/ck/ - Food & Cooking

[Anonymous No.12906922]

What is your favorite cut of beef anons? Personally I enjoy bone-in ribeyes

[Anonymous No.12906929]

>>12906922
filet mignon

[Anonymous No.12906933]

Also do you see the fucking marbling on that wagyu beef

[Anonymous No.12906936]

>>12906929
the ultimate pleb
>>12906922
bone-in ribeyes are fantastic, but my go-to is usually ny strip
that being said I'm not sure I've had anything taste quite as good as sous vide shortrib

[Anonymous No.12906940]

Ribeye cap

[Anonymous No.12906953]

Heart
>t. Edgelord

[Anonymous No.12906957]

>>12906922
i like the burger part of the cow that goes moo and ends up in my burgers

ya, i think i like the burger

[Anonymous No.12907485]

Tri tip

[Anonymous No.12907505]

>>12906929
chick detected

[Anonymous No.12907591]

>>12906922
That's some amazing marbling.
Probably ribeye or NY strip for me, obviously bone in. I do like T-bone though.

[Anonymous No.12907597]

>>12907485
made one of these fuckers last weekend; had that deep meaty flavor that’s sometime hard to get, with a rich mouthfeel; just have to season in advance, and cut against the grain

[Anonymous No.12907637]

>>12907597
>mouthfeel

[Anonymous No.12907654]

>>12907597
>mouthfeel

*texture

[Anonymous No.12907658]

>>12906922
>more fat than meat

grim

[Anonymous No.12907690]

>>12907654
texture isn't mouthfeel

Things can be the same texture, but have different mouthfeels.

[Anonymous No.12907738]

the ass of the cow

[Anonymous No.12907748]

>>12906922

I would like some beef with my slab of fat

[Anonymous No.12907756]

>>12907597
>mouthfeel

[Anonymous No.12907761]

>>12906922
Kobe ribeye cap. It melts in your mouth. It's like liquid beef.

[Anonymous No.12907764]

>>12907690
woah there cowboy, can't go posting accurate, correct, factual culinary information on /ck/ without a teenaged facist telling you that's bad because they only eat ramen noodles and whatever mommy makes

[Anonymous No.12907778]

>>12907761
agreed, but fuck Kobe pricing.

You can get very similar quality for 1/3rd of the price.

[Anonymous No.12907786]

>>12907690
Please explain.

[Anonymous No.12907812]

chuckeye, good in your mouth and on your wallet.

[Anonymous No.12907819]

>>12907764
Kill yourself.

[Anonymous No.12907827]

>>12907786
Pedantic autist having a semantics breakdown, ignore

[Anonymous No.12907828]

Used to be ribeye but then I turned 17,now of course it's the filet

[Anonymous No.12907841]

>>12907827
I am always ready to have this explained to me, I just want to understand the autism since I'm supposed to become a chef.

[Anonymous No.12907849]

As beautiful and delicious as these melt in your mouth steaks are, I prefer to chew my food personally.

[Anonymous No.12907861]

>>12906922
That thing is literally all fat compared to what I got. Delicious.

[Anonymous No.12907863]

>>12906933
no i missed it anon can you shop it and circle the marbling? thanks

[Anonymous No.12907922]

>>12907841
1 little square of sandpaper has that rough texture, but if you roll up a bunch of lil sandpaper squares into cylinders you got a mouth feel. try it!

[Anonymous No.12907993]

>>12907748
>>12907658
>>12907861
sported the poorfags

[Anonymous No.12907994]

>>12906929
tasteless, boring and safe.

[Anonymous No.12908001]

>>12906922
I'm going to jerk off to that pick for the next year.

[Anonymous No.12908008]

>>12907861
>>12907748
>>12907658
spotted the poorfags

[Anonymous No.12908013]

>>12906929
I finally had a filet mignon that I at least somewhat liked at Fogo de Chao, mostly because it was seasoned and it had at least a little texture to it. I've had "better" filet but it just melts in your mouth and leaves almost no impression at all. My mom likes it.

