Chef’s $1000 mistake: Prime cut of Wagyu beef must go
It’s the ultimate first world problem: what to do with a $1000 piece of the finest beef.
Restaurateur Tony Astle, owner of Parnell fine dining establishment Antoine’s, made a huge mistake when he “accidentally” ordered 3kg of wagyu beef.
“I was a stupid prick,” he told the Herald on Sunday. “I rang Gourmet direct who said ‘We have some wagyu’. I didn’t even think about it and thought ‘s*** that would be good’.
“They said number ‘8’ and I thought that’ll be okay, it won’t be hugely expensive. I shat myself when I realised ‘12’ is the highest grade — so I got the numbers around the wrong way. When I started trimming the meat I saw the price and thought ‘Jesus f***ing God!
“My wife was more mortified and said ‘What the hell are you doing paying $1000 for a piece of meat? You are incorrigible and hopeless’.”
But luckily, Astle’s diners with deeper pockets than most might be able to save his bacon.
A Parnell institution, Antoine’s has become known for its nostalgic food, large servings and silver service.
“In 1973 we had all the captains of industry, the hoi polloi, but they have all died and now we have their grandchildren dining here.”
Astle will cut 10 steaks from the Wagyu, which will cost $250 plus GST. He’s a little worried some diners might choke at that price.
“All the people who would pay that price are away at the moment and I can’t afford to let the meat go off but I will offer a ‘generous taste’ for $150 plus GST.”
Wagyu is the Rolls Royce of beef renowned for its marbling, texture and flavour.
Astle’s 400g steak will be served with phoenix tail mushrooms, truffled glace de viande and garlic butter with beef jus on top.
“I think it needs to be au naturel, it has such a beautiful flavour. It runs down your mouth.”