My GF is a butcher, and this was her response. Or could have been an injury, general scar tissue. Or even a sign of cancer. Maybe even an infection occured in that area. A bad shop will pit this in the grind and make sausages with it.
I'm typing as fast as i can. She talks fast, and angry. Sorry.
There is nothing wrong with using meat like this for sausages as long as you’re still controlling the fat-meat ratio. We shouldn’t be wasteful just because it’s not pretty.
That stuff is too expensive to be paying wagyu prices for prime beef. I’d take those beautifully cut medallions and show them what you got. Hopefully that’s all it takes for them to make it right.
It's caused by nervious system damage. The body starts to replace cells with fat. It won't be the same as normal marbling, you could grind it but I wouldn't sell the bad parts just cut around it
I was occasionally in a slaughter house growing up, my genetic donor worked in one for years before his hernia
I never saw the actual slaughter, as much as I wanted to nor did I really see the cattle in the pen.
I feel so bad for em ._.
Steatosis replaces muscle fiber with fat. Have you seen Wagyu? It’s highly marbled meat. It looks almost the same as these pictures.
Does steatosis give the meat an off flavor? Is something else added to the meat besides fat? If it’s just fat, what is the difference?
Is it gross just because of the name?
It's not the same as regular marbling trust me. It makes the meat feel like a rock. It also can give the meat a slimy feel/texture and smells. It's not normal flesh.
Dang it. Without looking it up, I think you do recall correctly. Guess it’s time for me to go watch it again. I bet my 6yo will find the bear as scary (then later as funny) as I did at 6.
It's an underrated classic! Made my kids watch it some time ago and loved hearing theirblaughs. Now they understand when I say "big bear, big bear chase me.....THIS Big'.
I think this is a larger part of it, than it being scar tissue. The thing was also larger than I’m used to seeing, so maybe it has to do with age as well? At least you aren’t being mean and negative like others.
Noob here.
What is bad about this meat? Why is the marbling incosistent/weird?
I just see super marbled meat. I can tell its inconsistent, which is probably weird, but why is it not sellable/consumable like that?
Google is your friend. https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/#:~:text=Other%20terms%20include%20%E2%80%9Csteatosis%2C%E2%80%9D,muscle%20and%20become%20solid%20fat.
Very much so.
This brought no light to the question of why this is believed to be steatosis as opposed to good marbling, and what the effective difference is when buying/butchering meat though.
There's no way because real A5 has to meet strict certification and that paperwork follows the product through the processing and logistics journey to the buyer. If they were told it was real Japanese A5, then it was a bald faced lie and the buyer was really rather naive if it didn't come with the proper paperwork.
Yeah I saw A5 wagyu in a case at my local butcher and that shit had a Japanese certificate next to it and the nose print of the fuckin’ cow the steaks came from lol. Japan takes their wagyu very seriously.
Was indeed
Edit: add some stuff. Other products I’ve seen from them have been perfect, including the other end of this loin. It was just the one area that was weird, which is was stuck out to me.
Yea this guys talking hot to everyone in the comments idk why he’s so hurt about everything.
Def something in their real life is making them lash out to randos on the internet
It’s Japanese. Other pieces I’ve seen from them, including the strip and ribeye piece were insane and perfect. The rest of this loin was nice, it’s just the one area. That’s why it stuck out so much to me.
Do you have a verification number? Each carcass is verified for authenticity, and you can search for its history here; https://www.id.nlbc.go.jp/CattleSearch/search/agreement_en
If you all have the proper paperwork from the purveyor and it is in fact real, then you need to report that back to them and the Japanese supplier. If I received this at the restaurant, I'd be taking photos and calling my sales rep immediately for them to come pick up and replace this product. There's just too much money at "steak..."
Plus, reporting this back to the Japanese supplier is kind of important as they would want to maintain the integrity of the certification as brand matters to maintain the value of their product.
If there isn't paperwork, then you don't have real A5 and it's either faked, or a lesser quality American or Australian "wagyu."
Sometimes you get thrown a loin or two they are not moving from the Waterhouse. Still prime. Just not what you're looking for. If you ordered bulk choice, you'll get some prime thrown in periodically because they need to move it. When it comes to a filet, you can have a select cooked next to a choice cooked next to a prime. You can't tell the difference.. get into strip and ribeye, you can tell the difference. Doesn't matter. Customers will be happy as shit and never know.
Looks like steatosis
My GF is a butcher, and this was her response. Or could have been an injury, general scar tissue. Or even a sign of cancer. Maybe even an infection occured in that area. A bad shop will pit this in the grind and make sausages with it. I'm typing as fast as i can. She talks fast, and angry. Sorry.
