Hahaha. Big favourite here is a pizza crunch. It’s one of those cheap pizzas dipped in batter and deep fried. They are brilliant on one off occasions.
Yeah, I do a cold pasta salad with it, finely chopped red onions, sun dried tomatoes and balsamic vinegar/glaze of some sort. It’s really decent.
Was it a proper 100% wagyu? Most of what we get over here is British wagyu cross. I’ve never had a proper genuine Wagyu steak, it’s high on my list to try though.
Real Kobe beef is incredible, nothing like the Wagyu sold here and even the stuff sold here as Kobe generally isn't. There's only 3,000 Kobe cows and most of it's sold in Japan, real Kobe is sold with an identification number, you can check the farm it came from.
Don't know! Bought it from M&S, said wagyu on the label. It did look different to a regular steak, quite pale with lots of fine marbling through it. edit: just looked online, it is British wagyu cross.
You need to go to a meat specialist or a good Japanese restaurant to get high grade Wagyu. There’s a hot stone restaurant in London near Covent Garden that claims to serve genuine Wagyu that does good weekday lunch offers, I always want to try every time I’m there but missis and daughter aren’t keen.
Yes, been having a poke around online. It's just too much money, I can't see how a 200g sirloin at £100 or whatever can be 6 times better than a £15 one from M&S. I put in the same category as £500 t-shirts, designer underpants and suchlike. But, people buy what pleases them, it's how it should be.
It’s an extremely rare breed of cattle, and obviously comes from Japan with all the extra associated handling, storage, transport costs. It’s never going to be cheap, and not something you’re going to eat every week. Not sure I’d even trust myself to cook it to be honest I always undercook them thinking I’m overcooking them and with a highly marbled steak like a Wagyu I think it’s important to cook it just right enough for the fat to melt.
It won’t get frozen, it will be aged for anywhere from probably 30-60 days anyway so would imagine it will get stored and shipped in proper climate controlled containers as if its never even left Japan.
It makes Mediterranean style rice with a bit of extra texture than just plain white rice, for when you don’t really have a sauce. Works well and cheap and easily available ingredients.
