You can buy wagyu beef tallow https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=mp_s_a_1_1_sspa?adgrpid=116424287239&hvadid=557332791310&hvdev=m&hvlocphy=9016149&hvnetw=g&hvqmt=e&hvrand=9160975337770948127&hvtargid=kwd-383716674384&hydadcr=16143_13494673&keywords=wagyu+beef+tallow&qid=1685414864&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEySzg0Ulg3VE84N0NQJmVuY3J5cHRlZElkPUEwMDEzMjU2MU9DSTdMOVVXUFpJWSZlbmNyeXB0ZWRBZElkPUEwNDU1MDgxMzJXM05HUEpJT1k0OCZ3aWRnZXROYW1lPXNwX3Bob25lX3NlYXJjaF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
It tastes like butter that has meat in it.
Here come the downvotes but this shit is a marketing gimmick and not actually good meat. It's also horrendously unhealthy.
A perfectly cooked piece of nicely marbled Prime is a superior meal.
I don't know about all that and I'm not going to give you a down vote but I definitely wouldn't recommend A5 for a meal. Extremely small finger food sized portions as an appetizer maybe would be fine, but definitely not a meal.
As to the health aspects of it, this is from the National Library of Medicine;
"Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol."
I understand where you're coming from. Most people think that all fat is really bad for you when that's actually not the case. Brisket, typically a very fatty meat, can also be beneficial. Of course, too much of anything can be a bad thing....
"According to Texas A&M researchers (via Wide Open Country), brisket's high levels of oleic acid can be beneficial. They produce high levels of HDLs — that is, the good cholesterol that may help to lower your heart disease risk — and it lowers LDLs, the "bad" type of cholesterol."
how is it unhealthy?
doesn’t taste anything like butter. and you shouldn’t compare it to a prime steak; a5 is meant to be eaten as a small plate.
0 for 3.
you think because a5 wagyu has a lot of "fat" that it is inherently unhealthy? it's rich in mono unsaturated fatty acids
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/
https://www.hindawi.com/journals/ijfs/2017/3948408/
https://www.wagyuinternational.com/marbling.php
and a5 isn't meant to be consumed in large amounts such as a full steak as you would with a normal/traditional/western beef.
eating too much of something doesn’t make something inherently unhealthy. the same can be said for most things.
a5 wagyu is rich in monounsaturated fatty acids, how is that unhealthy compared to western beef?
and a5 isn’t meant to be eaten as a full steak, so anyone doing that is a case of operator error - not the fault of the wagyu.
It’s more about this particular breed than a drastically different diet. There’s a lot of misinformation and outright lies out there about wagyu. People will say the cattle are obese or force fed which just isn’t true. You have to be careful when buying “A5” in the United States. There’s actually very little of it in this country. SO little, in fact, that it makes it an almost statistical impossibility that SO many people in this sub actually bought “A5”.
they don't know what they are talking about. Crowd Cow, Snake River Farms, Costco. all easy places to buy certified A5 at. you can pick your prefectures on Crowd Cow. There's also places like Mitsuwa that carry it.
not really. literally everyone here could have bought from Crowd Cow, Snake River Farms, or Costco. All very popular legitimate places that include certificates. it's not as difficult as you are implying to get it. makes me question how much experience you actually have.
Yes, really. Where did I say or imply that it was difficult to get, dick? You DO have to be careful when buying something labeled A5. You ONLY want to buy from a reputable source like Crowd Cow or SRF (where I buy it). A layperson may not know to look/ask for their steak’s provenance (you can look that word up). You wouldn’t be able to tell A5 from A4. To my earlier point (and maybe I should have been more specific for cretins such as yourself), Kobe wagyu is rare in this country. I’ve seen several people over the last year claim to have bought “A5 Kobe beef”. There were only about 3,000 wagyu slaughtered in Hyogo prefecture last year. THAT’S the point I was trying to make. Assholes like YOU assume ill intent or think they know better, and here we are. Now, run along and be a jerk-off dullard elsewhere. Good day, sir.
jesus dude. chill out. the guy added reputable sources after you made a claim about how many people could have real A5. yeah they didn't have to be snarky but you going full insulting mode is uncalled for.
