A5 Wagyu

[nwsteve]

Saw A5 Wagyu in Redmond Costco yesterday for less than $50/#--thinking maybe even $39

 

[Midpack]

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

From what I know, it depends on the exact source. I’ve had great American and Australian Wagyu, and it’s wonderful, a little better than great prime. But IME great American/Australian is just a step up from great prime, it’s nothing like A5! Like many items, the term is being misused plenty as well - I’ve had American “Wagyu” in a couple restaurants that was very ordinary. IOW American Wagyu can be spectacular, ordinary or anything in between - you have to research the source.

 

[audreyh1]

Our HEB carries a lot of American Wagyu from Snake River Farms, even fajitas and brisket!, but I’m never tempted because I’m usually looking at slow cooking BBQ type cuts and don’t need extra marbling.

 

[braumeister]

American Wagyu can be spectacular, ordinary or anything in between - you have to research the source.

Very true.

 

[Texas Proud]

Interesting.... took DW to a good steak place for her birthday...

They had a 'flight' of meat... you get Prime (I think it was above prime), American Wagyu and A5 Wagyu all for $100... asked and was told 3 ozs of each...

Might have to go and try it one someday..

 

[audreyh1]

I saw some American Wagyu fajitas at the butcher counter today when I was buying my ribeyes. Yes, very streaky!

 

[reneeh63]

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.

Ribeyes are my favorite due to fantastic flavor. They are tender, but not TOO tender. That's why I really don't care nearly as much for filets (mignon).

I have a feeling that A5 Wagyu would be almost like eating a stick of butter, albeit one that tastes like steak? I think it'd just be too much for me but to each his own.

 

[MuirWannabe]

Ribeyes are my favorite due to fantastic flavor. They are tender, but not TOO tender. That's why I really don't care nearly as much for filets (mignon).

I have a feeling that A5 Wagyu would be almost like eating a stick of butter, albeit one that tastes like steak? I think it'd just be too much for me but to each his own.

Your description of butter is exactly right. Give it a try. You’ll love it

 

[audreyh1]

One time I was really disappointed that the ribeyes I had grilled didn’t seem as flavorful as usual. Later I figured out that I had accidentally bought prime ribeyes.

Another time I bought a brisket from Costco and they only had prime briskets. The amazing thing about this brisket is that it was done smoking in about half the time of a regular brisket many hours less. Doing a little searching online I found out others had had the same experience. I figure you really don’t need prime grade if you are planning on doing a long slow smoke on a traditionally tough piece of meat like brisket.

 

[robnplunder]

I find Wagyu to contain too much fat. I have high cholesterol so I avoid eating Wagyu. If I eat beef, it is ususally grass-fed.

 

[Midpack]

The more I think about it, the more I stand by my original conclusion for those contemplating trying world class A5. Eating real Kobe A5 is to prime beef as pork belly is to prime pork. [And no I’m not saying A5 is a “beef belly” cut] There’s a place for both, but they’re not at all alike. Just as pork belly is not better pork, A5 is not just better prime beef. And you don’t eat pork belly or A5 in large quantities like you might with the traditional steak cuts of pork or beef. If you’re on the fence like I was, you only live once. It’s not a value proposition, not everything in life is…

As an aside, I’m glad I’ve had caviar and foie gras, but I don’t really care for either regardless of prices.