Is the MDR $20 surf & turf "steak house selection" the same as specialty steakhouse's surf & turf?

[cruisingguy007]

2 hours ago, TravelGirlinDallas said:

I used to like the flat iron steak, but what I had on the Dream in September wasn't that, and it wasn't good at all. I like the MDR food overall, but don't order the (free) steak.

 

Hopefully, this is a temporary supply chain/provision problem. The flat iron steak in the MDR is one of my go-to's for dinner. It will be disappointing if it is another casualty of covid on cruises moving forward.   

[NutsAboutGolf]

1 hour ago, DrSea said:

Just fyi, true wagyu is delicious and is only served in <10 locations in the entire united states. Many of the wagyu is "wagyu style" or something to that effect. 

 

11 minutes ago, cruisingguy007 said:

 

This! Before we moved to our current location, we had a Alexander's steak house down the street at the Vallco mall and they were on the coveted list that offered true wagyu and they weren't cheap for the top cuts. The triple digit price points per steak, coupled with the limited availability, pretty much guarantee that most of the wagyu sold isn't true wagyu. A lot of folks are being misled. Reminds me of the whole Angus beef charade that was mostly a marketing tool.  

The ultra rare cut is “Kobe” beef which is from Kobe Japan, wagyu simply means Japanese cattle which is higher in fat and therefore flavor compared to American beef.  Kobe is extremely rich, a couple of ounces max is enough for most.  During the pandemic Kobe became much easier to buy online but it’ll be pricey.  What’s even more rare nowadays is “olive wagyu” where they add olives to the cattle feed.

 

You can buy wagyu beef from many online sources and even your local butcher.  Australian farms using Japanese cattle has beat out some Japanese farmed cattle in taste.  Costco now sell “American wagyu” where Japanese cattle is farmed here, that is probably the best bang for your buck.

 

 

 

 

[cruisingguy007]

9 minutes ago, NutsAboutGolf said:

 

The ultra rare cut is “Kobe” beef which is from Kobe Japan, wagyu simply means Japanese cattle which is higher in fat and therefore flavor compared to American beef.  Kobe is extremely rich, a couple of ounces max is enough for most.  During the pandemic Kobe became much easier to buy online but it’ll be pricey.  What’s even more rare nowadays is “olive wagyu” where they add olives to the cattle feed.

 

You can buy wagyu beef from many online sources and even your local butcher.  Australian farms using Japanese cattle has beat out some Japanese farmed cattle in taste.  Costco now sell “American wagyu” where Japanese cattle is farmed here, that is probably the best bang for your buck.

 

 

 

 

 

Crowd Cow is another good source. $79 lb for A5 vs $107 lb at Costco. There is a $15 off discount if you sign up with a phone number as well. One of the best prices for Kagoshima Wagyu. 

Edited December 2, 2021 by cruisingguy007

[DrSea]

22 minutes ago, cruisingguy007 said:

 

Hopefully, this is a temporary supply chain/provision problem. The flat iron steak in the MDR is one of my go-to's for dinner. It will be disappointing if it is another casualty of covid on cruises moving forward.   

It's one of my go tos for me too. 

[sparks1093]

My son is a meat cutter and he found that the Wagyu sold in the steakhouse (clearly marked "from Australia") doesn't live up to the Wagyu hype. Our other son thought it was really good. I stuck with the NY strip and it was very good.

[BlerkOne]

3 hours ago, DrSea said:

Just fyi, true wagyu is delicious and is only served in <10 locations in the entire united states. Many of the wagyu is "wagyu style" or something to that effect. 

I understand, but know what I like and guess I am less adventuresome than others. There was a definite difference in whatever was served and I prefer "normal".

[BlerkOne]

Looks like the threads got merged. I have never been a fan of the flat iron steaks and never got a good one, although tried some that other's had and they did much better.

 

Anyway the flat iron is gone, and replaced with a strip loin steak. I tried that once and was okay, but won't be my go to. I'll try it again to see if it was just my luck.

[DrSea]

12 minutes ago, BlerkOne said:

I understand, but know what I like and guess I am less adventuresome than others. There was a definite difference in whatever was served and I prefer "normal".

That's fair. To each their own. I respect that

[DrSea]

5 minutes ago, BlerkOne said:

Looks like the threads got merged. I have never been a fan of the flat iron steaks and never got a good one, although tried some that other's had and they did much better.

