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1

If I was to try and render the huge amounts of fat you have hinted at I would do it in water. You'd need a suitably large pan obviously to fit the quantity needed. Fill pan with fat. Cover fat in water. Simmer slowly for a good few hours. Leave to set in fridge. Remove the now solid fat from the top. Depending on the outcome of the above fat, re-melt and ...


2

The Russian Wikipedia article on Beef has several diagrams - a current one in the main section apparently originally derived from the German wikipedia, and two others from older Russian sources. I was also able to find another site with another diagram, and translations of some of the cuts into English, which is helpful because the names are difficult to ...


1

I lived in Tokyo as a US military dependent from 1956-60 and 1963-65. Our military newspaper, The "Stars and Stripes" and the Japanese newspaper, "Mainichi News" (printed in English) ran articles referring to Kobe Beef. The articles stated the cows received little exercise, were given a daily bottle of beer, and were messaged daily in order to ensure a ...


9

Hello @Huangism and welcome to Seasoned Advice. You may consider domestic wagyu. To get the best, it will still be pricey, but not nearly as much as Kobe. Please see this excerpt from Lobel's of New York . You Get What You Pay For All Wagyu beef is not created equal. In Japan, Kobe beef sells at more than $300 per pound. But now Wagyu is starting ...


10

Do you know what cut of Kobe beef you had in Japan? Assuming budget is not an issue, your best bet will be to find the same cut in a Kobe Style or Wagyu beef. This is available in Canada. Get the same cut as whatever you had in Wagyu beef. If you have no idea what cut it was, I'd probably start with a ribeye. It's one of the better, more popular cuts (also ...


9

The problem with you stating Kobe beef is its not a cut of meat. Kobe beef comes from certain cattle raised in Japan. In Canada your best bet will be to find the best quality beef you can. Depending on preference I'd suggest sirloin for a good all rounder, rib eye if you don't mind the extra fat (my favourite cut) or fillet steak if you want the most tender ...


0

It would seem to me that the gravy could facilitate heating the meat without drying it out. Pour the cold gravy over the cold meat, seal all with a cover or aluminum foil. Bake at 300F (150C) until the internal temperature of the beef is at least 140F (60C) and the turkey is at least 165F (74C). That's hot enough to satisfy the New York State Food Safety ...


2

Wegmans sells it as top round, already sliced and in vacuum sealed packages. Wegmans is a high end, regional grocery store in the eastern US. They carry products you can't find in regular stores. I buy 8-10 packs at a time and freeze, I'm ready to make rouladen at any time. price just went up to $7.99 a lb, but if you've ever had boogered up rouladen meat, ...


1

I live in Kansas City. I am a professional caterer, BBQ judge and food consultant. There is ZERO difference. They are exactly the same cut of meat. A steak cut from the short loin. They were universally called "Kansas City strips" until Delmonico's restaurant in NYC decided some time in the 30's to call it a "New York strip" on their menu. That is all ...


0

You can cook Brisket to the point that it it is tender but sliceable, but that's tricky if you're slow cooking while at work or the like. Try topside, also often called salmon cut. It has a less a denser texture than brisket but still responds well to slow cooking.


0

you can use any cut of meat. Just cut it on an angle to adjust for your size. top sirloin works well. so would round or rump roast sliced on an angle.


6

What ever it is, sounds like sinew or other hard tissue, it's done it's purpose now the flavour, sugars, geletine etc is now in your broth and you should probably discard them. I don't imagine they will taste of anything now and the texture is likely to be vile. By all means taste a bit to see what I mean. It won't make you ill though you may possibly ...



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