Comments on: Kosher Wagyu Beef

By: norma nissim

norma nissim — Fri, 18 Nov 2011 01:10:25 +0000

what is this wagyu meat, we have a kosher restaurant in london, is this a craze or really worth buying, how to cook it properly without ruining it? Does the price warrant the experience?

By: Bezalel Stern

Bezalel Stern — Sun, 09 Nov 2008 15:54:51 +0000

A got a piece of Wagu shoulder steak for about $10 at Kosher Marketplace the other week and it was OUT OF THIS WORLD. Everyone should try this succulent and tasty meat.

By: sylvia

sylvia — Sun, 28 Sep 2008 00:25:29 +0000

My husband ordered the Wagyu entree at Mike’s Bistro a few weeks ago. While it definitely wasn’t cheap, it was absolutely delicious. We both loved it- but I wouldn’t attempt cooking it at home. I’d be too afraid of overcooking it.

By: Steven Weinberger

Steven Weinberger — Fri, 19 Sep 2008 15:36:13 +0000

Impatient much? Check the original post….

By: hosseino

hosseino — Fri, 19 Sep 2008 03:27:54 +0000

So did you win the ASBEE competition?

By: Ari

Ari — Thu, 18 Sep 2008 14:45:06 +0000

I was in NY a few months ago (June 2008, I think), and I ordered the Wagyu/Angus hybrid ribs at Prime Grill. So, kosher Wagyu has been available before (although, perhaps this new Wagyu is purebred). It wasn’t bad, but a bit too fatty for my taste (which makes perfect sense).

By: DeisCane

DeisCane — Thu, 18 Sep 2008 01:41:38 +0000

I’m having dinner at LM tomorrow night and now I’m tempted. To Craig’s point, I like my meat rare-medium-rare, so I’m the target market. :-)

By: Diane

Diane — Wed, 17 Sep 2008 20:48:32 +0000

I also saw it at KM, but I’m afraid I’d ruin it. Maybe I’ll go to Le Marais and try it.

By: Steven Weinberger

Steven Weinberger — Wed, 17 Sep 2008 14:00:02 +0000

It’s a curiosity like aged-steaks. Not something that the average family cooks at home, but darn tasty in the hands of a skilled chef. I’m fine with that. One day I may try to cook Wagyu at home. I’ve already dry-aged my own prime-rib roasts. For now, I’m trying to wrangle an invitation to eat Les Marais.

By: Craig Winchell

Craig Winchell — Wed, 17 Sep 2008 13:37:25 +0000

BS”D

I have access to Wagyu (American Kobe), but I can’t see getting it- for what reason? And I don’t think it is the best for the majority of American Jews, who like their meat well done rather than rare. Wagyu must be served rare in order to preserve the fat that gives it the special texture. Not medium rare, but rare. So it’s a curiosity, but I can’t see it making real headway into the kosher market. Especially at the price.