mr blizzard Posted July 31, 2015 Report Share Posted July 31, 2015 For the first time in my life at 54 even though I feel like 25 I saw the price of a steak which was almost the price of our gas, by the way oil is at 48 dollars per barrel but we r still paying 133.09 per litre, just my rant but truly the buthcher at Independent showed me some new steaks that were flawless from Austrailia, no gristle just marbling... $132.99 yes per kg REALLY, my wife was with me, striploins dont look so bad and I thought they were a treat, you wonder why u want to catch a fish, what r your thoughts . They are at Treavors Independent YK Link to comment Share on other sites More sharing options...
mr blizzard Posted July 31, 2015 Author Report Share Posted July 31, 2015 No wonder Crocidile Dundee has not had to make movies HE HAS A BEEF FARM lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted July 31, 2015 Report Share Posted July 31, 2015 Holy just get out hunting.Thats insane!!!!!Who buys that? What happens after a week when no one buys that? Link to comment Share on other sites More sharing options...
mr blizzard Posted July 31, 2015 Author Report Share Posted July 31, 2015 No wonder Crocidile Dundee has not had to make movies HE HAS A BEEF FARM lol The steaks are called wagyu 8 star Link to comment Share on other sites More sharing options...
manitoubass2 Posted July 31, 2015 Report Share Posted July 31, 2015 And why is meat from australia going to the yukon? Im confused? Eat your caribou lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted July 31, 2015 Report Share Posted July 31, 2015 Buy a cheap cut thats almost expired, lets it rest another day or two. Leave it on the counter at room temp the day tou plan to cook it. Mmmm $12 steak tastes like a million, or $132 dollars lol Link to comment Share on other sites More sharing options...
manitoubass2 Posted July 31, 2015 Report Share Posted July 31, 2015 That would coat me about $600 for a family meal lol Im just gonna keep posting in here cause im baffled. Was the beef raised on truffles?? Link to comment Share on other sites More sharing options...
Canuck2fan Posted July 31, 2015 Report Share Posted July 31, 2015 When OP finally posted that it was waygu beef it makes a bit more sense to be that price.... It is a Kobe beef knockoff and supposed to be a delicacy LOL. I had Kobe beef once at a chef's meeting and to be honest it was very good, but not even worth double the price of dry aged 21 day black angus to me. http://www.cbc.ca/news/canada/toronto/high-priced-wagyu-steak-makes-debut-at-grocery-chain-1.2711374 Link to comment Share on other sites More sharing options...
FloatnFly Posted July 31, 2015 Report Share Posted July 31, 2015 (edited) Well, beef prices are on the rise, with no end in sight at the moment, at least thats the word from our suppliers, $20/lb for an Ontario raised, no growth hormones addeds, antibiotic free, AAA rib eye. But, heres a butcher shop in Australia, its the fanciest one in the world, one of our customers went there while visiting family down under, told them he is a chef from Canada, and that his butcher shop sent him, they gave him the full tour of the place. http://www.slightlywarped.com/crapfactory/curiosities/2013/august/fanciest_butcher_shop_in_the_world.htm the pictures show what dry aged beef actually looks like before cutting Edited July 31, 2015 by FloatnFly Link to comment Share on other sites More sharing options...
mr blizzard Posted July 31, 2015 Author Report Share Posted July 31, 2015 Rick I will stick with the 30 percent off cheap cuts lol, I am sure they are great but they will stay behind the glass with my bank account. Link to comment Share on other sites More sharing options...
Rod Caster Posted July 31, 2015 Report Share Posted July 31, 2015 If I can, I'm buying a few head of cattle next year and sharing the work/investment. My neighbor has the pasture, the equipment and the know-how. Investing in food/land is the way to go now. Link to comment Share on other sites More sharing options...
