/ck/ - Food & Cooking

>weebshit is overrated bullshit not worth the money at all
wow really
a fast food thread died for this

Don't buy it then.
Problem fixed.

>overrated
/ck/ code for “something I’d buy if I had more money”
>not worth the money
Depends entirely on your finances. People who buy it more than once seem to think it’s worth it.

>>16075800
It doesn't even taste good. I'd like some meat with my fat please.

>>16075800
Do you feel better now OP? there's nothing like going on to a back water image board and telling a bunch of faggot losers how much of a pretentious git you are. Thank you for baring your soul to us Caspar Milquetoast.

>>16075924
>pretentious
you're the one defending 300 dollar steaks

it's worth having once

>>16076338
no one is forcing you to overpay anon

Also you generally aren't eating an entire steaks worth of A5 wagyu. You're usually only going to want ~5-6oz at most, MAYBE 8-10oz if you're a fat fuck.

but even if I DID want a big 12oz ribeye of A5 wagyu, it's only ~$120.

Learn to cook yourself, you don't have to pay someone to cook it for you and end up at retarded $50oz+ prices you see at restaurants.

>>16075800
I'd love to try it

>>16076345
>imagine paying that much for a blob of fat

>>16076392
>decadent, umami-laden, with unforgettable, rich mouthfeel
Are they selling you a steak or a dick to suck?

>>16076467
that's not even top tier

>>16076392
>$120
u wot mate?
best i can do is threefiddy
https://www.thesun.co.uk/money/7089981/lidl-wagyu-beef-burgers/

>>16077001
Ground up non-A5 wagyu that is likely UK born/raised/slaughtered is in no way comparable to a 12oz ribeye from wagyu born/raised/slaughtered in Japan that has been A5 graded.

>>16077019
>Caring this much about fucking Beefie Babies

>>16077019
i appreciate that, of course. burger vs steak, clearly a difference there to start off.
but, the point of wagyu is fat within the meat, yeah? and ground meat has fat added to it, as fat is cheaper, yeah?
i'm a poor pleb who's never had a wagyu steak, clearly, but can you explain to me why i should pay that much for a few bites, when i can achieve the same flavour with ground meat, or perhaps even better, as i can put herbs and spices in the mix better than on a steak? or am i wrong about this?

also
>that is likely UK born/raised/slaughtered
not likely, definitely, and you can do it too!
http://www.northumbrianwagyu.co.uk/page/sale/semen/

>>16075924
>git
Based florida chad

>>16075800
>>16075910
>poorfags who haven't ever had it before come to Tibetan basket weaving conclave to seethe

>>16075800
>Order Australian wagyu at local steakhouse
>Receive and eat steak
>Enjoy every bite

It's good meat but I've made steaks that were just as appetizing that were (significantly) cheaper at home.

>>16075910
Americans will say stuff like this while eating bacon that's 90% fat

>>16075800

>>16075800
It insists upon itself

>>16077105
Hey man, I just want to let you know that in fact steak and ground meat are different foods. You don't have to fork over the money for wagyu steak, that's fine.
I've had it a few times. It's good, but I'm not so deep into steak culture that I'll claim it's transcendent dining or whatever. It is, however, very different from eating ground meat. I'm not saying it's better, or that I would never eat ground meat again, I'm just saying that your comparison is completely nonsensical. The two are just not even remotely comparable in terms of taste, feel, use in cooking or even what part of the cow they're made from.

>>16077749
I just didn't bother replying, seemed like bait

>>16075800
dilate

>>16075800
Show payslip

>>16076972

>>16076338
>people calling me out for a fedora tipping faggot means they like 300 steaks
The ABSOLUTE cope of poorfags. He never said the price was worth it, retard.

I ate matzazuka steak in tokyo, 200 grams $200 USD
I didnt think 200 grams would feel like I got my moneys worth. I havent eaten a single cheap steak since.

>>16080730
~$28.50 per ounce.
Not terrible price at a restaurant. Though obviously japan pricing will be cheaper than the US or europe.

Though if you learn to cook it yourself you can get it down to around $10/ounce or even less on a good sale.

I too have difficulty eating cheap steaks now. I've had A5 wagyu 4-5 times now and it's certainly something I plan on buying again in the future. Yes it's expensive, but for special occasions? I see no reason not to enjoy great meat.

