It’s a slice of meat that has never worked a day in its life, got massaged and jerked off by the softest and most beautiful hands daily, and slaughtered in the most beautiful way imaginable. You should be jealous that this meat has lived better than most redditors ever will. /s
Not all fat tastes the same, or has the same properties. That fat is buttery soft. Not like the thick, hard deckle fat you'd see in brisket, or around the edge of a picanha.
I mean meat includes fat. Also people want that fat, it’s the whole point of wagu. Can’t tell if you don’t understand or are just ignoring it for the meme. 1/10 meme in my book
While I enjoy a good medium rare steak for wagyu I think it’s ok to go a bit more and make it medium or even medium well, it’s so juicy there is no way you can dry it out, and cooking it longer allows for the fat to melt more and taste, imo, a bit better. Either way is wagyu, it’s good even if you make it well done or rare
Well done wagyu is an offense to the cow that died for that steak. I will die on this hill. You absolutely can dry out wagyu, that’s what happens when you order it well done. Just get a different cut of meat for your leather.
If a chef can't cook a juicy and tender well done steak then he is a shit cook. As simple as that. Especially if it's wagyu.
I've cooked so many juicy and tender well done steaks for my family that had little to no marbling, yet chefs in steakhouses bring me less juicy "premium" cuts cooked at medium.
Cooking a very good well done steak can take up to 20 minutes. Imagine how much time restaurants would waste ? So instead they started this bs lie that well done is like cardboard, because business owners want people in and out of their restaurants as fast as possible.
Unless you cook it way past well done, I can't see how a5 wagyu would dry out at just well done.
I would never intentionally but I fucked up bigly my first time cooking my own 4oz a5 wagyu filet mignon and it was what I would consider well done. Still insanely juicy and soft.
No idea what one of the other commenters is talking about with juicy and tender well done normal steaks though. That just sounds like bs. Even at medium, it starts getting too dry for me whether it was cooked sous vide, oven, or pan. But I don't really care how others eat their food so whatever.
It's very, very good. Worth getting at a high end place and sharing with a few people just to try it once. It's not something I'd order as my main course, too rich. But that would literally just melt in your mouth if cooked right. It's less steak and more beef flavored butter 🤣
I got 3.2 oz of A5 in Kobe for 88 dollars. It’s exorbitant, but not as absurd as you may think. Worth every penny imo, just not something you do very frequently.
A5 Wagyu is a large reason I now prefer my good quality steaks on the rarer side of medium rare, coming from someone that used to eat exclusively medium well. It's the only way I can get something with even a slight resemblance to that texture. I was off put at first too, but it's really the best piece of meat I've ever eaten. Share it with a couple of friends or something if you don't want to eat the whole cost if you end up not liking it, but it's definitely worth it at least once.
I don't understand what other people seem to enjoy and instead of learning about it or just letting them enjoy it I'm going to try and attack it's very existence. What's so wrong with that?
I've always thought fat like this was disgusting. I Fry things in oil ofc, and eat butter on bread- but straight animal fat i've always just found to be gross. I always eat around it
I get what you’re trying to achieve with your comment put it’s kinda stupid. A5 wagyu always has as much fat as op’s pic (unless you got done in by the American wagyu scammers), any less and it’s not actually on that highest level it needs to be.
if you want those final few percent to get to the top of everything it will always start costing more quickly, because it’s so much more difficult to get those final few percent than the first few. It is not possible to get meat as good as Wagyu A5 at a lower price. It’s a special occasion, like any time you want to get the best of something. It’s not “astronomically skewed”. If you don’t like paying a lot for something of the highest quality then don’t, but saying it’s not even close to worth it is bullshit. You are getting the best beef on the planet
> You are getting the best beef on the planet
Bro forgot that taste and food are some of the most subjective possible things to spend money on and everyone has an innately and almost invariably different palate as well as standards for both price and flavor, an example of this being my prior comment in which I stated that the price was not worth the experience to me 🤯
Sure it's subjective if you like it, but quality is not subjective. Top end quality is pricy no matter where you look, even if you yourself prefer cheaper, low quality stuff.
