.

>> No.12733955

>>12733580
There's Australian wagyu. The dirty fucking thieves stole a bunch of cattle

>> No.12733961

>>12733580
American cattle farmers raise a crossbreed of wagyu and regular beef cattle that they label as wagyu. It's the cattle version of ameriburgers claiming to have german/irish/whatever heritage because their great granpappy ten generations back was born there.

>> No.12733962

Why do poor people care about how rich people eat?

>> No.12733969

>>12733589
except now you've got well done steak, retard

>> No.12734000

>>12732987
Are you dumb?

>> No.12734031

>>12733961
Basado y muttpilled

>> No.12734066

>>12733961
There are projects in a few different countries to reverse-engineer the characteristics of wagyu cattle for domestic production. The UK is apparently getting close, and I wouldn't be surprised if a few herds in America are coming along. Australia is already there, thanks to the original back-crossing efforts.

>> No.12734068

>>12733962
>rich people
Dumb*

>> No.12734077

>>12733969

It's basically a sous vide in pure fat. Neck yourself for not knowing french techniques.

>> No.12734086

>>12734068
If there are so many rich dumb people, why don't you find a way to get their money?

>> No.12734108

>>12733962
Fuck off bootlicker.

>> No.12734126

>>12732186
I can make paté for about 5 bucks or less.

>> No.12734216

>>12733580
ple·o·nasm
/ˈplēəˌnazəm/
noun
the use of more words than are necessary to convey meaning (e.g. see with one's eyes ), either as a fault of style or for emphasis.

>> No.12734782
File: 526 KB, 453x614, Pale_Blue_Dot.png [View same] [iqdb] [saucenao] [google]
12734782

>>12732186
>pate
shit is commoner food - eaten by Slavs on the poverty line and made with pork livers/fatback for pennies
>caviar
it is overpriced to all fuck, but quite a pleasant texture and good rich flavour - you can see why some french fuqqs went mad over it

>> No.12734786

>>12733589
No you can’t. It is in no way the same result as cooking a piece of meat with a lot of marbling, you dingus.

>> No.12734791

>>12733580
>Japanese Black Cattle

>> No.12734793

>>12734077
No it’s not. It’s a much higher temp than sous vide

You’re a moron

>> No.12734796

Didn't lobsters used to be prison food too?

>> No.12734801

>>12732186
So beef was considered trash?

>> No.12734815

I think /ck/ is the worst cooking community besides maybe reddit.com/r/food. 90% of the posts on this subreddit are just calling any form of proper cooking "soy" while making yet another fast food or alcohol thread.