>>16075800
that looks like its just fat

>>16075800
I eat every bit of fat off a steak it’s the best part so I’m sure I’d love wagyu

>>16080730
>>16080749
had it in a nice restaurant in kyoto. whole meal was $120, 8oz steak. it was a 5 course meal (dessert being 5th)
it was pretty good deal and really fancy

i wonder, how much could i charge for a dried, aged a5 wagyu?

>>16082862
Hard to say, if you're paying decent wholesale pricing and buying a primal, you could MAYBE get away with ~$40-50/oz. But realistically you'd want to charge more than that. Dry aging reduces weight pretty significantly and the dry aging process itself takes up a good deal of space, and time investment.

Now the real question is how much people would be willing to pay, the cheaper you can do it, the better as A5 is already eye wateringly expensive enough for most people to never even consider it.

>>16075800
Lol

>>16075898
Only poorfags unironically talk like this. So cringe. McDonald's is overrated and that's all your blubbery ass eats

>>16075800
I liked it but I had it in a 500 year old teppanyaki restaurant in Kyoto. Wasnt that expensive either. Around $125 for an a5 wagyu strip and a lobster tail. They brought the other half of the lobster out to stare at us while we cooked and at it’s tail which was kind of weird.

>>16082921
>They brought the other half of the lobster out to stare at us while we cooked and ate it’s tail which was kind of weird.
based

>>16077255
Bacon is barely 50% fat, and most of it renders out and is left in the pan

>>16082921
You should have shared the tail with it, anon.

Wagyu is liked by nips and dumb westerners because they cannot cook meat. The fat allows cunts to over cook their steak without it going too dry. You litterally are paying for steak for dummies.

Just cook with lard or oven bake your shit if you want tender meat for cheap.

>>16077155
A4 australian wagyu is completely different from japanese a5. Try it once.

>>16084939
Even in Japan the quality varies from region to region
Even if the name Kobe, Matsuzaka or Omi is attached, the quality may be inferior.

>>16082920
>only poorfags understand that cost is subjective and value is what people are willing to pay
Are you retarded?
>so cringe
So you’re retarded and 14.

>>16077105
>when i can achieve the same flavour with ground meat, or perhaps even better, as i can put herbs and spices in the mix better than on a steak? or am i wrong about this?
Your completely wrong its just really soft good tasting meat.
I have had it a few times and its always nice but its not worth the price.
Your paying so much for what amounts to a single meal so its great for a treat or to show off but $100 a steak is not worth it when I buy a 2kg scotch fillet for $70 and make 4 massive steak or 8 normal steaks.

>>16085147
after looking a little bit into it, and being completely inexperienced about it, here's my very valuable input:
the grading doesn't measure the flavour at all.
it measures what you can measure by looking at it raw, which could kind of capture the flavour, but doesn't really.
what does colour have to do with flavour for instance? i mean, gray, green, or blue meat is a bit of a no-no, but "vibrant colour" means fuck-all. it's a proxy for meat quality, same as measuring how quickly grass grows is a measure of temperature.
i'm starting to appreciate the concept of wagyu, but i think there could be a lot of improvement there in the grading system.

>>16075800
wrong

>>16076392
Real Wagyu is 400 to 500 per small steak.

If you're paying 130 you're not getting the real stuff.

>>16087061
You're full of shit and have no idea what you're talking about.

In japan an uncooked steak of A5 wagyu would likely be even cheaper.

We're not talking Kobe or Olive wagyu here, just "standard" A5 graded, still high quality, but far from the peak, and the price reflects that, if you're paying $300+ for standard A5 at that size, you're at a high end restaurant and they're upcharging cause it's restaurant setting. Or you're getting ripped off entirely if you're paying that for raw beef and you're preparing it yourself.

$120-150 is perfectly reasonable for limited availability A5 Wagyu that isn't from some super prestigious lineage (like Kobe)

>>16087061
stay mad, also that's just the cheapest, other farms have different prices.

>>16075800
>not worth the money at all
It is, just buy a cheap cut instead of the retardedly expensive ribeye next to it.

>import meat on dry ice
>why does it taste like shit????
If you can't get it fresh in Japan don't bother.