“like say Wagyu.
I’m sure it’s not from the region of Kobe, Japan.
No need to falsely advertise, people will still buy it because Wagyu is awesome!”
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“If it doesn’t say USDA prime or choice, it isn’t.
Everything else is made up of names.
Angus beef is just a black cow that’s not anything different.”
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He also echoes Isidori thought on Kobe beer.
Watch out for heavy sauces
Restaurant owner andMyBartenderfounderPaul Kushnersays to watch out for those deceptive sweet sauces.
“The biggest one is teriyaki sauce.
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Typically, this option is reserved for less flavorful meats and for steaks that need to hide behind overcooking.
Either the meat isn’t aged enough or the cut is subpar.
She explains, “One thing I always avoid when going to steak houses is steak tartare.
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Steak Tartare should seriously be avoided at all costs.
Uncooked meat can have both dangerous parasites and potentially life-threatening bacteria.
No single dish is worth one’s livelihood!”
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It has been updated to include new information.
Outback Steakhouse – National / Facebook
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Meaghan Cameron / Eat This, Not That!
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