Steaks

[bcoop]

i had a kobe steak well done and DROWNING in A1 sauce last night from texas roadhouse.

god bless.

Nothing sets off a well done steak like some ketchup. Amateur.

[YALE]

Hey, I'll tell you what. You can get a good look at a butcher's ass by sticking your head up there. But, wouldn't you rather to take his word for it? No, I mean is, you can get a good look at a T-bone by sticking your head up a butcher's ass... No, wait. It's gotta be your bull....

Roscoe wins my internets for the day.

[ELVIS]

i had a kobe steak well done and DROWNING in A1 sauce last night from texas roadhouse.

god bless.

[bcoop]

Super steak sleuth

Anyone with a serial number can track it on their website. Good luck reading Japanese though.


And anyone that sells you "Kobe" beef and can't produce a tracking number is lying through their teeth, or passing on a lie fed to them.

I'd be willing to bet if you were to contact the vendor, not a single ounce has been sold to ANY steakhouse in TX.

[Roscoe]

EDIT: Here's something else to consider. Kobe beef cattle are so rare, and well looked after, that every cut of meat is serialized, so it can be tracked back to the exact steer it came from. All the cows exported from the Hyogo prefecture are tracked, and the records of when and where they were sold, and who they were sold to are kept, and available. If I go to the Kobe Beef Producers' website, I should be able to get enough information to run those carcasses down. They only show six cows exported to the US. I know that Steve Wynn got the other 7, for a fact. Are you saying Nick and Sam's can afford to keep an item on the menu that is from six cows, none of them imported before six months ago, and none of them to a beef processor with a fulfillment chain in Texas?

Hey, I'll tell you what. You can get a good look at a butcher's ass by sticking your head up there. But, wouldn't you rather to take his word for it? No, I mean is, you can get a good look at a T-bone by sticking your head up a butcher's ass... No, wait. It's gotta be your bull....

[bcoop]

Shits over priced anyway. Give me a Walmart ribeye and I'll make it taste like angel pussy.

Sent from my C6916 using Tapatalk

You can't make chicken salad out of chicken shit. Sure, you can put seasonings on it, but people eat steak for the flavor of beef, and shit beef (Wal Mart) has no flavor.

[mstng86]

Be as mad as you want to be. No amount of anger will magically change American-raised Wagyu into Kobe beef. It's a marketing ploy.

EDIT: Here's something else to consider. Kobe beef cattle are so rare, and well looked after, that every cut of meat is serialized, so it can be tracked back to the exact steer it came from. All the cows exported from the Hyogo prefecture are tracked, and the records of when and where they were sold, and who they were sold to are kept, and available. If I go to the Kobe Beef Producers' website, I should be able to get enough information to run those carcasses down. They only show six cows exported to the US. I know that Steve Wynn got the other 7, for a fact. Are you saying Nick and Sam's can afford to keep an item on the menu that is from six cows, none of them imported before six months ago, and none of them to a beef processor with a fulfillment chain in Texas?

Super steak sleuth

[ELVIS]

Be as mad as you want to be. No amount of anger will magically change American-raised Wagyu into Kobe beef. It's a marketing ploy.

EDIT: Here's something else to consider. Kobe beef cattle are so rare, and well looked after, that every cut of meat is serialized, so it can be tracked back to the exact steer it came from. All the cows exported from the Hyogo prefecture are tracked, and the records of when and where they were sold, and who they were sold to are kept, and available. If I go to the Kobe Beef Producers' website, I should be able to get enough information to run those carcasses down. They only show six cows exported to the US. I know that Steve Wynn got the other 7, for a fact. Are you saying Nick and Sam's can afford to keep an item on the menu that is from six cows, none of them imported before six months ago, and none of them to a beef processor with a fulfillment chain in Texas?

hey....fuck you and your logic! my brother said so!!!!!!!!

god bless.

[petyweestraw]

Shits over priced anyway. Give me a Walmart ribeye and I'll make it taste like angel pussy.

Sent from my C6916 using Tapatalk

[Roscoe]

Same here, I also really like cooking outside and not filling my house full of smoke. If I want to get a good sear on a steak the egg does a pretty good job of it at 900 degrees.

indeed, sir.... indeed...

[YALE]

You are a fucking idiot. You always come on here acting like you know everything about everything and one up everyone. I bet you're the kinda guy that when someone says they sucked a dick you one up and say you sucked two at the same time. How many years have you worked for Nick and Sams? How many years have you been in the business of importing beef? NONE. The only thing you know is how to marry a stripper and run her off.

Be as mad as you want to be. No amount of anger will magically change American-raised Wagyu into Kobe beef. It's a marketing ploy.

EDIT: Here's something else to consider. Kobe beef cattle are so rare, and well looked after, that every cut of meat is serialized, so it can be tracked back to the exact steer it came from. All the cows exported from the Hyogo prefecture are tracked, and the records of when and where they were sold, and who they were sold to are kept, and available. If I go to the Kobe Beef Producers' website, I should be able to get enough information to run those carcasses down. They only show six cows exported to the US. I know that Steve Wynn got the other 7, for a fact. Are you saying Nick and Sam's can afford to keep an item on the menu that is from six cows, none of them imported before six months ago, and none of them to a beef processor with a fulfillment chain in Texas?

[GrayStangGT]

I've done the cast iron skillet/oven method, and while good, I still like steaks better on the grill.

Same here, I also really like cooking outside and not filling my house full of smoke. If I want to get a good sear on a steak the egg does a pretty good job of it at 900 degrees.

[jluv]

That is how I started cooking my steak. I grill normally 3-4 nights a week all year long. I will not cook a good steak on the grill anymore. You can't beat this method.

I've done the cast iron skillet/oven method, and while good, I still like steaks better on the grill.

[bcoop]

These tags are glorious. Kudos to whoever did that.

[mstng86]

lets combine the butthurt and put the "steak" and the "opinion" threads together!!!!!!

god bless.

please don't

mine started off with validity and has a real running purpose.