I know that it's not just marbling. There are a lot of things that contribute to a great tasting steak. But we can see marbling and color when we are shopping.
All that said, I present to you:
1) "Wagyu". Now, I kinda know Wagyu. And, I dunno about this, but here you go.
And right next to it, Angus:
Now, I'm not in the market, having just butchered a whole loin from Creekstone. But I'm picking the Angus. Those are damn fine looking steaks. If the "Wagyu" was 24/lb, I'd still probably pick the Angus.
All that said, I present to you:
1) "Wagyu". Now, I kinda know Wagyu. And, I dunno about this, but here you go.
And right next to it, Angus:
Now, I'm not in the market, having just butchered a whole loin from Creekstone. But I'm picking the Angus. Those are damn fine looking steaks. If the "Wagyu" was 24/lb, I'd still probably pick the Angus.
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