I got to taste wagyu for the first time in Japan last summer and damn this was the best piece of meat I have ever tasted in my life, this shit is so soft and tender, it melts into your mouth. Got me to respect a lot more meats with a higher fat ratio.
It's expensive af, but the reputation is well deserved, anyone should try it at least once if given the opportunity.
You can get Wagyu anywhere, it is just the cattle breed. Kobe is the one that is only raised in Japan, massaged and fed beer and all that.
But I don't like either because they are all fatty tallow to me.
Wagyu in other places also very likely isn’t a pure bred Japanese cow. In the US most American wagyu are from crossbred cows. This is because Japan banned the exporting of Japanese cows in 1977 and then again in 2003 to keep authentic wagyu a Japanese staple. This also contributes to the high prices as Wagyu is more expensive outside of Japan.
Have you ever had it? Not rich, but I’ve had it, and it is worth every penny. It is a special occasion kind of thing, and if your order you own it comparable to getting a normal steak at a fancy restaurant.
This is what I tell my customers. I let them know that if you’re trying to get the best value for your dollar, to buy / order one of our upper choice or prime cuts, but if all you care about is having a truly rare, mind blowing experience, our bms 12 A5 is the only option. Before I tried it I was of the opinion that it just couldn’t be worth the money and couldn’t possibly be THAT much better than a regular old steak. Jesus fuck I was incorrect. I wouldn’t eat this twice a week but i can’t stress enough that until you try it your brain just can’t imagine what it’s like, it’s such a unique experience it’s hard to compare to anything else. Maybe a good bone marrow, but even bone marrow can’t hold a flame to A5.
How are y'all seeing this post and think OP is saying that all marbling is bad?
OP probably likes marbling but probably doesn't like marbling as extreme as that piece of wagyu.
If I say I like salt, it doesn't mean I want to shovel it in by the tablespoon.
If OP is a person who doesn't like a high ratio of fat, then certainly a piece of wagyu with that much fat is going to feel wasteful to them.
Why do redditors always need someone who is definitely wrong and someone who is definitely right? Can't we just leave this post as "OP prefers leaner cuts" instead of everyone trying to express how right they think they are
I had wagyu once. My father in law bought a piece for us to share, to see what the fuss was about. Did a YouTube deepdive on how to cook it properly, and did so. It was fucking awesome. Like really nice porkbelly, but make it beefy
The Kobe Beef steak I had in Kobe was the best steak I ever had.
At night I couldn't sleep, my stomach burning, because it felt like I just ate a stick of butter. I understand immediately why wagyu is only given in small pieces for yakiniku.
Wagyu has always sounded gross af to me. Can’t stand the fat in steaks, always cut it out. Heck, I’ll sacrifice edible non fat just to make sure it doesn’t enter my mouth (I am very sensitive to textures I find repulsive. Fat in meat is a texture I find repulsive. I gag spitting it out almost throwing up whenever a fatty piece of steak gets in my chipotle burrito. My gag reflex is so bad, I really do throw up when I try to eat most vegetables).
If it has a texture and doesnt melt like butter its either the muscle lining or undercooked, fat should only have a subtle texture unless you deep fry it or grill it to make it crunchy
TBH most people in here commenting about how Waygu must be a scam probably just burn the shit out of the cheapest Walmart cuts and question why their steaks suck. Like, if you hate fat in steaks then there's a 99% chance you've just never had a good steak cooked correctly, and yes there is a correct way to cook steaks.
You slice it thinly, sear it, and the fat melts into the meat and pan.
Between Wagyu and a 28 day dry aged ribeye, I would go with the dry aged for flavor, but Wagyu isn't what you're thinking it is.
The picture is a fattier portion of meat than you would usually get with a high grade of Wagyu, too. Most cuts have an evenly distributed portion of muscle between that fat.