[Anonymous No.12908017]

>>12906922
What’s the difference between Kobe wagyu and Kyoto wagyu?

A place where I ate days ago had it (Kyoto beef) and costed 50€ per 100g.

[Anonymous No.12908026]

>>12908017

[Anonymous No.12908033]

>>12906929
the only thing that is good for is making burritos.

[Anonymous No.12908049]

>>12908017
The prefecture, and potentially the specific breed of Wagyu, or even the diet and sex of the Wagyu.


Kobe beef is specifically from the Hyogo prefecture in japan, and is made from Kuroge Washu, or black cattle breed, and are SPECIFICALLY Tajima-gyu lineage of Kuroge Washu (basically they come from a specific line of black cattle instead of just ANY black cattle)

[Anonymous No.12908059]

>>12906922
Short ribs.

[Anonymous No.12908073]

>>12908049
Those cows ain't shit, I'm fatter and more marbled than they are.

[Anonymous No.12908074]

>>12908049
So the Kyoto wagyu is of lower quality? For that price I’d try it but I’ve seen the Kobe wagyu for insanely high prices and I’m trying to understand if the difference is worth the price since at least the Kyoto wagyu still comes from Japan.

[Anonymous No.12908085]

>>12908074
No, quality is determined by the grading.

A5 means it's top quality, though even in A5 grading you can get different levels of marbling.

Kobe is simply the most famous, and demands a premium because of it.

It isn't necessarily any BETTER than other A5.

In fact, at the Wagyu world cup often other prefectures win top place, even though Kobe is seen in the west as the BEST possible.

[Anonymous No.12908097]

>>12907778
What's the name of it? I'm a noob and gay if that matters

[Anonymous No.12908122]

>>12908085
>Kobe is seen in the west as the BEST possible.
In Japan too last I checked.

[Anonymous No.12908123]

>>12908085
Ok thanks senpai.

[Anonymous No.12908126]

>>12908085
To me the BMS 6 and 7 would be the best combination of fat and lean in terms of texture and flavor.

[Anonymous No.12908127]

>>12908097
Just look for any decent priced A5 Wagyu, ignore kobe as it's always gonna be stupid priced in comparison to most of the rest.

Miyazaki, Kyoto, Iwate, Shiga, etc.
All have fantastic Wagyu, and all produce A5 quality Wagyu that can generally be found for much less than Kobe.

I got 3.5lbs of Wagyu top cap for $135.

>>12908122
Ehh, overall maybe, but no, the Wagyu world cup winners are often from other prefectures.

[Anonymous No.12908130]

>>12908127
I just meant the misconception also is very common in Japan itself.

[Anonymous No.12908132]

>>12908126
A4 is much cheaper than A5.

And really, most of the reasonably priced A5 you find will be BMS 8 or 9 at most anyway.

BMS 10, 11, and 12 are generally stupid priced even if they aren't Kobe, and will generally be sold as primal cuts, and not pre-cut steaks. So you'd need to butcher it yourself.

[Anonymous No.12908135]

>>12908130
Oh yeah, for sure. Most japanese people simply don't really care to find out the particulars.

[Anonymous No.12908137]

>>12908127
Where are you shopping?

[Anonymous No.12908143]

>>12908135
Crowd cow has been my most recent purchase, though I have also bought some miyazakigyu.com, though at somewhat dumb pricing.

[Anonymous No.12908146]

>>12908143
meant for >>12908137

[Anonymous No.12908153]

>>12906929
Based. Ignore the haters.

[Anonymous No.12908156]

>>12908143
Thanks, but I'm having trouble finding the A4. You said it's a lot cheaper and I definitely can't afford the A5.

[Anonymous No.12908168]

>>12908156
They don't usually carry A4 at crowd cow. Though they have had it before.