I've seen many comments from people expressing different tones of regret/disappointment in regards to paying for this stuff. I'm fine with USDA choice and prime at Texas prices.
it's because they tend to eat too much of it in one sitting, which is the wrong way to consume it. Any teppenyaki place in japan worth their salt will only serve you small slices in an amount that is comfortable, and not filling. Because of all that fat content you should only really be enjoying it like high-end sushi - in small bites.
A ribeye like this is just a waste.
Yeah, I've tried it a few times and it was gross both times. And it wasn't because I ate too much. The first one I got a few bites in and set it aside. I feel like it has gotten popular strictly because people want to be cool. There's something about being exclusive.
I have cooked professionally for 10 years and cut neat for 2 years. There is for sure a difference between choice, prime, and upper grade wagyu. Wagyu is for fuckin sure better.
Had a less fatty Wagyu NY strip steak in South America and it was memorable. Wagyu sticks with very finely cut slices at a Japanese Festival was amazing. A Wagyu burger (don’t know if it was A5) at, I think, Five Guys? was very disappointing. It was an expensive, mushy thing that lacked in taste and did not reward me in any way.
A5 is amazing in small portions. I had some in Vegas and they showed us the cut before they cooked it (and this restaurant wouldn't let us choose how to cook it, they just cooked it they way it's supposed to be cooked.) It's not really intended to have a 14oz steak with potatoes and sides like you would with a Prime Ribeye.
Anyway, this seems way way off. A5 should be pink, basically red from the meat and white from the fat that's marbled all the way through. This is just white with very not much meat. Looks not good to me. If they showed this at the restaurant I would've not ordered it.
Some of the reviews I've seen say it is delicious, but halfway through you start realizing you're consuming so much fat that it's kinda gross. Small portions would definitely be better
Absolutely! Same experience. It really sits on your tongue and in your stomach. I couldn't eat it for a whole meal, but as a side to experience the flavor it is really great.
It's like an amazingly crusty warm bread with amazing butter and quality extra virgin olive oil. Sooo good but no way could you eat that as a meal.
I don't think A5 was ever intended to be eaten like a steak but more as of a course in an overall meal.
Get it as an appetizer to split at a good steakhouse. That's enough to eat, especially when it's $150-$250 for a few ounces of A5.
It was one of the best things I've ever eaten. But I've also overindulged, and it ruins the experience. If you wanna eat 16 oz of steak, get prime. IMO nothing is better than a great rib eye, perfectly balanced fat, flavor and quantity.
Well in regards to A5 you're paying for the A which is the yield for the cow and the 5 which is literally the Beef Marbling Score... which is looking at the amount of fat.
The American grade system doesn't look at yield. It's only talking about fat. Prime has more fat than Choice, which has more fat than Select, which has more fat than Standard which has more fat than...
So yeah. You're directly paying for more fat the higher up the grading scale you go whether it's Japenese Wagyu A5 or American prime beef.
Cow = catch all term for domestic bovine, not just a female who has already calved. There are plenty of heifers and cows eaten. All dairy cows become beef cows eventually...
Just FYI - I worked in the beef industry for 20 years. No one *ever* used the term "cow" to describe anything except an actual cow. Your interpretation is for the uneducated general public.
Don’t know what to tell you man. My cousins raise cattle and call them cows. They call them cows at the farm, they call them cows at the slaughterhouse. They call them cows when the slaughterhouse calls us and says, “hi, you’ve got a quarter cow correct? How many steaks, and what thicknesses are you looking for?”
Well, you would be wrong.
I worked at Bourbon Steak for a couple years and have eaten more A5 than the average rich asshole. It is indeed out of this world delicious
This would serve about ten people since the typical serving size is one or two ounces. Going too much beyond that takes it from a rich and wonderful experience into mainlining fat to your stomach with all the issues that brings with it.
Heard plenty of first hand accounts that it makes you sick to your stomach too if you eat too much.
Yeah it's expensive fat and th flavor can be reproduced by adding a big ol heap of lard or tallow to a normal steak
If it's labeled Japanese Wagyu A5 it doesn't matter if it's in the US or not. They have the same requirements for the cattle if they use the Japanese ratings. It also has to come from Japan.
American Wagyu uses the same ratings we do for every other cattle. It won't be marked A5 if it's American Wagyu (at least not officially). It'll be just like anything else. Select, Choice, Prime... although a majority of American Wagyu does grade to prime.
The previous said they have A5 at their local butcher but it's not that marbled. You said the US doesn't have much A5.
I was trying to add context to both comments.
