I would be afraid to cook these
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I would be unwilling to cook them. I've tried them and they really can't be eaten like you would eat a steak. I am sure they have some purpose or way of consuming them that is amazing, but when I tried they were overwhelmingly fatty, like eating a spoonful of beef butter. But not good like that sounds.
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I had a Wagyu steak as a guest at somebody’s dinner once. My 9.99 per pound Costco NY Strip was better…
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I’m normally game for gourmet stuff. I keep foie gras in my freezer. But waygu does not interest me. Largely because I don’t need all that extra fat.
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I was fortunate when I was in Japan 2 summers ago to be treated to a Kobe beef restaurant (which I think it the same (or almost the same) as Wagyu). For me, I think it was the best beef I have ever eat.
Maybe the atmosphere, etc. but boy, was it good!!!
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I was fortunate when I was in Japan 2 summers ago to be treated to a Kobe beef restaurant (which I think it the same (or almost the same) as Wagyu). For me, I think it was the best beef I have ever eat.
Maybe the atmosphere, etc. but boy, was it good!!!
@taiwan_girl said in I would be afraid to cook these:
I was fortunate when I was in Japan 2 summers ago to be treated to a Kobe beef restaurant (which I think it the same (or almost the same) as Wagyu).
Kobe beef is one type of Wagyu. Wagyu literals means "Japanese beef." Kobe is a city in Japan. There is a system that certifies certain beef output from that area as "Kobe beef." For a long time, "Kobe beef" tops the price scale in the beef market.
Having tasted Kobe beef in Japan and in the USA, as well as other non-Kobe A5 Wagyu, I have come to conclude that I like them only in small servings. I find it unpleasant to consume more than, say, 3 to 4 ounces of such A5 beef in one sitting. A few bites as appetizer are quire delectable, but trying to down an 8+ oz. cut as an entrée in one sitting would be way too fatty. "Lesser" beef would work much better as an entrée. :man-shrugging:
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