>have beeves that give a half ounce of meat per pound of steak with the rest being fat>call it "marbled" and "A5">make up myths about how you jerk the cows off with satin gloves and only feed them diamonds>sell it for exorbitant prices because Thing Japan has worked on westerners since the 1980sIs wagyu the greatest scam in food?
>>22125542I don't find it particularly appealing but I can't imagine seething about it either
Steak in general is chronically overpriced in restaurants. It's absurd to me that people think paying $500 for a tomahawk steak is a fair transaction
>>22125542>Is wagyu the greatest scam in food?No but it's up there. It's not like anybody didn't warn us; every person who ever reviewed it had to side note "very rich, only good in small amounts once in a while". If you want to talk about scams however, the "Wagyu burger" or "Wagyu meatball" scam is much worse.
>>22125576True. I could just mix regular suet into regular mince and it would accomplish the same thing.
>steak: :/>steak, japan: :O
>>22125676>suet*tallowTry again, dipshit.
>>22125730tallow is suet that has been renderedand you dont know which one he meanttry again
>>22125730No, moron. I said suet and I meant suet, you fucking idiot. Tallow is rendered liquid beef fat. Suet is solid unrendered fat. You can't mix rendered fat/tallow into mince and expect it to hold together like a burger. You're fucking retarded and know precisely fuck all about anything.
>>22125777>>22125964Suet comes from the loins and kidneys of the animal. It’s found nowhere near steak cuts. Try again, dipshits.
>>22125964Suet is not an inter-muscular fat.
>>22125997That doesn't contradict anything in >>22125964 you blithering retard. Also>loins>not steaksJesus fucking Christ. Are you flour or yeast? Either way, you're definitely in bread.
>>22126000Fucking and? Again, doesn't contradict a single fucking thing in >>22125964
>>22126005>Jesus fucking Christ. Are you flour or yeast? Either way, you're definitely in bread.
>>22125572nobody who pays $500 for steak is thinking about whether it's a 'fair transaction' you just outed yourself as a seething poor
>>22125542>beevesbased archaic language enjoyer
I know that they do massage the cows, feed them beer, play classical music to relax them etc.However it's just not a steak to me, a steak is like a ribeye flame grilled on hot coals with a strong beef flavour, that chargrilled smoky taste.Japs barely brown their wagyu and the beef flavour itself is an afterthought, they want some fatty gooey uguuu~~ kimochiiii fucking nonsense.
It's tasty fat though. I just had an irish "wagyu" steak which is a wagyu/angus hybrid, and it was richer and tastier than regular irish angus. I don't see the point of jap A5 wagyu unless it's in small thin slices on a jap dish.
I think most of the seethe surrounding this comes from retards who think marbling is the same thing as gristle. All beef in all countries is rated according to how much intramuscular fat it contains. USDA prime is also highly rated because it has more marbling than lower quality beef. The marbling does not remain in the meat as solid hunks of fat the way gristle does, it renders into liquid , flavors the meat, and then most of it flows out of the meat. No, you shouldn't pay $2000 to import a steak from overseas, but extrapolating "marbling is bad" from that is pure retardation.
