Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Did I mention my next book is out?  I am under a nom de plume, whatever that means, it's fantasy.

I'd like to try Waygu or whatever it is but, if someone else is buying

not willing to pay that much to find out

I will pay some more for dry aged - I enjoy that flavor and tenderness at times

the brazilian steakhouses are fine once in a while

I do like to balance my meal with some salad veggies starch

not a fan of the NBA, especially today, but to see Luka Doncic put up 60+ points, 20+ rebounds, and 10 assists in a game is pretty remarkable. He also had 2 steals and shot 68% from the field. Dude has to be the best player in the NBA and he's a 23 year old from Slovenia.

0-13,884. OH and 13,884.


https://twitter.com/espn_macmahon/status/1607961306472103936?s=20&t=g_Njt8L1OrnxWEg8pa3WVA

He is easily one of the most fun players to watch in the NBA. I wish the league didn't seem intent on making their sport completely unwatchable, I might actually try to watch some. As it stands, I'll tune in to a couple playoff games next summer

It's akin to "prime plus" in effect, not really my taste.  I prefer grain fed choice over prime usually.  As everyone knows, the ribeye is already fatty, maybe wagyu makes some sense with strips or even sirloin.  I did try a wagyu sirloin, or so it was labeled, but it wasn't that good IMHO.

I'm not sure wagyu has any FDA designation anyway.  It's akin to "hypoallergenic", it means nada, probably.

No such thing, when it comes to animals. My nose knows.

I understand marbling in meat

more is usually better, but as with everything, there's probably a limit

I do not enjoy the NBA

I don't love to mail order steaks because you don't really get to inspect what you are getting. If you look long enough you can usually find a good marbled steak among the various options. You can also get prime options that aren't that marbled. I'm sure some of these services do a great job, but that is my worry.

Wagyu is a breed of cattle. Or one of four breeds. To sell wagyu beef in the U.S. it has to be at least 50% wagyu, so most of it is crossbred with another breed, like a cow goldendoodle.

related: i was in the UP of Michigan a few years back around this time of year... it was -2xF* and less every night I was there.  driving out to 'camp' and literally plowing snow with the bumper of that truck which rode on 37" tires, I passed through a pasture... in the corner of the pasture near the woodline a group of cattle were bunched up.... they were black as angus are, but they had long hair- like, really long.... looked like a dang ox their hair was so long.  

i asked the breed and was told "Angus" as if it was obvious... and i protested- "Angus don't have hair like those things"... turns out, they do, but they aren't the same breeding as what I'm accustomed to down south.  ......... they get eaten the same way, though. 

I have an acquaintance up there who owns a butchery- processes from hoof to cooler.  He wants out of the business and it has suffered tremendously since he's started spending most his time in Dominican Republic and Costa Rica, where he owns houses.... the majority of his customers are restaurants and they, as everywhere else, get the lions share of 'prime'... however... I can still get prime ribeye roasts either standing or boneless, and other prime cuts on demand.  I begged him to kick off a ship-to interweb business, but he refuses... would rather sell me the operation--- and that ain't gonna happen.... i don't do cold like that and that friggin town had the record for most consecutive days under zero of any in the nation- to include Alaska- at 94 iirc... 

it amazes me the difference in beef quality across the same breed yet geographically spread... it's a similar story to the guy who wrote the story about types of wood to smoke with being far less important than where whatever wood originated.