OT Wagyu beef
shadowcat
Atlanta suburb
For Fathers Day my son gifted me 2 14oz rib eye Wagyu steaks shipped frozen from an outfit in Nebraska. I did a Google search and determined that the cost was $65 a piece. Not sure if shipping was included.
I had heard of Kobe beef when I was stationed in Japan and had since heard from a lot of sources that it is considered the best there is. It is valued for its flavor, tenderness, and fatty, well-marbled texture.
I have now cooked the second one over charcoal to a medium rare. In my opinion it is over rated and I would never pay that kind of money for another. Truthfully I wouldn't buy one at any price. Unless you like eating fat and gristle, which I don't, be prepared to cut away half of the meat. The meat was render and flavorful but I have had prime rib roasts and rib eye steaks that were just as flavorful without all that extra fat.
I'm sure that freezing it for shipping does remove some of the flavor but it does not remove the fat content and yes I know that fat increases flavor. I use a higher fat content when grilling burgers for that reason.
So the Japanese can keep it.
I had heard of Kobe beef when I was stationed in Japan and had since heard from a lot of sources that it is considered the best there is. It is valued for its flavor, tenderness, and fatty, well-marbled texture.
I have now cooked the second one over charcoal to a medium rare. In my opinion it is over rated and I would never pay that kind of money for another. Truthfully I wouldn't buy one at any price. Unless you like eating fat and gristle, which I don't, be prepared to cut away half of the meat. The meat was render and flavorful but I have had prime rib roasts and rib eye steaks that were just as flavorful without all that extra fat.
I'm sure that freezing it for shipping does remove some of the flavor but it does not remove the fat content and yes I know that fat increases flavor. I use a higher fat content when grilling burgers for that reason.
So the Japanese can keep it.
14 comments
Bacon!!
https://www.amazon.com/Anova-Culinary-AN…
https://www.visitwynn.com/documents/SW_S…
As far as buying online, almost everything comes from cross bred cattle. When you see "A5" or "A4" it's supposed to be the real deal (as long as it's not a flat out scam, which is possible). This one appears genuine, however it ships frozen and to gammanu's point, that doesn't make much sense.
https://wagyushop.com/collections/a5-jap…
It’s basically a different product so some folks cook it using different methods. Personally I actually cook it to medium well or even well, which I’d never do with a regular steak. It is a fatty meat so some may not like it (eg not everyone loves pork belly).
It is fatty and is wonderful. You should not grill it over an open flame because all of the fat renders out. It really needs just a sear on a hot cast iron so it can cook in its own juices. It’s really rich. If you usually eat an 8 oz steak, plan on eating half of that in wagyu. Another thing to do is not get ribeye but rather a New York strip or sirloin which has less fat, but with the wagyu marbling is really good.
End of the day, to each his own. Taste is subjective.
Grilling wagyu would be a huge mistake because of the high fat content. Here's a great video on cooking it. Done properly it is amazing. https://www.crowdcow.com/how-to-cook-wag…