Is A5 Wagyu a meme? From kopi lewak to caviar most extremely expensive foods end up being disappointing at best or complete dogshit at worst but so many people talk up A5 wagyu like it's amazing.
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Try it, homie.
It's extremely fatty. If you like fatty beef you'll love it, if you don't, you won't.
It's good, I certainly can't afford to eat it all the time, and I wouldn't pay restaurant pricing. But I would have no problem buying wholesale priced A5 Wagyu for personal consumption for a special occasion every couple of years or something.
too much fat
That looks vile
thats what good pussy looks like
tbh I feel bad for the cow being that fat.
Fat is exactly the thing a cow wants to be.
If I were you I'd start off by trying a prime grade ribeye first. Most meat sold in grocery stores is only choice grade or god forbid select(Walmart meat). Prime grade steaks are cheaper than wagyu will allow you to see if the increase in fat is something you like before you go and drop $$$ on some A5.
Prime ribeye is my go to. Local grocery store has dry aged beef. I want to try it but Im not quite sure how to cook it
Depending on how long it has been aged it may not be worth it. I tried 90 day dry aged and it had that sweet rot taste to it. 14 day was enjoyable though
in dry aged beef anything past 14 days is pointless, it doesn't get more tender it just gets drier.
Dry aging isn't for tenderness, it's for flavor.
14 day is the MINIMUM. I personally don't really see the point in anything under 30-45 days, and I prefer 60-90 day dry aged.
anything beyond 90 days can get a bit TOO funky for my tastes, but I can understand the appeal.
>Dry aging isn't for tenderness, it's for flavor.
WRONG it's for both. aging beef does 2 things it allows enzymes to begin breaking down the meat and makes it tender, it alters the flavor, fresh beef taste very irony.
dry aging (which was the norm up to the 1970's) does concentrate the flavors but past 21 days it's just really on the verge of rotting.
wet aging became the norm because it's easier, and there is no waste of meat and it doesn't lose water so it weighs more.
past 21 days it really starts to get gamey.
Even 30-45 day isn't really all that strong flavored, you only get the stronger flavors beyond 60 days.
I've even seen 180 day dry aged beef,
Also you kinda proved my point, Dry aging is basically never used to tenderize meat these days. Wet aging has by FAR taken over that role.
Pretty much the ONLY reason for modern dry aging is the flavor.
>but past 21 days it's just really on the verge of rotting
If your meat is rotting you're not dry aging properly.
Properly done dry aging has no problems going many times beyond 21 days with zero rot.
it's nice enough, but if I wanted a steak I wouldn't choose it over a prime ribeye or something. It's just a bit too fatty
Im so infinitely bored by steak. Its just as bad as junkslop threads. So boring
>most extremely expensive foods end up being disappointing at best
Foie gras is the most delicious single ingredient on the planet and there's nothing you can say that will convince me otherwise.
> Foie gras is the most delicious single ingredient
the finest sashimi grade otoro
Foie gras, high grade tuna, and good black truffles are luxury ingredients that deserve their prices imo. White truffles are great but the price is outrageous, high end caviar is massively overhyped imo and not worth the price at all. A5 wagyu is honestly a bit too fatty for me, but that's 100% a preference thing. It's definitely not interchangeable with anything else, but I'd personally rather have a really good 'normal' steak with a longer dry age on it.
Donkey cheese is delicious but way overpriced for what it is...
Caviar is really tastey. The frick are you on about? Did you not brush your teeth or something?
Caviar is great. Have you seen the video where the momofuku guy has the buzz feed poofters dunking fried chicken drums straight into a tin of caviar? Divine. https://youtu.be/M6XiFKB7j0w
Charge your battery homosexual
caviar is one of the most foul tasting things I have ever had.
You either got a bad bunch or just have very different taste buds. To me it tastes slightly briney and buttery..
i didt like it because when you chew it's mushy. it was too tender to the point of not even feeling like steak.
It's a well-marbled steak. You come from a land that vilifies marbled meat, so you'll hate it.
>a land that vilifies marbled meat
Where the frick would that be? I've never seen anyone saying anything that isn't more marbling = better
90+ Geshas are pretty good
Yes. I only eat Letter Wagyu.
