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In Reply to: Where's the beef? posted by Victor Khomenko on April 25, 2021 at 12:47:30:
...and acts like butter to the meat. As below, wagyu preferably should be cooked on the medium-rare side.
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Follow Ups
- The fat melts... - Luminator 04/25/2112:58:33 04/25/21 (18)
- I can't do less than medium, freaks me out ;-) - AbeCollins 18:06:12 04/25/21 (0)
- My Grandfather was a butcher and had a butcher shop with my - TWB 13:50:16 04/25/21 (10)
- Open flame at The Leopard... - musetap 14:22:29 04/25/21 (9)
- Last time I made filet mignon, I nailed it. - ghost of olddude55 05:19:25 04/26/21 (1)
- You got it, and, you phrased it correctly... - musetap 10:37:06 04/26/21 (0)
- Well Known in Pitttsburgh and elsewhere! - Batman 19:47:22 04/25/21 (1)
- "Pittsburgh Rare" or "Black and Blue"... - dark_dave56 02:57:49 04/26/21 (0)
- I had dinner with an Aussie ship's captain, a business meal at a steakhouse. - tinear 16:15:49 04/25/21 (4)
- One of the very very best I've ever had - JDK 23:11:20 04/25/21 (3)
- RE: One of the very very best I've ever had - pictureguy 23:20:40 04/25/21 (2)
- We have the same rule - JDK 00:34:24 04/26/21 (1)
- Grass-fed rules! nt - tinear 05:03:55 04/26/21 (0)
- Of course... - Victor Khomenko 13:02:37 04/25/21 (5)
- Kobe beef is a brand of Wagyu beef - AbeCollins 18:04:08 04/25/21 (2)
- There's a little more to it than the name - Dave_K 06:22:15 04/26/21 (1)
- Many parts of Japan have very harsh winters: probably another reason... nt - tinear 08:03:47 04/26/21 (0)
- Another use for wagyu... - Luminator 13:18:57 04/25/21 (1)
- Yes, that is the traditional shabu shabu. - Victor Khomenko 15:15:22 04/25/21 (0)