"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.
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This is what you want.
https://www.gastronomicspain.com/blog/en/acorn-fed-iberico-pork/
One of the most commonly found trees in Spain is the encina, the holm oak. This is not the same as the roble, the oak tree that you will be familiar with. The encina is evergreen, but like the roble also bears acorns. The best ham comes from pigs that roam free-range over the ground/grass under the trees, and eat the fallen acorns.
As you'll see from the article, what you want to look for is jamón ibérico puro bellota, and if you really want to give your wallet a real workout, then add pata negra.
In the U.S., if you're in the Dartzeel bracket, you can shop here while visiting Colonial Williamsburg:
https://www.tienda.com/jamon/bone-in-hams.html
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@mijostyn ,Not to worry everyone. The woke climate nazis are about to have their arses kicked by the worst economy in 50 years. It's how Regan got elected and it will be how the next president will be elected.
It just flows out of you so effortlessly, like a good troll.
All the best,
Nonoise
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@tablejockey , I love D'Artagnan. Fun site to shop and they are not far away. I get my duck fat and foie gras from them. I'll try the pig. I've had wild boar and was not all that impressed. "Hog with a lot of lard" They are 65 to 70% fat! A wagu pig. 1 ham is $450.00. That is probably what a bone in prime roast costs now.
@nonoise , what on gods green earth are you talking about?
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@tablejockey @realworldaudio,
Thanks for the tip on Mangalica pigs. I wonder what’s available here in the Midwest.
@tablejockey,
They’re Iberico pigs. Very expensive hams come from those little fellas.
JD
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"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.
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@curiousjim The Wagyu-equivalent pork: it's the mangalica pork. The Spanish Serrano ham is made from mangalica.
The Mangalica breed originated from the bakonyi breed, which was a Hungarian breed that was exported to England up to the XVIIth century. The word "bacon" comes from this now exctinct breed of pork (bakonyi -> bacon). That tells us it was the real deal... ; )
Cheers;
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All the best,
Nonoise
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25% of methane going into the atmosphere comes from cow burps/belches (rather than the more commonly held belief concerning bovine farts).
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The woke climate nazis are about to have their arses kicked by the worst economy in 50 years.
You really don't keep up with the actual news, do you?
But you're great at the alternative news, for sure.
All the best,
Nonoise
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Not to worry everyone. The woke climate nazis are about to have their arses kicked by the worst economy in 50 years. It's how Regan got elected and it will be how the next president will be elected.
We are now raising Wagu beef in the States. I have no idea how it compares with Japanese grown beef but it does look pretty much the same. The steaks are going for $35.00/lb.
Making the ultimate steak. Marinate in Dale's Steak Sauce for one hour then vacuum pack with a sprig of rosemary and a few pepper corns. Sous Vide at 122 degrees for one hour then grill super hot for one minute each side. Add a botte of Cabernet, Stags Leap will do, a twice baked baked potato and grilled asparagus.
Damn, I'm hungry. (trying to lose weight)
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Okay, it is fair to criticize lifestyle that contributes to global warm, but of course, it is not just eating meat that contributes, so if you want to raise such harsh criticism, tell us if you also avoid all the other terrible activities that contribute to high greenhouse gas emissions: do you own and operate a cell phone (each cell phone, when you count life cycle, including an allocated share of energy to operate the entire network, consumes about as much electricity as a refrigerator)?; do you do any travelling by air?; do you own pets, particularly a dog or cat?, do live beyond walking distance from your workplace?. There are countless other such lifestyle issues that can be raised. A lot of people are unaware, for example, that eating organic food is actually bad for the environment (lower productivity means more land has to be under agricultural production).
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Dude it was a video of a steak being prepared try and gain a sense of perspective.
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i'd love to follow up in... say.... 10 years, on how your reckless lifestyle choices did or did not destroy planet A
if we will still be around. I am worried we may not be. But hey you enjoy today at the expense of our children's tomorrow. Drive that big truck to the grocery store and load it up with red meat.... HOW FUN
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You may need a roto-rooter for your coronary arteries after that one. . . .
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...or imported To Mars, at which ordinary ground round will make Reserve A5 cost more than a trip back.. ;)
Assuming there's anywhere to come back to, given the current roadshow courtesy of Vlad the Cad.....
ChChChChanges, y'all... 🤞🤨
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@jond
" fully believe in climate change and also consume red meat. It's not an either/or choice"
very true. when your steak is imported from Mars
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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.
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FWIW I fully believe in climate change and also consume red meat. It's not an either/or choice.
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@akgwhiz
yeah... just "don't look up"....
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I don't care for filet due to the texture it's too soft. Give me a NY strip or ribeye any day of the week. And pretty sure I've had Wagyu before in some form but after seeing that vid I need to try it again.
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...Says the man with the alias from the words for meat connective tissue and emulsified animal milk fat. If we are so offensive here then don't drop by. Hate to see you feel unsafe or suffer micro-aggressions. I mean you came back a day later. Personally, I'd love to have a meal and a libation with several of these contributors. Others... not so much. Maybe spin a disc or some vinyl. Host's choice of course.
