So went this route instead









1oz A5 wagyu ribeye cap mixed with caramelized onions and sautéed mushrooms, garlic aioli, arugula, gruyere

Prtty hnnng ngl, ate the living chit out of it.

Fuuuuuarrrrrrrrr

uhh where's the ketchup

Bacon coral ?

came in to neg OP

left impressed

****ing hnggg bra that's close to $1k worth of meat no? where'd you cop that? Got an A5 ribeye last year and it was a game changer

Like 1600. But it’s only 2.88 in wagyu per burger so I could swing the whole dish at 26 and still make my margins. Selling a chitton of them. Ordered through a meat and fish broker who overnights stuff around the world.

mirin so hard

im always tempted to blow massive amounts of $ on wagyu but havent done it yet

time to fap...

fuk that looks good.

oh an aristocrat eh?

Damn now that's a real burger!

mirin nose print

whats so good about it?

This paragraph is confusing, but is the price paid for waygu worth it? Also where do you buy it and know it is authentic?

For a large steak, I don’t think so. For smaller bites yes IMO.

Costco actually carries it now, but like their prime it’s the “worst” that still qualifies as A5 but good non the less, and the price is a bargain, like the prime.

All authentic wagyu should have a certificate like the one in first picture.

Would frequent your establishment/10. Srs.

I hate to be that guy but isn't real waygu like $200/lb? No way Costco carries that unless waygu is a much broader thing than I thought.

I thought waygu was a specific breed, from a specific area in Japan raised a specific way, not just a grade.

The A5 is the Japanese way of grading it meat, it’s the highest quality of wagyu raised in Japan. (Outside A5+ but that is unnecessary tbh) The stuff at Costco is around 100lb. For ribeye and New York’s which is similar to the price I can get through international brokers for the restaurant. Their tenderloins are 200lb which is also similar.

I believe Costco wagyu is sourced from Kagoshima which I view as the lowest in quality Provence, however their meat still managed an A5 rating in marbling, color, texture etc..

The stuff I bought is Hokkaido which I like, the cold helps promote extra fat and they have nice grazing land. If you got Kobe Provence you are looking at 300+

Just like other meats the cut matters in the price, somthing I bought like the ribeye cap is the cheapest, I get mine for 46/lb but am required to purchase a 30-40lb case. It is fantastic as a replacement for bacon due to its extremely high fat content. A filet will be the most expensive cut.

Costco cut a deal with the suppliers in Kagoshima for their wagyu supply.

Thanks for a good answer. Already gave you my poverty reps.

I assume you're a chef and/or restaurant owner, what's your favorite underrated meat?

I got wood

Pigsfoot or hamhocks.

I use that as a rail to tuck all my tickets under for keeping track of peoples orders!

Nice. The wife puts hamhocks in her greens. Unbeatable.

I'm partial to oxtail myself.