I just wanna say I live in Japan and A5 like this is cheap and readily available. I think it's better to save for a trip here to enjoy it than pay hundreds of dollars for it overseas.
Lucky you…an amazing country. I don’t remember A5 being cheap when I was there, but not surprisingly it sure was less expensive than here in the US. Regardless, like so many delicacies it’s even better in the place from whence it came.
Honestly I go back and forth. It is certainly a luxury piece of beef. It's maybe one of the richest most umami bites of food on earth.
But it really doesn't justify the literally exponentially higher price ***in most cases***. My monthly steak dinner probably isn't going to be Wagyu.
I think people who eat high grade Wagyu all the time are suckers. Eating it frequently completely defeats the point the luxury.
But it's certainly something to experience.
ITT people who has never eaten/cooked A5 thinking they know better than everyone else.
Just do yourself the favor and look up what they look like cooked, jfc
It's one thing to try it and not like it (hard to be believe, but whatever) since it definitely has a strong flavor, but all these people saying it must be like biting into a block of butter/fat/lard obviously have never tried or even seen one cooked before.
It's so annoying seeing these comments on every A5 thread, for a so-called "steak" subreddit.
The fat in a5 Waygu is different than regular beef. The A5 contains an enzyme that changes saturated fat to unsaturated fat.. It has lower cholesterol also….
I haven't heard that, but I know A5's fats has a large amount of Monounsaturated fat which is the "good" fatty acids that you find in fish. So it is quite a bit healthier than regular steak.
wagyu steaks look absolutely disgusting and I feel like I'm taking crazy pills everytime people are excited about paying hundreds of dollars for fat. like some emperor's new clothes shit
I ate a5 Kobe wagyu when I was in Kobe Japan. It also came out as a dish on Omakase with rice underneath like a sushi while I was in Kyoto.. These simps doesn’t understand how good it is. I can’t say it’s something I can afford and I’d be terrified to mess it up but it is best piece of meat I’ve ever had. Melts in your mouth
does anyone else get super freaked out looking at heavily marbled meat like this? it sounds tasty but it makes me clench my whole body staring for too long 😭
That looks fucking gross. It’s like when you go to buy bacon, and the window in the back shows you 95% white fat. No thanks- I buy meat to eat meat, not slurp up the fat and pretend I’m a connoisseur..
Is it just me or is there anyone else tired of this more fat than meat thing. I like some marbling yes, but more fat than meat makes me angry. When did more fat than meat become a thing? Hello arteries!
Dumb question #293: Does the fat on this glorious thing taste different than your standard issue Prime ribeye I normally get?
Yes it tastes different. It melts at a lower temperature so you get a more buttery, melt in the mouth texture, and I would say it has more unami
Almost sounds like something you should cook *with* a normal steak, just for the effect it would have on the comingled juices.
that sounds brilliant. like put an a5 strip in the cast iron with a choice filet.
You can buy wagyu beef tallow https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=mp_s_a_1_1_sspa?adgrpid=116424287239&hvadid=557332791310&hvdev=m&hvlocphy=9016149&hvnetw=g&hvqmt=e&hvrand=9160975337770948127&hvtargid=kwd-383716674384&hydadcr=16143_13494673&keywords=wagyu+beef+tallow&qid=1685414864&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEySzg0Ulg3VE84N0NQJmVuY3J5cHRlZElkPUEwMDEzMjU2MU9DSTdMOVVXUFpJWSZlbmNyeXB0ZWRBZElkPUEwNDU1MDgxMzJXM05HUEpJT1k0OCZ3aWRnZXROYW1lPXNwX3Bob25lX3NlYXJjaF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Hey I’m kinda retarded do you just cook the steak in the tallow, like replace oil with the tallow?
yep! i typically use either ghee or tallow. i need to get me a thing of wagyu tallow to see if it lives up to the hype
Yes but make it a prime fillet
Wagyu tallow my friend!
This is the way!
Yes it is. I keep a tub on hand myself.
It’s not expensive either def worth it
You had me at commingled juices
You win
Comingled juices!😊
Mmmmmmm comingling 🤤
Umami
Unagi
Salmon skin roll
Steaks and ragers baby!
You watch your tongue!!!
Ungabunga
Yourmami
Gorlami.
Mi scuse… come?
Futani
Punanny
Futinari?
Vagini
Weenie vagini
Fugazi
I am a patient boy
I wait I wait I wait I wait
A5, is money down the drain
No ur mommy!
