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Originally Posted by kindlekitten
Amazing. I wonder what cut that is from. I would even hesitate using that for stew
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Quote:
Originally Posted by orlok
I think it's a lot nicer than it looks. Kobe beef is very marbled, but tender as hell. Of course, that might not be as true of the cheaper cuts - only Stitchawl can tell us how those particular ones in the pictures turned out (assuming he actually bought some...).
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These would actually be quite tender. Once all that fat is melted out, there isn't very much holding the meat together. The slices are very, very thin, making it a 30 second process to cook them on a slotted grill, then dipped into various sauces for flavoring. The slabs are cooked on a standard grill, but with a 1/4" steak, it's tough to get it medium rare...
I don't usually buy meat this way. There is a wholesale butcher that opens to the public on Sunday mornings, rather large shop with about 15 butchers behind the counters who will cut meat to order. I can select the 'location' on the cow, pig, or lamb, and have them cut exactly what I want. They look at me somewhat askew for the things I ask for, but at the prices they charge, are willing to go along with the crazy foreigner. A few of the butchers are familiar with Western cuts, so that makes it a bit easier.
Stitchawl