Ohmi Wagyu beef (a.k.a. crack)
April 28, 2008 | 20 Comments
Wagyu beef has become synonymous with beer fed, massaged beef that no-one can afford. Just one look at the menu’s of many New York steakhouses and you’ll see that Wagyu from Japan lists at around $30 per OUNCE!
Now I’m definitely one to pay the extra buck for quality food, but 30 bucks a bite is a bit steep even for me. I’ve tried both Australian, and American raised Wagyu which are both cheaper than the Japanese kind and while admittedly good, they left me wondering why I paid so much for something only marginally better than a good grass-fed steak.
So Saturday I’m at the Mitsuwa in Edgewater, New Jersey doing my monthly Japanese food run and I noticed these big banners advertising Ohmi Wagyu beef. I’ve seen them carry Wagyu before but they were expensive, and given my past experiences I had no desire to spend $40 for a small steak. As I worked my way to the meat section, I noticed a massive crowd gathered around a table that was wafting a heavenly scent. Samples!
As you probably guessed by now, one taste is all it took before I was hooked. I had the beautifully marbled steak you see above in my cart before the buttery flavor of the sample had left my mouth. A quarter pound of beef for two people isn’t much, but really you have to think of this as foie gras or caviar. It’s something you savor for its deliciousness, not something you’d make an entire meal out of. And delicious it was. I sliced it up, got a pan super hot and quickly seared each side, dipping it in some cherry wood smoked salt and sesame oil on the way to my mouth.
So what is Wagyu and why is it so good? It’s actually a breed of cattle that has been breed specifically for a high fat content. The ones raised in Japan are fed a mix of corn, wheat, rice, sake and beer and are cared for on an individual level (no overcrowded feed lots). Some ranches even massage their cows as it is believed that a calm and stress-free cow yields better meat. Over the past 20 years, some of these cattle have been exported to the US and Australia where ranchers have tried to emulate their production, but having had both, I’d have to say that something in the water ain’t the same.
For those of you in the US that don’t live near a Mitsuwa, you can order it online directly from the importer at ADiRECT Foods.
Similar Posts:
Comments
20 Responses to “Ohmi Wagyu beef (a.k.a. crack)”
Leave a Reply
No Recipes feed
No Recipes email updates
-
-
Links
why oh why didja have to go and tell me…
now i must
and i will
That looks amazing! Just look at the marbling!
When I was a kid I thought that whole ‘cows being massaged with beer’ thing was an urban legend or something. Now that I’m older and wiser I realise it’s actually glorious reality…hopefully I get to try some one day! It certainly looks gorgeous
I get my beef from a grass fed Scotch Highland stock out of Pennsylvania. You can order it from http://www.thegreenbeanco.com. I have had Wagyu beef - and it is great - but considering the price, I am just as happy with The Green Bean Company’s selection. The beef is highly marbled and much cheaper. Anyone interested in giving a really high end beef a chance should check them out. I put a link in the website field - just follow the first link on the menu.
Cheers!
The marbling looks great…and the taste is unbelievable. I’ve had a few times and I certainly classify it as a luxury item. Great pics of the meat.
…wow I go to that mitsuwa in edgewater all the time, and I never would have thought they’d carry that! I’ll have to pick some up next time I’m there
I’m in awe of the marbling and I would spurge just once to try it out!
I also love Wagyu beef. Several months ago I went to a restaurant that served it seared rare with a ponzu sauce. So good! And the best part? It was an all you can eat buffet!! Don’t ask how many times I went back for more.
What a beautiful piece of wagyu you got there…can almost taste it melting in my mouth. Yummy!
Oh my! I never thought I’d fall in love with a raw piece of meat!!! Rawr!
gosh, that’s just lush. how indulgent…it almost sounds great to be the cow (before it’s slaughtered that is). great post.x
My god,
My mouth is watering now.
By the look at the marbling effect in the beef….YOU”VE GOT A GOOD PIECE OF BEEF!
Oh you little tasty thing…Sorry I just found myself talking to the beef….it looks like gold on a plate! Living vicariousl through you on that one! I bet it was gooooood!
[...] beef find aside, I usually make the trek out to Edgewater for their large selection of fresh sashimi grade [...]
Beautiful hunk of meat!
this looks glorious.
I just bought two culottes (steaks??) from Adirect.
Total = 64.75.
Ill take pictures when i cook it and will link back!
if i were massaged and fed beer daily, i’d be a good wife too!
I’ve yet to buy Wagyu…maybe one day!
looks so good. I read an article saying that these bulls are evolutionarily born to expert large spurts of energy (randomly). That is why they have som much fat in their muscle tissue… easy access.
Also that the US versions are cross bread with Angus cows. Pfff!
Whatever the case, these looks so dang good. i would pay a pretty penny for them. But hen a gain, I just spent 27 dollars on truffle salt. SALT!
I am such a sucker.
Ohmi, that is just over the mountain from Kyoto. Ohmi-gyu is a bit cheaper than a lot of wagyu in Kyoto. But, a lot of Kyoto’s best beef restaurants serve Ohmi-gyu. It is might tasty. Glad to hear that you can get it in NY!