I would be afraid to cook these

[George K]

[Horace]

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.

[Jolly]

Years ago, we killed a buck that had been feeding heavily on soybeans. Only time I've ever seen marbling on venison.

The meat was so bad, we couldn't eat it.

[LuFins Dad]

I had a Wagyu steak as a guest at somebody’s dinner once. My 9.99 per pound Costco NY Strip was better…

[Mik]

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.

[George K]

@mik said in I would be afraid to cook these:

don’t need all that extra fat

Fat is good for you...

[taiwan_girl]

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!!!

[Axtremus]

@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.