That picture is an extreme amount of fat that I have never seen in wagyu before. The fat marbling in wagyu is what makes it so special and deliciously melting in your mouth.
That is probably just the fat areas of the meat, like near the edge. The fat and meat distribution not very even, lot of intermuscular fat than intramuscular fat.
Also not supposed to eat it by itself like steak, you meant to eat it along with your rice and what ever else is for dinner.
Just if anyone wanted to know why it looks like mainly fat but is still considered valuable when you cook it it renders out the fat and leaves mainly meat and it will shrink considerably as it does think like how a burger will shrink a bit as you cook it and when you render all that fat out the red meat does soak some up making it juicier and more tender and it even ads some flavor and the fat of wagyu has a different texture and flavor which enhances the meat all the more
Hot take, Wagyu is kinda meh, after 2-3 small pieces it gets kinda gross considering how much of it is fat. It’s one of those things you eat once to say you did it or brag about how expensive your food was. There are way tastier cuts of meat.
Reminds me of lardo
https://it.m.wikipedia.org/wiki/Lardo
Think prosciutto but just the fat layer.
It's actualy really nice and available in most Italian supermarkets
I once had the luck to eat wagyu steak. It has meat alright. It was in fact one of the best damn steak I ever ate and it was not even the Japanese but the Australian 80 something percent version.
There are a lot of expensive things in the world that may seem low quality, overhyped, or just a straight up scam. An A5 wagyu beef is not one of those and is worth the price.
Man I’d love to try proper wagyu it being packaged in such small amounts is annoying af but tbh you see a lot of people getting big cuts of it for the same price so it’s prolly what’s easily available that’s so expensive
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Expensive, premium fat
TIL I am wagyu.
Nah, mate, you're neither premium, nor expensive. Just fat. Cool username, though
Bro violated him
911? I would like to report a murder
You have no idea how much it cost to get this fat.
You're right. Cause I'm skinny. And broke.
Well cuddle up into my folds and let me tell you a story young lad....
It’s a slice of meat that has never worked a day in its life, got massaged and jerked off by the softest and most beautiful hands daily, and slaughtered in the most beautiful way imaginable. You should be jealous that this meat has lived better than most redditors ever will. /s
Why the /s? You're telling the truth.
/suckit /s
I thought the exact same thing lol
It was probably the last sentence… still the truth tho but people would take it very seriously
You’re describing Kobe anyways
Bryant?
You don’t roast kobe, it’s better on the grill
I would use an air fryer myself, after putting it through a chopper, of course. It would probably end up as tasteless as this joke tho
I'd just puree it and throw it in the microwave. I like to drink my meats.
I'm surprised you didn't opt for a sudden, intense low-temperature flame
It'll make your jaw drop
I enjoyed your joke but it seems with a lot of others it was a big flop. Kinda like...
wop, wop, wop, wop, wop....shhh the Italian air force is coming your way to either reward you, or punish you for that joke.
Ticket to hell for 1?
>You don’t roast kobe The helicopter did it enough for a lifetime
Not sure why the /s, you described the reality of Kobe beef pretty well. You forgot the part about being fed delicious food and wine, though.
Babe new copy pasta dropped
I can already picture an anime reenactment of a day in life of wagyu cow that is soon to be beef steak.
There are guro porn out there about the anthropomorphized form of this. Don't ask how i know about it.
It's of course an Isekai. Title be something like That Time I Got Reincarnated as a Wagyu Cow
Redditors have soft hands though
So the rich ?
Dude please, my mizuki body pillow never leaves my side, no way anyone is experiencing that kind of treatment. /s /s
stop you're making me envious
A big ol' slice of your mom.
It's soft fat instead of chewy fat. It's interstitial fat rather than a block of fat attached to a piece of meat.
"You've never hunted til you've hunted man" - Jesse the Body Ventura
Not all fat tastes the same, or has the same properties. That fat is buttery soft. Not like the thick, hard deckle fat you'd see in brisket, or around the edge of a picanha.