It's really good but the price isn't justified given the production cost so you end up paying for a meme.
It's ok nothing truly special though.
Scottish Angus beef, now that shit is on another level.
Never had it but it seems completely overpriced but tasty.
No problem as long as the name of the reliable place of origin is indicated.
If it is only labeled "A5 Wagyu", it is suspicious.
Yeah anything legit will have documentation or some sort of proof of origin
>Steak
:/
>Steak, Japan
:O
>Steak, Japan
?t=43
Beef like this is rarely eaten, even by the Japanese.
Steak, Japan (real)
Imported beef from the U.S. or Australia(real)
My friend I offer this advice in complete sincerity. Delete this tweet immediately. Our history and tradition with that place is something that’s beyond your years. I’m asking you not to disrespect that over a jacket you didn’t receive.
Pretty much any of the shit tier beef available in nipland is imported, the only domestic stuff you'll find is going to be at higher tier restaurants, not shitty family diners like that.
Yes, it is a meme. Ribeye is the perfect cut and there's no reason to eat anything else.
The Japanese are trying to scam you with fatty meat from their shitty cow genetics
I bought some recently. very disappointed. I like a nice fatty tender steak and this stuff is both, but I was disappointed in the lack of flavor, it was like eating super fatty filet mignon.
snake river farms regular wagyu taste a whole lot better.
Is american wagyu still mixed with Angus? I've found that to be the perfect balance. You get the nice fat, but with actual flavor.
I'm pretty sure that being such an insular ethnostate has led to the Japanese breeding into themselves some kind of universal autism. Their food looks amazing, but they go to a crazy amount of work for relatively little benefit.
I've had wagyu a few times. It's good but not something I can really appreciate, I don't think, since I'm not a huge fan of beef to begin with. The two dumbest shits I've seen done with the stuff are one place in Philly that made wagyu cheesesteaks with housemade "wiz" and fricking gold leaf and another that had wagyu as an option at a hot pot joint in Denver. One guy I was with decided to get it for the table, which I said would be a dumb idea due to wagyu's high fat content (it would practically melt into the soup, I said at the time). Just call me Cassandra cuz I predicted the future and no one fricking paid any attention as the wagyu wasted away to basically nothing into the stock like I said it would.
As a straight steak, yes, it's good, but ultimately not worth the mark-up for me. If you're the sort of person who can appreciate the increase in quality more than I (as someone who doesn't much care for beef) can, you might find the price increase worth it for what your getting.
I say, if you're a fan of beef, give it a go and decide for yourself but if you, like me, dgaf about moo meat, then don't fricking bother.
>I'm not a huge fan of beef
Obviously you prefer meat up your ass.
Sure, but who doesn't?
If the meat is melting into the pot then you're all morons that dont know how to do hotpot, its not the a5's fault, you're just morons who throw the meat in instead of doing 5 second dunk bursts on your chopsticks
Were you there with Anon?
Get on my level kiddo
thats wax
it's premium a6 wagyu straight from the mountains of japan son
its worth it if you can get a good deal on it. around $90/lb if you're blessed by God, around $120/lb is a good deal
it gives you a umami headache though, its not for consuming solo, its best shared with friends as sort of a finishing treat
Depends entirely on the cut, I got mine for around $40-45/lbs because it was the rib cap, instead of a larger steak cut.
Was advertised as $135 for ~3lbs, they ended up shipping closer to 3.5lbs.
I prefer meat on my steak. If I wanted fat I'd buy fat.
moron
"A5" covers a wide range of steaks, you should use the BMS value instead for a more accurate description.
Most more affordable A5 wagyu will be BMS 8 or 9. Sometimes you can score some cheap BMS 10.
BMS 11 and 12 are much more expensive and tend to not be available easily unless you really search around. They also tend to cost a lot more even though it's still just "A5" like the BMS 8-10 stuff.
I always think it looks gross and slimy when it's cooked. I get that's just rendered fat but I can't imagine that has a good texture and the taste would probably be way too rich and fatty
You don't know what you're missing.
>I dry-aged a5 wagyu steaks in HORSE JIZZ and this happened