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When I had it in Kobe they would cook the steak, slice it in to stripes and then cook the cut pieces. Lots of sear, most of the fat is rendered out and its great. You won't get it medium rare with this method but you really don't want a5 cooked less than medium or medium well because of the fat content.
If it's cooked like that and still too rich for your tastes then it's just not for you. If they're serving you a full steak of the stuff uncut and medium rare, they're fucking up the meat.
Yes I had stripes, cubes, whole steaks, burger mince and whatnot, and just don't enjoy it in whichever fashion.
I'm having trouble with your preference for rump or sirloin. Maybe you just don't like beef if you didn't list ribeye first? Or maybe you like things well done?
Ribeyes can be nice, really depending on the particular piece of meat, but they can already be marbled beyond my liking. I eat my steaks rare, bordering on blue, so I want the meat to be on the leaner side since you don't render all the fat out in the cooking process.
When I make my own I'll usually go for picanha (rump cap), cut them into thick slices and grill them on the fat cap until it's rendering in the pan and then brown the meat just for half a minute on either side in the fat.
You must hate sushi.
No, I love it. But then again I live in Asia where we get prime sushi, the stuff served elsewhere in the world is often miserable.
But you don't like fatty/smooth texture. I would think that would limit the fish you would like raw. I've lived East Asia, and currently live where one can get good sushi. Maybe it's a reverse problem. I grew up eating grass fed beef, elk, bison, deer, some straight from a farm or hunted.
For fish that's no problem at all, no idea why tbh., come to think of it. There are very few I don't enjoy - and that's usually due to that sweet mayonnaise and not the actual fish. As sashimi I couldn't name a single one I wouldn't eat.
Very different flavors and textures overall II suppose. I was just wondering. Fish definitely tastes more oily than greasy. Maybe that's a difference? Thanks for the polite conversation.
If I eat a meal that costs $700 and don't literally cum from how good it is, I'm demanding a refund.
I don't even WANT a $700 meal. Either you don't get your money's worth, or you do, and all other food is ruined for you.
Take my upvote and take your broken ass taste buds back to Applebee's.
Never set foot into any of those establishments.
Right there with you.
I eat beef to eat meat, not fat.
Yes, some intramuscular fat improves taste and mouth feel but when there is more fat than muscle...pass.
Exactly that. Nothing against a bit of marbling, or else the steak will just dry out when you put some heat to it, but if there's more fat than actual meat, I'm not impressed.
Many foods for the wealthy, especially at occasions like you mention are not there to taste good. The purpose of these foods is to signal class distinction to the group.
Which explains the popularity of adding Gold to food and drink. It is literally just to make it expensive and therefore exclusive
Yep, they like things that are out-of-reach, impractical, difficult to acquire, rare, and ridiculous to normal people.
I agree, but Wagyu is hyped all around, so some people must actually like it.
From all the "rich people foods" I'd say lobster is the one I truly love. Beluga caviar is nice but way overpriced, and oysters are just the devil's snot. Baked and with a pile of minced garlic they are barely palatable.
I too dislike eating a stick of meat butter.
Use of wagyu and it's consumption should be and usually is executed differently compared to most steaks and it's philosophy. Like you said that wagyu is so extremely rich and fatty that it cannot be eaten in large quantities.
When wagyu is tastefully used (no pun intended) it should be a few small slices on the side of a larger dish. It can also be added to smaller bite size pieces, like wagyu nigiri for example (I have had it and it is wonderful).
If it's properties are understood and it is used correctly it is certainly outstanding.
This is a common error: people import food from other cultures and don't import with it the way it is prepared in that other culture. Then they say "this sucks".
Similar thing happens with even something as basic and trivial as tofu: it's not a meat substitute, and if you try to use it as that it's going to suck. Make it the way it's made in the culture that invented it.
Funnily enough I also love tofu. My favorite recipe with it is very simple and only includes onion, scallion, mushroom, bok choy, pork, chicken stock, black pepper and of course tofu (soft).
It's also excellent when adding rice to thicken it, making it a sort of porridge
I do Wonder though because they said it was bought and paid for at a company function and prepared by a professional chef so you would think that their experience with A5 wagyu has been as Good as it gets.
As far as I am aware, I've never had it so I don't know which side to believe and I'm not about to shell out big money to give it a try.
You'd think that ... and yet here we are.
That's how I had it and I really liked it. Of course it's not a typical western steak.
I'm getting the sense that Arby's claim of have a Wagyu beef burger is not quite true.
All that value isn't necessarily because it's good (which is wildly subjective) but because of the intensive preparations that go into raising it.
I think beluga caviar is okay. I didn't hate it but I wouldn't seek it out, never mind pay what it costs
Right, so in that case I'd say it's time wasted on raising something of a sub-par standard.
Beluga is nice, very rich and intense, but unless someone else is paying, I'm having none of that either.
I sort of agree. I enjoy it but it's a specific thing and there's better steak experiences out there at better prices. The hype is silly but I don't think it's ever going away unfortunately.
Ground beef with lots of fat = low quality
Steak that's seemingly >50% fat = PREMIUM OMG
I don't get it. Give me a nice prime or choice steak please. I want fat flavor enhanced meat, not meat flavored fat...
Hard disagree. Best beef experience I ever had was a kobe steak in Japan, prepared by a top chef.
That's fair. I've never had it. But I'm also not a fan of chewing on the fat even on a regular old steak.
I can't imagine id enjoy wagyu either.
I have literally never had enough money to know wagyu beef even is, but if it's as you described, then I don't think I'm missing much.
You're not obliged to like anything. Nobody can tell you how you feel. We may be a little sniffy if you tell us our cooking sucks.
I had a Wagyu ribeye last year that cost like $120 and it was very good. That being said I would never pay that much for a steak.
Sounds like you had some type of American "wagyu". And I'm not knocking it, I love steaks like these.
There are a number of American farms such as Snake River that have Wagyu/Angus hybrid cattle and the beef is very good. It strikes a good balance of having more fat marbling than prime Angus, but not the ridiculous high fat context like the genuine Japanese beef OP is talking about.
When I want to eat steak, I want to eat steak, not fat masquerading as meat, thanks, keep your waygu kobe whatever nonsense
The meat is simply too rich, too soft, too greasy.
These are actually very valid complaints, though the best I've had was A3, I can definitely see where you are coming from.
That said, ground Wagyu end cuts made into ground beef then 50/50 with lean beef or buffalo is just the right balance of rich and fatty, and reasonably priced (for Wagyu, and providing you find a legit company)
I agree with you. Something about the grease does not sit right with me. The last time I had wagyu, it was at a fancy restaurant tasting menu place where each dish contained some part of the animal. I ended up throwing up later that evening.
I wasn't feeling exactly great either. Didn't throw up, but for sure had some digestive issues throughout the night that really don't need repeating.
Wagyu give me the runs. Too much fat.