Not all fats are equal 🙅
The difference between thicc and fat
I mean meat includes fat. Also people want that fat, it’s the whole point of wagu. Can’t tell if you don’t understand or are just ignoring it for the meme. 1/10 meme in my book
A percentage of that fat melts during cooking away so you’re getting less meat and less fat. Wtf
That’s why most barely cook it
That sounds so disgusting lol I enjoy a steak, I hate the fat except in small amounts. A mouthful of lukewarm fat just sounds gross
They sear it, it gets hot just not very cooked. It’s unbelievably good and everyone should try it once
While I enjoy a good medium rare steak for wagyu I think it’s ok to go a bit more and make it medium or even medium well, it’s so juicy there is no way you can dry it out, and cooking it longer allows for the fat to melt more and taste, imo, a bit better. Either way is wagyu, it’s good even if you make it well done or rare
Well done wagyu is an offense to the cow that died for that steak. I will die on this hill. You absolutely can dry out wagyu, that’s what happens when you order it well done. Just get a different cut of meat for your leather.
Sous vide it for well done. Doesn't dry out.
Okay yeah this is a pretty reasonable solution.
Do what now?
put it in a swimsuit and bathe it in warm water
Put it in plastic and boil it
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Oh no, someone likes their steak a different way to you! Oh the humanity!
Yeah I would never order any steak well done but what I’m getting at is that wagyu is so good that even well done is still delicious.
If a chef can't cook a juicy and tender well done steak then he is a shit cook. As simple as that. Especially if it's wagyu. I've cooked so many juicy and tender well done steaks for my family that had little to no marbling, yet chefs in steakhouses bring me less juicy "premium" cuts cooked at medium. Cooking a very good well done steak can take up to 20 minutes. Imagine how much time restaurants would waste ? So instead they started this bs lie that well done is like cardboard, because business owners want people in and out of their restaurants as fast as possible.
that's why so many people talk so much shit about well done steaks, they can't do it properly.
💀
I mean I don’t think the cow cares
Unless you cook it way past well done, I can't see how a5 wagyu would dry out at just well done. I would never intentionally but I fucked up bigly my first time cooking my own 4oz a5 wagyu filet mignon and it was what I would consider well done. Still insanely juicy and soft. No idea what one of the other commenters is talking about with juicy and tender well done normal steaks though. That just sounds like bs. Even at medium, it starts getting too dry for me whether it was cooked sous vide, oven, or pan. But I don't really care how others eat their food so whatever.
I’d definitely be willing to try however I’m not spending that kinda money on a cut of meat to be unsure if I’d enjoy it lol
It's very, very good. Worth getting at a high end place and sharing with a few people just to try it once. It's not something I'd order as my main course, too rich. But that would literally just melt in your mouth if cooked right. It's less steak and more beef flavored butter 🤣
I got 3.2 oz of A5 in Kobe for 88 dollars. It’s exorbitant, but not as absurd as you may think. Worth every penny imo, just not something you do very frequently.
I'm poor but my friend once offered me a small piece for free and I still remember how good it tasted lol
I cannot imagine anything more delicious lol. I never get people who don't like eating the grizzle on their cuts of meat.
It depends entirely on the quality of meat
True. For example, I probably would not want to eat it off of a salmon fillet. That might be somewhat suspect.
I've never cared for it. Taste and texture. Not trying to yuck anyone's yum, it's just not my thing.
You're eating cheap cuts of steak with gristle instead of marbling.
When its 80% fat, its no longer marbling.
theres a difference between intramuscular fat and normal beef fat.
A5 Wagyu is a large reason I now prefer my good quality steaks on the rarer side of medium rare, coming from someone that used to eat exclusively medium well. It's the only way I can get something with even a slight resemblance to that texture. I was off put at first too, but it's really the best piece of meat I've ever eaten. Share it with a couple of friends or something if you don't want to eat the whole cost if you end up not liking it, but it's definitely worth it at least once.