KraTToR Posted July 31, 2015 Report Share Posted July 31, 2015 The steaks are called wagyu 8 star If these are truly Wagyu, then the pricing is about right. Wagyu in southern Ontario goes for about $60/lb. for strips. For those of you who don't know, Wagyu is a cross between Japanese Kobe and Black Angus, apparently done for the north American diet and climate. The meat is extremely marbled and has an incredible texture/mouth-feel. Check out some Google images. A few years ago I saw Wagyu strips in Costco (Saskatoon Sask) that was going for about 2x the price of their regular strips. Now Costco is carrying Choice Grade for about 1.3x the cost of the AAA. The choice grade (restaurant grade) has less gristle and more marbling. In-Between a AAA and Wagyu or there about. The grading system is all about marbling. With that being said, yes Wagyu is extremely spendy.. IMHO, its a treat for a steak lover such as myself. I try and buy one every year for my birthday and enjoy it with a great bottle of red wine. Each to thier own I suppose. Now why these are showing up in the NWT? :dunno: Link to comment Share on other sites More sharing options...
KraTToR Posted July 31, 2015 Report Share Posted July 31, 2015 When OP finally posted that it was waygu beef it makes a bit more sense to be that price.... It is a Kobe beef knockoff and supposed to be a delicacy LOL. I had Kobe beef once at a chef's meeting and to be honest it was very good, but not even worth double the price of dry aged 21 day black angus to me. http://www.cbc.ca/news/canada/toronto/high-priced-wagyu-steak-makes-debut-at-grocery-chain-1.2711374 Agreed, there is not much better than dry aged angus! I buy the odd steak from Cumbrae's meats in Dundas, all their prime cuts are dry aged and none of their beef comes from factory farms. Most of the time even their burgers are made with dry aged beef and run about $4 each for 6oz. They are insanly delicious and it cook them to medium. Funny thing is that I haven't seen the level of increase in price this year from these small independent butchers.. which is nice for a change.... Link to comment Share on other sites More sharing options...
captpierre Posted July 31, 2015 Report Share Posted July 31, 2015 Not paying big bucks on steak. And have the occasional tough one. Trying to perfect the perfect burger. Fresh ground beef. Salt and pepper and chopped onions mixed in. Make a 1/3 lb hand made patty. Dress it up on a nice bun with bacon, Old cheddar. Guacamole. Slice of onion. Tomato and lettuce. Whatever turns your crank. Cost less than half of steak. Always tender. Link to comment Share on other sites More sharing options...
porkpie Posted July 31, 2015 Report Share Posted July 31, 2015 But, heres a butcher shop in Australia, its the fanciest one in the world, one of our customers went there while visiting family down under, told them he is a chef from Canada, and that his butcher shop sent him, they gave him the full tour of the place. http://www.slightlywarped.com/crapfactory/curiosities/2013/august/fanciest_butcher_shop_in_the_world.htm the pictures show what dry aged beef actually looks like before cutting That was a thing of beauty!! Link to comment Share on other sites More sharing options...
lew Posted July 31, 2015 Report Share Posted July 31, 2015 We go out for supper every Friday and most nights I get a steak and for the most part the prices haven't increased yet, but talking to them most say if the beef prices continue to rise they won't have any choice on raising theirs and I sure can't blame them. Link to comment Share on other sites More sharing options...
Acountdeleted Posted July 31, 2015 Report Share Posted July 31, 2015 The gas thing is really getting me. A 300% markup is just absurd. Link to comment Share on other sites More sharing options...
mr blizzard Posted July 31, 2015 Author Report Share Posted July 31, 2015 If these are truly Wagyu, then the pricing is about right. Wagyu in southern Ontario goes for about $60/lb. for strips. For those of you who don't know, Wagyu is a cross between Japanese Kobe and Black Angus, apparently done for the north American diet and climate. The meat is extremely marbled and has an incredible texture/mouth-feel. Check out some Google images. A few years ago I saw Wagyu strips in Costco (Saskatoon Sask) that was going for about 2x the price of their regular strips. Now Costco is carrying Choice Grade for about 1.3x the cost of the AAA. The choice grade (restaurant grade) has less gristle and more marbling. In-Between a AAA and Wagyu or there about. The grading system is all about marbling. With that being said, yes Wagyu is extremely spendy.. IMHO, its a treat for a steak lover such as myself. I try and buy one every year for my birthday and enjoy it with a great bottle of red wine. Each to thier own I suppose. Now why these are showing up in the NWT? :dunno: We are getting tired of eating beaver tails and ptarmigan wings lol Link to comment Share on other sites More sharing options...
