One thing we enjoy about repeat customers is that the conversation eventually moves beyond simply asking, “What should I order?”
They start getting curious.
This particular customer at The Minton had ordered from De’Vour before, and this time he wanted to try a wider range of beef.
Not just one steak.
Three very different ones.
For the BBQ, we had Australian Angus Ribeye, MB6/7 Wagyu and Miyazaki A4/5 Wagyu.
For anyone looking at those names and wondering why someone would order three different types of beef for the same BBQ, that was actually the point.
He wanted to taste the differences.
The actual BBQ pit and some seafood or other BBQ items should be visible naturally in the background.
No labels or text embedded in the image. It should feel like someone quickly photographed the three steaks before they went onto the grill, not like a commercial steak advertisement.
Caption: One repeat customer decided the easiest way to understand different grades of beef was simply to try three of them at the same BBQ.
Same Grill, Very Different Beef
It’s easy to talk about Wagyu grades, marbling and beef origins when everything is sitting raw in a display.
It becomes much more interesting once they all hit the grill.
An Australian Angus Ribeye has a very different eating style from highly marbled Japanese Wagyu.
The Wagyu carries significantly more intramuscular fat, so it doesn’t necessarily need to be cooked or portioned in the same way as a conventional steak.
Then you have MB6/7 Wagyu sitting somewhere between those experiences.
Put all three at the same BBQ and suddenly dinner becomes a little beef tasting.
Nobody needs tasting cards or a formal explanation.
You eat one.
Then another.
Someone says they prefer the fattier one.
Someone else thinks the Angus tastes more “beefy”.
And eventually everybody starts having an opinion.
That’s usually when the conversation becomes fun.
Sometimes a BBQ Is Just… Straightforward
Operationally, this one was actually very easy.
The setup at The Minton didn’t throw us any major surprises.
No missing equipment.
No BBQ pits breaking down.
No leaking ice containers.
No emergency logistics.
After some of the events we’ve done, a straightforward BBQ can be quite refreshing.
Everything arrived.
The grill worked.
We cooked.
The food came out well and the guests were happy.
Unfortunately, there was one person who didn’t get to enjoy any of it.
The host.
He was sick that day and didn’t eat anything.
Which is particularly unfortunate when you’re the person who specifically decided to order three different grades of beef because you wanted to try them.
Everyone else got to enjoy his experiment.
He didn’t.
Why We Remember This One
We probably remember this BBQ less because something dramatic happened and more because of how the customer approached the food.
He was curious.
He had already ordered from us before, knew what he liked and wanted to explore a little more.
There is so much terminology around beef now.
Grass-fed.
Grain-fed.
Barley-fed.
Angus.
Wagyu.
Marbling scores.
Japanese grades.
Australian grading.
It can become unnecessarily complicated very quickly.
Sometimes the easiest way to understand the difference isn’t by reading another chart.
Put a few different pieces of beef on the same grill.
Cook them properly.
Taste them next to each other.
And decide what you actually enjoy.
Because ultimately, that matters more than whether someone tells you one grade is supposed to be “better” than another.
Just try not to fall sick on the day you planned the tasting.
