$1900 10lb sirloin

[spence]

Originally Posted by Raven

Do Geisha girls give that cow a foot massage on its rump
for most of its life and daily sponge baths in the hot tub?

what makes it so expensive?

It's a special breed of cattle, the rearing techniques are very strict, really absurd and the result is a super tender beef with incredible marbeling.

I thought it was still illegal to import?

-spence

[cheferson]

No, its coming straight from Japan. The beef has an amazing amount of marbeling , and is supposed to have the texture of fois gras. DO a search on google for some pix. The owner of our meat perveyor got a sample last week and said he was floored. It is so expensive because of the cost of land and grain in japan. Ive had domestic wagyu which is good but not overly impressive for $49 a lb tenderloin. Ill try to take some pix when we get it in next week. This isnt going on the menu, just for the owner and his friends. We do have $30 a lb buffalo motzerella on the menu though for tomatoe motz salad.

[spence]

Originally Posted by cheferson

This isnt going on the menu, just for the owner and his friends. We do have $30 a lb buffalo motzerella on the menu though for tomatoe motz salad.

Hell for that price I'd make it myself. It's much better when really fresh anyway

-spence

[cheferson]

pic

[Squid kids Dad]

Almost looks like you dont even need to cook it

[zacs]

i had some japanese kobe when i was in china. it was fantastic. i would eat it raw if available.

i had some domestic wagyu last week in orlando and it is not even in the same league.

[zacs]

how is he going to cook it?

[justplugit]

Originally Posted by cheferson

pic

Whoa, now that is what you call marbeling.

[cheferson]

We have been talking about doing an asian inspired tartar for the first course. Then some shabu-shabu style with various sauces. Then we are trying to get a japanese grill with some imported japanese charcoal and going to let them grill it at the table. Will post pix when we get it.