/ck/ - Food & Cooking

>>8017760
You'd better hope that your grading is high- like you see in your picture... Just because it says wagyu does not mean that it will be incredible (wagyu literally means "Japanese cow", of which there are many breeds). There's also a difference between the world famous Kobe beef (only raised in the Hyogo Prefecture and also raised under VERY specific guidelines) and that of wagyu beef.

Often wagyu is also sired with another breed of cattle, giving you 50% of another variety of cattle and 50% wagyu. If it's a purebred wagyu, it would be registered as such (in the US, they are registered through the American Wagyu Association).

The company I work at gets in wagyu striploins from time to time for customers and the steaks sell at just shy of $50/lb. However, since it is not the highest grade of wagyu, our prime meats often look similar (though the color of the meat and fat are different...).

In terms of taste and tenderness, we paired the face steak from the wagyu (the one that you trim off to make the first steak sold to customers square) to a prime grade new york strip that was faced from a boned out short loin (the piece you get your t-bones/porterhouses from). The wagyu didn't win out by much, but the price was 4x the cost of the prime new york strip.

tl;dr- you might be disappointed unless your grade of wagyu is high. There is a lot of hype for the name, and while some of it is truly top-tier, a lot of it isn't really any better than prime- but you'll end up paying a lot more for it. Everything being said, I hope you enjoy your steak anon.

(The Butcher)