Average Reviews:
(More customer reviews)I can't really rate this item. I wanted to comment that it is possible that the previous reviewer (Brian Morris) either had old steaks or that when he cooked them "low and slow" they were overcooked. Wagyu can't be cooked the same as most US steaks. It must be cooked very quickly - usually no more than 2 minutes (or less) per side for a 3/4" - 1" steak so it is almost raw or at most rare. It is very good served raw as carpaccio. The fat in wagyu/kobe steaks has a high amount of unsaturated fat which is different than usual US beef and it melts at 77F. So if it is cooked long/slow and/or at high temps fat runs out of the meat which results in dryness and flat taste. Try at least once more - it's worth it.
Click Here to see more reviews about: Kobe Beef Boneless Rib Eye - Two 10 oz filets
Click here for more information about Kobe Beef Boneless Rib Eye - Two 10 oz filets
No comments:
Post a Comment