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Paul Anthony's in Jackson now serves...

dawgstudent

dawgstudent

Heisman
Apr 15, 2003
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hamburgers for lunch that are either 8.99 or 9.99 with a side. And I had one for the first time last week. This isn't a paid post - its just honestly one of the best burgers I have ever had.

He has a crawfish stuffed burger and kobe beef burger that are 9.99

Smoked Gouda and Mushroom, Brisket, Country Pleasin Sausage, and Pimento Cheese burger are the 8.99 burgers.

So if y'all are in Jackson or Gluckstadt - hit them up. I've had the country pleasin (jalapeno cheese) and crawfish and both were unreal.

http://www.paulanthonysmarket.com/
 
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HD6

HD6

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Apr 8, 2003
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Well, I know where you're buying lunch next time I'm in town.
 
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Wicked Pissah

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Aug 22, 2012
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johnson86-1 said:
I think he's saying a "true kobe" beef burger would be more expensive than that.
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It isnt kobe beef. America has light limitations on this. You havent ever eaten a kobe burger and neither have I. The law may have changed but the only place you could truly get legit kobe beef is in japan up until a few years ago.

Yes, Ive paid $200 for a kobe steak in nyc. It still wasnt a real kobe.

Fact is, they call it that to sell the burger for more. Id bet it is practically the same meat as the $8.99 burger (they may add some sirloin or ribeye in with it). If you COULD order a real kobe burger, it would probably be at least $50.
 
F

FreeDawg

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Oct 6, 2010
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The truth

johnson86-1 said:
I think he's saying a "true kobe" beef burger would be more expensive than that.
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Is that it doesn't matter what the beef is called. Kobe, Black Angus, or whatever. Fast food joints have both. With beef it's about the grade: select, choice, or prime. Select beef from a Black Angus cow is low-end regardless. Knowing what I know about Paul, I'd be willing to bet he's using an upper end choice grade at a minimum. I guarantee you it's a damn good burger. Getting caught up in cow brand names is irrelevant. Anything from choice on up is good and I honestly wouldn't understand why anyone would desire a prime hamburger anyway. Kinda defeats the purpose.
 
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Wicked Pissah

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Aug 22, 2012
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FreeDawg said:
Is that it doesn't matter what the beef is called. Kobe, Black Angus, or whatever. Fast food joints have both. With beef it's about the grade: select, choice, or prime. Select beef from a Black Angus cow is low-end regardless. Knowing what I know about Paul, I'd be willing to bet he's using an upper end choice grade at a minimum. I guarantee you it's a damn good burger. Getting caught up in cow brand names is irrelevant. Anything from choice on up is good and I honestly wouldn't understand why anyone would desire a prime hamburger anyway. Kinda defeats the purpose.
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I agree. I just dont understand why everyone calls it a kobe burger.

Only an idiot would grind up kobe beef, grill it medium and serve it between bread cheese.

I know, up until a few years ago, it was illegal to import kobe into any country. It may still be illegal.
 
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chew1095

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Feb 1, 2009
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Do they disclaim liability for the quality of the burger if you walk out the door with it?***
 
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Wicked Pissah

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Aug 22, 2012
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chew1095 said:
Do they disclaim liability for the quality of the burger if you walk out the door with it?***
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I think my question would be. After I bought a sackful of these delicious burgers (no doubt they are), could they take them back after they found it was for a gay reception?
 
O

Optimus Prime 4

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May 1, 2006
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All kobe is waygu, but not all waygu is kobe. The US got 11 heads of kobe

last year through November. Eleven total cows. 99% of "kobe" (probably more) in the US is not actually kobe.

Kobe wasn't even legal to import to the US until mid-2012.

That said, the Butcher Shop sells burgers out of great steaks on Fridays I think, and they're awesome.
 