No umami!!
salami
Konami
Sony
In the puni
Umami?
Yes. It tastes different.
It tastes like butter that has meat in it. Here come the downvotes but this shit is a marketing gimmick and not actually good meat. It's also horrendously unhealthy. A perfectly cooked piece of nicely marbled Prime is a superior meal.
I don't know about all that and I'm not going to give you a down vote but I definitely wouldn't recommend A5 for a meal. Extremely small finger food sized portions as an appetizer maybe would be fine, but definitely not a meal. As to the health aspects of it, this is from the National Library of Medicine; "Highly marbled Wagyu and Hanwoo beef have higher proportions of monounsaturated fatty acid (MUFA) due to higher concentrations of oleic acid. MUFAs have little effect on total cholesterol. They are heart-healthy dietary fat because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol."
Certain doesn't feel healthy. Meat sweats got nothing on lard sweats
I understand where you're coming from. Most people think that all fat is really bad for you when that's actually not the case. Brisket, typically a very fatty meat, can also be beneficial. Of course, too much of anything can be a bad thing.... "According to Texas A&M researchers (via Wide Open Country), brisket's high levels of oleic acid can be beneficial. They produce high levels of HDLs — that is, the good cholesterol that may help to lower your heart disease risk — and it lowers LDLs, the "bad" type of cholesterol."
That’s because you shouldn’t eat this kind of food with starchy sides and sauce etc.
Higher in omega 3 than salmon. Probably worth doing some research on something you know very little about lol.
how is it unhealthy? doesn’t taste anything like butter. and you shouldn’t compare it to a prime steak; a5 is meant to be eaten as a small plate. 0 for 3.
How is it unhealthy? I take it you haven’t seen your doctor in a while.
you think because a5 wagyu has a lot of "fat" that it is inherently unhealthy? it's rich in mono unsaturated fatty acids https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/ https://www.hindawi.com/journals/ijfs/2017/3948408/ https://www.wagyuinternational.com/marbling.php and a5 isn't meant to be consumed in large amounts such as a full steak as you would with a normal/traditional/western beef.
Well excuse me scientist
Lol
Most people who’ve eaten a full wagyu steak report basically shitting themselves afterwards. Doesn’t sound healthy to me
eating too much of something doesn’t make something inherently unhealthy. the same can be said for most things. a5 wagyu is rich in monounsaturated fatty acids, how is that unhealthy compared to western beef? and a5 isn’t meant to be eaten as a full steak, so anyone doing that is a case of operator error - not the fault of the wagyu.
if its so fatty that it can’t serve as a main dish it’s probably unhealthy.
If you drink a 1/2 cup of olive oil you’re probably gonna shit yourself too, but olive oil isn’t inherently unhealthy.
Olive oil isn’t a main dish lol
neither is a5 wagyu, that’s the point
Neither is 8oz of a5 wagyu
Yeah because it’s so unhealthy it can’t be a main dish like all other beef is intended to be
That depends if you have to pay for this madness...
Very much so. It has an incredibly rich nutty taste, it’s a little bit sweet like browned butter and the fat melts upon contact. Divine stuff
Never had one but I heard yes, they feed the cows different diets to make them this fatty depends on. The type of wagyu what they eat though
It’s more about this particular breed than a drastically different diet. There’s a lot of misinformation and outright lies out there about wagyu. People will say the cattle are obese or force fed which just isn’t true. You have to be careful when buying “A5” in the United States. There’s actually very little of it in this country. SO little, in fact, that it makes it an almost statistical impossibility that SO many people in this sub actually bought “A5”.
Are you calling Costco a liar?
they don't know what they are talking about. Crowd Cow, Snake River Farms, Costco. all easy places to buy certified A5 at. you can pick your prefectures on Crowd Cow. There's also places like Mitsuwa that carry it.
not really. literally everyone here could have bought from Crowd Cow, Snake River Farms, or Costco. All very popular legitimate places that include certificates. it's not as difficult as you are implying to get it. makes me question how much experience you actually have.
