Actual A5 Wagyu is incredibly rare in the US.

There is this American who moved to Japan and opened up a BBQ spot. He uses A5 Wagyu brisket, and it looks incredible and I want it.
- Blackstrom2

Yeah I did a lot of research before I went to Del Friscos. They had 3oz Japanese A5 for 90, Australian Wagyu for 80, and Rosewood TX Wagyu for 70. I wanted the premium when I went there and it did not disappoint. It was soooo god damn buttery. They’ve been importing the Wagyu since Dec. 2018.

I would love to try Old Homesteads Wagyu in the financial district but that poop was like 300 a pop. One day though.

Yeah I did a lot of research before I went to Del Friscos. They had 3oz Japanese A5 for 90, Australian Wagyu for 80, and Rosewood TX Wagyu for 70. I wanted the premium when I went there and it did not disappoint. It was soooo god damn buttery. They’ve been importing the Wagyu since Dec. 2018.

I would love to try Old Homesteads Wagyu in the financial district but that poop was like 300 a pop. One day though.
- j.boyd919

I had Australian Wagyu ribeye at CUT steakhouse and it was the craziest steak I ever had.

FOOD for thought zzzzz

Good question. I see him as a 4th liner that could see a few shifts with Malkin if someone goes down.
- Barnaby36

As most know I'm not the biggest fan of ZAR. It's still amazing to me how much different he looks playing with Geno than he does on the fourth and it's not because Geno makes him look better. ZAR visibly skates faster and actually adds velocity to his shot. It's almost as if he pouts when he's playing on the 4th or just thinks if he's on the 4th he should revert to the 80's checking line role.

FOOD for thought zzzzz
- Barnaby36

Sorry about the food talk.

Jack Johnson sucks! When is JR trading him?

OMG that Tanev contract. WTF was he thinking? Does this mean Rust is being moved?

Why does ZAR deserve 3rd line time over others?
- Rinosaur

Over others, he doesn't. On a weaker team, he'd be given a chance for more ice time to see if the scoring touch he showed would hold up with a bigger assignment. With our depth chart, he's probably the healthy scratch.

It was more a comment on our depth, first year in a long time where I feel we'll be scratching a player that deserves to play.

Over others, he doesn't. On a weaker team, he'd be given a chance for more ice time to see if the scoring touch he showed would hold up with a bigger assignment. With our depth chart, he's probably the healthy scratch.

It was more a comment on our depth, first year in a long time where I feel we'll be scratching a player that deserves to play.
- Tojo.

Ah ok, gotcha.

As most know I'm not the biggest fan of ZAR. It's still amazing to me how much different he looks playing with Geno than he does on the fourth and it's not because Geno makes him look better. ZAR visibly skates faster and actually adds velocity to his shot. It's almost as if he pouts when he's playing on the 4th or just thinks if he's on the 4th he should revert to the 80's checking line role.
- Rinosaur

Absolutely. I scored a lot of goals in NHL 19 with him lol It's almost like he's a top 6 forward playing in the 4th line. Ideally he would skate just as fast anywhere.

Sorry about the food talk.

Jack Johnson sucks! When is JR trading him?

OMG that Tanev contract. WTF was he thinking? Does this mean Rust is being moved?
- Rinosaur

Stick to the food comments then lol I really don't wanna go over this talk all over again

FOOD for thought zzzzz
- Barnaby36

Will Kuznetsov do coke all year?

Over/under on T.Willie headshots?

How many times will Oshie fall down for no reason?

hot bakes.

I had Australian Wagyu ribeye at CUT steakhouse and it was the craziest steak I ever had.
- Rinosaur

Yeah from what I’ve read the Australian wagyu is a little more firmer than Japanese with grassier and nuttier notes, whereas the Japanese just melts in your mouth. The TX wagyu is a cross breed of Wagyu and Black Angus.

Will Kuznetsov do coke all year?

Over/under on T.Willie headshots?

