I'm sorry...

[stinemates]

*jealous*

Best I can get is 'American Kobe' but it looks NOTHING like that.

*jealousssssss*

 

[*amy*]

I will take mine extra well done and covered in ketchup please

Would you like fries with that?

 

[corazon]

We are all very sorry too.

At my sister's rehearsal dinner we were served Wagyu. It was an appetizer, so it was just a small portion. It was the most delicious cut of meat I've ever had. I could have eaten it all night. mmm, I can almost taste it.

 

[ironchef]

I am assuming that is from work IC. Do you happen to know how much that piece cost?

This particular grade was $8.12 per ounce, or $130 per lb.

 

[ironchef]

um....am i the only one who can't see the pics? lol

If you're using IE, select: tools-->internet options-->advanced-->scroll down to multimedia and make sure that the 'show pictures' box is checked.

 

[Rom]

thanks for that ironchef, i realised it is the browser at work that has the problem...nasty IT person blocking everything LOL

I am home now and saw the pics

 

[ironchef]

thanks for that ironchef, i realised it is the browser at work that has the problem...nasty IT person blocking everything LOL

I am home now and saw the pics

Yeah no problem. LOL at one of the hotels I used to work at, I personally got myspace, Youtube, and some other sites blocked because I would go on there to check stuff out.

 

[Rom]

LOL you "self-inflicted" Internet blockage :S:S:S:S my IT guy would LOVE YOU!!!!!!!!!

 

[sattie]

This particular grade was $8.12 per ounce, or $130 per lb.

DUDE!!!! So I don't think it was mentioned in this thread or maybe I just plain missed it, but what kind of cut is that? Is it more like a roast or what?

 

[ironchef]

DUDE!!!! So I don't think it was mentioned in this thread or maybe I just plain missed it, but what kind of cut is that? Is it more like a roast or what?

It's the tail of the beef tenderloin.

 

[college_cook]

It's the tail of the beef tenderloin.

I've got to say, I NEVER thought I'd see marbling anywhere close to that in a tenderloin. But I guess that's why you're paying 8 bucks and ounce for the stuff. Don't even want to think about what you're able to charge for that.

 

[Michael Cook]

That's some pricey fat.