 

Anyway the flat iron is gone, and replaced with a strip loin steak. I tried that once and was okay, but won't be my go to. I'll try it again to see if it was just my luck.

Flat iron isn't my favorite, but would do in a pinch when other options aren't great. 

[Joebucks]

I will also add that the Wagyu at the steakhouse is nothing special.

 

Almost every time I go to a steakhouse, and order anything other than a ribeye, I regret it.

[BlerkOne]

1 hour ago, Joebucks said:

I will also add that the Wagyu at the steakhouse is nothing special.

 

Almost every time I go to a steakhouse, and order anything other than a ribeye, I regret it.

I've enjoyed just about everything there including rib-eye (which you never see on the steakhouse selections). Last time I liked the NY and I think next time I'll go back to the filet.

[bluesea4me]

OK!  Wow!!! Thank you for all of the input!  I learned quite a lot.  MDR steak isn't what it used to be....so if I want my BF to actually enjoy a steak I need to go to the steakhouse.  From there, don't pay the extra, extra for the Wagyu AND that there are not only classes of beef...A5??? is A1 worse?....that I am obviously oblivious to, but that it can be prepared (is that what they call it when they are fattening up the cow for flavor?) so that it has a possible olive flavor...which means there are probably other flavors...but it ALSO is rich....now that one I can't wrap my mind around as all I can think of is a dessert that is too rich.   I'm completely baffled by that thought!   Thank you for all of the input!    I know I read somewhere here on CC that you CAN order steakhouse steaks in the MDR, but will pay an upcharge of $20 for it.     Now the decision...stay in the MDR for $20, or go to the steakhouse for the same steak but $38.  🤔

[Computer Nerd]

3 hours ago, Joebucks said:

I will also add that the Wagyu at the steakhouse is nothing special.

 

Almost every time I go to a steakhouse, and order anything other than a ribeye, I regret it.

Last time there (Oct on the Freedom) I ordered the surf and turf for the first time. I asked them to butterfly the filet so it could get to medium well without burning the outside and they only brought back half of the butterflied filet. 🙄

 

I'm sticking to the rib-eye from now on as well.

[samiam0403]

Just to clarify some things, authentic Japanese wagyu is sold at lots of US restaurants. Authentic Kobe beef is only sold at about 10 US restaurants. Kobe is just one type of wagyu, so all Kobe is wagyu, but not all wagyu is Kobe. For example, the A-5 wagyu steak I had in Nashville a few weeks ago was from the Miyazaki prefecture in Japan and was sublime. The A-5 is a grade that wagyu steaks are given based on their marbling - A-1 is the lowest, A-5 is the highest. If you can swing it, I can not recommend strongly enough that you try it at least once in your life if you love steak. 

[sparks1093]

10 hours ago, bluesea4me said:

OK!  Wow!!! Thank you for all of the input!  I learned quite a lot.  MDR steak isn't what it used to be....so if I want my BF to actually enjoy a steak I need to go to the steakhouse.  From there, don't pay the extra, extra for the Wagyu AND that there are not only classes of beef...A5??? is A1 worse?....that I am obviously oblivious to, but that it can be prepared (is that what they call it when they are fattening up the cow for flavor?) so that it has a possible olive flavor...which means there are probably other flavors...but it ALSO is rich....now that one I can't wrap my mind around as all I can think of is a dessert that is too rich.   I'm completely baffled by that thought!   Thank you for all of the input!    I know I read somewhere here on CC that you CAN order steakhouse steaks in the MDR, but will pay an upcharge of $20 for it.     Now the decision...stay in the MDR for $20, or go to the steakhouse for the same steak but $38.  🤔

If you go for the steak in the MDR for $20 I would recommend the NY strip (and don't forget to order sides). We tried the steakhouse for the first time on our last sailing and found it well worth the upcharge (and I make pennies squeak).

[sparks1093]

10 hours ago, Computer Nerd said:

Last time there (Oct on the Freedom) I ordered the surf and turf for the first time. I asked them to butterfly the filet so it could get to medium well without burning the outside and they only brought back half of the butterflied filet. 🙄

 

I'm sticking to the rib-eye from now on as well.

That's what they did for DW when she ordered the filet medium well except they brought the whole thing over. The server did warn her that they would have to butterfly it to cook it. A good rib-eye is hard to beat and I'll be torn between that and the filet on our next trip to the steakhouse.

[CarolSW]

Just adding my experience…..

Have been to the steakhouse once, and while I enjoyed everything, it was too much rich food for my husband and I, and we could not eat it all.  On land I can take my leftovers home.  On a ship, there is no good place to store them since the in-room fridges are not very cold, AND no place to reheat them either.  I am always left feeling VERY WASTEFUL because I could not finish everything I was served.   It did not seem a good return on my $38 x 2.

 

On our first post-pandemic cruise I decided to try the MDR filet & lobster, and it was just right for me. THAT is what I will be doing at least once each cruise from now on. 

[sparks1093]

8 minutes ago, CarolSW said:

Just adding my experience…..

Have been to the steakhouse once, and while I enjoyed everything, it was too much rich food for my husband and I, and we could not eat it all.  On land I can take my leftovers home.  On a ship, there is no good place to store them since the in-room fridges are not very cold, AND no place to reheat them either.  I am always left feeling VERY WASTEFUL because I could not finish everything I was served.   It did not seem a good return on my $38 x 2.

 

On our first post-pandemic cruise I decided to try the MDR filet & lobster, and it was just right for me. THAT is what I will be doing at least once each cruise from now on. 

That's the great thing about cruising, there is usually something that works for everyone.🙂

[RoperDK]

11 hours ago, sparks1093 said:

If you go for the steak in the MDR for $20 I would recommend the NY strip (and don't forget to order sides). We tried the steakhouse for the first time on our last sailing and found it well worth the upcharge (and I make pennies squeak).

What sides are available?  We just got off the Mardi Gras and I had a casino credit which I used to get a steakhouse filet in Cucina.  It was delicious, but they didn't tell me about additional sides.  It would have been great to have a baked potato.  They don't offer any suggestions.  If you don't ask, I guess, you don't have an option.   

[BlerkOne]

51 minutes ago, RoperDK said:

What sides are available?  We just got off the Mardi Gras and I had a casino credit which I used to get a steakhouse filet in Cucina.  It was delicious, but they didn't tell me about additional sides.  It would have been great to have a baked potato.  They don't offer any suggestions.  If you don't ask, I guess, you don't have an option.   

Whatever sides the restaurant where you order steakhouse selections offers has been my experience.

[sparks1093]

12 hours ago, BlerkOne said:

Whatever sides the restaurant where you order steakhouse selections offers has been my experience.

Pretty much this. They won't be the same sides that you would get in the steakhouse. Just ask the waitstaff what's available and they will get it for you (and I'm pretty sure that baked potato is an always available option, even if it isn't on the menu).

[mz-s]

On 12/2/2021 at 12:51 PM, cruisingguy007 said:

 

Hopefully, this is a temporary supply chain/provision problem. The flat iron steak in the MDR is one of my go-to's for dinner. It will be disappointing if it is another casualty of covid on cruises moving forward.   

 

On the Freedom last week, the nightly steak in the MDR was a thin NY Strip style steak. It was somewhat tough but got the job done. I ordered it a few times and enjoyed it well enough. I much prefer the roast beef in the Lido buffet when that is offered.

 

I still say the best free steak on Carnival is the petit filet on seaday brunch.

[Bgcruising]

On 12/2/2021 at 4:55 PM, DrSea said:

Thanks for letting me know. A beef option is better than no beef option. I was on the regal princess last week. There wasn't a beef option for every meal, and I have left the MDR hungry 2/5 days, which I didn't think I would ever say on a cruise ship ever. 

No flat iron on dream twice, breeze once in the past few weeks. It's a grilled strip loin offered every night. I enjoyed it.

[sparks1093]

29 minutes ago, Bgcruising said:

No flat iron on dream twice, breeze once in the past few weeks. It's a grilled strip loin offered every night. I enjoyed it.

It has to be a ship by ship thing and may be because of supply chain issues, but we had flat iron steak on the menu on our Legend sailing (I just got around to posting my review and mentioned that I had it).

[BlerkOne]

4 hours ago, sparks1093 said:

Pretty much this. They won't be the same sides that you would get in the steakhouse. Just ask the waitstaff what's available and they will get it for you (and I'm pretty sure that baked potato is an always available option, even if it isn't on the menu).

I tried to get a baked potato on a covid cruise and was told not tonight. I'm not even sure if they have regular baked potatoes at all these days. Seems like I've only gotten halves of potatoes (except in the real steakhouse).

 

But in any event, I don't recall ever seeing one in Cucina, although maybe they could fetch one from another restaurant.