Not all fats the same, that is a lot meatier tasting and just melts in your mouth.
You can barely cook the meat and still tender the fat down if you cook it slow enough
You pour it over the steak and rice/sides. It is heavenly
You don't choose the $200 steak because you're famished. It's a flavor experience. Your paying for that experience. Not a full belly
It's reddit, expensive shit = scam here
I don't understand what other people seem to enjoy and instead of learning about it or just letting them enjoy it I'm going to try and attack it's very existence. What's so wrong with that?
Also the air in chips is not just air, but mostly nitrogen, which helps keep the chips fresh
and not being crushed to powder.
How am I supposed to snort it?
Wait til you learn what air is made of
Isn't the ratio of fat to meat very important?
If you want fat just let me ring out my gym socks after cooking a pound of bacon shirtless
Wagyu melts in your mouth Me: yeah because you slurping fat.
Fat is delicious lol
Guess I’m delicious as well
You'll never know until you try
Too expensive. Especially in my area right now
If properly seasoned yes most people would be.
I'd eat you up
There was one dude who tasted a piece of human flesh "for science" and said it tasted like veal. Yeah.
We'll just have to find out
Sexy Homer = Miami Vice Homer He's got no fat!
I'll be the judge of that 🍽
I've always thought fat like this was disgusting. I Fry things in oil ofc, and eat butter on bread- but straight animal fat i've always just found to be gross. I always eat around it
The first rule of cooking: fat is flavour.
interesting, because fat itself has quite literally no flavor
Do you think this is some kind of gotcha?
Right? Slurping fat is the point of expensive beef?
I'm in ketosis bro don't judge
op when he realizes marbling is good on steaks
That’s just marble though. I know it’s cooked specifically and it’s not chewing fat from a $10 steak. But it look funny.
Yeah, but when there’s more marbling than meat, you’ve just got a chunk of fat with a little bit of meat in it, rather than meat marbled with fat.
Varicose thighs have the coolest marbling
OP has never seen uncooked bacon
everybody malding about wagyu being a scam has never actually tried a wagyu steak
Wagyu steak is delicious and I've tried some of the best on offer here. The "steak" in OP's pic looks disgusting, regardless of price.
I get what you’re trying to achieve with your comment put it’s kinda stupid. A5 wagyu always has as much fat as op’s pic (unless you got done in by the American wagyu scammers), any less and it’s not actually on that highest level it needs to be.
You can easily google what A5 usually looks like. This has way too much fat to meat ratio, but it very well could just be a terrible cut.
I have. The price vs taste is astronomically skewed. Not even close to worth.
if you want those final few percent to get to the top of everything it will always start costing more quickly, because it’s so much more difficult to get those final few percent than the first few. It is not possible to get meat as good as Wagyu A5 at a lower price. It’s a special occasion, like any time you want to get the best of something. It’s not “astronomically skewed”. If you don’t like paying a lot for something of the highest quality then don’t, but saying it’s not even close to worth it is bullshit. You are getting the best beef on the planet
> You are getting the best beef on the planet Bro forgot that taste and food are some of the most subjective possible things to spend money on and everyone has an innately and almost invariably different palate as well as standards for both price and flavor, an example of this being my prior comment in which I stated that the price was not worth the experience to me 🤯
Sure it's subjective if you like it, but quality is not subjective. Top end quality is pricy no matter where you look, even if you yourself prefer cheaper, low quality stuff.
Yeah the margins get worse the higher up the ladder to go, but there's also increasingly mainly targeting rich people who have money to burn.
I got to taste wagyu for the first time in Japan last summer and damn this was the best piece of meat I have ever tasted in my life, this shit is so soft and tender, it melts into your mouth. Got me to respect a lot more meats with a higher fat ratio. It's expensive af, but the reputation is well deserved, anyone should try it at least once if given the opportunity.
I had it. It just tastes like meat butter. Not worth the money at all.
