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(310) 276-8500

9500 Wilshire Blvd

Beverly Hills, CA

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Uploaded by:

kevin
5 months ago.
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Users who licked it:

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American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho

Keywords:

5 lickslick it unlick $75

New York Sirloin 8 Oz.

By kevinbomb 5 months ago it looks like you get more meat in the American vs. the "fat" in the japanese..hehe

Your response:

By kevin 5 months ago Yep the Japanese was super-marbled, literally melt-in-your-mouth. The American Wagyu is sort of like a blend between the Japanese and the regular American steaks, a happy medium that some people prefer to the ultra-rich true Wagyu.

Your response:

By kevinbomb 5 months ago does the fat become overwhelming as you progress through it?

Your response:

By kevin 5 months ago No, I wouldn't say so, but then again, I didn't have that much.

Your response:

By shelleyyy22 5 months ago ...haha... i would say yes.....it is overwhelming to me.....so much fat...haha

Your response:

By kevin 5 months ago Your favorite was the Japanese New York right?

Your response:

By shelleyyy22 5 months ago ummmmm....not sure..... I think now my new favorite would be the second one, the dry aged one~ not sure which one it is....haha...but i think next time if i am goin to or must have to have a steak...i would just get the FM~ wahahhahah

Your response:

By kevin 5 months ago Yeah the second one was the dry-aged New York. Here is the bone-in filet mignon from the Las Vegas CUT: