Steak?

[Dan Murphy]

I hated it; all it tasted of was tallow

So it was like eating candles. Yuck.

 

[bcla]

I guess it was Buffet grade. It really seemed like a gimmick.

When Bacchanal reopened at Caesars Palace an added feature is roaming dim sum carts. The night we visited the carts were offering the minnie hot dogs, about half the size of a normal hot dog.

I only know the cart attendant said it was Wagyu beef. Not sure from where. A quick Google finds lots of options for Wagyu beef hot dogs in the $10-$11 a pound price range. Surely more than an Oscar Mayer Wiener, but that much better? It really didn't taste any different than any other hotdog.

There’s meat sold as “American Wagyu” that’s a cross between cattle brought from Japan and more traditional American breeds. I doubt they go through the extremes, such as feeding them beer and massaging them. Probably doesn’t make a difference anyways.

In Japan, these are often just served raw.

 

[HopperFan]

The Japanese Certified A5 Waygu and/or Kobe, Have you had it? Was it worth it?

[In Japan] DH even got a certificate with the cow's nose print on it to prove it ............... As if that justified the ridiculous price.

 

[dvcgirl67]

One of my tech vendors sent us A5 Wagyu and there was a Zoom meeting to teach us how to cook it right.

A fun and delicious treat, but not something I'm going to spend money for in normal life. It was seasoned with only salt and pepper.

They didn't BBQ it. They did it in a cast iron pan so that the grease could be caught. The guy who was showing this said that he saves the grease and uses it like butter on toast, or to flavor other items.

That’s how I’ve seen it done as well. You’re searing the outside and essentially melting the fat inside…not cooking the muscle so much. When I’ve seen it raw…it’s kind of gross. Too much “marbling” for my liking.

 

[easyas123]

Looks like a lot of us got the Costco email yesterday

 

[ronandannette]

So it was like eating candles. Yuck.

Not waxy, exactly, just very fatty and "funky" tasting. Nothing that I recognized as beefy flavour and the texture was too soft. It was just really repelling to my taste. Granted, I'm pretty spoiled by grass-fed Alberta beef which is also world-renowned. I find any beef that has been corn-fed to be weirdly purple and mushy textured.

 

[MakingWaves]

I have never had it, but I can't imagine it being so much better that it justifies that price!

 

[bcla]

Not waxy, exactly, just very fatty and "funky" tasting. Nothing that I recognized as beefy flavour and the texture was too soft. It was just really repelling to my taste. Granted, I'm pretty spoiled by grass-fed Alberta beef which is also world-renowned. I find any beef that has been corn-fed to be weirdly purple and mushy textured.

A lot of comparisons are to foie gras. It's certainly not what anyone would describe as what beef traditionally tastes like.

 

[neverlandsky]

A lot of comparisons are to foie gras. It's certainly not what anyone would describe as what beef traditionally tastes like.

We never had foie grad because it’s a hard no for us. Yet if this is the comparison, then it’s definitely not worth it for us.

I was looking at steak restaurants for our anniversary coming up. Living in an apartment we don’t have access to a bbq due to fire code building laws and our electric oven is very sensitive with the smoke alarm going off. We have stovetop seared steaks to finish in the oven before, yet doesn’t get that hard seared crust like we did when bbq first at 500 and then finished in the oven.

Lots of butcher suggestions, appreciate that. We use to go to the local butcher for tomahawks and ribeyes cause it’s cheaper vs. going to a restaurant when we had a home. Maybe that’s our answer and try to make it work with our apt electric stovetop/oven.

 

[RedAngie]

I always use top of the line A5 Waygu for my Sloppy Joes and Walmart generic Hamburger Helper dinners.

 

[bcla]

I always use top of the line A5 Waygu for my Sloppy Joes and Walmart generic Hamburger Helper dinners.

The same effect can be achieved by tossing in fat scraps. Real Wagyu steaks are something like 40% fat.

 

[ronandannette]

I always use top of the line A5 Waygu for my Sloppy Joes and Walmart generic Hamburger Helper dinners.

Of course you do. I would have been disappointed to hear anything else.

 

[ronandannette]

A lot of comparisons are to foie gras. It's certainly not what anyone would describe as what beef traditionally tastes like.

Now that you mention it, yes, that is a good comparison. Super-rich but with a slightly disgusting undertone; just like most offal.

 

[John VN]

I always use top of the line A5 Waygu for my Sloppy Joes and Walmart generic Hamburger Helper dinners.

Seriously, there's just no topping a good old SPAM FILET with a Use By 3/5/2030.

 

[neverlandsky]

Thank you all for the laughs this morning and input overall. Saw the A5 Waygu/Kobe when browsing steakhouse menus and was curious if it was worth it. Seems to be the consensus is that it's not worth it.

 

[RedAngie]

The same effect can be achieved by tossing in fat scraps. Real Wagyu steaks are something like 40% fat.

yeah, those steaks look much too fatty for me. I cut off excess fat after grilling and only buy 88% lean or above ground beef.

 

[RUDisney]

yeah, those steaks look much too fatty for me. I cut off excess fat after grilling and only buy 88% lean or above ground beef.

It's not only the fat that you're eating... when you touch the steak, the heat from your fingers immediately starts to melt the fat. It's a weird feeling.

 

[RedAngie]

Thank you all for the laughs this morning and input overall. Saw the A5 Waygu/Kobe when browsing steakhouse menus and was curious if it was worth it. Seems to be the consensus is that it's not worth it.

How much is it in a restaurant? I probably wouldn’t pay more than $50 for a restaurant steak.

 

[soccerdad72]

How much is it in a restaurant? I probably wouldn’t pay more than $50 for a restaurant steak.

In many cases, it's like $10-$12 an ounce, but you don't necessarily eat a "whole steak" as much as a few slices. It's such a rich beef that you wouldn't really want to eat a 16oz. portion of it.

 

[ronandannette]

How much is it in a restaurant? I probably wouldn’t pay more than $50 for a restaurant steak.

In many cases, it's like $10-$12 an ounce, but you don't necessarily eat a "whole steak" as much as a few slices. It's such a rich beef that you wouldn't really want to eat a 16oz. portion of it.

The one we had was $70USD for 6oz and if I recall the cut was striploin (I think you guys call it NY Strip). It was grilled and served as a whole piece, not sliced.