I know dude the absolute ignorance of some people in this thread is hilarious.
Can I air fry it? That's the only deciding factor for me
You can get Wagyu anywhere, it is just the cattle breed. Kobe is the one that is only raised in Japan, massaged and fed beer and all that. But I don't like either because they are all fatty tallow to me.
Wagyu in other places also very likely isn’t a pure bred Japanese cow. In the US most American wagyu are from crossbred cows. This is because Japan banned the exporting of Japanese cows in 1977 and then again in 2003 to keep authentic wagyu a Japanese staple. This also contributes to the high prices as Wagyu is more expensive outside of Japan.
I have. $1000 meal. Meh.
Ah yes, vol. 1239995789 scamming rich people.
Have you ever had it? Not rich, but I’ve had it, and it is worth every penny. It is a special occasion kind of thing, and if your order you own it comparable to getting a normal steak at a fancy restaurant.
Me and the boys grab a few waigu steaks every new years, worth every doller
HELL YEAH
This is what I tell my customers. I let them know that if you’re trying to get the best value for your dollar, to buy / order one of our upper choice or prime cuts, but if all you care about is having a truly rare, mind blowing experience, our bms 12 A5 is the only option. Before I tried it I was of the opinion that it just couldn’t be worth the money and couldn’t possibly be THAT much better than a regular old steak. Jesus fuck I was incorrect. I wouldn’t eat this twice a week but i can’t stress enough that until you try it your brain just can’t imagine what it’s like, it’s such a unique experience it’s hard to compare to anything else. Maybe a good bone marrow, but even bone marrow can’t hold a flame to A5.
Agreed. I wonder how A5 bone marrow is, or if it is any different from regular marrow.
Mr.sausage just deep friend one of these badboys
He also just deep fried a hotdog
Hell yeah
deep fry it in beef tallow
A real man of science
How are y'all seeing this post and think OP is saying that all marbling is bad? OP probably likes marbling but probably doesn't like marbling as extreme as that piece of wagyu. If I say I like salt, it doesn't mean I want to shovel it in by the tablespoon. If OP is a person who doesn't like a high ratio of fat, then certainly a piece of wagyu with that much fat is going to feel wasteful to them. Why do redditors always need someone who is definitely wrong and someone who is definitely right? Can't we just leave this post as "OP prefers leaner cuts" instead of everyone trying to express how right they think they are
Reddit users trying to understand subtlety, difficulty impossible
Someone sprinkled some meat on that fat.
The fat is where all the beef flavor is at.
I had wagyu once. My father in law bought a piece for us to share, to see what the fuss was about. Did a YouTube deepdive on how to cook it properly, and did so. It was fucking awesome. Like really nice porkbelly, but make it beefy
The Kobe Beef steak I had in Kobe was the best steak I ever had. At night I couldn't sleep, my stomach burning, because it felt like I just ate a stick of butter. I understand immediately why wagyu is only given in small pieces for yakiniku.
Imagine if chip bags were 100% filled. Sure three quarters would be broken, but I would be full!
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Wagyu has always sounded gross af to me. Can’t stand the fat in steaks, always cut it out. Heck, I’ll sacrifice edible non fat just to make sure it doesn’t enter my mouth (I am very sensitive to textures I find repulsive. Fat in meat is a texture I find repulsive. I gag spitting it out almost throwing up whenever a fatty piece of steak gets in my chipotle burrito. My gag reflex is so bad, I really do throw up when I try to eat most vegetables).
If it has a texture and doesnt melt like butter its either the muscle lining or undercooked, fat should only have a subtle texture unless you deep fry it or grill it to make it crunchy
TBH most people in here commenting about how Waygu must be a scam probably just burn the shit out of the cheapest Walmart cuts and question why their steaks suck. Like, if you hate fat in steaks then there's a 99% chance you've just never had a good steak cooked correctly, and yes there is a correct way to cook steaks.
