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I had some Wagyu for the first time

S

Suspicious-Teach8788

Lifer
So I was at the Japanese supermarket, and I saw some meat station with a guy grilling. I walked over and I saw that they were selling beef. $29.99 / lb. I didn't realize the price was so high at first but then I was like whoah wait a minute. I looked at that picture and that kind of marbling had to be Wagyu or something.

I read the labels on the packs of beef and it was. The guy was grilling small sample strips for people to taste so I lined right up. All he had to do was add a little salt.

When I bit in the juices just gushed out. I closed my eyes and I embraced the awesomeness of fatty marbled beef. Probably had an "O-face" or something, but it was just amazing.

Obviously I can't really afford $30 / lb, but this is pretty damn good. Oh it was American Wagyu, not Japanese, but I would not know the difference if both are Wagyu. But nevertheless I'm sure both are jizztastic good.

I heard some people say that the Australian F1 steak is probably a better combo--something in between Japanese A5 Wagyu and American Kobe (not the Wagyu) where it's fatty, but not as fatty as the Japanese stuff where you feel like you're ingesting a heart attack.
 
That's cheap waygu. I was under the impression that real waygu was $8+/oz.

If it was real, I'd have bought a few lbs.
 
I always wondered what "Kobe Beef" was at a typical restaurant (not the expensive kinds). I mean sometimes your chain restaurants serve "Kobe Beef burgers" or "Kobe Beef sirloin strips" or some crap like that. Obviously it's not the same as even regular American Wagyu. Not sure what really separates this stuff.

At the Bellagio buffet in Vegas they also have Kobe Beef Sirloin. I have absolutely no idea what that is. It's obviously not marbled like the same as what I ate yesterday, and obviously they're not giving away $30/lb beef at a buffet either, so part of me wonders....
 
melchoir said:
That's cheap waygu. I was under the impression that real waygu was $8+/oz.

If it was real, I'd have bought a few lbs.
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i see A5 japanese wagyu on menus for ~30/oz (~180 for 6 oz)

its definitely very tasty, though i prefer a good dry-aged steak over a heavily marbled one
 
I was thinking at one point about raising some wagyu cattle. Just to get a breeding pair would cost more than my house.
 
I'm not sure as too how good Wagyu beef is, but last summer I got 3 pieces of Kobe tenderloin at 6 or 8 ounces each for a total of $66 CAD, and it was absolutely delicious.

PS. It was beef that were grown in Canada as indicated by the butcher.
 
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You let a guy wagyu? 😉

Ive never heard of this meat until this thread. I will add this to my things to do after I win the lottery.
 
welcome 🙂

its probably snake rivers wagyu beef. Interestingly Aussie wagyu is closer in marbling to the A5 stuff from Kobe but the snake river stuff is good and that's where you get most of the "Kobe style" burgers 🙂
 
DLeRium said:
I always wondered what "Kobe Beef" was at a typical restaurant (not the expensive kinds). I mean sometimes your chain restaurants serve "Kobe Beef burgers" or "Kobe Beef sirloin strips" or some crap like that. Obviously it's not the same as even regular American Wagyu. Not sure what really separates this stuff.

At the Bellagio buffet in Vegas they also have Kobe Beef Sirloin. I have absolutely no idea what that is. It's obviously not marbled like the same as what I ate yesterday, and obviously they're not giving away $30/lb beef at a buffet either, so part of me wonders....
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Kobe>aussie>snake river Also sirloin isn't in the holy 3 (filet ribeye and strip) so the price is less.

Kobe is being bastardized as a name but if its true Kobe beef (A5) they should have a birth certificate on hand with the nose print of the animal along with the signed name of its handler with a slaughter date.
 
One day. One day I shall know what beef was meant to taste like.

drools at the image of such a well-marbled fat-loaded chunk of cow. mmmmmmmmmm

With all the things quality cattle are supposed to be fed, I wonder what the Omega-3 and Omega-6 content of a 10oz steak ends up being. Most cattle-farm meat is insanely low in EFAs due to the feed types, iirc the feed for the premium cattle breeds is supposed to be extremely rich in the necessary nutrients.
 
waggy said:
what i find amusing is places that serve "kobe" beef hamburgers. i just shake my head and laugh.
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Why? They grind up the parts that don't make good steaks or roasts, which is a pretty big percentage of the animal. you know a cow is not one big walking steak right?
 
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