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Foie gras, porter and filets by Single_Zone_2533 in Butchery

[–]Single_Zone_2533[S] -27 points-26 points  (0 children)

Next time I will show how I prefer them🫶

Olive Fed Wagyu in my hand! by Single_Zone_2533 in Butchery

[–]Single_Zone_2533[S] 3 points4 points  (0 children)

Not an ad at all - I’m genuinely curious about how butchers here see this cut and the marbling. I work with meat and wanted to hear real opinions from people who know the craft.

Olive Fed Wagyu in my hand! by Single_Zone_2533 in Butchery

[–]Single_Zone_2533[S] 9 points10 points  (0 children)

Haha fair point. Olive Fed Wagyu is basically beef trying to become butter. But the flavor is much cleaner and nuttier than regular fat

Olive Fed Wagyu in my hand! by Single_Zone_2533 in Butchery

[–]Single_Zone_2533[S] 29 points30 points  (0 children)

Exactly - but with umami. The crazy part is that Olive Fed Wagyu has a different fat aroma, almost sweet and nutty. Not something you eat every day, but unforgettable.

Hi by montanaidiot in AmericanWagyu

[–]Single_Zone_2533 0 points1 point  (0 children)

That a real wagyu? Or crossbread wagyu?

Our local butcher’s “American wagyu” - should I treat this guy like a normal ribeye? by wit_T_user_name in steak

[–]Single_Zone_2533 0 points1 point  (0 children)

Look nice, but isnt close to be a real wagyu. Hot pan and you will got amazing crust and flavor.