Ripoffs at high end steak houses

[Ns1]

At least according to wiki (and a recent article in forbes) you're not getting Kobe beef at a restaurant either, at least not legit Kobe beef. They have developed Kobe-style beef in the US, but who knows how widespread that is and what the distribution channels are

that is no longer true, as it is now legal to import kobe beef

"This situation changed drastically last month when the USDA relaxed its rules and allowed the limited importation of some Japanese beef. The ban came about in the first place because of an outbreak of foot and mouth disease among Japanese cattle, but after ample investigation, the USDA has deemed the current risk for Japan to be low, and since late August, whole cuts of boneless beef can be imported. For steak lovers this is a pretty big shift since high-quality Japanese beef is rarely served on the bone anyway: you don’t traditionally get a Kobe T-bone or porterhouse or bone-in rib eye, so the real Kobe beef people crave will be allowed."

http://www.forbes.com/sites/larryol...ck-new-rules-allow-some-japanese-beef-in-u-s/

 

[waggy]

dolphin, wtf are you talking about?

he is talking about Mahi-mahi It's also called dolphin.

 

[Rudee]

A $45 porterhouse is not really high end.

Actually, that`s about the going rate for a quality single serving porterhouse. It`s my favorite cut of meat, and order it out quite often on business trips. Porterhouse for two generally goes for $90 to $110.

 

[uclaLabrat]

that is no longer true, as it is now legal to import kobe beef


http://www.forbes.com/sites/larryol...ck-new-rules-allow-some-japanese-beef-in-u-s/

And according to wiki, a grand total of 400 kg of legit kobe beef (about one cow's worth) has been imported from japan to the US, since the ban was lifted.

I don't think you've made the cut for that list (pun intended)

Edit: OK, maybe legit wagyu beef is obtainable, which a bit of a broader class.

 

[Ns1]

And according to wiki, a grand total of 400 kg of legit kobe beef (about one cow's worth) has been imported from japan to the US, since the ban was lifted.

I don't think you've made the cut for that list (pun intended)

I have no interest in buying it myself; I know I can find it at high end steakhouses and high end shabu joints.

My point is, your previous statement is wrong; you're probably not getting kobe beef at your neighborhood joint that is selling kobe beef for $19.99. But 79.99 for a 2oz portion from a high end steakhouse? Probably legit.

here's the real deal, at one of the places that serves it in LA:

At least according to wiki (and a recent article in forbes) you're not getting Kobe beef at a restaurant either, at least not legit Kobe beef. They have developed Kobe-style beef in the US, but who knows how widespread that is and what the distribution channels are

Regarding domestic wagyu, you can buy it online

http://store.snakeriverfarms.com/american-style-wagyu-kobe-beef/

 

[KlokWyze]

Not sure if my question of whether an untrained palette can even tell the difference between a non-aged & an aged steak.

 

[TallBill]

It depends on the meat quality. If I want to go to Little Mexico Grocery stores, I can get close to $2 on chicken breast. The chicken usually sucks.

They do have good pork usually and some other ethnic things we like.

Quality is good, name brand companies. Pork chops are even cheaper. Fish is cheap here too, but I don't have a ton of experience cooking it, and with the bulk foods that I eat I usually cook for quantity anyways.

 

[Markbnj]

I've been in some of the small 'seafood' shops in the Lauderdale area, and walked out when I saw dolphin (which was probably caught in Central America) for about $25/lb.

Mahi-mahi is also know as dolphin fish, especially in central america and the caribbean. I'm sure what you saw was not an actual mammal.

 

[NetWareHead]

Ha! The second someone says "Alton Brown" I know they watch Youtube videos to learn how to cook

Your post made me think of a quote I heard long ago: "The surest signs of ignorance are vanity, and pride and arrogance"

There is nothing wrong with youtube...after all it is a video instructional. Alton Brown not only cooks the meal in front of you, he also explains from a scientific perspective that not alot of chefs explain. I know I've learned plenty from Alton and his method of cooking steak on a cast iron is the method of many steakhouses/restaurants use. The method works and makes a great tasting steak.

 

[dank69]

... we had come last night. ...

:hmm:

 

[Jeeebus]

Mahi-mahi is also know as dolphin fish, especially in central america and the caribbean. I'm sure what you saw was not an actual mammal.

If you live in South Florida, it's dolphin. The first time I ever heard anyone ever call it mahi-mahi was when I moved to DC in 2001 and had no idea wtf people were talking about with 'mahi-mahi.'

For those concerned, I don't eat a lot of Flipper/porpoise/dolphin mammal. Only on Thursdays.

