Japanese Wagyu Beef Porn

Yea, I just watched this and wanted to put it on my bucket list, but who am I kidding. Will NEVER happen..

Anyhow, I am not a meat snob and will eat pretty much anything, but this Beef looks absolutely divine. Anyhow, for those of you who love food and love to cook, I just thought I would share this mouth watering video. For those of you who have had the priviledge of eating this type of beef, feel free to share your experience and rub it in!

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a reply to: seeker1963

I AM a meat snob, but usually stick to elk or bear.

However, my wife got on a Kobe/Wagyu kick a few years ago.

2 things...

First off, Wagyu is amazing.

Secondly, there are ranches in America who have taken Kobe or Wagyu and crossed them with Black Angus to make American Wagyu.

I can't tell the difference.

So if you want to get that off your bucket list but want to pay the rent too, I would suggest looking up Snake River Farms.

originally posted by: Lumenari
a reply to: seeker1963

I AM a meat snob, but usually stick to elk or bear.

However, my wife got on a Kobe/Wagyu kick a few years ago.

2 things...

First off, Wagyu is amazing.

Secondly, there are ranches in America who have taken Kobe or Wagyu and crossed them with Black Angus to make American Wagyu.

I can't tell the difference.

So if you want to get that off your bucket list but want to pay the rent too, I would suggest looking up Snake River Farms.

Awesome! Going to check out Snake River Farms.


The marbling of that meat is just amazing. I can't even imagine what it would taste like.

Watching the video I didn’t even notice my mouth some how became hung open and I had literally salivated on my chin.
Good beef is a powerful drug, one hit and your hooked.

a reply to: seeker1963

I'll stick with grassfed organic beef. I do not like that kind of beef, full of fat. I like to eat the fat of my roasts and steaks, but do not like that kind of fully marbled beef. Never have, never will. I actually hate the Angus that the meat industry pushed at the public, Angus is not as healthy of a meat choice as many other beef varieties. It is like the Holstein, but I actually enjoy a good pasture grazed holstein better than angus. The angus limosine cross is decent, but the angus Holstein cross is way too fatty and unless fried or cooked in high dry heat, it is flavorless.

I understand that having thirty percent or more fat integrated into meat keeps you from getting protein poisoning, that is why I do not like round steak so much. It is alright if drizzled in butter though. But the fat of beef and pork accumulates lots of toxins from the diet of the cow if their liver is overloaded, it can only handle so much detoxing at a time. The fat, including the intermuscular fat. gets slightly toxic and consuming excess commercial fats can lead to many metabolic toxic slow forming illnesses.

Japanese A4 olive-fed wagyu, often referred to as the 'rarest steak in the world' since there are only 2,000 of the cattle raised yearly. Available through Crowdcow.com and worth every penny.

a reply to: rickymouse

The ONLY reason why the Holstein is so popular (here in Holland at least) is because they produce more milk than other breeds. That is the only reason. A cash cow, if you will.

originally posted by: Athetos
Watching the video I didn’t even notice my mouth some how became hung open and I had literally salivated on my chin.
Good beef is a power drug, one hit and your hooked.

a reply to: seeker1963

Yea, I was watching it and thought to myself, "Self, guess you are going to fast today, because after watching that, nothing is going to taste good.". lol

a reply to: Lumenari

There's no reason to cross a Wagyu with an Angus...other than to call it your own (hint-hint: American Style Kobe Beef Assn).

Kobe beef isn't special because of the Wagyu breed, it's special because of how it's fed out and not given pasture. Japan doesn't have much grazing land so they feed the cattle grain most of their lives, hence the fat and marbling.

Breeding Wagyu to an Angus is essentially breeding back to Angus which is part of the genetic tree for one of the four breeds of Japanese Wagyu cattle, the Japanese Polled (the other three being Japanese Black, Brown and Shorthorn). Part of the mentality behind the Japanese Wagyu breed was to wind up with smaller stock (which Wagyu are) because larger stock was harder in Japan with the limited real estate.

