Has anyone tried Wagyu beef? (1 Viewer)

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I'm forever in search of the perfect steak, and how to prepare it. I started a thread awhile back about how to make a perfect dry aged, prime cut steak. Bought a sous vide, as recommended.

So now I fall into an internet rabbit hole, researching these Japanese cows. Omg, before I die, I need to taste this meat. Apparently about 10 USA restaurants are certified to serve it, but you can also buy from a few reputable online places. https://robbreport.com/food-drink/dining/what-is-wagyu-beef-luxury-steak-2855767/

Check out these prices!! I am so tempted to have about 6 friends go in on it w me, and we each get just one or 2 bites of the stuff, at about $2-$300 a pound. I think I read that one cow can sell for $300k.
 

Sailorsaint

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I'm forever in search of the perfect steak, and how to prepare it. I started a thread awhile back about how to make a perfect dry aged, prime cut steak. Bought a sous vide, as recommended.

So now I fall into an internet rabbit hole, researching these Japanese cows. Omg, before I die, I need to taste this meat. Apparently about 10 USA restaurants are certified to serve it, but you can also buy from a few reputable online places. https://robbreport.com/food-drink/dining/what-is-wagyu-beef-luxury-steak-2855767/

Check out these prices!! I am so tempted to have about 6 friends go in on it w me, and we each get just one or 2 bites of the stuff, at about $2-$300 a pound. I think I read that one cow can sell for $300k.
My luck?...I would burn it.
 

Dago

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I got some from crowdcow.com on sale

It was excellent but I wouldn't pay normal price
 
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From what I've read, nobody should be able to eat a 12 oz steak by themself. Ahhh..this has been discussed before. I just want to know if it is worth about $25.a bite.
 

bclemms

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From what I've read, nobody should be able to eat a 12 oz steak by themself. Ahhh..this has been discussed before. I just want to know if it is worth about $25.a bite.
My suggestion. It’s worth it if you get it from a restaurant that serves it. I wouldn’t say it’s worth it as something you go eat often but worth it to try. It’s quite remarkable.
 

DaveXA

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I've never tried it, but it's definitely on the bucket list at some point. I'd probably screw it up, so it would have to be at a legit restaurant if I'm able to try it.
 

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Just to throw out there - wagya is the Americanized version of Japanese Kobe beef, which is much more tightly regulated. You can get wagyu beef that is line with regular high end steaks (which is how some places can sell "wagyu burgers" for $20. True Kobe A5, like what melman was referring to above, is an entire different thing that has a ridiculous fat content that goes liquid and succulent at a really low temp. That stuff is so rich that it's really difficult physically to eat much of it (not to mention the expense).

Not that wagyu is bad by any means - in fact it's some of the best beef you can get in the US (usually), but it's much less tightly regulated and rated like what Japan does.
 

DaveXA

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Just to throw out there - wagya is the Americanized version of Japanese Kobe beef, which is much more tightly regulated. You can get wagyu beef that is line with regular high end steaks (which is how some places can sell "wagyu burgers" for $20. True Kobe A5, like what melman was referring to above, is an entire different thing that has a ridiculous fat content that goes liquid and succulent at a really low temp. That stuff is so rich that it's really difficult physically to eat much of it (not to mention the expense).

Not that wagyu is bad by any means - in fact it's some of the best beef you can get in the US (usually), but it's much less tightly regulated and rated like what Japan does.
So wagyu and Kobe are 2 different meats? One a subset of the other? I'm a bit confused. I always thought wagyu and Kobe were interchangeable terms for high end Japanese beef.
 

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Just to throw out there - wagya is the Americanized version of Japanese Kobe beef, which is much more tightly regulated. You can get wagyu beef that is line with regular high end steaks (which is how some places can sell "wagyu burgers" for $20. True Kobe A5, like what melman was referring to above, is an entire different thing that has a ridiculous fat content that goes liquid and succulent at a really low temp. That stuff is so rich that it's really difficult physically to eat much of it (not to mention the expense).

Not that wagyu is bad by any means - in fact it's some of the best beef you can get in the US (usually), but it's much less tightly regulated and rated like what Japan does.

Weeb.
 

bclemms

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L'auberge Casino in Baton Rouge has a steakhouse that serves A-5 and does a pretty damn good job with it. The price wasn't unreasonable, I think it was $110 for a 6oz bone in filet and was cooked really well (rare) with the marrow bubbling up to perfection.

I ate there a few times. Service was hit or miss which shouldn't be something you say for a high end restaurant. The food can take a while to get to the table but the quality and taste was always on point.
 

DaveXA

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L'auberge Casino in Baton Rouge has a steakhouse that serves A-5 and does a pretty damn good job with it. The price wasn't unreasonable, I think it was $110 for a 6oz bone in filet and was cooked really well (rare) with the marrow bubbling up to perfection.

I ate there a few times. Service was hit or miss which shouldn't be something you say for a high end restaurant. The food can take a while to get to the table but the quality and taste was always on point.
I'd totally do that. Maybe for my birthday in March, but I'd have to find a place here in DC/NOVA.
 

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