Has anyone tried Wagyu beef? (1 Viewer)

[bclemms]

I'd totally do that. Maybe for my birthday in March, but I'd have to find a place here in DC/NOVA.

Yeah, I've done it a few times. I mean, a decent 8oz filet anywhere is $60 so the 6oz bone in (about 3.5oz meat, .5oz marrow) is worth it to try or occassionally hit a craving.

There are other brands that can cost a lot more but once you are in the A-5 category very small differences can mean massive price fluxuations. That is probably the best bang for the buck.

I had a Kobe A-5 3oz I traded some pictures for that was incredible but not worth the difference in price.

 

[buzd]

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.

That's a pretty insane (good insane) price for A5.

 

[buzd]

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.

Kobe comes from the prefecture of Kobe, Japan (everything else is just beef). Wagyu is supposedly derived from Kobe and brought to America (I believe wagyu is also produced in other areas of Japan). You will often find wagyu crossed with Angus or other breeds to make it both less expensive and more palatable to the "regular steak" people. Still a very good product, but not the same as Kobe.

 

[bclemms]

That's a pretty insane (good insane) price for A5.

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IMPORTED WAGYU CUTS​

W. Black Wagyu N.Y. Strip (Australia) | 10oz. $75

A-5 Miyazaki Beef (Japan) | 6oz. $95

18 STEAK: Steakhouse & Seafood | L'Auberge Casino Hotel Baton Rouge

Savor a juicy steak, cooked to perfection, in the elegant dining room. Or, visit the bar for a stiff pour of your favorite bourbon, scotch or whiskey, while admiring the burned scotch and whiskey barrels adorning the ceiling.

www.lbatonrouge.com

Even cheaper than I thought.

 

[DaveXA]

Kobe comes from the prefecture of Kobe, Japan (everything else is just beef). Wagyu is supposedly derived from Kobe and brought to America (I believe wagyu is also produced in other areas of Japan). You will often find wagyu crossed with Angus or other breeds to make it both less expensive and more palatable to the "regular steak" people. Still a very good product, but not the same as Kobe.

Thanks.

 

[bclemms]

Kobe comes from the prefecture of Kobe, Japan (everything else is just beef). Wagyu is supposedly derived from Kobe and brought to America (I believe wagyu is also produced in other areas of Japan). You will often find wagyu crossed with Angus or other breeds to make it both less expensive and more palatable to the "regular steak" people. Still a very good product, but not the same as Kobe.

Japanese Wagyu is very similar to Kobe just from outside of Kobe. Kind of like Champagne vs French Wine.

The controls on the American Wagyu vary a lot more which is why it is much less consistent and a lot cheaper.

 

[dtc]

My luck?...I would burn it.

It's easy to do. It's so full of fat that if you throw it on a grill it's going to burst into a giant black smoke mess and then burst into flames.

This is meat to be seared on a flat top - not seared on an open fire.

 

[DaveXA]

It's easy to do. It's so full of fat that if you throw it on a grill it's going to burst into a giant black smoke mess and then burst into flames.

This is meat to be seared on a flat top - not seared on an open fire.

I do that with a normal steak. Mostly cuz I don't have a grill currently and haven't gotten a new one since we have our own place now.

But cooking on a cast iron skillet usually works fine.

 

[buzd]

Japanese Wagyu is very similar to Kobe just from outside of Kobe. Kind of like Champagne vs French Wine.

The controls on the American Wagyu vary a lot more which is why it is much less consistent and a lot cheaper.

I think that's more or less what I said.

 

[St. Widge]

That's a pretty insane (good insane) price for A5.

It's the only way they can get people to a casino in Baton Rouge.

 

[dtc]

I do that with a normal steak. Mostly cuz I don't have a grill currently and haven't gotten a new one since we have our own place now.

But cooking on a cast iron skillet usually works fine.

Oh, yes. On most meat you have options. You could broil it, sear it on a flat top or in a pan or grill it.

With Wagyu, you do not have the option of grilling over an open fire.

Imagine if you marinated a sponge in butter and then threw it on a fire.

That inferno you're picturing is what happens to your $200 piece of meat in an instant!

 

[Dago]

Japanese Wagyu is very similar to Kobe just from outside of Kobe. Kind of like Champagne vs French Wine.

The controls on the American Wagyu vary a lot more which is why it is much less consistent and a lot cheaper.

Definitely true. I got some American wagyu hanger steaks and they were amazing but there was one of them that had gristle that was just unacceptable....I wouldn't have been happy if it had been prime or choice, much less wagyu

 

[sammymvpknight]

Has anyone had the Costco stuff? The good thing about Costco is that I suppose you can return it

 

[Marty_Graw]

Like, after you eat it? That seems kinda gross.

 

[sammymvpknight]

Like, after you eat it? That seems kinda gross.

If the quality or preparation doesn’t meet expectations you can return it. Obviously…you wouldn’t want to scarf down the entire thing and then complain about it. But if the thing comes with a ton of gristle…yeah, you return it

 

[Consiglieri]

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).

That's what Anthony Bourdain says in his books - "wagyu" is usually fake and you wouldn't like the real thing.