 

[Markbnj]

If you live in South Florida, it's dolphin. The first time I ever heard anyone ever call it mahi-mahi was when I moved to DC in 2001 and had no idea wtf people were talking about with 'mahi-mahi.'

For those concerned, I don't eat a lot of Flipper/porpoise/dolphin mammal. Only on Thursdays.

Haha. Sorry, for some reason I read the first post as "I saw real dolphin in the store!" Probably missed the South Florida bit.

 

[B-Riz]

If you want a premium steakhouse experience, come to Toledo and the Hollywood Casino.
The Final Cut is an American Steakhouse at the casino, and it's the only Four Star (as rated by Forbes Travel) restaurant in the OH-MI-IN region. It's also an extremely rare steakhouse to get that designation.

I haven't been there yet, or any high-end restaurant or steak house, due to a price that quickly approaches $100/head if you even look at anything other than a main course.

But I've spent twice that at a casino, so I do plan on making a trip to gamble some, then capping the night with what should be the best steak I've ever had.


But I have a feeling issues as noted by the OP are the very reason why it's rare for a steak house to get high honors by the best travel guides.

I have eaten at Final Cut and it is by far the best steak house of the three in the area (other two; Mancy's and The Oliver House).

The thing to remember is that side dishes are large, to be shared with another person. The wife and I have eaten there for under $100, so it is not outrageous relatively speaking.

As for issues related to the OP applied to this place; there are none; as I have heard from people that work at the casino that it truly is a no corners cut kind of place, you are getting quality and fresh food.

Also, the buffet (separate restaurant) kicks a$$.

 

[Keeper]

You are talking budget then, not food quality.

Pretty sure the topic is about getting ripped off at high end steak houses... Most places up their Wine prices 3X on wine. Steak.... Not sure.... I have seen so many widly different prices at butchers... I cant judge what they would be paying wholesale.
So in my opinion... Budget comes into play.

But glad to see you keep your post count high. Enjoy.

 

[alkemyst]

At least according to wiki (and a recent article in forbes) you're not getting Kobe beef at a restaurant either, at least not legit Kobe beef. They have developed Kobe-style beef in the US, but who knows how widespread that is and what the distribution channels are

There are restaurants that sell real Kobe beef. Wagyu is the US version and authentic Wagyu is expensive. At Red The Steakhouse, (the Southbeach location only) the costs of steaks are roughly

10oz of Kobe: $200
16oz of Wagyu: $150
16oz of USDA Prime Ribeye: $45

Red has the certificate of authenticity always available.

In New York, the same steak goes for about $350.

You aren't going to find it at a place were an average entrée is $10-20 though.

Prior to late 2012 there indeed was no way to legally buy Kobe beef in the US, but that changed: http://www.forbes.com/sites/larryol...ck-new-rules-allow-some-japanese-beef-in-u-s/

Many still believe Kobe is illegal

 

[alkemyst]

Pretty sure the topic is about getting ripped off at high end steak houses... Most places up their Wine prices 3X on wine. Steak.... Not sure.... I have seen so many widly different prices at butchers... I cant judge what they would be paying wholesale.
So in my opinion... Budget comes into play.

But glad to see you keep your post count high. Enjoy.

Lol at the post count crap.

However; since you are rather uneducated most places don't up wine by 3x. It's usually that for the lower end wines...as you move up in price the difference between wholesale and restaurant price is more moderate.

If you are buying $30-40 bottles, chances are that's a $10-20 bottle in a store.

Meat prices are about the same way. You can look at just what a 1/2 burger costs compared to the $2-3 a lb of good meat sells for in a store.

 

[alkemyst]

Haha. Sorry, for some reason I read the first post as "I saw real dolphin in the store!" Probably missed the South Florida bit.

Most places in S. Florida have it labeled mahi-mahi in the store and in the restaurant.

Some restaurants say Dolphin.

 

[PenguinPower]

There are restaurants that sell real Kobe beef. Wagyu is the US version and authentic Wagyu is expensive. At Red The Steakhouse, (the Southbeach location only) the costs of steaks are roughly

10oz of Kobe: $200
16oz of Wagyu: $150
16oz of USDA Prime Ribeye: $45

Red has the certificate of authenticity always available.

In New York, the same steak goes for about $350.

You aren't going to find it at a place were an average entrée is $10-20 though.

Prior to late 2012 there indeed was no way to legally buy Kobe beef in the US, but that changed: http://www.forbes.com/sites/larryol...ck-new-rules-allow-some-japanese-beef-in-u-s/

Many still believe Kobe is illegal

Wagyu is the breed(s) of cow. Kobe is a type of wagyu from the Kobe area of Japan. Mishima is also a type of wagyu from the Mishima area of Japan (and is rarer). There's also Matsusaka and Yonezawa.