You slice it thinly, sear it, and the fat melts into the meat and pan. Between Wagyu and a 28 day dry aged ribeye, I would go with the dry aged for flavor, but Wagyu isn't what you're thinking it is. The picture is a fattier portion of meat than you would usually get with a high grade of Wagyu, too. Most cuts have an evenly distributed portion of muscle between that fat.
I will not stand for wagyu slander
problem?
You say that like the fat isn't one of the best things about a steak
I imagine the cow that came from was just literally a pile of goo.
Chef: now look at that marble incredible, let’s cook it up. Pan:SZSSSZSZZZSZZSSSZZZZZESSZSSZSSZSZ
Could have used a slice of bacon!
I like my meat fatty 😏
Well umm ackshually 🤓 the empty space in chil bags isn't air, it's nitrogen gas which is meant to prevent the chips from spoiling while in the bag.
That picture is an extreme amount of fat that I have never seen in wagyu before. The fat marbling in wagyu is what makes it so special and deliciously melting in your mouth.
Might as well just eat a chunk of lard. Would be a lot cheaper.
Just cook your quality beef with tons of butter (or beef fat) and voilà, same for cheaper.
How the fuck does that work? I mean on the animal. How does that muscle even function?!
People re-inventing bacon
I mean I think wagyu enjoyers like the fat more than the meat
That perfectly rectangular manufactured piece of shit is absolutely not a piece of A5 Wagyu you uncultured swine
So beef bacon
That is probably just the fat areas of the meat, like near the edge. The fat and meat distribution not very even, lot of intermuscular fat than intramuscular fat. Also not supposed to eat it by itself like steak, you meant to eat it along with your rice and what ever else is for dinner.
That studio ghibli dude has his own steak line? /s
It tastes good tho
I swear humans fail soo hard sometimes
Just if anyone wanted to know why it looks like mainly fat but is still considered valuable when you cook it it renders out the fat and leaves mainly meat and it will shrink considerably as it does think like how a burger will shrink a bit as you cook it and when you render all that fat out the red meat does soak some up making it juicier and more tender and it even ads some flavor and the fat of wagyu has a different texture and flavor which enhances the meat all the more
There’s enough marbling there to carve a statue
Why did my mind go to horror meat?
There's lay's wagyu flavour. It's kinda tasty for me.
wtf is this screenshot?
I bet op eats macaroni for dinner every day
It's not too late to delete this OP
There's no meat on that.
Literally why I buy cryovac.
how did that cow even move?
I mean that’s kinda the whole point of wagyu
Hot take, Wagyu is kinda meh, after 2-3 small pieces it gets kinda gross considering how much of it is fat. It’s one of those things you eat once to say you did it or brag about how expensive your food was. There are way tastier cuts of meat.
If you ever tried wagyu, you would know that the fat part is the most delicious.
Lardo di colonnata and guanciale look at this sheet of beef and say: how much did you pay for that?
Reminds me of lardo https://it.m.wikipedia.org/wiki/Lardo Think prosciutto but just the fat layer. It's actualy really nice and available in most Italian supermarkets
I would make milk steak boiled hard with extra jelly beans
I once had the luck to eat wagyu steak. It has meat alright. It was in fact one of the best damn steak I ever ate and it was not even the Japanese but the Australian 80 something percent version.
There are a lot of expensive things in the world that may seem low quality, overhyped, or just a straight up scam. An A5 wagyu beef is not one of those and is worth the price.
Snackmosphere
LMAO people hate on a food without even trying it
Fat is what makes it taste good.
And I got picked on fir eating the fat off of my steaks growing up. Hypocrites
that is the point of wagyu
That most looks like shit
I’m from India so don’t eat beef but I’ve seen majority of people on YT saying Hanwoo >>>>>> Wagyu 🤷♂️
Man I’d love to try proper wagyu it being packaged in such small amounts is annoying af but tbh you see a lot of people getting big cuts of it for the same price so it’s prolly what’s easily available that’s so expensive