Wagyu

It's expensive so it must be special

Exactly.
It tastes pretty good but it's not worth the price. A lot of European and South American beef is superior and costs a lot less.

Cook it well done so you can be like this faggot

>le angry weeb meme

I don't understand. The one on the right looks like it's just a slab of fat basically. I know fat gives it flavor but it's almost all fat by the looks of it. If you just want to eat a slab of fat why not just ask the butcher for that? I mean there must be something great about this wagyu stuff but I'm just going off the way it looks and never having tried it before obviously.

>I don't understand. The one on the right looks like it's just a slab of fat basically. I know fat gives it flavor but it's almost all fat by the looks of it
The point of prime steak isn't just that it has fat or not, but that the fat is marbled in a nicely dispersed even kind of way, and not just around the muscles, but running right through them. This does mean a more tender steak when cooked, kind of flavor injected buttery meat. Original kobe diet included beer, and steer hand-massaged by humans, not sure about wagyu

The wagyu/kobe thing is supposed to be one fattier level above Prime. I think what people really like about ribeye is that it has such great flavor and texture from being one of the more mabled cuts, even when not Prime. Where kobe/wagyu should really shine is in a cut that wasn't fatty in ordinary beef, like the filet.

real thing

Makes sense then. I wouldn't mind trying some someday just to see how it is because of how you described it. I just wouldn't order it frozen from Amazon because most there are rated poorly also and misleading because of saying wagyu or kobe "style" which means not real but similar to it and I've never seen it around here for sale.

You'd better hope that your grading is high- like you see in your picture... Just because it says wagyu does not mean that it will be incredible (wagyu literally means "Japanese cow", of which there are many breeds). There's also a difference between the world famous Kobe beef (only raised in the Hyogo Prefecture and also raised under VERY specific guidelines) and that of wagyu beef.

Often wagyu is also sired with another breed of cattle, giving you 50% of another variety of cattle and 50% wagyu. If it's a purebred wagyu, it would be registered as such (in the US, they are registered through the American Wagyu Association).

The company I work at gets in wagyu striploins from time to time for customers and the steaks sell at just shy of $50/lb. However, since it is not the highest grade of wagyu, our prime meats often look similar (though the color of the meat and fat are different...).

In terms of taste and tenderness, we paired the face steak from the wagyu (the one that you trim off to make the first steak sold to customers square) to a prime grade new york strip that was faced from a boned out short loin (the piece you get your t-bones/porterhouses from). The wagyu didn't win out by much, but the price was 4x the cost of the prime new york strip.

tl;dr- you might be disappointed unless your grade of wagyu is high. There is a lot of hype for the name, and while some of it is truly top-tier, a lot of it isn't really any better than prime- but you'll end up paying a lot more for it. Everything being said, I hope you enjoy your steak user.

(The Butcher)

They also sell 5$ apples in Japan that look fantastic but taste like sugary soap water.

>chef ramsey's gonna love my BURGAS

n-n-n-n-n-no

First, it will not be Imported Wagyu beef from Japan. Its not legal.

Because beef is all the same

Wagyu is like a cheap kobe meme.
We have delicious steaks from my ranch here in Texas. We may not massage them, but whatever. It's not like I'm getting ripped off by hipsters

Yes it is. It's just that they import next to none of it.

Your information is outdated

>it won't be imported colombian cocaine. it's not legal.

All the Japanese markets near me carry it. You can get whole ribeyes and sliced stuff for yakiniku and shabu Shabu. I live in the Pacific coast so it may be different in the from Midwest to worst coast.

This. Texas has the best steaks. Everyone else is a meme or specialty bullshit.

>it won't be imported BC bud from canada. it's not legal.

>it won't be imported afghani opium. it's not legal.

>it won't be an imported cuban cigar. it's not legal.

Didn't they lift the embargo?

not yet but obama wants to. its gotten better.

>Your information is outdated

Well, I am ready to stand corrected if you can prove it.

>Yes it is
Unless the USDA has recently adopted an exception to their rules, no it is not.

The USDA controls the sale of meat in the US. It is illegal to sale meat that has not been inspected by the USDA. And any meat inspected by the USDA has been processed in a USDA approved facility and according to the USDA rules regarding how the meat is processed.

