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Has anyone here eaten wagyu before?
Posted on 4/3/17 at 11:08 pm
Posted on 4/3/17 at 11:08 pm
How was it cooked? Was it worth the price?
17
Posted on 4/3/17 at 11:14 pm to PeteRose
Not Wagyu, but I had these two prime rib-eyes. Tender, yes. Beef flavor, no.
It doesn't suit the ribeye well. Too fatty. I would try a strip loin.
Posted on 4/3/17 at 11:18 pm to PeteRose
had it twice recently in Austin and SF, both times it came pretty damn rare. To be honest, I was underwhelmed a little both times. I don't like my steaks that rare.
The place in SF was a two starred Michelin restaurant (atelier crenn). So it was the real deal as far as the product. I can't vouch for Olamaie in austin.
The place in SF was a two starred Michelin restaurant (atelier crenn). So it was the real deal as far as the product. I can't vouch for Olamaie in austin.
This post was edited on 4/4/17 at 7:59 am
Posted on 4/3/17 at 11:18 pm to REG861
Did you ask for it rare?
Posted on 4/3/17 at 11:19 pm to PeteRose
I have it was a $100 add on to a $160 prix frie menu at Victoria and Alberts. It was good, but damn it's expensive.
I'm jack sprat, I don't like beef fat, while my wife likes the fatty beef. I'm a filet/strip person and she goes for the rib-eye every time.
I'm jack sprat, I don't like beef fat, while my wife likes the fatty beef. I'm a filet/strip person and she goes for the rib-eye every time.
This post was edited on 4/3/17 at 11:21 pm
Posted on 4/3/17 at 11:23 pm to KosmoCramer
At the first place they recommended it rare so I took their advice. The second place I had no say in the matter, it was a set menu and we didn't know what we were getting until the plates arrived.
And I'm with Napoleon. I'm just not big on fatty steaks.
And I'm with Napoleon. I'm just not big on fatty steaks.
This post was edited on 4/3/17 at 11:24 pm
Posted on 4/3/17 at 11:45 pm to Napoleon
quote:
Victoria and Alberts.
This is where I had it. It was one of the items they served us at the chef's table. I remember it being melt in your mouth buttery, but I only got a few bites since it was part of a 9 course meal.
Posted on 4/3/17 at 11:51 pm to PeteRose
Yes, wagyu filet and a wagyu/bison pizza.
I can't say it was so much better, but if I'm on vacation I'm getting that at some point on the trip if available bc I always want to emphasize local fare when I'm out of town.
I can't say it was so much better, but if I'm on vacation I'm getting that at some point on the trip if available bc I always want to emphasize local fare when I'm out of town.
This post was edited on 4/5/17 at 3:02 am
Posted on 4/4/17 at 12:06 am to PeteRose
I had the Kobe rib cap at SW Steakhouse in Vegas. It was rich, buttery goodness. They have plaques claiming that it's one of only a few places that serves legit Kobe beef. I think it was around $200 for 4oz and I split it with 2 other people just to say that we tried it. Luckily I was with a vendor and didn't have to pay for it.
I've also had the American wagyu at CUT in Vegas. It was a ribeye that was around $100 for 8oz. I would say that it was a better bang for your buck than the Kobe steak.
All of that said, I still think a prime ribeye or rib cap at most high end steakhouses is the way to go unless you're on someone else's dime or just want to blow some money on Wagyu or Kobe.
I've also had the American wagyu at CUT in Vegas. It was a ribeye that was around $100 for 8oz. I would say that it was a better bang for your buck than the Kobe steak.
All of that said, I still think a prime ribeye or rib cap at most high end steakhouses is the way to go unless you're on someone else's dime or just want to blow some money on Wagyu or Kobe.
This post was edited on 4/4/17 at 12:08 am
Posted on 4/4/17 at 12:09 am to TheChosenOne
Any difference between Japanese vs American wagyu?
Posted on 4/4/17 at 12:18 am to PeteRose
From what I understand, it's the same breed of cattle just raised in the US vs Japan. The different ranches may raise them in different ways, their diet may be different, and the climates may be different. That can all lead to slightly different styles. They also have different beef grade certification methods in Japan where a lot of Kobe beef would just be considered prime here, but there they have different levels of prime with A5 being the best. I'm no expert on this, so someone else may be able to better explain it.
If you want some wagyu/akaushi steaks you can buy them from a ranch in Texas called Heartbrand. They provide Akaushi beef for a lot of places in Texas and have started selling/breeding their cattle to places around the country. LINK
If you want some wagyu/akaushi steaks you can buy them from a ranch in Texas called Heartbrand. They provide Akaushi beef for a lot of places in Texas and have started selling/breeding their cattle to places around the country. LINK
This post was edited on 4/4/17 at 12:25 am
Posted on 4/4/17 at 12:36 am to PeteRose
The first place I've ever had it was at the Bellagio in Vegas right after they opened. I had a thin slice nigiri style for $12. It was actual Kobe beef, which is Wagyu, but has to come from Kobe Japan, just like Vidalia onions need to come from Vidalia County in Georgia, otherwise they're simply sweet onions.
Posted on 4/4/17 at 12:41 am to REG861
I have had the Kobe Wagyu, and it was like eating a potato it was so tender. We enjoyed it. It was cooked three different ways and I can't remember what they were because it has been almost 10 years now. I just remember the texture and it almost melting in our mouths.
Posted on 4/4/17 at 1:01 am to PeteRose
I had some variation at stripsteak in Vegas and Mandalay Bay. IIRC it was a rib cap, and American wagyu. it was like $70 for 4 ounces and maybe the best steak I've ever had.
Posted on 4/4/17 at 3:16 am to REG861
If you didn't eat it in Japan, it's probably fake wagyu.
Posted on 4/4/17 at 6:05 am to PeteRose
Yes. Sage in Vegas. Had it cooked and as tartare. Best meat I ever had.
Posted on 4/4/17 at 7:08 am to PeteRose
Had American on a couple occasions. Ate it medium rare both steak and a burger and would categorically say it's not worth it.
Posted on 4/4/17 at 7:57 am to PeteRose
I had medium rare A5 wagyu New York strip in Jackson, WY. It was pretty amazing. If you order authentic wagyu, you might as well ask for the grade and pretend like you are a connoisseur.
Posted on 4/4/17 at 7:58 am to PeteRose
Its very expensive. The higher cost cuts dont seem to have much difference in prime for the extraordinary price difference . Where I've seen a good value difference is in a sirloin. If the sirloin is cut right its more like a filet.
This post was edited on 4/4/17 at 8:05 am
Posted on 4/4/17 at 8:42 am to nwacajun
quote:
Its very expensive. The higher cost cuts dont seem to have much difference in prime for the extraordinary price difference . Where I've seen a good value difference is in a sirloin. If the sirloin is cut right its more like a filet.
Came here to say this. The Kobe/Wagyu cuts that seem to be the best are what I would consider off-cuts; sirloin, skirt, flank, tri-tip, brisket, etc, etc.
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