Dined at Alinea in June and one course was a waygu tourneado, which was our first waygu and the best tasting beef I've ever eaten. Texture and taste were perfect and you could cut it with a fork.
Recently dined at a Michelin 2* in Vegas (Alex) and my wife ordered their waygu, expecting something similar to Alinea's (or at least in the same ball park). Instead it was very bland by comparison, more like a slice of roast beef.
Which got us wondering what the differences were ... the Alex waygu was from Snake River Farms here in the USA, so Q 1 is does anyone know the source of Alinea waygu, ie, SRF or from Australia or New Zealand, or one of the best Japanese sources (which is what I'm thinking).
Q 2 is does anyone know if Alinea cooks their beef sous vide? I think someone mentioned that while we were at Alinea but I'm not sure. This would help explain why it was so tender I guess.
Just curious as to whether the cooking method and source of beef is what caused such a tremendous difference in the quality of the two waygu meals. Or is Achatz really just that much better of a chef ...
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