Wild about Wagyu
Wagyu Wednesday is under way at Red Primesteak.
Videographer Tanner Herriott and I recently visited Red Prime Steak, 504 N Broadway Ave., which recently was listed one of the top 10 steak houses in the United States by msn.com, to learn about Wagyu Wednesday.
Chef Robert Black who oversees all the kitchens in A Good Egg Dining Group, has a serious passion for food. When he talks about Wagyu beef, that passion spills forward like flavor spills from the beef in question. Chef Robert speaks about Wagyu like an instructor, and that’s a good thing when it comes to the confusion there is about Wagyu and Kobe beef. Robert explains Kobe is merely a place while Wagyu is a breed. The Japanese government protects Kobe the way French protect Champagne. But that doesn’t mean the uber-premium beef can’t be raised elsewhere. American and Australian Kobe are what premium California sparkling wine is to French champagne.
To learn more about it, check out Tanner’s video.
To taste it, head over to Red Prime any day, but specifically Wednesdays for a chance to sample multiple cuts. Guests can expect a special Wednesday menu featuring entrees made with a variety of cuts, grades and breeds of Wagyu beef. Each week, chefs will introduce an innovative preparation and will offer meals at different prices to accommodate customer budgets.
One bite, and cost will no longer matter. This is otherwordly stuff. Have you been to Wagyu Wednesday? Let me know how it went.
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Went to Red Prime and stumbled on Wagyu Wednesday by complete accident. I had heard about the legend that was Wagyu Kobe beef, but had never partaken, so I had to give it a shot.
For $35, I was offered a 6-7oz Wagyu Kobe Tenderloin, potato and brussel sprouts – and I must tell you that I am already saving a few pennies aside for my next outing to Wagyu Wednesday. This is the kind of steak that makes you knees buckle. It’s otherworldly indeed.