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This Laguna Beach Steakhouse Serves An EPIC 40-Ounce ‘Lord Stanley’ Wagyu Cut

Chances are, if you’re choosing to go to a steakhouse, you’re looking to wine, dine, and be impressed by some perfectly cooked, high quality cuts of meat. We’re here to tell you that if you live in Southern California, we know a spot where that’ll happen every time – Selanne Steak Tavern. They have a 40-ounce cut of wagyu ribeye on the menu, and it’s sure to impress.

This “Lord Stanley” cut of steak can be found at Selanne Steak Tavern in Laguna Beach, California. This spot is owned by NHL legend and former Anaheim Ducks player, Teemu Selanne. Inside you’ll find the Stanley Cup and his many Olympic medals in a display case. On the meaty side, the Lord Stanley is Selanne’s crown jewel, crafted to life by Executive Chef, Josh Severson.

Chef Severson begins with a 40-ounce cut of Australian wagyu rib chop, which looks like a massive and delicious steak tomahawk. He then treats it with simplicity to bring out the meat’s natural flavors, adding just salt and pepper before searing it on a flat top griddle. The steak is then transferred to an infrared deck oven to get the temperature perfect every time.

Severson’s signature steak comes with a savory side dish of pan-roasted King Trumpet mushrooms. They’re paired with shallots, Cippolini onions, garlic, Madeira wine, and butter to round out and boost the mushroom’s meaty, umami tastes.The flavor train doesn’t stop there, though, as the wagyu rib chop gets basted with more butter and herbs before being topped with the mushrooms. The final touch to Selanne’s steak masterpiece is a healthy dollop of marrow butter, imbued with truffle and shallots for a knockout umami punch.

Selanne’s Lord Stanley takes steak and indulgence to the extreme. If you’re looking to treat yourself while in Laguna Beach, this wagyu dinner is the perfect way to do it.


Created in partnership with Visit Laguna Beach

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Deals What's New

The ‘World’s Rarest Steak’, Olive Wagyu, Is Being Sold In The US For The First Time Ever

Wagyu beef is considered to be the holy grail of steaks because of its marbling and incredible flavor. There’s a small subsection of wagyu that some consider to be the world’s rarest steak, with only a few cows slaughtered each year for meat. Called Sanuki Wagyu or “olive wagyu,” it’s coming to the United States for the first time ever, and the public has a chance to get their hands on it.

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Photo courtesy of Crowd Cow

Crowd Cow, an online artisanal beef marketplace, is spearheading the first-ever sale of Sanuki Olive Wagyu, which is prized for its rarity, quality, and health benefits. Raised in the Kagawa province of Japan, these cattle are fed with toasted and dried olive pulp, leftover from olive oil production on the nearby island of Shodoshima. The olive pulp helps bring unprecedented levels of umami flavor to the beef, as well as a healthy portion of oleic acid. This monounsaturated, good-for-you fat is responsible for 65.2% of the fat content in olive wagyu, more than any other beef variety in the world.

That oleic acid content turned the heads of the Japanese wagyu industry last year, when the Olive Wagyu beat out every other entrant in the Wagyu Olympics for fat quality. It also means that Sanuki Wagyuu has more anti-inflammatory properties than a typical Wagyu, thus giving it health benefits over a traditional piece of Wagyu steak.

Only 2,200 heads of these olive-fed cattle roam on Kagawa farms today. Three of those farms have been gracious enough to send portions of their beef out to the United States for the first time ever.

To guarantee a chance to purchase the world’s rarest steak, you’ll want to register with Crowd Cow’s website and make a purchase of any other type of meat prior to April 16th. On that day, at 9 am PDT, anyone who’s already bought steak through Crowd Cow will get access to the sale of Sanuki Olive Wagyu. If any is leftover the following day, first-time Crowd Cow users will also get a chance to buy the rare meat when availability opens up to everyone else.