@larryi Filet... why it's so often served bacon wrapped. I save and freeze the smoky drippings and collagen/gelatine from my brisket to baste onto my otherwise uber-lean game. Sublte. Perfect. Kinda like bacon I'll admit ;>)
For the sensitive and enlightened out there, you can pay more and try that by reducing, no-flavor, watered down "bone broth" and feel all smug and superior. Don't forget to recycle the aluminum can that was mined, smelted, and delivered to your grocery store.
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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
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at least we know how many selfish climate change denier apes are here.
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I did not find Wagyu to be tasteless. Sure, it does not have the same taste as aged beef, which I also like, but, it does have its own unique umami flavor that I like. The cut I don't understand at all is filet mignon--tasteless and only nice to have if your dentures are causing you discomfort.
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@sgreg1 I think there would be fainting.
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What reaction would I generate when I reached for the ketchup bottle?
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That’s definitely something different! I don’t doubt it tastes wonderful. I read up that super low stress for the animal is important, as well as the genetics of the animal. The closest I’ve come to something like that was lamb I had at a Greek restaurant. First bite and I knew something was very much better about it than any meat I’d had before (or since.) I asked the waitress and she quietly told me so as not to potentially gross out others around me that the sheep were brought to a feeding trough and then while they were blissfully eating super yummy stuff they were stealthily bled to death from their hind leg. So they never realized they were dying and no stress hormones were released. This could also be done with a nitrogen purge over a feeding area. The animals start feeding and they pass out and die without ever knowing what happened.
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I normally like my steak lean. But I had the chance to eat A5 in Kobe. Way way better than any other steak I’ve ever had. I had 3 nights out in Kobe - spent 1 at a highly rated restaurant from TripAdvisor and it was very good but small portions and high price. The other 2 nights were at a hole in the wall that locals eat at. Twice the meat at half the price and total butter melt in the mouth. Simply cooked with salt pepper and onions. Medium rare both filet and strip. Best steaks I’ve ever had - actually in a whole different category.
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@tablejockey Vigliucci’s here in Carlsbad has A5 every now and then……i plan a retirement withdrawal around the arrival with a super Tuscan…
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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.
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@tablejockey , that's the idea! Aged prime rib, sirloin or brisket is an experience I prefer to wagu which to me was tasteless. You can dry age beef at home using Umai Dry bags for up to 45 days but even better is wet aged beef for 80 days. The beef has to be tightly vacuum packed and kept at 28 degrees F. Meat will not freeze at that temp but it is close. Most home refrigerators will not get that cold. But your butchers will and many of them will wet age for you. Like dry aged you have to trim the outside away and it will smell rancid but there is no loss of moisture in the meat like you get dry aging and the meat literally melts in your mouth not to mention the flavor is beef times 10. I will have an entire prime rib eye wet aged then make 4 large rib eye steaks and a 3 rib roast beef. I vacuum pack the steaks with Dale's and they will last for two weeks in the fridge. The roast we use right away. I have not checked prices recently and I am sure they are terrible but, you only live once.
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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.
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Is there Wagyu pork?
Mmmm bacon 🥓 🥓🥓🥓🥓
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CholesterOil? Coronary on the way.
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Very nice @sodium 👍 hope that you enjoyed your meal.
Filet steak 🤣
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I am more curious as to the cable combination...Is it a pre or just an amp? Does it require a power cable or a stent after? Will it power my Maggies comfortably?
How about a wonderful piece of swordfish instead.
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it's 2022, the Earth is on fire, partly for our addiction to meat. This post is really obscene.
WTF, over......?
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@sodium
Enjoy mate !
Happy listening
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Here go the measurement guys again. A5 indeed!
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That stuff looks about 80% fat. Is it really that good? Certainly won't be good for your arteries unless you wring it out prior to eating.
Perhaps that's why it's priced so high, to make sure you don't eat too much of it.
I will be staying with Scottish beef and Charolais, thanks.
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Eat what u want, don’t listen to AOC...she farts too you know...
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That was great. And just as it happens, the family’s away tonight so I bought myself what could possibly be *the* greatest home alone dinner. Only two ingredients, but each worthy of the other.
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...the prescription is more cowbell.
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I'm lucky enough to have not bought red meat for home since I've moved to Alaska, except for my addiction to TX style bbq (beef brisket on the Traeger). All wild, organic, game here hence its lean nature. So I almost have the same reaction to all that marble. But hey, variety is what makes life interesting. Scotch or bourbon. Cab or Syrah. Ford or Chevy. Jazz or Reggae. Tube or Class D. It's human nature to positively react to fat, sweet, or salty. It's not obscene.
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Jeez. Even a piece of steak becomes an occasion for guilt and angst, not to mention judgement.
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excellent health is way more delicious than even the most high-class beef steak.
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it's 2022, the Earth is on fire, partly for our addiction to meat. This post is really obscene.
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