J

johnson86-1

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Aug 22, 2012
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dawgstudent said:
It's American Kobe. Called Wagyu according to Paul.
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A lot of people (and by a lot, I mean the several dozen that pay attention to these things) argue that Kobe beef is only from Japan, just like champagne is only from france. I think there is basically a japanese trade association taht is trying to trademark Kobe, but for some reason other countries are not recognizing it. A couple of decades ago, the U.S. imported some of the same breed of cow that kobe beef comes from and have either raised them as is or cross bred them to produce more meat. So American "Kobe" is not "true Kobe". I picked up all this information against my will from a foodie ear rapist, so I hope you treasure it. Please repeat it to this Paul guy since he is jumping on the marketing bandwagon that fueled the ear rapist's ire. If you could somehow stretch that explanation out to 30 minutes like the person that explained it to me, that would be nice.
 
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Wicked Pissah

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johnson86-1 said:
A lot of people (and by a lot, I mean the several dozen that pay attention to these things) argue that Kobe beef is only from Japan, just like champagne is only from france. I think there is basically a japanese trade association taht is trying to trademark Kobe, but for some reason other countries are not recognizing it. A couple of decades ago, the U.S. imported some of the same breed of cow that kobe beef comes from and have either raised them as is or cross bred them to produce more meat. So American "Kobe" is not "true Kobe". I picked up all this information against my will from a foodie ear rapist, so I hope you treasure it. Please repeat it to this Paul guy since he is jumping on the marketing bandwagon that fueled the ear rapist's ire. If you could somehow stretch that explanation out to 30 minutes like the person that explained it to me, that would be nice.
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This pretty much. Count me as one of those few dozens.

America simply doesnt recognize it. We go all China when it comes to beef.

I just dont get why they dont call it something else.
 
DesotoCountyDawg

DesotoCountyDawg

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Nov 16, 2005
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I still don't understand how people eat medium hamburgers. It's not steak, people. You got to cook that stuff through.
 
Shmuley

Shmuley

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Mar 6, 2008
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Could this thread have gotten more Mississippi State'd up? ................................................

Roper wearing **** kickers arguing technical beef pedigree. Damn it to hell, people. It's a f'n hamburger.
 
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rabiddawg

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I thought Kobe beef had more to do with the way the cow was raised more than the type. I know a lot of hand massaging the cow occurs while it's still alive. For the marbling effect. ANC it's only fed special high calorie food to get as much fat as possible in the meat.
 
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CrookedLetta4Eva

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This thread went from 0-60 quick.

On the topic, has anyone ever tried the Piedmontese beef from the country market in Columbus?
 
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johnson86-1

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Wicked Pissah said:
I just dont get why they dont call it something else.
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Cause then they could only charge $8.99.

But I don't get why people would care that they're using good meat in ground beef. I don't think I've ever noticed the difference unless it was some truly low-grade, fast food type meat. I do notice the difference between sausages/pepperoni's/salami's etc made with good meat, but I think that's the difference between actual meat and a meat/cartilage mixture.
 
aTotal360

aTotal360

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Nov 12, 2009
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You can get sick from a medium steak too. It's the exact same thing. The only difference is the handling of lower quality meat not as guarded.
The meat doesn't get you sick, they handling does. (lots of jokes here to be made, but I digress)
 
Augustus McCrae

Augustus McCrae

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Aug 25, 2012
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I always thought it had more to do with bacteria only really existing on the surface of a steak or other contiguous cut of meat, whereas the bacteria in ground meat is spread throughout. I understand the proper handling part and believe that is a contributing factor as well.
 
aTotal360

aTotal360

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You are correct. The point I'm trying to make is that no particular cut of meat harbors more bacteria than another. The bacteria comes from the handling, not from where it sets on the cow.

And if you would eat a medium-rare steak, you should eat a medium burger.
 
dorndawg

dorndawg

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Sep 10, 2012
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Right, no cut is worse/better than the other in terms of bacteria. My understanding is exposure to airborne bacteria is the real culprit, which is why its generally fine from a safety standpoint to have the inside of a steak rare, but once beef is ground (and exposed to air) it should be cooked thoroughly.
 
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Wicked Pissah

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I eat my steak raw to rare. If i order a burger, i go medium at most. Medium rare sometimes.

I mean, if i ordered it at christys, id probably at least go medium.

I eat steak rare sometimes. Ive never been sick. I frequently order steak tartare. Never been sick.

Ive gotten sick off a mcdonalds burger. Quality of meat is everything. Handled properly and good cuts dont even need to be cooked really.
 
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