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Fast Food What's New

McDonald’s Now Serves Wagyu Beef Burgers, First In Fast Food History

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Wagyu is known for being one of the best cuts of beef in the world, and is often sold for hundreds of dollars. In an unlikely move, McDonald’s Australia now has its own Wagyu Beef Burger, becoming the first fast food chain to offer the cut on its menu.

The burger is made with “100 percent Australian-bred Wagyu beef,” and comes with bacon, caramelized onions, lettuce, classic cheese and McDonald’s tangy sauce.

This obviously isn’t the fancy, straight-out-of-Japan, $200 beef, but Australia is known to produce a pretty mean Wagyu, with exquisite marbling, and is still better than the standard pastoral cattle.

According to Stock and Land in Australia, the new burger is the most expensive on the menu, selling for $12.50 (about $9.64 USD).

McDonald’s Australia, AKA Maccas, expects to purchase over 600,000 pounds of Wagyu beef from Queensland farmers, in order to supply all its stores.

There is no indication how long the premium burger will be on the menu, but if any Aussies out there want to try McDonald’s fanciest burger ever, now’s the time to do it.

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10 Pounds of Authentic Wagyu Beef Are Crammed Into This EPIC Bento Box

Normally, if you’re gonna dish out on the cash on a quality piece of authentic Japanese Wagyu, you’re not gonna need a whole lot of it to enjoy the buttery, next-level flavors of the ultra premium beef. However, if you are looking to go ham on a whole mess of the real good stuff, then you’ll wanna track this MASSIVE Wagyu bento box down.

Gochikuru, a meal delivery company in Japan, is offering up the Wagyu bento box for a grand total of 292,929 yen (roughly $2600 USD). The extensive and expensive feast is loaded with a total of 4.5 kg, or just under ten pounds, of Wagyu beef. There are ten different cuts present in the entire meal, ranging from the cow tongue to the coveted filet mignon. It’s all sourced from Tottori Prefecture, a region that recently won awards for having Japan’s highest quality meat, according to Gochikuru’s website.

A whole host of accouterments also come in the bento meal, including 4 pounds of Kinu Musume rice, a silky and slightly sweet grain also grown in Tottori. There’s also salt, lime, tare (a dipping sauce made with local pears), and an entire root of authentic Japanese wasabi. All in all, you’re getting about 15 pounds of food, most of which is high-end authentic Wagyu. Considering that there’s ten pounds of meat involved, you could easily share this with twenty people for a more reasonable cost of about $135 per person.

However, there are a few criteria involved with being able to purchase this Wagyu bento box from Gochikuru. You’ll need to wait a couple of weeks for the order to process, and the deliveries will only be distributed across Japan. What’s more, the website is already sold out for orders until December 28th, so you won’t get to sample the bountiful beef banquet until next year, should you choose to get it.

The Tokyo Weekender also reports that Gochikuru is only offering the epic meal until March 31st, so if you really want in on all this Wagyu, you’ve got until then to get to Japan and secure an order for it.

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#foodbeast Adventures Culture Features FOODBEAST Hit-Or-Miss Restaurants Video

Taste The Details: Wagyu, Steak You Can Cut With A Butter Knife

Wagyu and Kobe beef have the reputation for being the pinnacle of high quality steaks. With price points that range from $300 to $600 per pound, it’s considered to be one of the finest delicacies in the culinary world. However, the price alone only tells half the story of why it is so highly lauded and sought after.

To learn all about Wagyu and Kobe beef, we went to the SW Steakhouse at the celebrated Wynn Resort in Las Vegas, NV. Chef David Walzog was gracious enough to break down all things Wagyu and Kobe beef, dropping knowledge on its origins and also what goes into preparing and cooking the revered beef.

So sit back and tuck your napkins, the dinner setting is about to get decadent, as we go in and taste the details of Wagyu and Kobe beef.

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Restaurants

The Foie Gras And Sea Urchin Espressos That Kept Me Up All Night

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While sitting at my desk yesterday contemplating changing my last name to “Burger,” I began to doze off. In my sleepy state, I heard a rumor that a restaurant in Pasadena, CA, served an espresso made with foie gras.