People think just because they get a Wagyu cow they will automatically end up with Kobe beef, and this is far from the case. Besides that, "Kobe" beef is just named after a region in Japan, similar to other similar types like Mishima, Omi and Matsusaka, all of which will compete with (and even beat) Kobe when fed out the same way.

I can take a Hereford or certainly a Galloway and feed them out the same way and wind up with beef that is every bit as good (if not better) than Kobe. Problem is, feeding out that way is expensive (very) and unless you're custom raising an animal for someone who understands the end-costs you'd never be able to recover your money. Nobody is going to pay $6,000-7,000 for an animal they can get for $2,000 (unless they know what's on the inside)

Mishima, Omi, Matsusaka and Kobe are all great cuts of meat to be sure, but there's a reason...and it's not the breed.

Just thought I'd share some real-world facts on the fabled Kobe Beef world which is where the Wagyu came to fame.

ETA - And I could type a dissertation here about the story of 'Angus' too which would blow many people's mind, but I will refrain. Suffice it to say, "Angus" is not what they make it out to be, and is probably one of the best marketing jobs in the history of the beef industry. If people only knew.

a reply to: AugustusMasonicus


I knew you would respond out of anyone! Dayum does that look good!

a reply to: seeker1963


That was for three people, it's so rich and unctuous that you could have fed two people on one steak. That meat is honestly the best steak I have ever had. The website is the only known source in the US for that particular style of beef and it's not as crazy expensive as you would think at $160 for a strip steak. I cooked them Japanese style on a my flat top set to it's highest temperature, they came out perfect and melted in your mouth.

a reply to: seeker1963

It's the fat marblelization in the meat. OMG it is so tender it really does melt in your mouth. You can order it online.
I had it on a trip back home to Reno NV. Had it at local upscale casino ( wasn't upscale 😁 ) The Peppermill hotel and casino. $49 for for 10 ounces AND IT WAS SO DAMN GOOD!

You have to try it once at least

Enjoy these mouth watering pics😁

Anyone have any tissue? Keyboard is sticky...

I'm a steak guy. I've had Kobe and it was good. I wouldn't say it was dramatically better but it was nice to check it off the bucketlist.

I guess I'm a simple guy. Give me a nicely marbled rib eye over a grill with some salt and pepper and I'm good. Cooked medium rare with a nice burnt crust. Red but not bloody.

Sometimes when I go to a steakhouse and they ask how I want my meat I simply say "knock its horns off and wipe its ass... "

a reply to: Edumakated

Anyone have any tissue? Keyboard is sticky... 

originally posted by: AugustusMasonicus
Japanese A4 olive-fed wagyu, often referred to as the 'rarest steak in the world' since there are only 2,000 of the cattle raised yearly. Available through Crowdcow.com and worth every penny.

Smother it in onions and ketchup, maybe some of that thar fancy A1 steak sauce!

a reply to: DBCowboy

So help me God if you put A1 sauce on that, I'll come to Oregon and smack you and say NO!
(Onions on the side maybe)

a reply to: Bigburgh


Mushrooms and some onion rings from the O would work!

originally posted by: Bigburgh
$49 for for 10 ounces AND IT WAS SO DAMN GOOD!

I hate to be that guy but they're either selling it for a tremendous loss or they're lying about it being real Japanese wagyu/Kobe. Most likely the latter since nearly all beef advertised as Kobe in the United States is not actually the real deal.

This is from 2016 but there are only about 9 to 10 restaurants selling certified Kobe beef in the United States. When in doubt ask to see the paperwork on it, they are required by the producer to have this handy to remain certified.

It's a common food myth that they use to dupe the public, another famous one is 'sashimi-' or 'sushi-grade' fish. No such thing.

Oh, and never, never, never get truffle oil, it's made with the same stuff they use in formaldehyde.

originally posted by: DBCowboy
Smother it in onions and ketchup, maybe some of that thar fancy A1 steak sauce!

I did, and I washed it down with some Mountain Dew.

originally posted by: seeker1963
a reply to: Bigburgh


Mushrooms and some onion rings from the O would work!

Coming right up!

Sorry they only Had a small order of fry's😆😆