Foodie thread

[Meadowlark]

I screwed up, it is Japan not Israel..

Where did the thought that cows were being fed olives come from?

 

[pepper2.0]

Where did the thought that cows were being fed olives come from?

Because they are fed olives lol or basically.. it's olive byproduct.. same thing as everything we buy from the grocery store for ourselves.. mostly byproducts lol.

I'm guessing you didn't watch the video so this is what chatgpt5 says:

Olive Wagyu (Olive-fed A5 Wagyu Beef)​

Here’s a detailed overview of the highest-priced A5 wagyu in Japan that is fed olives — what it is, how it’s raised, what makes it so special, and how it compares in price.

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What it is & where it comes from​

• Olive-fed wagyu comes from the Sanuki Olive Beef brand (sometimes simply “Olive Wagyu”) produced on Shōdoshima Island in the Kagawa Prefecture of Japan.
• The cattle are of the Japanese Black breed (Kuroge wagyu). They are fed a special diet that includes a by-product of the olive oil industry: dehydrated and roasted olive pulp (or “olive mulch”).
• Because of their unique diet and limited production, this beef is extremely rare — only a small number of head are raised each year under this system.
• The beef is graded at the highest level: “A5” under the standards of the Japan Meat Grading Association (which uses yield grade A–C and quality grade 1–5; A5 is the top).

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What makes it special​

• The olive-by-product diet increases the levels of oleic acid (the same monounsaturated fat abundant in olive oil) in the fat of the beef, which is said to contribute to a yellowish tint in the fat, very fine marbling, a very low melting point, and a nutty/delicate flavour profile.
• It won the “Best Fat Quality” category at the Wagyu Olympics (2017) for the fat content of the flesh.
• Because the number of cattle raised under this olive-fed program is so small, export and availability outside Japan are extremely limited. That exclusivity adds to cost and prestige.

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Price / ‘Highest priced’ context​

• According to sources, Olive A5 Wagyu commands prices of US $284 to $542 per pound (for certain cuts) when available in luxury retail/restaurant markets abroad.
• One article notes a 16-oz (≈1 lb) rib-eye of Olive Wagyu sold for about $240 at import retail (though this appears lower than some cut/market price).
• Other sources say “over $500 per pound” for top cuts of Olive Wagyu in very exclusive settings.
• For comparison: Regular A5 wagyu (such as certain non-olive-fed Japanese Wagyu) is still very expensive, but tends to be priced lower than the olive-fed variant. For example, the “most expensive steak in the world” rankings place Olive A5 Wagyu just below A5 Kobe beef.

So while "highest priced A5 wagyu" might most broadly refer to A5 Kobe beef overall, specifically among olive-fed varieties, Olive Wagyu appears to be among the highest priced wagyu beef in Japan, particularly because of its rarity and special feeding regimen.

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In short​

• The olive-fed system creates a very special niche: A5 grade, olive-fed, extremely limited output.
• If you were treating yourself, you might expect to pay several hundred US dollars per pound for a prime cut of Olive Wagyu.
• It’s rare and hard to source, so availability and exact pricing will vary a lot by cut, vendor, country, import status, etc.
• It may not always be the absolute top price wagyu globally (depending on cut and provenance), but it is undoubtedly one of the very top tiers.

 

[Meadowlark]

Certainly not on my bucket list...my grass-fed cows are just wonderful.

 

[Esther Knapicius]

I did an egg test last night. I hard-boiled 6 eggs and removed 3 with a spoon and put them on a towel, then ran cold water over the other three still in the pot. Burning my fingers off as usual, I peeled the 3 on the towel. I then rinsed the 3 in the pot again to cool them off and put them in the fridge. Next day I peeled them.. there was no difference at all other than I didn't burn the tips of my fingers off lol.

Well my step is easier. after the 15 mins of sitting in the hot bath after it came to a boil. I scope them out with a slotted spoon, put on a dish, put dish in fridge. no rinsing, toweling or outside cooling.

 

[Esther Knapicius]

Certainly not on my bucket list...my grass-fed cows are just wonderful.

We have a lot of Amish pastured cows up here, my local butcher sells those. Yep, and sure you do in Texas have that beef.

 

[pepper2.0]

Certainly not on my bucket list...my grass-fed cows are just wonderful.

That's the beautiful thing about being a foodie in a world full of diversity.. we don't have to follow the same foodie bucket list, it's okay if you march to the beat of your own drum lol

Grass-fed beef is delicious, no doubt about it.. but it's nothing rare or unique that makes it a once in a lifetime experience for a bucket list. Wagyu isn't that rare, it's the A5 rating that makes it like going to a 5 michelin-starred chef's establishment compaired to some random steakhouse where they greet you at the door in a cowboy costume shouting yee-haw!

 

[Esther Knapicius]

Now I am going tobhave to ponder putting Wagyu on my list. As said earlier my butcher sells it, I do admire the marbling of it, all through the pieces he sells.

 

[Esther Knapicius]

Staying a week in Newport, Rhode Island. Nice dinner at the Moorings last night.

 

[Esther Knapicius]

Took a loaf if my homemade bread on our trip . Toasted up awesome this morning and good butter,

with some coffee for now. Have some eggs with us and sausage. Got the flour from a local farm that grinds their own wheat, so no preservatives.

 

[Oliver Buckle]

We use a breadmaker and I told my friend how easy it is and how much better our home made wholemeal was than packet bread. "No no" he wouldn't have it, "It leaves a hole in the middle of the bread where the paddle comes out." He won't have bread with a hole in, but eats bread with about a dozen ingredients like 'flour improvers' and 'raising agents' , all sorts of stuff in it. Ours has wholemeal flour, yeast, fat, salt, sugar and water, just six things. Oh, and a hole.

 

[pepper2.0]

Now I am going tobhave to ponder putting Wagyu on my list. As said earlier my butcher sells it, I do admire the marbling of it, all through the pieces he sells.

The marbling is what makes it soft like butter! You should definitely give it a try.. you're lucky to have it at the butcher shop and not have to special order it on a wait list.

 

[pepper2.0]

We use a breadmaker and I told my friend how easy it is and how much better our home made wholemeal was than packet bread. "No no" he wouldn't have it, "It leaves a hole in the middle of the bread where the paddle comes out." He won't have bread with a hole in, but eats bread with about a dozen ingredients like 'flour improvers' and 'raising agents' , all sorts of stuff in it. Ours has wholemeal flour, yeast, fat, salt, sugar and water, just six things. Oh, and a hole.

Just tell him it's doughnut bread

 

[Esther Knapicius]

The marbling is what makes it soft like butter! You should definitely give it a try.. you're lucky to have it at the butcher shop and not have to special order it on a wait list.

Yep , I figured it makes it soft and buttery . And with the juices I will make yorkshire pudding with it.

 

[Esther Knapicius]

We use a breadmaker and I told my friend how easy it is and how much better our home made wholemeal was than packet bread. "No no" he wouldn't have it, "It leaves a hole in the middle of the bread where the paddle comes out." He won't have bread with a hole in, but eats bread with about a dozen ingredients like 'flour improvers' and 'raising agents' , all sorts of stuff in it. Ours has wholemeal flour, yeast, fat, salt, sugar and water, just six things. Oh, and a hole.

My wheat flour is from a local farm that grows it organically. Mine is just flour, yeast, pink salt , good olive oil and a tablespoon of sugar. 5 ingredients.

 

[pepper2.0]

Yep , I figured it makes it soft and buttery . And with the juices I will make yorkshire pudding with it.

Epic! Do you make hollandaise sauce for your Yorkshire pudding or prefer it with butter?