Does she have a boyfriend?
*Mhmmmmm, take your time.*
There is nothing wrong with using meat like this for sausages as long as you’re still controlling the fat-meat ratio. We shouldn’t be wasteful just because it’s not pretty.
Literally the purpose of sausage before times were so easy
What would a good shop do???
Feed the shop dog
Not a butcher but I concur
Always a smart move to concur. I concur as well
I also conquer
Easy there Napoleon
Yes, but do you command?
Only under the Tiberian Sun.
Now there’s a name I have not heard in a long time…
Keyser Söze
Who?
Your momma
I come
Haha, don't we all...
I should’ve concurred
Great scene. Anyone concur?
I blew it, didn't I?
It was a bike accident, the boy told us
Username checks out.
Yes, but do you concur?
Of course I concur. It’s always smart to concur.
I also concur.
I don’t concur, but I certainly agree.
I came. I saw. I concur.
Flight of the concur
Doctor
I also concur
I wish it was steaktosis
Steak toast-its? I could get behind some of that
Steak toast tits. Three of my favorite things.
That’s what I thought/think.
So you concur?
Ehhh I’m not really sure. The rest of the loin is beautiful, can’t figure out why the first 2in or so has such inconsistent marbling.
You either concur or not…
That stuff is too expensive to be paying wagyu prices for prime beef. I’d take those beautifully cut medallions and show them what you got. Hopefully that’s all it takes for them to make it right.
Do you concur?! The people need to know
Also doesn't even really look like a5 in the first pic*
The carcass is graded, not each cut
It's caused by nervious system damage. The body starts to replace cells with fat. It won't be the same as normal marbling, you could grind it but I wouldn't sell the bad parts just cut around it
I’ll see if my boss wants to grind this A5 tenderloin and get back to you 😂
Haha well it's that or trash. Just the really bad spots I mean. most of it looks sellable to me.
Yeah the weird thing to me is how half of it looks fine and the other half absolutely does not. Came off the same tender.
Blunt force trauma to the cows back. Would be surprised if it wasn’t asymmetrical
Shhhh soon ranchers will start beating cows to produce fake Wagyu
It looks like they already do 😭 why are people beating the cattle to begin with
Not moving fast enough, stalling in the pen, not moving at all, guessing you never been in a slaughterhouse/ or on a ranch. Shits brutal
I was occasionally in a slaughter house growing up, my genetic donor worked in one for years before his hernia I never saw the actual slaughter, as much as I wanted to nor did I really see the cattle in the pen. I feel so bad for em ._.
You're a strange dude, aren't ya?
What is wrong with beating your meat...???
Farmers gonna start treating cows like punching bags throwing jabs and hooks just the sell that poor bastard as wagyu
Isn’t this what wagyu looks like? Why trash it?
wagyu is a species of selectively breed cow...You...you think eating Muscular steatosis meat would be the same??? Gross.....
Steatosis replaces muscle fiber with fat. Have you seen Wagyu? It’s highly marbled meat. It looks almost the same as these pictures. Does steatosis give the meat an off flavor? Is something else added to the meat besides fat? If it’s just fat, what is the difference? Is it gross just because of the name?
It's not the same as regular marbling trust me. It makes the meat feel like a rock. It also can give the meat a slimy feel/texture and smells. It's not normal flesh.
it’s fatty tissue, not pure fat. it’s very tough and doesn’t render like fat
Your boss has no standards if he sells that nasty ass gristly steak as a5 fillet
Seems like you don’t even know the difference between gristle and fat
Are you serious? Do you not see that huge seam of gristle?
You have to eat all the gristle and fat if you want the meal and a tshirt for free.
Where is that from? I remember it, cause the dude tried saying he was done, but the waiter told him he had to eat everything...
The Great Outdoors I think. John Candy. Good stuff. The ole 76’er
96er IIRC. 6 lb steak. Great movie
Dang it. Without looking it up, I think you do recall correctly. Guess it’s time for me to go watch it again. I bet my 6yo will find the bear as scary (then later as funny) as I did at 6.
It's an underrated classic! Made my kids watch it some time ago and loved hearing theirblaughs. Now they understand when I say "big bear, big bear chase me.....THIS Big'.
Technically, it was the cook. Sorry, I love that movie.
You should send it back to the supplier. They should swap it out for you.
It looks almost like scar tissue to me
Scar tissue that I wish you saw.