Honestly, it's difficult to find A4 for sale in the US outside of occasional sales you'll see online or if you know someone at one of the handful of companies that imports japanese beef.

In japan however, A4 is common and fairly cheap, in comparison to A5.

[Anonymous No.12908259]

>>12906929
Ignore the fags. Filet paired with a crab cake is the ultimate meal.

[Anonymous No.12908263]

>>12908127
Nice, thank you very much anon. Ant particular cut you suggest? Also , Is It possible to buy lower grade wagyu? I would like to try it for "cheap" before going all in

[Anonymous No.12908271]

>>12907485
Based when cooked right

[Anonymous No.12908413]

>>12907597
>mouthfeel

[Anonymous No.12908418]

>>12908263
Cuts are up to you really, tenderloin and ribeye cap are my two favorite.

And it's somewhat difficult to find A4 in the US since most effort is spent on importing the A5 which sells for a higher premium.

Though it certainly isn't impossible to find A4.

[Anonymous No.12908482]

>>12908418
Again, thanks! I'm actually from Italy, but i'll see what i can find. Enjoy that delicious meat

[Anonymous No.12908690]

>>12906922
I've had enough ribeye top and bottom sirloin I'll tell you what-that outer skirt steak is a good cut. True story

[Anonymous No.12908889]

>>12906922
tongue

[Anonymous No.12908892]

>>12907597
>mouthfeel

Texture you faggot. You're like those cunts who say UMAMI instead of just savory.

[Anonymous No.12908907]

>>12906922
The brisket is my favorite cut.

[Anonymous No.12908912]

>>12907597
>mouthfeel

[Anonymous No.12908919]

>>12908907
yeah mine too but it costs too much.

London Broil is where it's at right now. I just get the fattiest cut at the butcher that's cheap. I got a 2 pound broil for $8. some of it was a little chewy but most of it was great.

[Anonymous No.12908925]

>>12906922
i enjoy bone-in your mom

[Anonymous No.12908926]

jump off a cliff, flank steak is where its at. solid beef flavor and the tenderness can be made spot on. fite me

[Anonymous No.12908928]

Bone in Ribeyes are objectively the best steak. Then Rib Steak. Anything fatty that you can render for flavour. Filet Mignon is a young person mistake.

[Anonymous No.12908933]

>>12908919
I'll have to try that sometime.

[Anonymous No.12908950]

>>12908919
>yeah mine too but it costs too much.
Don't be poor, problem solved.

[Anonymous No.12908961]

>>12908950

They funny thing about the passage of time is you watch poverty food become delicacies and every idiot who professed a delicacy as the childish dilettante they are. What was lobster, anon?

[Anonymous No.12908970]

>>12908950

You know why france developed all of their sauces and techniques? Because they weren't Thailand. They didn't have fresh ingredients growing in the jungle every single day. So they had to learn how to preserve shit that would rot if otherwise. That's why you get the complex French mise. In Thailand they just eat great food every day that would make western culture look like hovel living proles.

[Anonymous No.12908972]

>>12908970
>t. seething thai faggot

[Anonymous No.12908989]

>>12908970

I've never been to Thailand. I just understand agriculture and latitude. The farther north you go, the more you try to ferment shit. When you don't have to do that you end up with bright, peppery, fish and seafood based dishes that embarrass all of Europe. Watch a goddamn single food program you teenage idiot and learn. Then spend the rest of your life figuring out cuisine.

[Anonymous No.12908999]

>>12908972

Sorry, I meant to tell you to go to netflix Chef's Table Thailand or malaysia. To learn about hot climates and how much better they eat then snowy climates. So go there and grow up.

[Anonymous No.12909120]

>>12908259
>filet mignon and crab cakes
Maximum Karen.

[Anonymous No.12909494]

>>12906922
For a steak? Ribeye, I love eating the rendered fat.
Imo the most underrated cut is the flap meat that looks kind of like a skirt steak but thicker.

