I had a dry aged American Wagyu ribeye and I was very impressed and clearly it was beyond USDA Prime. It was so rich and decadent it was unbelievable. But just from pictures alone I can tell the real Japanese wagyu is even better. What am I missing? I'll probably never justify the cost of A5 wagyu in big steak but I am vurious.
just buy brisket at this point kek
it's so fucking bad for you it's all fat and grease and no protein. might as well eat a spongey cow tumor
>>21785108>just from pictures alone I can tell the real Japanese wagyu is even better.Yeah obviously>What am I missing?Some very decadent fat with a bit of tender meat woven into it.>I'll probably never justify the cost of A5 wagyuWhy not? It's certainly not worth the cost to eat regularly unless you're extremely rich, but you should at least try it once and it can easily be a ~$100 kind of thing. Not exactly unattainable.
tried it once but my fren cooked it to shit, was tough somehow
>>21785129wrong>>21785343also wrong.real a5 wagyy can't be over cooked unless you burn it. it stays tender even at well done.I've had the real stuff.yes it's tenderyes it's nice and fattybut flavor wise? it's very clean like filet mignon in flavor maybe not as strong.I did my own taste test of several steaks:Angus ribeyesnake river farms "kobe" beef ribeyeA5 wagyuthe order above is from best tasting to mildest tasting. reverse it for tenderness. A5 makes really good chili and burritos though.
>>21785108Just get A4, it's cheaper and you're getting 90% the same experience (i.e. biting into a stick of butter with some meat flecks thrown in)
>>21785483you lost the war, give it up tojo
