In an earlier post about Orlando area butchers, Potkettleblack recommended the Local Butcher and Market in Winter Garden. I didn't take the time to check them out, but did get on their mailing list. So, yesterday, I got this add from them:
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Local (Orlando Area) butcher offering SRF Picanha and NY strip Memorial Day weekend
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
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- Likes 3
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
-
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
Ok, I hit post on the previous input by mistake, so continuing on . . .
Went by the Local Butcher and Market yesterday afternoon. Picked up a SRF picanha, a SRF strip loin, and a choice strip loin. Had the butcher cut 3 nice thick slices from the picanha, and was a bit surprised when he said that I didn't have to buy the remainder. Took it anyway. Tonight we're going to grill the strip loins for a comparison cook. Pics attached to prove it happened.
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
-
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
I can't quite understand your "Hucksters" comment Bkhuna - The USDA’s Agricultural Marketing Service provides requirements for and certification of numerous marketing labels for beef cattle including American Kobe-style beef. Equivalent to labeling certain steers as "certified Angus"
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Marketing is not a dirty word Bkhuna. Virtually every product we buy is marketed in one way or another. Reputable companies like Snake River Farms (and many others) market their beef in accordance with the rules and regulations of the country in which they do business. If that makes them "hucksters" so be it.
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Club Member
- Aug 2017
- 9849
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I may be wrong and certainly don’t want to get in the middle of your spat, but I thought I read where they did allow some of the Kobe line to be cross bread with certified Angus, thus the origins of American Kobe. I’ll look into it further out of curiosity, but this may be a legitimate product.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
From what I can find on the old inter web, there has never been a cross between true Kobe and Angus here in the US. In fact there are only a handful of actual Kobe Wagyu animals shipped to the US in any given year, chances of even eating the real thing is rare indeed.
Obviously there has been other examples of Wagyu crossed with Angus to produce American Wagyu. The name American Kobe was coined early on because Kobe became synonymous with Wagyu beef in general.
The correct, and more honest term, is really American Kobe Style. Funny how dropping a word from a description can change or mislead the meaning. Either way having the American moniker in front of it sets it apart from true Kobe so I see nothing dishonest just a bit misleading. American Wagyu is the better term, that is an actual product.
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Wagyu -
Wa is Japanese for Japanese
Hyu is Japanese for Cow.
Wagyu isn't a single breed. There are several subspecies of cows that constitute Wagyu. In the prefecture where the city of Kobe is located they use the Tajima cow.
You are correct about cross breeding in the US. The stuff passed off as "American Kobe" is "wangus".
The issue of Kobe fraud in the US has been written about thoroughly by Bon Appetit, Forbes , etc.Last edited by Bkhuna; May 29, 2019, 03:24 PM.
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"American Wagyu" and "Sometimes Called American Style Kobe" are the terms Snake River Farms uses to describe their products. These are also the terms used by the USDA. Let's discuss whether the product is good to eat.Last edited by johnec00; May 29, 2019, 03:55 PM.
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Yea I’m aware what Wagyu means, and I read the Bon Appetit and Forbes articles (which have since been updated, read the updates). The point is it’s a well used, albeit inaccurate, way of describing the cross breed. Saying you reject a certain vendor for using it condemns everyone else who does as well. Just enjoy the beef.
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I stopped by their Winter Park shop a few weeks ago and asked if they had tri-tip and they pointed me to their picanha and said only their Winter Garden location caries tri-tip for some reason. They carry some beautiful looking meat. I even started playing the Florida lottery in hopes that one day I'll be able to buy some.
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Charter Member
- Aug 2014
- 869
- Orlando, Florida
-
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Favorite Beer:
Key West Wheat
Finally got around to cooking the NY strips mentioned in the introductory post. Dry brined overnight, cooked indirect (~240º) to 125º IT. Then fire seared for a couple of turns. They were a little more toward medium than I would have liked.
SRF Wagyu on the right, Choice on the left. Three of us ate them with twice baked potatoes and herb buttered asparagus spears. Two of the party did not know what was different about the two steaks.
Verdict: All 3 of us thought there was no identifiable difference in tenderness, both were tender and juicy. As to flavor, all three said they were clearly different. One said "beefier", the second said "just tastes better" and the third (me) said different.
Was the SRF version worth twice as much? Maybe for special occasions. Was it worth 4 times what we normally pay for prime NY on sale at Fresh Market? No, or the occasion would have to be really special.
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