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.