A5 Wagyu

Midpack

Midpack

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So I'm going to our favorite steak place again next week, and I'm once again presented with the opportunity to try real Japanese A5 Wagyu from Hikami Farms. $120 for 3 oz. So far I have never bit.

I've had American and Australian Wagyu and it's excellent, but then the markup isn't nearly as severe as A5. For those who've had actual A5, was it worth it? I don't mind spending money, but I don't like wasting money. I suspect the answer I'll get is only you can decide if it was worth it...

It will be interesting to see how many posts I there are from people who haven't/would never pay for Wagyu.
 
Once or twice a year I’ll get the Japanese Waygu (A5) with a marble score between 8-10 at SWSteakhouse at Wynn, Las Vegas. $300 for 4 oz. Look forward to doing it again.
 
I guess I am not a steak connoisseur. I have had Waygu and can't get the real difference from high quality well marbled ribeye. Not my BTD choice but YMMV. Enjoy.
 
gcgang said:
Once or twice a year I’ll get the Japanese Waygu (A5) with a marble score between 8-10 at SWSteakhouse at Wynn, Las Vegas. $300 for 4 oz. Look forward to doing it again.
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Wow! I thought $120 for 3 oz was crazy. So I guess my local steak house is a bargain!
 
A5 Wagyu is most definitely worth having at least a few times in your life. If you've never had it (and I would stress that the cook needs to know how to properly prepare it), then by all means you owe it to yourself.

My first experience was decades ago and mind bogglingly good. A cherished memory for many years.

In recent years I've had it a few times but not the same thing. Yes, excellent, but I don't get the same joy from it that I did on that first occasion.
 
I'm probably going to order A5, but now I have to figure out how to order around such a small amount of beef. I'm told it so rich you really don't want to eat a lot of it in a sitting, sort of like caviar, ultra rich desserts, etc. So I guess I'll have a little more appetizer, sides and/or dessert - or not. TBH I usually leave that restaurant uncomfortably full, so this may work out great.
 
Midpack said:
I'm probably going to order A5, but now I have to figure out how to order around such a small amount of beef. I'm told it so rich you really don't want to eat a lot of it in a sitting, sort of like caviar, ultra rich desserts, etc. So I guess I'll have a little more appetizer, sides and/or dessert - or not. TBH I usually leave that restaurant uncomfortably full, so this may work out great.
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Go for it! YOLO.

I've had both Kobe and Wagyu in Japan (company rep was paying!) Memorable is all I can say. You won't be disappointed. The real question will be "how do you go back to regular steak!?"

Actually ordered Waygu just a few weeks ago here in the States, pricey but notably better than anything else.
 
There is good reason that the A5 is sold in smaller quantities. It is extremely rich and 3 oz is plenty for one person. You absolute need to have someone prepare it properly, as one doesn’t cook it like a regular steak. It is a treat and worth experiencing att least once. The steak just melts in your mouth when cooked right. A nice Bordeaux or Cabernet wine would enhance the experience, if you like wine…
 
I never have tried it and a little too rich for my blood. I'm sre it is good though.

Here is a site that has drops of points, I guess. I know one person that buys from them. Not sure how the prices compare though or how it works. Azure.

Azure Standard - Reserve Meats

www.reservemeats.com www.reservemeats.com
 
Whatever Wagyu I tried, and it wasn’t Japanese, was too rich for me. At home when I buy ribeye steaks I prefer choice to prime because it’s already a nice fatty cut and I think the choice has more flavor. For long slow cooking I also avoid the prime. So you won’t find me ordering Wagyu.
 
I tried Wagyu a few years ago at a high end steak house.
Very small steak, cooked nice medium rare, but I could not even finish it. The flavor was wonderful, practically melted in your mouth, but it was so rich and fatty, my mouth felt like I was like eating butter.
I don't think I could eat it again.
Give me a really good Prime rib any day!
 
Midpack said:
...It will be interesting to see how many posts I there are from people who haven't/would never pay for Wagyu.
Click to expand...
That would be me! But I truly hope it's an umparalled experience for you. Me? I get giddy just thinking about the never-ending steak fries at Red Robin.
 
I wonder if you can really tell that much difference...

Like a lot of things, getting to say 90% can cost X... but 95% can be 3X and 98% 20X... is it that much better?

I look forward to the review when you try it...
 
I was too frugal to pay $14 a lb. for prime rib the other day at the store so Wagyu would be out of the question for me.

I grew up raising beef and pork. If I were younger I'd look into raising Wagyu beef and Berkshire pigs custom for this market that's being talked about.
 
That’s about what I’ve paid for A5 a few times. Worth it. That’s my vote. It’s an experience. I loved it.
Interested to hear your vote afterwards.
 
Stormy Kromer said:
I was too frugal to pay $14 a lb. for prime rib the other day at the store so Wagyu would be out of the question for me.

I grew up raising beef and pork. If I were younger I'd look into raising Wagyu beef and Berkshire pigs custom for this market that's being talked about.
Click to expand...
$14/lb?? Wow - local Kroger had it on sale for $4.97 as did the local Safeway. I didn't buy.
 
gcgang said:
Once or twice a year I’ll get the Japanese Waygu (A5) with a marble score between 8-10 at SWSteakhouse at Wynn, Las Vegas. $300 for 4 oz. Look forward to doing it again.
Click to expand...
We dined at SW a few weeks ago. I thought about going for the Japanese Waygu. I’ve never had waygu, and it seemed like SW would be a good place to try it. But at $300 for 4 oz and $75 per additional ounce, I just couldn’t do it. I was hungry and a waygu steak big enough to satisfy my hunger would have cost a fortune. So I went with a cheap 18 oz ribeye for $98.
 
The closest that I have eaten is Wagyu burgers, actually many times. We both love Wagyu burgers. We cannot bring ourselves to eat Wagyu steaks because the marbling simply looks gross, or maybe just guilt in consuming all that fats. Yet, the burgers were just tasty and not yucky oily.
 
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