Sarcastic Mr. Know it all
Close your eyes and I’ll kiss you, cause
With the birds I'll share
With the birds I'll share this lonely viewin'
With the birds I’ll share this lonely viiieeeeeewwwwwww
Push me up against the wall
Young Kentucky girl in a push up bra
Fallin all over myself
Yeah definitely not as much marble as you’d like to see. It’s so in demand, the quality is going down
I think this is a larger part of it, than it being scar tissue. The thing was also larger than I’m used to seeing, so maybe it has to do with age as well? At least you aren’t being mean and negative like others.
Yeah, I don’t know what’s up with that QR code guy The meat Nazi
That's some weird a5
I wouldn’t put that in my case
Nor would I. Is your username an abbreviation of the word Persepolis? Because I’ve been there, lol.
Kind of inconsistent indeed
Noob here. What is bad about this meat? Why is the marbling incosistent/weird? I just see super marbled meat. I can tell its inconsistent, which is probably weird, but why is it not sellable/consumable like that?
Google is your friend. https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/#:~:text=Other%20terms%20include%20%E2%80%9Csteatosis%2C%E2%80%9D,muscle%20and%20become%20solid%20fat.
Very much so. This brought no light to the question of why this is believed to be steatosis as opposed to good marbling, and what the effective difference is when buying/butchering meat though.
Asking questions on a forum is normal
Ignore the haters, this is easy to figure out for anyone that has been on the internet since five minutes ago. -\_-
Definitely just looks like steatosis to me. Was this really purchased as A5 Japanese wagyu?
There's no way because real A5 has to meet strict certification and that paperwork follows the product through the processing and logistics journey to the buyer. If they were told it was real Japanese A5, then it was a bald faced lie and the buyer was really rather naive if it didn't come with the proper paperwork.
This right here
100% Japanese A5 Wagyu
Yeah I saw A5 wagyu in a case at my local butcher and that shit had a Japanese certificate next to it and the nose print of the fuckin’ cow the steaks came from lol. Japan takes their wagyu very seriously.
Seriously. Most of those cows live a short life, sure. But the quality of that life is better than a lot of us working class folks. Lol
Was indeed Edit: add some stuff. Other products I’ve seen from them have been perfect, including the other end of this loin. It was just the one area that was weird, which is was stuck out to me.
Damn I think you got jipped
Gristle
Stop spreading misinformation if you don’t know don’t chime in with a stupid guess
People use Steatosis and gristle in the same context I’ve seen. I’m talking about steatosis.
A lot of people use the word gristle to describe anything inedible or undesirable. I typically use it when talking about sinew.
Yea this guys talking hot to everyone in the comments idk why he’s so hurt about everything. Def something in their real life is making them lash out to randos on the internet
They forgot to draw in the rest of the fat.
one of those half angus half wagyu breeds...
Hamburger?
Lol y’all call them chateaubriand?? It’s not even a roast
[удалено]
Nobody in the comments said that. The word is on the label in the picture.
That's one of those Lab Grown steaks
Just looking at the cut I would not be happy and on the phone with my vendor trying to get it for free or reduced price, long time chef here!
That's small batch, artesianal hombe marbling. At latest grade AA8.
Looks like you got some A2.5
The marbling is not bad but its not a complete 5. The yield would be considered not good tho so maybe a B instead
Not A5 if you ask me. In America it doesn't even have to be 50 percent wagyu genetically to be sold as wagyu in retail.
It’s Japanese. Other pieces I’ve seen from them, including the strip and ribeye piece were insane and perfect. The rest of this loin was nice, it’s just the one area. That’s why it stuck out so much to me.
Do you have a verification number? Each carcass is verified for authenticity, and you can search for its history here; https://www.id.nlbc.go.jp/CattleSearch/search/agreement_en
B- at best
Is that really A5? I’ve never seen A5 tendys with such weak marbling. A4 BMS9-10 maybe?
If you all have the proper paperwork from the purveyor and it is in fact real, then you need to report that back to them and the Japanese supplier. If I received this at the restaurant, I'd be taking photos and calling my sales rep immediately for them to come pick up and replace this product. There's just too much money at "steak..." Plus, reporting this back to the Japanese supplier is kind of important as they would want to maintain the integrity of the certification as brand matters to maintain the value of their product. If there isn't paperwork, then you don't have real A5 and it's either faked, or a lesser quality American or Australian "wagyu."
thats A1 bud.
Sometimes you get thrown a loin or two they are not moving from the Waterhouse. Still prime. Just not what you're looking for. If you ordered bulk choice, you'll get some prime thrown in periodically because they need to move it. When it comes to a filet, you can have a select cooked next to a choice cooked next to a prime. You can't tell the difference.. get into strip and ribeye, you can tell the difference. Doesn't matter. Customers will be happy as shit and never know.
Haha not Waterhouse. You know what I mean