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December 24, 2014

The Meat Prophet of Peru

agedwagyubeef.jpg
A massive hunk of aged Wagyu caps off another eight-person dinner at Osso.
“With meat that has been aged for 21 to 60 days
there is a change, but it won’t blow you away,” he tells me. “At 150 days old it’s another story. At 200 days old it’s like the difference between a boxed wine and a 30-year-old Bordeaux. It’s so complex, so elegant to analyze....”
In the jungle, there’s zebu, the hump-backed tropical cow from Southeast Asia that some ranchers are trying to develop. They need some help from the government to be able to move their product to the coast, but it should happen eventually. In another part of the jungle another group is breeding a cattle that eats the upper part of sugarcane plants, which are usually just tossed out. “The fat has a lot of character. A lot of flavor,” he tells me. “It’s intense. Aggressive. Very cool. Salty.”
| Roads & Kingdoms

Posted by gerardvanderleun at December 24, 2014 2:43 PM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

I like my meat with character. Gruff, salty, aged, accompanied by the savoir faire that only an unwashed cow can acquire from hiking for miles through the jungle. This will bring a certain piquancy to the plate and palate.

Posted by: Vermont Woodchuck [TypeKey Profile Page] at December 25, 2014 3:11 AM

so complex, so elegant to analyze....”
The fat has a lot of character. A lot of flavor ...
It’s intense. Aggressive. Very cool. Salty.

That's what keeps running through my mind as I think about folks that would consider Spam and Kraft Dinner that way.

I cut them some slack because some days they only have empty plates.

Posted by: chasmatic [TypeKey Profile Page] at December 25, 2014 6:29 AM

200 days? That would mean your Christmas dinner roast has been sitting around decomposing since June. You want to eat that? Really?

JWM

Posted by: John M [TypeKey Profile Page] at December 25, 2014 7:34 AM

Enough chatting about the viands. Please pass the ketchup and oh by the way, I'll have a green wine with the salad. vintage Thursday would be fine.

Posted by: Vermont Woodchuck [TypeKey Profile Page] at December 25, 2014 9:39 AM

Who's going to eat that? The extras from the "Walking Dead"?

Here's the thing about Wagyu, I think it's obscene that the first time most of the great unwashed and entitled ever heard the word "Wagyu" was when they gots told that their Messiah in the White House was eating it on a regular basis. And still didn't realize they had been conned.

Posted by: Onthenorthriver [TypeKey Profile Page] at December 25, 2014 11:01 AM

It isn't Wagyu! It's Wang-yu and it is served hanging in the better bathhouses in the Chancre District of Manhattan and 11th Avenue bars.

Posted by: Vermont Woodchuck [TypeKey Profile Page] at December 25, 2014 1:07 PM

I am still trying to understand why this beef is so special.
Is it because it has been decomposing for the better part of a year?
Is it because it comes from a country that cannot contain plague epidemics?
Is it because the people that raised the beef in the first place are starving most of the time?

I wonder how much this beef costs when served at Osso.

I think the folks who eat this kind of elitist food should get a good hard punch in the face. y'know, to humble 'em.

Posted by: chasmatic [TypeKey Profile Page] at December 26, 2014 6:02 AM

Not sure if it's really up to the punch-in-the-face level. A good case of the shits would probably suffice.

JWM

Posted by: John M [TypeKey Profile Page] at December 26, 2014 10:40 AM

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