[Anonymous No.12909530]

>>12908085
I've only had Miyazaki A5. Some damn good gyu.

[Anonymous No.12909588]

I typically just eat the fat. My local butcher usually has a bin of all the fat scraps and i buy them off him for cheap. Then i'll usually take a ribeye and cut it up very thing and render it all together. It's basically just like eating kobe beef but for cheap and without having to fuck your cows for months on end.

[Anonymous No.12909730]

>>12906922
New York strip, t-bone, porterhouse most of the time.

[Anonymous No.12909735]

>>12908017
Area of where the bovine was "finished", and slaughtered.

[Anonymous No.12909736]

>>12908925
Underrated

[Anonymous No.12909748]

>>12906922
>best steak cut
Ribeye cap.
>best braising cut
Cheek
>best grinding cut
Mix of short rib and chuck
>most underrated cut
Either the 'oyster' steak (a muscle attached to the hipbone, same muscle as the oyster on a chicken) or the 'petite tender' (a roughly cylindrical muscle in the shoulder).

[Anonymous No.12909751]

>>12908122
>In Japan too last I checked
Depends on the year. Kobe actually won less years than some other prefectures.
I believe that Kobe became popular in the West, because it was introduced to the West during a year that it won.

[Anonymous No.12909954]

>>12906929
This, fuck eating fat.

[Anonymous No.12910331]

>>12909748
Mostly correct

[Anonymous No.12910333]

>>12909120
Don't care. Tastes good

[Anonymous No.12910364]

>>12906922
I would take anything at this point. It really is getting rough here in Canada.

[Anonymous No.12910387]

>>12906922
just eat a chunk of butter/fat at this point. why is this meme meat so sought after?

[Anonymous No.12910433]

>>12906922
sirloin cap.

[Anonymous No.12910442]

I'm happy with a scotch fillet

[Anonymous No.12910486]

>>12906929
unironically based.

[Anonymous No.12910496]

Not a big fan of beef, but I like cube steak due to the dishes it's used in

[Anonymous No.12910534]

>>12907994
This, unlike ribeye/new York that is very adventurous and unsafe cut

[Anonymous No.12910624]

T-bone. Damn good is what they are.

[Anonymous No.12910745]

>>12910624
T-bone is virgin tier compared to the Chad porterhouse

[Anonymous No.12910756]

Eye of round

[Anonymous No.12910762]

>>12908892
Umami isn't savory

[Anonymous No.12910772]

Okay, I don't know if I was dreaming this or what but I could've sworn Costco sold A5 wagyu. Can anybody confirm?

[Anonymous No.12910784]

>>12910772
They do, though the pricing isn't anything amazing.

[Anonymous No.12910789]

>>12910772
https://www.costco.com/Japanese-Wagyu-Boneless-Ribeye-Roast%2C-A5-Grade%2C-12-lbs.product.100311435.html

Never mind, just confirmed it myself.

[Anonymous No.12910835]

>>12910789
>costco
>A5 kagoshima 12lbs rib roast
>$1299

>crowd cow
>A5 kagoshima 11-13lbs rib roast
>$1150
https://www.crowdcow.com/products/wagyu-rib-roast

So why should I spend an extra $150 to get it from Costco?

[Anonymous No.12911469]

>>12910835
The difference seems to be in shipping speed. 1 day vs 1 week.

[Anonymous No.12911473]

>>12911469
That seems pretty retarded to spend $150 on.

But i guess...

[Anonymous No.12911554]

>>12911473
They're already spending a pretty penny on beef so they obviously have the means and the impatience to do so.

[Anonymous No.12911585]

>>12907658
unironically reported

[Anonymous No.12911622]

>>12908059
based

[Anonymous No.12911771]

>>12906929
this

[Anonymous No.12911791]

>>12911554
Fair enough, for me personally i'd order one of those two or three weeks before Christmas.