I have returned form Japan before, more than once, and they will not accept any meat thru customs. They even have dogs that sniff out meat in bags while you stand in line. They don't ask you if its 'Waygu beef' and let you keep it.

People who sell Japanese beef in the US do their level best to convince you its imported from Japan. No it isn't.

I honestly don't have a problem with Amazon 90% of the time. I live somewhere you get 1 hour delivery, and the Omaha steak people have been shipping frozen stuff to people for years.

But, since I do live in a nice city of choice, from real butchers to specialty markets to quality groceries, I can buy Prime steaks or a whole tenderloin at Costco or Whole Foods. Good stuff on sale every Friday in the meat special at Fresh Market. Publix has great pork. I can also usually eat out cheaper than I can cook, when you consider the amazing argentinean, colombian, brazilian and other latin eateries near me with platters of food for like $13, but smothered in chimmichurri and terrific sides.

But, I do love a good steak. What I don't see locally as much is AGED meat I can buy or dine out on cheaply, and its something I won't do for myself. I have to be spendy to get a good aged steak, but I consider it worth it at around the $50 and less price point. I don't go higher. I understand that Kobe is more like $200, so unless someone else is buying, it'd be a really special occasion where I thought it'd be worth it. With all the steaks I've had in my life? I'm a bit of a snob. In other words, it would have to be a DAMN good chef, not just kobe to make it a pleasing experience.

That said. Best steak restaurant you should try? Bern's in Tampa, Fl.

Trump rally vs hillary rally

you were correct 4 times in individual greentext posts

>Unless the USDA has recently adopted an exception to their rules, no it is not.
They have, so yes it is.

Many American restaurants like to scam customers into thinking they sell real Japanese wagyu so Japan's beef producers created an association to try to prevent the scam from going further.

Here is a list of every American or foreign restaurant or distributor outside of Japan that serves or sells Kobe Beef (and other Japanese beef) and has gotten certified and authorized by Japan's Wagyu Association.

kobe-niku.jp/shop/?lang=1

kobe-niku.jp/shop/?lang=1&prefecture=&tag=3

Next time, you buy or eat Wagyu, check this list to see if you didn't get scammed or not.

Also, picture related, any meat distributor or restaurant will now be encouraged to display this Japanese certification plaque as proof to customers that they are selling geniune Japanese beef.

So yeah, before you enter a steakhouse that claims to serve Kobe beef, check to see if the Golden Plaque is shown anywhere.

If not, then you should doubt that they are serving you genuine Japanese Beef.

This doesn't just apply to only America but every country outside Japan.

European restaurants that serve real Japanese beef are strongly encouraged by Japan to display this Golden Plaque as well.

So yeah, don't get scammed Veeky Forums.

If OP bought Genuine Wagyu from Japan, there should be a 10 digit ID Number they gave you that you can input into these 2 links to find out everything about your Japanese Wagyu, from the cow's Great Grandfather to the date of the Cow's Birth.

kobe-niku.jp/en/contents/certification/index.html

id.nlbc.go.jp/english/

So OP, mind giving us the 10 Digit ID Number that should have came with your Wagyu?

Some Las Vegas restaurants already import in and serve genuine Kobe beef and other Japanese beef.

Bazaar Meat by José Andrés

MGM RESORTS INTERNATIONAL

Wynn Las Vegas

212 steakhouse in NY has one of those
Here's a picture of what I can only assume is an escort that someone took there

Except that NPR did a piece last Friday about how United States Customs has an extremely strict ban on the importation of wagyu beef.

You just blew $100 on Walmart steak bitch.

I guess NPR was misinformed

NPR is full of shit.

Protip: they regularly do reruns on any program that isn't a straight up news program (like morning edition etc)

I wouldn't feed that disgusting fat-laden shit to a dog

Current American Restaurants that serve Certified Genuine Japanese Wagyu Imported from Japan with Proof.

212 Steakhouse
316 East 53rd Street, New York, NY 10022

Alexander's Steakhouse-Cupertino
10330 North Wolfe Road, Cupertino, CA, 95014

Alexander's Steakhouse-San Francisco
448 Brannan Street, San Francisco, CA 94107

Arsenal
715 Brannan St.San Francisco,Ca 94103

Bazaar Meat by José Andrés
2535 S Las Vegas Blvd, Las Vegas, NV, 89109

MGM RESORTS INTERNATIONAL
3730 Lubio S LU, NV, 89149, U.S.A.

