mmm very high class, I like lol Don't know what they make but I bet she is a high dollar lady. I really like those round meat block with the lights, like to have one of those in my den lol
they don't have nothing like that down here where we say " ya'll " wow is right, high class but I would like to work there maybe I could get a raise just walking through the door.
That was all high end product. The pork was rind on kurobuta and I'd wager the beef is wagyu. The fact their using pink salt to help age the beef increases the retail at least 15%. I guarantee all the beef and lamb are prime grade 1 or 2s. I wonder what they do when the economy hits a tough spot? Do you suppose they run a 10lb Family Pak Chicken Leg Quarters for $0.49/lb? Something tells me no. Super nice shop. I bet you could learn a thing or two from those cutters! Most of 'em look like they came out of retirement, I'd do the same thing if I could work in a shop like that. Super cool.
That was all high end product. The pork was rind on kurobuta and I'd wager the beef is wagyu. The fact their using pink salt to help age the beef increases the retail at least 15%. I guarantee all the beef and lamb are prime grade 1 or 2s. I wonder what they do when the economy hits a tough spot? Do you suppose they run a 10lb Family Pak Chicken Leg Quarters for $0.49/lb? Something tells me no. Super nice shop. I bet you could learn a thing or two from those cutters! Most of 'em look like they came out of retirement, I'd do the same thing if I could work in a shop like that. Super cool.
waygu there was hardly any marbeling on the meat waygu is riddled with marbling id say that AA at best..
The marbling actually looked quite good. Nice star fat. The simple fact they dry age necessitates using only premium prime grades. Look at that shop. You can't tell me they aren't using the very best. Even if it's 100% pasture finished it's going to be premium. They're curing their own proscuitto and have a wall of himalayan pink salt in the dry ager. They ain't skimping. Yeah, probably no deals on chicken legs.
The marbling actually looked quite good. Nice star fat. The simple fact they dry age necessitates using only premium prime grades. Look at that shop. You can't tell me they aren't using the very best. Even if it's 100% pasture finished it's going to be premium. They're curing their own proscuitto and have a wall of himalayan pink salt in the dry ager. They ain't skimping. Yeah, probably no deals on chicken legs.
the rib at the beginning in the dryager could be prime at best but look at the service counter at 1:43 that beef looks like ****
carring waygu would be amazing.....id be so scared to lose anything though .......it would be hard to sell a random steak for that much unless you have a butcher shop like in the video in the other thread
59.99 / kg for T-bones ... Wow, I see they are making a good margin.
I've got wholesale pricing from several wagyu/kobe suppliers and retail pricing at U.S. $27.99/lb is run of the mill. That's what wagyu is commanding, generally, at 35% retail market price. I'm pushing 100% grass-fed, local, pasture raised cattle at a comparable price. Currently, people buy the heck out of it.
there was hardly any marbeling on the meat waygu is riddled with marbling id say that AA at best..
