tag:blogger.com,1999:blog-7218489618825076479.post7193546723637316833..comments2023-10-22T01:55:27.429-07:00Comments on slow food rebellion: At the end of the day...Montyhttp://www.blogger.com/profile/15305250142763355672noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7218489618825076479.post-62825855553175117902011-02-11T07:31:37.781-08:002011-02-11T07:31:37.781-08:00Interesting comparison you did here, and a pretty ...Interesting comparison you did here, and a pretty compelling result of your taste test. <br /><br />I'd also share with you that at a competition that we did last year, a neighboring team was overly anxious to get us to try their Waygu brisket, as they had started using them earlier in the year. <br /><br />So shortly after our brisket turn in, these guys waived me over to try their fabulous Waygu. <br /><br />With all 3 members of this team staring wide-eyed and anxious, I tried their brisket. It was ok, but frankly I found it to be slightly dried out and I wasn't real fond of the texture either. <br /><br />I politely told them it was good, but I think they were expecting some kind of an over the top "wow" reaction. <br /><br />I then proceeded back to our tent and munched on a little of regular ole Sam's Club brisket, and concluded I liked it much, much better. <br /><br />In the end, the judges did as well, as our brisket faired better than their Waygu in the final contest results. <br /><br />I think our experience at least on that day showed that starting with a really good quality piece of beef is important, but not as important as what you do with it after you unwrap the packaging.Anonymoushttps://www.blogger.com/profile/15083429793653605313noreply@blogger.com