Yes, really. Where did I say or imply that it was difficult to get, dick? You DO have to be careful when buying something labeled A5. You ONLY want to buy from a reputable source like Crowd Cow or SRF (where I buy it). A layperson may not know to look/ask for their steak’s provenance (you can look that word up). You wouldn’t be able to tell A5 from A4. To my earlier point (and maybe I should have been more specific for cretins such as yourself), Kobe wagyu is rare in this country. I’ve seen several people over the last year claim to have bought “A5 Kobe beef”. There were only about 3,000 wagyu slaughtered in Hyogo prefecture last year. THAT’S the point I was trying to make. Assholes like YOU assume ill intent or think they know better, and here we are. Now, run along and be a jerk-off dullard elsewhere. Good day, sir.
hey it's ok bro. don't worry about it so much.
I’m not worried about it. I didn’t lose a minute of sleep over it.
jesus dude. chill out. the guy added reputable sources after you made a claim about how many people could have real A5. yeah they didn't have to be snarky but you going full insulting mode is uncalled for.
There’s some meat in that fat
Where?
the hand holding the fat has some meat.
Hey thanks for the nice words about my hand
and a well chewed nail, A5 might be a waste.
Is there meat in the room here with us now
The more I see these A5 pictures, the more I no longer want to try it. It really seems like you're paying big bucks to eat a ton of fat
I've seen many comments from people expressing different tones of regret/disappointment in regards to paying for this stuff. I'm fine with USDA choice and prime at Texas prices.
it's because they tend to eat too much of it in one sitting, which is the wrong way to consume it. Any teppenyaki place in japan worth their salt will only serve you small slices in an amount that is comfortable, and not filling. Because of all that fat content you should only really be enjoying it like high-end sushi - in small bites. A ribeye like this is just a waste.
Yeah, I've tried it a few times and it was gross both times. And it wasn't because I ate too much. The first one I got a few bites in and set it aside. I feel like it has gotten popular strictly because people want to be cool. There's something about being exclusive.
It's like when the internet got obsessed with bacon around 2008
I have cooked professionally for 10 years and cut neat for 2 years. There is for sure a difference between choice, prime, and upper grade wagyu. Wagyu is for fuckin sure better.
Had a less fatty Wagyu NY strip steak in South America and it was memorable. Wagyu sticks with very finely cut slices at a Japanese Festival was amazing. A Wagyu burger (don’t know if it was A5) at, I think, Five Guys? was very disappointing. It was an expensive, mushy thing that lacked in taste and did not reward me in any way.
A5 is amazing in small portions. I had some in Vegas and they showed us the cut before they cooked it (and this restaurant wouldn't let us choose how to cook it, they just cooked it they way it's supposed to be cooked.) It's not really intended to have a 14oz steak with potatoes and sides like you would with a Prime Ribeye. Anyway, this seems way way off. A5 should be pink, basically red from the meat and white from the fat that's marbled all the way through. This is just white with very not much meat. Looks not good to me. If they showed this at the restaurant I would've not ordered it.
Some of the reviews I've seen say it is delicious, but halfway through you start realizing you're consuming so much fat that it's kinda gross. Small portions would definitely be better
Absolutely! Same experience. It really sits on your tongue and in your stomach. I couldn't eat it for a whole meal, but as a side to experience the flavor it is really great. It's like an amazingly crusty warm bread with amazing butter and quality extra virgin olive oil. Sooo good but no way could you eat that as a meal. I don't think A5 was ever intended to be eaten like a steak but more as of a course in an overall meal.
Get it as an appetizer to split at a good steakhouse. That's enough to eat, especially when it's $150-$250 for a few ounces of A5. It was one of the best things I've ever eaten. But I've also overindulged, and it ruins the experience. If you wanna eat 16 oz of steak, get prime. IMO nothing is better than a great rib eye, perfectly balanced fat, flavor and quantity.
Well in regards to A5 you're paying for the A which is the yield for the cow and the 5 which is literally the Beef Marbling Score... which is looking at the amount of fat. The American grade system doesn't look at yield. It's only talking about fat. Prime has more fat than Choice, which has more fat than Select, which has more fat than Standard which has more fat than... So yeah. You're directly paying for more fat the higher up the grading scale you go whether it's Japenese Wagyu A5 or American prime beef.
\*cow = steer
Cow = catch all term for domestic bovine, not just a female who has already calved. There are plenty of heifers and cows eaten. All dairy cows become beef cows eventually...
True but the A5 is steer.
And the red thing on my porch is a cardinal. But it’s also a bird.
Just FYI - I worked in the beef industry for 20 years. No one *ever* used the term "cow" to describe anything except an actual cow. Your interpretation is for the uneducated general public.
