re: Edward Snowden is a hero, anyone who says otherwise is a blubbering fool

How much do you need to pay for A5? And if you wouldn't mind answering, what state?

About right for retail. I've had 8 oz in a restaurant for 70. I've had kobe as low as 20 oz. I saw the certificate on the kobe, but didn't see the grade. No idea what grade of Wagyu at the restaurant was either. I do know what I have at home though.

I do slow cook, low heat. 45 minutes for a perfect medium rare. Haven't tried sous vide. Do all four edges 5-10 minutes. Do one side, about 10 minutes into the first side put butter in. As soon as the butter discolors slightly dump the butter out, flip and maybe another 10 minutes.

Perfect. No gray line. No hint of one. Better than reverse seared. Scary the first time you try it with a 200 dollar steak though. Who would have known 45 minutes in either a t fal, or ceramic fry pan was the elite way to prepare steak?

No. A bunch of places serve kobe burgers. Allegedly kobe. Usually uppity, overpriced crap holes. It's not kobe, and people delude themselves since it's wolfgang puk, and is expensive, it must be good. Las Vegas and South Beach hustles.

My burgers are ground chuck, and no more than 85% lean. I have had burgers with bacon ground into it.

I've has prime sirloin. I don't see the point. I just buy choice and use it for beef stroganoff.

Having said this, The Palms has some sort of high end burger, could be ground sirloin, and that's is actually very good.

I like beef. I've been to some very, very good places not named Ruth Chris. Berns in Tampa. Several old school places in Las Vegas. Ate with The Don, didn't notice he got his well done. The Don and Phil Ruffin. I don't imagine that's happening again anytime soon. 2011 at Hugo Cellar. Carnevino, where I had 240 day aged ribeye.

But the reality is if you get an average USDA Choice steak, and prepare it properly, it is very good as well. No need to always spend a fortune.

When I buy Wagyu, I buy the whole rib or strip, and cut my own. More economical, and I like thicker cuts.

Hanger steak is another thing you should try. It used to be cheap before it got popular. It was like chuck eye, the poor man's ribeye. Now it's in vogue. Needs to be cut thin, and served very rare. Extremely good flavor. One per steer. There is a reason it's called butcher's cut. They always kept it for themselves.

Appreciate the suggestions. I'm hoping to retire early in a few years, and will need something other than screwing around here to keep me busy.