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deleted480308
Is that a recommendation for snake river if I want to try getting into an occasional treat of upper end steaks/meats?The restaurant we go/went to provided the certificate of authenticity (in Japanese) and the nose print of the cow slaughtered...lol. I routinely ate at the table in the kitchen (didn’t want to sit in the boring dining room) and A5 is practically bone white. Plus, I first had Kobe/Wagyu in Kobe from a reputable location, so I can compare it.
Put it this way...if you can physically handle more than 3-5oz of actual A5 Wagyu, then it probably isn’t real because it’s pretty much like eating a stick of butter. I’m actually slightly physically ill after the first 3oz portion. For that reason, I don’t usually get it, I prefer an Australian Tajima F1 which is a 50% Wagyu/50% Holstein cross breed.
There is good American Wagyu (I buy from Snake River Farms for home use), so yes, mid-tier restaurants will advertise “Kobe beef” when it’s just high grade American beef. There’s no restriction on that term, like saying “wheat bread” vs “100% whole wheat bread” which has the legal connotation associated with it.