Will you hear the most beautiful music...

jond, 

I treat myself once a year or so to great slab of meat. Just watching the video may be my 2022 indulgence! I could practically taste that piece in the chopsticks.

I couldn't resist NOT posting this. That slice of heaven hypnotized me. 

Ebm this was for the audiofoodies in the house. 

"Honestly, that looks disgusting and I wouldn't pay a nickel for it. It's nearly all fat!"

roxy54-  Just like a speaker/amp setup, not for everyone. But you must experience Wagyu if you ever have the opportunity. It's all about the marbling. A5(the highest) prepared at this level is the magnum opus of steak preparation/presentation. Once something like that hits your taste senses, you understand. 

"I've had A5 Wagyu (though not as obsessively prepared) and it is something else."

Larryi-lucky you. I thought my experience with A3 was a knockout. A 30-45 day, dry aged rib eye ain't a bad substitute!

"Perfect marbling." rocray- That particular piece was indeed "perfect"

Perhaps  the secret handshake "reserve A5" regular A5 for the peasants.

When you have the opportunity to eat authentic Japanese Kobe/Waygu you are eating a piece of cow that has lived a VERY comfortable life. Great food, beer, massages, listening to Classical music..

No comparison to our American "organic,grass fed" high end steaks-which by the way is the way to go.

mijostyn-

I want to come your place for dinner.

Yeah, dry aged is the other "must have" for steak lovers.

The actual process is kinda off putting, but what you get on your plate makes you forget. Start with a BIG chunk of meat, let it rot on the outside, but on the inside the most intense, tender meat you’ll ever taste.

Because I had such a good experience with the A3, I would like to experience A5 in that restaurant in Japan.

This type of eating IS NOT a regular event.. There is research showing that eating truly CLEAN meat isn’t nearly as bad as what we normally eat here in the states.

I saw a food channel show of pigs in rural Spain that eat nothing but acorns in the fields. Research on them was shown to have significantly less bad things than traditional pork.

Moderation with everything.

here's to YOU, tomic601

What's with these new member "selfish climate change denier apes" posters?

audiofoodies just want a good steak and fabulous music without the...

Sigh

There are plenty of climate change/ethical treatment/politically correct/ WOKE forums -grislybutter

We here in SoCal are on the verge of $7.00/gallon gas.

What better time to enjoy a fantastic cut of MEAT and kick ass R&R VERY LOUD.

Seriously, there are enough things going on. Perfect time for audiophoolery. At least until electricity rates are jacked. Service industries have consumers with a firm grasp on our...more so than ever.

"The Wagyu-equivalent pork:  it's the mangalica pork. The Spanish Serrano ham is made from mangalica."

realworldaudio brought up an interesting bit. Read the mention of how this quality meat has different fat characteristics compared to the regular junk we eat.

I wish I could find a link to the pigs I was referring to who eat acorns. They are another Spanish raised pig used exclusively for a cured prosciutto type, cured meat. Research shows the stuff isn't artery clogging as regular meat.

"This is what you want."

twoleftears-

YES,  I believer this is the stuff I am referring to! Of course you're not supposed to eat excessive amounts at, but this fat isn't nearly as lethal as our US meat.

The locals have consumed it for generations before coronary concerns.

"I've had wild boar and was not all that impressed."

mijostyn- I think it  depends on country/chef-whoever's in charge if you're  talkin roasted(whole thing on a spit or underground?) I'm more of a cured/prosciutto guy.  Now and then I like treating myself to a  simple, proper loin chop now and then.