Nick&Sam's Steakhouse
3008 Maple Avenue,Dallas,TX75201,USA

Teppanyaki Ginza Onodera
1726 South King Street, Honolulu, HI 96826

Wynn Las Vegas
3131 Las Vegas Blvd. South Las Vegas, NV 89109

B+B Butchers + Restaurant
TX77007 1814 Washington Ave,Houston Texas

Fatty cuts are a crutch

Wyn in Vegas is $200 for their 4oz Kobe ribeye.
For comparison, their 18oz regular ribeye is only $60.

Different restaurants, different prices.

Also, supply and demand.

Here is Alexander's Steakhouse Prices for Japanese Wagyu

alexanderssteakhouse.com/sanfrancisco/wp-content/uploads/2016/08/merged_document1.pdf

alexanderssteakhouse.com/cupertino/menus/food/

Price gets higher depending on what region of Japan your Wagyu came from.

Wynn Las Vegas doesn't seem to offer as many varieties of Wagyu compared to Alexander's Steakhouse now that I look closer at their menus.

Wynn only offers Wagyu from just 3 Japanese Prefectures.

Alexander's Steakhouse offers Wagyu from as many as 6 to 12 different Japanese Prefectures depending on location.

If your local affiliate is shit, maybe

You can expect it tasting exactly the same as any other good cut of steak that's 1/10th of the price bur deluding yourself into thinking it's better because you wasted tons of money on meme meat

It will obviously taste different because of the higher fat content though.

And it isn't a meme meat.

If you claim it is an meme meat better start insulting the French as well then.

Japan is obsessed with cows but France is equally obsessive about chickens.

en.wikipedia.org/wiki/Bresse_chicken

Are you going to claim France's Bresse Chicken is a meme meat too then?

Japan treats Kobe beef as a meme too - it's traditionally just marketed for the sake of exports, and there are higher class meats out there that are more worth the money.

>it's traditionally just marketed for the sake of exports
Yeah man, that's why their Kobe beef exports are almost non existant

if kobe is so impressive, why doesn't some beef dude just order one raw in japan, freeze-pack it back to the states, and then use its genetic material to clone a kobe cow, then pay some dudes to massage them

what do you think wagyu beef is? they can trace the linage back to cows from japan

This is true to an extent. Not all wagyu beef is pure-bred with proper lineage though. Most of it is crossbred with whatever the best available cattle is in that region. The US is known for their half-breeds with Angus cattle. It doesn't sound like a big difference, especially using a high quality cattle- but the difference is incredible in the end product.

Additionally, wagyu beef is a very broad term (literally meaning "Japanese cow") which encompasses quite a few different species of cattle. Kobe is a term that specifically ties in with the Hyogo Prefecture and their special style and standards of producing beef.

Why would you eat this, let alone pay extra? It's all fat.

>spending your earnings on mailorder steak

Let me guess, you still live in an apartment.

Europeans love fat though.

This is true to an extent. Not all the wagyu beef in the US is pure-bred with proper lineage though. Most of it is crossbred with whatever the best available cattle is in that region. From what I've read, the US typically sires their half-breeds with Angus cattle. It doesn't sound like a big difference, especially using a high quality cattle- but the difference is incredible in the end product.

Additionally, wagyu beef is a very broad term (literally meaning "Japanese cow") which encompasses quite a few different species of cattle. Kobe is a term that specifically ties in with the Hyogo Prefecture and their special style and standards of producing beef.

OP could be baiting or found out he just has been scammed.

OP didn't provide the 10 digit ID Number that comes with all packages of imported Japanese Wagyu after all.

gross.
Lean meat is the best

Southerners really are ignorant to talk shit about something they've never had

>distraught Texan frantically attempts to save his business from superior Japanese beef

why is it the best comments don't get replies?

Perhaps I'm not understanding the countless nuances and facets of cooking meat but in general, if a meat doesn't have much fat on it, you cook it less, and if it has lots of fat on it, then you cook it more? But then when you get to the really fatty meat like prime and wagyu you cook it less, like lean meat, because... reasons?

