A5 Wagyu

[marko]

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.

$14 for prime rib?? Where?
I just bought 8 lbs of it at Whole Foods for Christmas. $199.89. That's $25/lb!

Of course, it's Whole Food$ but IMO they have the best looking meat I've seen outside of Europe.

 

[Midpack]

$14/lb?? Wow - local Kroger had it on sale for $4.97 as did the local Safeway. I didn't buy.

This is a thread about A5 wagyu. If you want to talk cheapest meats, please start another thread?

 

[CincyDave]

I wonder if anyone orders it well-done...

And don't forget the A1 sauce.

 

[MarieIG]

I don't believe that I have ever had Wagyu. It doesn't particularly appeal to me as a splurge and yes, I do prefer my meat well done (but tender with minimal spices).

 

[frank]

$1600 a pound is just crazy as far as I am concerned. it might be good, but that good just doesn't seem possible. I have never had it and likely never will. A good corn feed beef from Iowa is about as good as I can imagine.

 

[Texas Proud]

Hmmm, saw some Wagyu hamburger in the store today... they listed it as A2 IIRC...

From the little I could read it is the same cow breed but just raised in Texas... not sure if that makes a difference...

I did not look for any steaks... but might not have them there...

 

[nwsteve]

Bought Wagu ribeye (boneless) for $30/#--clearly not A5 but marbling was exceptional. Previous trials with Costco Wagu has been quite satisfying without doing full blown BTD. I think their Wagu had only a small premium over Prime. In our earlier trial, the Wagu was WAY better than Prime for flavor. Costco also has the A5 occasionally but my wallet is too tight.

 

[braumeister]

From the little I could read it is the same cow breed but just raised in Texas... not sure if that makes a difference...

That's called "American Wagyu" and refers to American cattle that have been cross-bred with Japanese Wagyu cattle.

Trust me, there is no comparison to the real thing. Yes, it's excellent beef, but a totally different experience from eating real Japanese Wagyu.
Here's a decent explanation, without going into too much detail:

Japanese vs. American Wagyu Beef: What’s the Difference?​

 

[Stormy Kromer]

This is a thread about A5 wagyu. If you want to talk cheapest meats, please start another thread?

Sorry.

 

[OldShooter]

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.

I have not been interested in paying US prices but for a trip to Japan last spring I decided to complete my education by trying it as much as I could

For my taste I found the meat to be too fatty. As you say, caviar quantities sufficed. Meat case prices in the markets were IIRC around $28/# with the yen at 150. Restaurant prices reflected the fact that it was expensive meat, but IIRC (again), $40 would get an entirely adequate (for me) serving. I tried several times but the fat was really too much. So, no more temptation to try it in the US.

(Another interesting thing: "Wagyu" is a category of beef not a breed. Wagyu literally translates to mean just "Japanese cow." There are four beef breeds, including the famous Kobe "Japanese Black" breed that qualify for the category label. Wagyu - Wikipedia)

 

[Stormy Kromer]

I was visiting with my friend on his ranch in Wyoming last fall. We were driving around looking at his cattle and I saw one that I didn't recognize. I grew up raising and breeding cattle, many exotic breeds and I know them well, but this one in his herd had me stumped. I asked what kind of cross breed that one was?

He said "That one is a Wagyu, we get big money for them". '"We have a buyer who comes in and ships them to the big restaurants in the big cities" It was running loose with the Herefords and Angus.

 

[Sunset]

DW won't let me buy it, as it's too fatty She complains if I buy hamburger that is 85% lean.

 

[Texas Proud]

WOW... decided to look at Sam's to see if they have it... I now know why it is so expensive... see bold below!!

BTW, $200 for 2 10 oz steaks...

Highlights​

• Raw and unseasoned A5 Grade Japanese Wagyu with unrivaled marbling and tenderness
• Cows aged 30 days minimum, massaged daily and fed a barley mash
• Finished on grain for a minimum of 400 days

 

[Midpack]

For my taste I found the meat to be too fatty. As you say, caviar quantities sufficed. Meat case prices in the markets were IIRC around $28/# with the yen at 150. Restaurant prices reflected the fact that it was expensive meat, but IIRC (again), $40 would get an entirely adequate (for me) serving. I tried several times but the fat was really too much. So, no more temptation to try it in the US.

+1. I’ve read it’s so rich you really don’t want to eat a lot of it. I was worried the portion is “only” 3 ounces, but evidently that’s enough to have the experience without being too much. So I’ll have an appetizer, more of the sides than we usually eat, and dessert if I don’t feel full.

I did some research and the restaurant is offering true Kobe A5, so it’s not a lesser source. Most of the Wagyu people see in US restaurants is closer to prime than real A5 - “no comparison” as braumeister noted. I’m really looking forward to it, probably my one and only experience.

I usually go for medium rare steak, I’ve read I should order the A5 rare. I have a couple days to decide.

 

[OldShooter]

No worries. You're not getting married here. You're just on a first date. Enjoy!

 

[Texas Proud]

It is probably like some of the tuna that is sold at very high prices... they cut it really thin...

I doubt it is supposed to be the main entree... but do not know what else is served... SOO, let us know!!

 

[Midpack]

It is probably like some of the tuna that is sold at very high prices... they cut it really thin...

I doubt it is supposed to be the main entree... but do not know what else is served... SOO, let us know!!

It’s definitely an entree. It’s not cut very thin, just small pieces.

 

[Gumby]

Too much fat for me. That's why I prefer tenderloin - tender without the need for fat to make it that way.

 

[Midpack]

Too much fat for me. That's why I prefer tenderloin - tender without the need for fat to make it that way.

Agreed. I almost always order filet. But I want to experience A5, no point in compromising with lesser Wagyu, YOLO.

Hopefully it will be interesting and not something I prefer. I expect it will fall in the same category for me as caviar, foie gras, truffles, over the top rich desserts, very expensive wines, Michelin star restaurants - glad I tried it, but not worth it for me.

 

[Stormy Kromer]

I'm going to volunteer at the local food shelf this week.

Problems like this don't exist.

 

[audreyh1]

Too much fat for me. That's why I prefer tenderloin - tender without the need for fat to make it that way.

We love rib-eye steaks. I buy grass finished if I can, not prime. They are already super tender.

I like tenderloin too, but haven’t bought it in a long while.

 

[Midpack]

So I had A5/Kobe wine beef last night. It was very good, no regrets having tried it. But I don’t plan on having it often. I’m not suggesting these are the same cuts, they’re not - but to me A5 is to prime beef as pork belly is to pork. The former is treat enjoyed in small quantities, where the latter is a great entree choice. If anything American or Australian wagyu are more tempting than A5 IMO - but everyone interested should try it and make up their own mind.

 

[Dtail]

We love rib-eye steaks. I buy grass finished if I can, not prime. They are already super tender.

I like tenderloin too, but haven’t bought it in a long while.

Rib Eye steaks are our favorite with Filet Mignon second.

 

[MarieIG]

Glad you enjoyed your experience Midpack. Thanks for reporting back / sharing.

 

[audreyh1]

So I had A5/Kobe wine beef last night. It was very good, no regrets having tried it. But I don’t plan on having it often. I’m not suggesting these are the same cuts, they’re not - but to me A5 is to prime beef as pork belly is to pork. The former is treat enjoyed in small quantities, where the latter is a great entree choice. If anything American or Australian wagyu are more tempting than A5 IMO - but everyone interested should try it and make up their own mind.

I’ll be interested to hear what you think about American Wagyu.