 

[alkemyst]

Wagyu is the breed(s) of cow. Kobe is a type of wagyu from the Kobe area of Japan. Mishima is also a type of wagyu from the Mishima area of Japan (and is rarer). There's also Matsusaka and Yonezawa.

Correct, if you see Wagyu on an American menu, it's going to be US cows.

Kobe can only be only called such if it comes from the Hyogo Prefecture of Japan. The capital is Kobe.

Mishima exists in the US and that is confused with the Japanese version.

The other cuts are pretty non-existent in the US but Matsusaka, Yonezawa, and Kobe are considered Japan's "3 big beefs"

My ex-wife was Japanese (literally only in American for the last 10 years which was our marriage) and friends family would always ask where to find the Kobe at.

I was going to try it at Red in South Beach, but they ran out of stock that night same with their Wagyu.

 

[Ns1]

Wagyu is the breed(s) of cow. Kobe is a type of wagyu from the Kobe area of Japan. Mishima is also a type of wagyu from the Mishima area of Japan (and is rarer). There's also Matsusaka and Yonezawa.

i learned something today.

 

[LevelSea]

AFAIK, the term Kobe, like Champagne and Parmigiano-Reggiano, is not protected or recognized by US patent laws. So the uninformed buyer could easily be eating Australian or American wagyu thinking it's the real McCoy.

 

[alkemyst]

AFAIK, the term Kobe, like Champagne and Parmigiano-Reggiano, is not protected or recognized by US patent laws. So the uninformed buyer could easily be eating Australian or American wagyu thinking it's the real McCoy.

Sort of true like Tokaji wine I am partaking in recently. However; a good restaurant won't risk it's reputation.

If you are getting anything 'high-end' at hamburger/table/well drink prices; you should have known better.

 

[Keeper]

Lol at the post count crap.

However; since you are rather uneducated most places don't up wine by 3x. It's usually that for the lower end wines...as you move up in price the difference between wholesale and restaurant price is more moderate.

If you are buying $30-40 bottles, chances are that's a $10-20 bottle in a store.

Meat prices are about the same way. You can look at just what a 1/2 burger costs compared to the $2-3 a lb of good meat sells for in a store.

'

Hey dipstick.. you are smart enough (Surprisingly) to cover your stupid answer with a spread...
But you know what... For you Alky.. Cause you are SO alpha....So you can satisfy the voids in your life that you constantly fill here..

You are right... You are always right you insecure feeble little man.


Hope you are happy... You win!! Congrats... Go take selfies of yourself and post them and high five yourself... LOL The internet is your domain.
And hopefully by the powers that be, No matter HOW stupid (And you POST CRAZY stupid) a post you post.... May the internet gods grant me the strength NOT to reply to you... So that maybe,,,, Just MAYBE those dark empty holes in your life continue to be empty. And you get help.

NOT LIKELY... good day sir..

 

[preslove]

I eat about 1 steak a week using the pan sear method on whatever prime cuts are on sale at my local store, and have gotten pretty damn good at it.. If I'm spending money at a restaraunt, I'm ordering something I don't know how to make well at home.

'

Hey dipstick.. you are smart enough (Surprisingly) to cover your stupid answer with a spread...
But you know what... For you Alky.. Cause you are SO alpha....So you can satisfy the voids in your life that you constantly fill here..

You are right... You are always right you insecure feeble little man.


Hope you are happy... You win!! Congrats... Go take selfies of yourself and post them and high five yourself... LOL The internet is your domain.
And hopefully by the powers that be, No matter HOW stupid (And you POST CRAZY stupid) a post you post.... May the internet gods grant me the strength NOT to reply to you... So that maybe,,,, Just MAYBE those dark empty holes in your life continue to be empty. And you get help.

NOT LIKELY... good day sir..

Wow, I've never seen anyone make themselves look worse than Alky in a fight

 

[Keeper]

I eat about 1 steak a week using the pan sear method on whatever prime cuts are on sale at my local store, and have gotten pretty damn good at it.. If I'm spending money at a restaraunt, I'm ordering something I don't know how to make well at home.



Wow, I've never seen anyone make themselves look worse than Alky in a fight

LOL I really dont care.. I am tired and he posts such crap. So you know what.... I satisfy his needs to fill the voids in his life. he is right (giggle) and I am done (hopefully) and now, I can just watch him as pure entertainemt.


Since he got his new life... Whcih I applaud. He Seagull posts... He comes in squaks... Shits all over the place and leaves... I took this bait...... And this was my catharsis... He is less than zero to me... except comic entertainment...