Holy shit, I couldn’t tell if that sounded disgusting or delicious, but I was more than ready to seek it out. I grabbed fellow writer Reach and hopped into my car ready for a foie gras adventure.

We arrived at Alexander’s Steakhouse in Downtown Pasadena where were were seated at the bar. It was right at the peak of Happy Hour and folks were ready to get their booze on after a long day of work.

I asked the bartender if she served an espresso made with foie gras. She confirmed it and, shortly after, brought us a cup they called Kuki to sip on.

Two hours in traffic we sat through, waiting for this beverage.

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You can definitely taste the foie gras right off the bat. While subtle at first, the flavor gets more and more intense as you get to the bottom of the cup. The top is filled with a smooth foam, while the middle is a tad oily. Finally, when you get to the bottom, you can easily find chunks of foie gras settling at the base.

The bartender was eager to hear our thoughts, as she had never tried the drink before. Not many customers had. As we happily gave her our review, she mentioned there were two other espressos on the menu we needed to try.

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One was made with Wagyu fat and the other with Uni (sea urchin).

I quickly looked at Reach who gave me a nod of approval. We ordered the drinks.

The Wagyu fat, called Tochi, didn’t taste too crazy. The sweetness from the chocolate and honey overpowered the fat, but it made for a pretty delicious dose of caffeine. Probably the most normal of the trio.

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While I was sipping on the Wagyu espresso, Reach had just done the same to the Uni. His eyes lit up like it was Christmas. The dude isn’t normally a coffee drinker, so when he says to try it, I don’t hesitate.

The foie gras was good, but the there was something about the uni beverage they named Umi that blended so well with the espresso. Hands down the best of the three. At the bottom, like the foie gras, you can clearly spot bits of sea urchin swimming about.

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The three drinks were definitely a cool take on espressos.

After a jittery car ride home, I spent the rest of the night watching New Girl episodes on Netflix. Can’t handle three espressos after 5pm any more. Not if I want to sleep at a decent hour.

You can get the espresso trio for $30, or $10 a piece.

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Adventures

Wagyu Steak, Braised Beef Cheek and One-Year Aged Acquerello Risotto at Al Bacio

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In the heart of Los Angeles, there’s a new little bistro that if you blink, you’ll literally miss the entrance. In Italian, al bacio means to do something in an exquisite fashion. Like it’s namesake, Al Bacio Ristorante delivers on that promise. Formerly occupied by the restaurant Osteria Drago, the space has now been replaced with the upscale Italian eatery.

Foodbeast was fortunate to get an invite the night before the grand opening. Complete with a delicious menu and some great drinks, this was a very mouth-watering adventure. Check out the pics below (though not recommended on an empty stomach.)

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Appetizers and Drinks

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Burrata Cheese, EVO Oil Candied Tomato & Black Label San Daniele

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Started off the tasting with this beauty. Had to make sure to get every item on the plate onto the fork to really get the complete flavors. The Burrata cheese is what pulled this dish together.

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Orecchiette Pasta, Sausage and Rapini Sauce

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The tartness of the pasta and sauce and the flavors from the sausage really balanced out this dish. Wish there was more sausage, but who am I to complain?

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One-Year Aged Acquerello Risotto with Quail-Braised Ragu

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The risotto was super creamy and rich with favor. I thoroughly enjoyed it, down to the very last grain of rice.

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Wagyu New York Steak and Braised Beef Cheek

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The braised beef cheek fell apart in my mouth and the Wagyu strip was beyond flavorful thanks to the red wine sauce. This dish was the highlight of the tasting.

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Rum Baba, White Truffle Foam with Raspberry

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Light and sweet, this was a great contrast to the steak dish that ended the main course.

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Tiramisu: Ladyfingers, Mascarpone cream, Cocoa, Bacio Gelato

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Big tiramisu fan. Was very please with this. Super stuffed at this point but I soldiered through.

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Lemon Sorbet

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Gone in one bite. Not sorry.

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Al Bacio Ristorante

8741 Sunset Blvd.

West Hollywood, CA 90069