Gives me plenty of time for shipping and slow defrosting before actual cooking.

I can't see myself spending this much for beef outside of a holiday though.

[Anonymous No.12911838]

>>12906929
I used to think this but realized the only thing that makes it good is that it's super tender. The flavor isn't as good as other cuts though.

[Anonymous No.12911844]

>>12911838
which is what makes the Rib cap the best steak.

ALMOST as tender as the filet, but a lot more intramuscular fat for the flavor of ribeye.

[Anonymous No.12913325]

>>12906922
Bone in rib eye is my go to. filet mignon is 2nd.

[Anonymous No.12913459]

Wagyu... Lul more like Korean cattle rebranded by nips.

[Anonymous No.12913466]

Favorite to eat? Not quite

Favorite to make? You bet.

[Anonymous No.12913509]

>>12907786
Fat content. A fattier cut may be similar in texture, but "eats" very differently.

[Anonymous No.12913541]

>>12907485
One of the best steaks by far if you want something that really tastes like beef. I love these things. Cook it like a small roast and then reverse sear at the end. Amazing.

[Anonymous No.12913552]

>>12913509
If the texture is the same the only difference I can imagine is flavor. Fattier cuts also are not similar in texture.

[Anonymous No.12913564]

>>12908926
Make some chimichurri and crispy potatoes and you have something.

[Anonymous No.12913624]

>>12908926
Your photo is overcooked but I do love a well marinated flank steak.

[Anonymous No.12913702]

for me it's the skirt steak better known as Arrachera in these parts

[Anonymous No.12913711]

>>12907819
after you

[Anonymous No.12913778]

>>12913552
It's similar conceptually to why barbecue brisket, while low in moisture, still feels very moist.

[Anonymous No.12913800]

>>12913778
FUCKING FINALLY. It's been like 5 years of me asking retards what the difference is and you've finally explained it to me. Thank you, anon. Like I said, I'm working on becoming a chef so this means a lot to me. I really appreciate it.

[Anonymous No.12913815]

>>12907485
Also delicious as homemade corned beef.

[Anonymous No.12913823]

>>12907764
Fucking keked!

[Anonymous No.12913961]

>>12908989
>Why did France develop all their sauces and techniques?
>Premise1: They weren't Thailand
>Premise2: They didn't have fresh ingredients in the jungle every single day
>Conlusion: Therefore they had to preserve shit that would rot if otherwise

I can see how the conclusion follows from the premises, but not what it has to do with the question at all. Being forced to preserve things sure implies that whoever lives there, has to preserve those things, but it does not imply that they get good at cooking. You are just presenting a severe oversimplification, and feeling really smart about it. It's true however, that lack of fresh produce, contributed to the development of french cuisine, but other places with worse situations did not yield the same results.
>>12908989
If you have fresh quality ingredients, you can make good food no matter where you are are in the world. If you think that France don't have fresh quality ingredients you are wrong. But it's ok to prefer thai fish dishes to bouillabaisse.

[Anonymous No.12914083]

>>12913778
>brisket
>not moist-feeling from the collagen released by connective tissues
bruh

[Anonymous No.12914332]

>>12910433
That's a New York strip right?

[Anonymous No.12914358]

>>12906922
Very different from OP. This has zero fat marbling. It is just pure red muscle.

[Anonymous No.12914361]

Beef heart is a fucking good-looking deep red meat.

[Anonymous No.12914366]

>>12908073
why do i not doubt this?

[Anonymous No.12914376]

>>12908073
Except your fat is a sickly yellow color all lumpy and blobby. Wagyu fat is smooth and white.

[Anonymous No.12914775]

I also like bone-in meat.
Asian style bbq is amazing.

[Anonymous No.12914782]

I like bone-in meat too.
Asian style bbq is amazing.

[Anonymous No.12914801]

>>12914358
>heart is a muscle
The absolute state of europoor education.