re: How does Sam's club have prime steak for so cheap?

My best friend has had Kobe beef - in Japan - and said it was the best piece of meat he has ever had, and for the price he paid, he said he didn’t even want to shite it out for a few days.

Loss leaders and buying power of bulk. Not to mention the membership you had to pay for.

The steaks are what got you in the door. Doubtful they were the only thing you bought.

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It is sad that a thread about steaks became some shite thread about health.

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Well both discussions are in the wrong forum so...

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In general American Wagyu beef is nothing like the real Japanese Wagyu from Kobe.

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The breed that the Japanese use is called wagyu. Most American wagyu is mixed with angus as this poster mentioned. Japanese meat would be full wagyu.

Everyone using the term Kobe beef is using it incorrectly; Kobe beef would actually come from Kobe and I don’t think they export to America. You can, however, get Japanese beef from other prefectures and it’s very expensive.

The Japanese use a rating system much more intricate than our 3 tiers. A5 is the highest quality and is the shite that sells for $40/oz in a very high end restaurant. The stuff is so marbled you can only have a few ounces of most cuts. I’ve had a 6oz a5 filet mignon (don’t remember the prefecture, it for sure wasn’t Kobe) and it was bar none the best steak I’ve ever had. There’s no way I could eat 6 ounces of a5 ribeye or NY; it’s just too fatty and rich.

If you go to a steakhouse and see a wagyu steak and it’s in the $70-90 range it will almost certainly be American crossbred wagyu.

American meat can’t carry a Japanese style rating. The term “Kobe” beef is generally used to describe any of the highly marbled (a4 or a5) 100% wagyu cattle from japan.

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1 packet ranch dressing powder
1 packet Au Jus Gravy mix
5 Pepperoncini peppers
1 stick of butter

Put the roast in the crick pot, sprinkle the ranch & Au Jus mixes on top, and set peppers on top as well. Set a stick of butter on top and set the crock pot on low for 8 hours. Don’t add water, don’t do anything else.

If you don’t have 8 hours, set it on high for 4 hours and instead of one stick of butter, use two.

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The fact that this is called "Mississippi Pot Roast" may be the least surprising thing ever.

Restaurant here sells wagyu at $20 per ounce. Don't know how authentic it is.

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While true and I am sure this is Prime beef there is still a quite large variation within each of the three beef grades that are sold fresh to the public. If you get lucky you can even find cuts from a Choice carcass that an inspector would grade as Prime individually and the same goes the opposite way.

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Yeah, this. I think people think each steak is graded or something. Basically, they cut into the carcass at a particular point and, based on marbling, grade the entire cow.

Be it Sam's, Costco, local grocer, butcher, you're always going to see steaks that are under or over graded. It's just a natural consequence of how beef is graded by the USDA.

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i almost got into this exact argument last week when people were talking shite about $4.99/lb ribeyes from Kroger

yeah, 75% of them are meh but if you look for 20 seconds you will find some well marbled cuts. not prime, but well above what is your typical choice marbling

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How does Sam's club have prime steak for so cheap?

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Worked out to about 18 bucks per pound I think

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subtle "im a baller" thread

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4.99 is a great price for choice

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dogfood

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Restaurant here sells wagyu at $20 per ounce. Don't know how authentic it is.

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Could be anything. American, Japanese or evening Australian.

Also, if Japanese, it’s not necessarily a5. Could be something with less marbling like a3.