mr blizzard Posted July 31, 2015 Author Report Share Posted July 31, 2015 If I can, I'm buying a few head of cattle next year and sharing the work/investment. My neighbor has the pasture, the equipment and the know-how. Investing in food/land is the way to go now. If we had farms up here I woud take you approach with so many regions in Alta and parts of Saskatchwan being declared agricutural disasters this year prices are bound to go up Link to comment Share on other sites More sharing options...
crappieperchhunter Posted July 31, 2015 Report Share Posted July 31, 2015 Not paying big bucks on steak. And have the occasional tough one. Trying to perfect the perfect burger. Fresh ground beef. Salt and pepper and chopped onions mixed in. Make a 1/3 lb hand made patty. Dress it up on a nice bun with bacon, Old cheddar. Guacamole. Slice of onion. Tomato and lettuce. Whatever turns your crank. Cost less than half of steak. Always tender. That's my beef with steak as well. It's inconsistency. I could care less if I ever ate a steak again for this reason....but Debbe loves steak so we get them. And I don't care where you get it you will get a poor cut every once in a while. When I wanna good steak here in Oshawa I go to Buckinghams and get a Delmonico but I have even had a few of them that didn't measure up, and that really grinds my gears when it's as pricey as it is. No disrespect to Buckinghams cause it's a great place...I just think that's the nature of steak. As to your burgers. I do pretty much the same but I also chop up some fresh mushrooms real small and mix in as well. Nothing beats homemade patties Link to comment Share on other sites More sharing options...
AKRISONER Posted July 31, 2015 Report Share Posted July 31, 2015 with steaks getting this expensive, hunting excursions are becoming more a bargain lol. Link to comment Share on other sites More sharing options...
woodenboater Posted July 31, 2015 Report Share Posted July 31, 2015 (edited) never have Wagyu but I'd venture to suggest that anyone willing to pay that much for steak is off their rockers. If I were to spend that much money on beef, I'd go to the source and get it from Japan. There are also farmers in Ontario that raise Kobe or similar cattle/beef. Keep the bucks here instead of flying it in from Aus. Similar to argument I hear about best sushi is in Vancouver etc. or coastal cities. Lots of great seafood is flash frozen on ships so there goes that tall tale Edited July 31, 2015 by woodenboater Link to comment Share on other sites More sharing options...
KraTToR Posted July 31, 2015 Report Share Posted July 31, 2015 Well, beef prices are on the rise, with no end in sight at the moment, at least thats the word from our suppliers, $20/lb for an Ontario raised, no growth hormones addeds, antibiotic free, AAA rib eye. But, heres a butcher shop in Australia, its the fanciest one in the world, one of our customers went there while visiting family down under, told them he is a chef from Canada, and that his butcher shop sent him, they gave him the full tour of the place. http://www.slightlywarped.com/crapfactory/curiosities/2013/august/fanciest_butcher_shop_in_the_world.htm the pictures show what dry aged beef actually looks like before cutting Talk about meat porn...!!!! Those bone in rib eyes almost gave me a.... Link to comment Share on other sites More sharing options...
misfish Posted July 31, 2015 Report Share Posted July 31, 2015 Check out the new so called Loblaws super stores. They have these aging ribs,roasts,sirloins,steaks thingy going on. When I see the price, I say to self, some people have to much money.LOL A simple tough steak, can be made mouth watering. Do your home work on marinading. Even leaving a round steak in the fidge covered with just some pepper and salt for a couple of days, will give you a fine piece of meat. Link to comment Share on other sites More sharing options...
Acountdeleted Posted July 31, 2015 Report Share Posted July 31, 2015 In college I marinated a steak for a week once because I forgot about it in the back of the fridge. Best steak I ever had. (Results may very due to alcohol consumption. Link to comment Share on other sites More sharing options...
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