As for. Costco. Haven't personally stepped foot in one in years, but judging by shear volume of sales. Wouldn't be surprised by them carrying an average brand relabled as a house brand.
Well I know when I've been proven wrong
Is the $103 per pound of the Costco A-5 a reasonable price? Just curious.
Great postThe thing to realize about the highest grades of wagyu is that they're as much fat as they are protein. Consequently, you can't cook or eat the higher grades in the same way you might cook or eat ordinary beefsteaks. It's almost like foie gras -- if you sear it hard in a dry pan, it'll end up frying in a pool of its own fat. If you try to consume 20oz of A5 ribeye like it's an ordinary prime steak, you will kill yourself. The high fat content is also extremely sating. I once tried to eat an A5 steak on my own once, and managed to eat a third of it before feeling as though I simply couldn't go on Actually, I tried to split the steak with my wife, serving her the rib cap and myself the rib eye. She was done after two bites. "It's delicious, but I'm done." I courageously tried to bat cleanup, but couldn't finish my own portion.
My view? Wagyu is delicious, but it is best served in small portions as part of a multi-course meal.
thats pretty industry standard I'd say. 5 years ago Kobe was about $96/#Is the $103 per pound of the Costco A-5 a reasonable price? Just curious.
Thanks! Just as a followup, here's a photo of the steak that brought us down.
View attachment 49697
I was living in the greater Chicago region at the time, and Mitsuwa Marketplace would periodically run stupid specials on Japanese A5. That steak above was $60 at $65/lb.
I was once offered a bit of wagyu - thinking it was normal steak, I took a bite. If the idea of a mouthful of butter tickles your fancy, wagu is for you.The thing to realize about the highest grades of wagyu is that they're as much fat as they are protein. Consequently, you can't cook or eat the higher grades in the same way you might cook or eat ordinary beefsteaks. It's almost like foie gras -- if you sear it hard in a dry pan, it'll end up frying in a pool of its own fat. If you try to consume 20oz of A5 ribeye like it's an ordinary prime steak, you will kill yourself. The high fat content is also extremely sating. I once tried to eat an A5 steak on my own once, and managed to eat a third of it before feeling as though I simply couldn't go on Actually, I tried to split the steak with my wife, serving her the rib cap and myself the rib eye. She was done after two bites. "It's delicious, but I'm done." I courageously tried to bat cleanup, but couldn't finish my own portion.
My view? Wagyu is delicious, but it is best served in small portions as part of a multi-course meal.
There is a meat importer in Denmark that offers dry aged grass fed free range wagyu from Finland. It's not super duper fatty like some of the photos posted in this thread but the taste is unbelievable. It's rare to find something that both has the buttery aspects of wagyu with the flavors you get from dry ageing.
There may be some grain of truth there, but there is more than a bit of creative wording in their advertising description... The thing is that here in Finland, we only have grass on the ground for 4-5 months out of the year. Also, cows are kept locked inside of heated barns for the other 7-8 months of the year due to the crappy climate.
Steak (R)evolution
A Netflix movie-mentary about steaks around the world and breeds they come from.
Personaly I found it very enjoyable and somewhat informative.
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