Chewy cuts of meat like tri-tip are cooked for long periods of time to break down the collagen fibers, tender cuts of meat like porterhouse are cooked minimally because they're already tender and tend but become dry when overcooked, fat content is irrelevant

So tell me, Dr. Cowmeat Toboggan, which cuts should I cook for a long ass time, and which cuts should I cook for a shorter amount of time?

this, and the tenderer cuts are more tender because the muscles do less work, less collagen development

>It won't be imported affordable generic drugs. It's not legal.

Hawaiifag here, Onodera is excellent.

People like to cherry pick the shit comments with meme replies because they don't actually know what they're talking about.

>Except that NPR did a piece last Friday about how United States Customs has an extremely strict ban on the importation of wagyu beef.

That piece is from four years ago, user.
npr.org/2012/04/22/151153503/fake-food-thats-not-kobe-beef-youre-eating

For everyone else, check out Steak Revolution on Netflix. Basically a rundown of every god tier steak in the world, from raising the cow to slaughter, to hand selection and preparation.

Good examples of "braising" beef that need to be cooked a long time:

-Brisket
-Eye of Round
-Certain cuts of Top Round if they're in a roast.
-Chuck Roasts
-Shoulder Cuts

Quick Cooking Beef Cuts

-Tenderloin (Aka Filet Mignon)
-Top Sirloin
-Tri Tip
-New York Strip

Those are some of the bigguns.

That's just flyovers in general though
If you like something they only heard about last Tuesday, you're an Islamic terrorist who hates America and will stop at nothing short of the total annihilation of freedom and all that she stands for

I throw everythng that isn't a steak cut into stew
woopsie daisy

So for the average person, non steak snob who has tried it all before, just a normal person who likes to cook and eat, is it worth buying all this stuff or is the normal rib eye at publix good enough and I won't really tell a whole lot of difference or I will mess it up cooking it and waste a ton of money? I just pepper/salt and grill until medium rare and it's great to me.

you'll be able to tell a difference, it is fucking amazing even if you overcook it, but of course it's not fucking worth it you wouldn't be able to eat it more than a couple times a year otherwise.

yeah. artificial scarcity means you can charge more for it

Sous vide and it's impossible to fuck up

Anywhere to get it illegally or do I have to book a flight to Japan, that looks delicious

>the ironic prejudice.

>just a normal person who likes to cook and eat, is it worth buying all this stuff

In my opinion, for a noob or relatively unskilled steak cooker:

Never buy the really cheap stuff. The lack of marbling means that there is a very fine line between "done the way you want it" and "overcooked and shitty". That takes skill to get right, and if you get it wrong then the results will be disappointing. Don't shortchange yourself by buying crappy meat.

DO seek out the mid-range stuff. It's easier to cook well, and it will taste damn good.

Avoid the super-high-end stuff though. You wouldn't want to buy a $50/lb (or higher) piece of premium meat only to make a mistake on it. And the really fancy wagyu is actually a lot more difficult to cook than it would appear because of it's really high fat content.

So in a nutshell: for low skill level, avoid very low and very high fat contents.

thanks for this, I'm an idiot and newk to cooking so this is a good start.

One decent rule of thumb is the price. If it's cheap, it's likely to be a stewing cut. If it's expensive then it's likely to be a quick-cooking cut.

>have a course with highest-grade Nozaki wagyu
>it's fucking amazing
>especially compared to the other alright wagyu I've had before
What grade is yours? Lower grade wagyu isn't very much worth it and high grade wagyu would be a waste in the hands of an unskilled chef.

I wouldnt feed it to my dog either. Im not stupid

Yup this works pretty well for the most part. And don't worry about tossing beef into stew. If you get it at a good price might as well make use of it. Though yeah, I wouldn't use filet on stew meat but for other cuts you've got some flexibility.

...

>they were 2 frozen
never freeze meat

can confirm this

Flash frozen meat is fine.

If you watch some videos of Japanese chefs cooking Wagyu, though, they don't really serve it like regular steak.

youtube.com/watch?v=sdoCdXX9xKI

youtube.com/watch?v=5b3D2xyzUTU

I think it is just very rare for someone to order like a 12 oz Kobe Beef steak so that is why Japanese chefs cook it like this.

Those videos are so obnoxious.

Shit's fucking raw.

>wouldnt
>Im

>doesn't understand the context