Will you hear the most beautiful music...

@tablejockey Vigliucci’s here in Carlsbad has A5 every now and then……i plan a retirement withdrawal around the arrival with a super Tuscan…

here's to YOU, tomic601

I normally like my steak lean. But I had the chance to eat A5 in Kobe. Way way better than any other steak I’ve ever had. I had 3 nights out in Kobe - spent 1 at a highly rated restaurant from TripAdvisor and it was very good but small portions and high price. The other 2 nights were at a hole in the wall that locals eat at. Twice the meat at half the price and total butter melt in the mouth. Simply cooked with salt pepper and onions. Medium rare both filet and strip. Best steaks I’ve ever had - actually in a whole different category. 

That’s definitely something different! I don’t doubt it tastes wonderful. I read up that super low stress for the animal is important, as well as the genetics of the animal. The closest I’ve come to something like that was lamb I had at a Greek restaurant. First bite and I knew something was very much better about it than any meat I’d had before (or since.) I asked the waitress and she quietly told me so as not to potentially gross out others around me that the sheep were brought to a feeding trough and then while they were blissfully eating super yummy stuff they were stealthily bled to death from their hind leg. So they never realized they were dying and no stress hormones were released. This could also be done with a nitrogen purge over a feeding area. The animals start feeding and they pass out and die without ever knowing what happened. 

What reaction would I generate when I reached for the ketchup bottle?