Comments on: CUT Is A Cut Above! http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/ foodblogging los angeles Thu, 09 Feb 2012 12:13:03 +0000 http://wordpress.org/?v=2.6.2 By: Robert Walker http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-555822 Robert Walker Tue, 03 Aug 2010 18:50:22 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-555822 Great Review Jonah. do you have some pictures? I'm looking forward to visit them this sunday. Thanks. Great Review Jonah. do you have some pictures? I’m looking forward to visit them this sunday. Thanks.

]]> By: Jonah http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-83934 Jonah Thu, 05 Oct 2006 13:09:50 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-83934 Sadly, I can't take credit for this review. It is from one of our new contributors, Jay Weston of Jay Weston's Restaurant Newsletter. Great pictures, thanks for sharing! Sadly, I can’t take credit for this review. It is from one of our new contributors, Jay Weston of Jay Weston’s Restaurant Newsletter.

Great pictures, thanks for sharing!

]]> By: Robert http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-83768 Robert Thu, 05 Oct 2006 07:00:06 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-83768 Great review, Jonah. I still haven't made there and I'm looking forward to going. Meanwhile, here are some photos I took when visiting during the middle of the day. http://www.flickr.com/photos/moderninfluences/tags/cut/ Great review, Jonah. I still haven’t made there and I’m looking forward to going. Meanwhile, here are some photos I took when visiting during the middle of the day.

http://www.flickr.com/photos/moderninfluences/tags/cut/

]]> By: Zteve http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-82006 Zteve Sun, 24 Sep 2006 21:03:55 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-82006 Hey Pauline! I'd love to take credit for this great review, but alas, I didn't write it :) He did mention this Waygu was not from Kobe, but rather from Niigata prefecture, so maybe there isn't a restriction on all Japanese Waygu except Kobe. He also refered to is as Waygu, not Kobe Beef. This is interesting because I had a Kobe steak two years ago at Nobhill at the MGM. I assume it was Kobe, and not just Waygu, because it cost freaking $110 for an 8 oz. cut. Was it worth it? Nah. There's an upper threshold of how good beef will taste no matter how much you charge for it. Hey Pauline! I’d love to take credit for this great review, but alas, I didn’t write it :)

He did mention this Waygu was not from Kobe, but rather from Niigata prefecture, so maybe there isn’t a restriction on all Japanese Waygu except Kobe. He also refered to is as Waygu, not Kobe Beef.

This is interesting because I had a Kobe steak two years ago at Nobhill at the MGM. I assume it was Kobe, and not just Waygu, because it cost freaking $110 for an 8 oz. cut. Was it worth it? Nah. There’s an upper threshold of how good beef will taste no matter how much you charge for it.

]]> By: MaxMillion http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81730 MaxMillion Fri, 22 Sep 2006 18:31:14 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81730 Thanks for the fascinating and detailed review. I wanted to try this place, but the prices seem too inflated for me to really enjoy myself. When Irene reviewed Cut, sauces were $2 apiece. Now they're $4? Also how can they justify $14 for a butter lettuce, avocado and blue cheese salad? More importantly, what was the final cost per person for this splendid meal? How many times have you dined there (you mention several visits, but was that just to have a look around or to eat, too?) Thanks for the fascinating and detailed review.

I wanted to try this place, but the prices seem too inflated for me to really enjoy myself. When Irene reviewed Cut, sauces were $2 apiece. Now they’re $4? Also how can they justify $14 for a butter lettuce, avocado and blue cheese salad?

More importantly, what was the final cost per person for this splendid meal? How many times have you dined there (you mention several visits, but was that just to have a look around or to eat, too?)

]]> By: sneakypeteiii http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81468 sneakypeteiii Thu, 21 Sep 2006 07:12:16 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81468 Kobe is just the most famous of the Wagyu-producing areas of Japan -- there are many others. Cut's website (and Jay) say that it's from the Nigata Prefecture in Honshu, so unless they're lying, it's definitely from Japan. Zteve, you do have a good point, though, that it could easily pass from Japan to the US through another country (which is, perhaps, why its price is so inflated). Kobe is just the most famous of the Wagyu-producing areas of Japan — there are many others. Cut’s website (and Jay) say that it’s from the Nigata Prefecture in Honshu, so unless they’re lying, it’s definitely from Japan.

Zteve, you do have a good point, though, that it could easily pass from Japan to the US through another country (which is, perhaps, why its price is so inflated).

]]> By: Pauline http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81340 Pauline Wed, 20 Sep 2006 21:42:03 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81340 Got the link - the Waygu Beef looks great! Got the link - the Waygu Beef looks great!

]]> By: Pauline http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81338 Pauline Wed, 20 Sep 2006 21:22:40 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81338 Zteve... no photos? for shame... ;) Zteve… no photos? for shame… ;)

]]> By: Zteve http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81336 Zteve Wed, 20 Sep 2006 20:59:42 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81336 He said it had the Japanese inspector stamp, but not all Waygu beef is from Japan. Kobe beef is the only Waygu from Japan I am aware of, and there are producers in America and Australia, which can't use the name Kobe, but do raise the Waygu breed cattle. Maybe it passes from Japan to another country, and is purchased from that country, much like you can't get a direct flight to Cuba, but you can go through Heathrow to get there. He said it had the Japanese inspector stamp, but not all Waygu beef is from Japan. Kobe beef is the only Waygu from Japan I am aware of, and there are producers in America and Australia, which can’t use the name Kobe, but do raise the Waygu breed cattle. Maybe it passes from Japan to another country, and is purchased from that country, much like you can’t get a direct flight to Cuba, but you can go through Heathrow to get there.

]]> By: sneakypeteiii http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81285 sneakypeteiii Wed, 20 Sep 2006 06:53:30 +0000 http://la.foodblogging.com/2006/09/19/cut-is-a-cut-above/#comment-81285 So how on earth do they get the Wagyu beef? I understand it's doubly forbidden; illegal to take out of Japan, and illegal to bring into the states. So how on earth do they get the Wagyu beef? I understand it’s doubly forbidden; illegal to take out of Japan, and illegal to bring into the states.

]]>