How many times will Oshie fall down for no reason?

hot bakes.
- Blackstrom2

Is Oshie your Conor Sheary?

Yeah from what I’ve read the Australian wagyu is a little more firmer than Japanese with grassier and nuttier notes, whereas the Japanese just melts in your mouth. The TX wagyu is a cross breed of Wagyu and Black Angus.
- j.boyd919

It was one of the softest steaks I ever had.

It was one of the softest steaks I ever had.
- Rinosaur

https://youtu.be/NYizLfEYKuY

This place is now on my bucket list.

https://youtu.be/NYizLfEYKuY

This place is now on my bucket list.
- j.boyd919

I grew up in NY/NJ. I've actually been there and it was underwhelming. Mind you, it was the mid-90's and didn't really know anything then. I definitely want to go back. The one here in Vegas is crazy good, but also crazy expensive.

The chef at the yacht club where we had our rehearsal dinner made wagyu sliders for the post-dinner meet and greet and even though I was super full from dinner I forced myself to stuff down a few. They were so good.

The chef at the yacht club where we had our rehearsal dinner made wagyu sliders for the post-dinner meet and greet and even though I was super full from dinner I forced myself to stuff down a few. They were so good.
- Victoro311

I remember watching a video where Anthony Bourdain talked about things he hated in restaurants and one of them was any place that had Kobe sliders. He said to just leave if it's on the menu lol

Yeah I did a lot of research before I went to Del Friscos. They had 3oz Japanese A5 for 90, Australian Wagyu for 80, and Rosewood TX Wagyu for 70. I wanted the premium when I went there and it did not disappoint. It was soooo god damn buttery. They’ve been importing the Wagyu since Dec. 2018.

I would love to try Old Homesteads Wagyu in the financial district but that poop was like 300 a pop. One day though.
- j.boyd919

I get pissed when 80/20 ground beef is over 3.50 a lb. I would die walking into a store like this.

I remember watching a video where Anthony Bourdain talked about things he hated in restaurants and one of them was any place that had Kobe sliders. He said to just leave if it's on the menu lol
- Rinosaur

The man also hated brunch with a burning passion.

I get pissed when 80/20 ground beef is over 3.50 a lb. I would die walking into a store like this.
- burgh4life87

Hahahha it was a restaurant not a store lol but I can definitely understand that. But honestly if you’re a fan of steak, once you have wagyu everything else seems so average. My chick got a dry aged ribeye the same night I got the wagyu and I was eating the wagyu then went to her ribeye... and I honestly stopped eating it haha and ribeyes are my favorite cut.

That pic of Phil's theater room isnt as funny/sad now...

https://www.bardown.com/p...QzoR9vVuRkyMwVO9Feww-Ngro

Hahahha it was a restaurant not a store lol but I can definitely understand that. But honestly if you’re a fan of steak, once you have wagyu everything else seems so average. My chick got a dry aged ribeye the same night I got the wagyu and I was eating the wagyu then went to her ribeye... and I honestly stopped eating it haha and ribeyes are my favorite cut.
- j.boyd919

That makes more sense. I treat myself everyone once in a while to something like that. There is a great restaurant in East Liberty called Whitfield, local sourced beef, the ribeye was amazing. I guess I will have to try wagyu (real wagyu) at some point.

https://youtu.be/NYizLfEYKuY

This place is now on my bucket list.
- j.boyd919

I got a little blood flow after watching this. Japan is on my list and if I ever get there Ill be getting some wagyu.

I got a little blood flow after watching this. Japan is on my list and if I ever get there Ill be getting some wagyu.
- all-pgh

Oh for sure. If you’re going to Japan you have to get wagyu, ramen and fugu if you’re bold enough. (Poisonous fish often prepped as sushi.)

The man also hated brunch with a burning passion.
- burgh4life87

Love brunch. Not so much the food, but it’s one of the few things that gets people to agree to day drink with me.