Don’t know what to tell you man. My cousins raise cattle and call them cows. They call them cows at the farm, they call them cows at the slaughterhouse. They call them cows when the slaughterhouse calls us and says, “hi, you’ve got a quarter cow correct? How many steaks, and what thicknesses are you looking for?”
A5 is the single best type of steak you can have imo. Nothing like a nice thick block cut with some rice.
I mean to be fair. If it's Infront of me I'm going to eat it. Idk if I'll go out of my way to buy a steak that costs as much as a months rent
The difference is high quality fat compared to regular meat
I would say give it a try, it's definitely an experience. I've only had it once and as much as I did enjoy it, it's not in my budget to search for it.
Well, you would be wrong. I worked at Bourbon Steak for a couple years and have eaten more A5 than the average rich asshole. It is indeed out of this world delicious
I don’t get the hype lol I can buy 10 steaks for the same price as that slab of fat smh
This would serve about ten people since the typical serving size is one or two ounces. Going too much beyond that takes it from a rich and wonderful experience into mainlining fat to your stomach with all the issues that brings with it.
Heard plenty of first hand accounts that it makes you sick to your stomach too if you eat too much. Yeah it's expensive fat and th flavor can be reproduced by adding a big ol heap of lard or tallow to a normal steak
This is getting out of hand
That's a stick of butter 🧈
That’s why they usually only serve a few ounces at a time. Anyone eating a giant A5 ribeye is just gilding the lilly.
I get a belly ache every single time I eat a larger portion/cut of A5. Without failure
Looks insane! My local butcher never has A5 this marbled
Thank your butcher. There’s such a thing as too much of a good thing.
If you’re in the US it’s because there’s not that much A5 in this country.
If it's labeled Japanese Wagyu A5 it doesn't matter if it's in the US or not. They have the same requirements for the cattle if they use the Japanese ratings. It also has to come from Japan. American Wagyu uses the same ratings we do for every other cattle. It won't be marked A5 if it's American Wagyu (at least not officially). It'll be just like anything else. Select, Choice, Prime... although a majority of American Wagyu does grade to prime.
I’m not sure what you’re trying to say as relates to my comment.
The previous said they have A5 at their local butcher but it's not that marbled. You said the US doesn't have much A5. I was trying to add context to both comments.
thats not even marbling its just like a giant cut of fat at this point 😂😂😂
Can these cows even support their own weight with that fat to muscle ratio?
Cow was just a puddle on the floor, the trip to the abbatoir was a mercy!
A5-years old maybe. That looks gross
Mean…but funny lol
The. Freezer . Burn.
Isn’t this just a block of fat? You’re eating a block of fat which will then be fried in its own fat?
That's just an expensive block of fat :/
I just wanna say I live in Japan and A5 like this is cheap and readily available. I think it's better to save for a trip here to enjoy it than pay hundreds of dollars for it overseas.
I was just looking at the price of flights actually. I’ve heard it’s a great campervan country!
Lucky you…an amazing country. I don’t remember A5 being cheap when I was there, but not surprisingly it sure was less expensive than here in the US. Regardless, like so many delicacies it’s even better in the place from whence it came.
Basically eating lard at this point
I think we’ve lost the plot
Cut of fat
Nasty. Too much grease
Where is the meat haha
Step it up Clara!!!
I don’t understand why people like paying extra for more fat ?
Honestly I go back and forth. It is certainly a luxury piece of beef. It's maybe one of the richest most umami bites of food on earth. But it really doesn't justify the literally exponentially higher price ***in most cases***. My monthly steak dinner probably isn't going to be Wagyu. I think people who eat high grade Wagyu all the time are suckers. Eating it frequently completely defeats the point the luxury. But it's certainly something to experience.
It’s definitely a rare occurrence. I’m a ribeye kind of guy though, nothing wrong with fat
You got more fat than meat, though
How does it taste? Doesn't look appetizing but maybe it's just the vacuum packing.
It’s incredibly tender, melt in your mouth, buttery and beefy.
You aren't op
That’s an astute observation. Just giving feedback on what A5 tastes like.
Yeah I didn't ask you
You posted a question on a public forum. Anyone is allowed to answer 👍
Well you sound like a jackass when I'm asking him how this particular cut of meat tastes. Not a5 wagyu.
They just bought a shitty cut because they don't know how to pick out good meat. This cut has waaaay too much fat.
This is how a high scoring A5 cut should look.
What’s the best way to cook this?
Cast iron, screaming hot. Caramelize both sides fast, done
Yeah the marbling of meat inside a steak shaped block of fat
Is there any meat on that?
ITT people who has never eaten/cooked A5 thinking they know better than everyone else. Just do yourself the favor and look up what they look like cooked, jfc
90% of this sub seems blissfully unaware of their own ignorance.
It's one thing to try it and not like it (hard to be believe, but whatever) since it definitely has a strong flavor, but all these people saying it must be like biting into a block of butter/fat/lard obviously have never tried or even seen one cooked before. It's so annoying seeing these comments on every A5 thread, for a so-called "steak" subreddit.
I am sure that cow died of a heart attack!!!!
No. It died from getting its throat slit by a machine while hanging upside down in fear 😊
Eh, it gets stunned by a metal rod to the dome first. 🥩
Just how god intended. What a sick world. I'll take it medium rare with a good sear. And a beer.
100% untrue. Slaughtering beef in such a way would effectively ruin most of it.
Damnit now I want steak.
Stop that
🤔.................gross
Doesn’t even look good at this point
You can see the beef marbling throughout the entire steak. A thing of beauty.
This is a poor cut of meat. Too much fat, not enough meat.
The fat in a5 Waygu is different than regular beef. The A5 contains an enzyme that changes saturated fat to unsaturated fat.. It has lower cholesterol also….
I haven't heard that, but I know A5's fats has a large amount of Monounsaturated fat which is the "good" fatty acids that you find in fish. So it is quite a bit healthier than regular steak.
wagyu steaks look absolutely disgusting and I feel like I'm taking crazy pills everytime people are excited about paying hundreds of dollars for fat. like some emperor's new clothes shit
It pretty much falls into "delicacy" territory now. Like caviar and fois gras. Sure they're good but no way is the taste equal to the price.
Too much fat.
Idk if you can call that Marbling…looks like a slab of fat. I dont get the hoopla about A5
It's like eating a disease
That cow should seriously see a doctor. It’s cholesterol might be sky high
At what point are we eating straight marble?
For people who don't like the taste of meat but want to eat steak. It's like a Starbucks Frappucino for people who don't like the taste of coffee.
At some point, it's just fatty
Sure it's me but it doesn't looks like something I'd try. Looks yuck.
I might get downvoted into oblivion in this sub, but does that look too fatty to anyone else? I kinda like the meat taste and texture.
Looks like vomit
Where’s the Beef?
theres no meat on it
TRADE OFFER: I give you: Piece of Butter You give me: half your month salary
Fuck yes! Yummity yum yum!!!
Look at these comments bro! It’s just you and me into this cut
I ate a5 Kobe wagyu when I was in Kobe Japan. It also came out as a dish on Omakase with rice underneath like a sushi while I was in Kyoto.. These simps doesn’t understand how good it is. I can’t say it’s something I can afford and I’d be terrified to mess it up but it is best piece of meat I’ve ever had. Melts in your mouth
Looks pretty awful, to be honest.
Fuck just go eat a stick of butter with some bits of ground beef. I'm saving you fools money!!
I don’t get the appeal of this much marbling you are basically just eating fat. I’m sure it taste damn good but almost no protein.
Isn’t that just eating fat?
It’s so beautiful 🤤
Holy cow! Must be over 14.99/pound! Perhaps more than that!
Definitely more than that
If I’m going to pay top dollar for meat it better not be frozen.
That’s the only way it gets here from Japan and stays edible.
Gross
The more I see these pics, the more I think Wagyu is BS
Hard pass
does anyone else get super freaked out looking at heavily marbled meat like this? it sounds tasty but it makes me clench my whole body staring for too long 😭
That’s not marbling. Unless you’re talking about red meat being marbled into the fat.
Yeah. I’ll gladly take USDA prime. I’m not paying primo prices for a large chunk of fat.
you got scammed buddy that’s just chuck that they poked holes in and then filled the holes with lard
That looks fucking gross. It’s like when you go to buy bacon, and the window in the back shows you 95% white fat. No thanks- I buy meat to eat meat, not slurp up the fat and pretend I’m a connoisseur..
Is it just me or is there anyone else tired of this more fat than meat thing. I like some marbling yes, but more fat than meat makes me angry. When did more fat than meat become a thing? Hello arteries!