[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 286 KB, 1072x1440, 122751877_10223405971512868_7798736271673036912_o.jpg [View same] [iqdb] [saucenao] [google]
15049367 No.15049367 [Reply] [Original]

Whats you're real opinion on wagyu now that the hype is finally dying down?

>> No.15049432

>>15049367
I have only had it on one occasion but I thought it was incredible. Very small pieces so only had 3 or 4 bites. I'm not sure how eating a whole steak would work out and whether it might be a bit too much.

>> No.15049442

>>15049367
Fantastic for special occasions, I wouldn't buy it regularly though, just too fatty for your everyday beef.

>> No.15049455

>>15049367
It's a special beef, anon. It's different than regular beef. Like any ingredient, how good it is depends on how its handled. It's not a meme at all, it's just a luxurious ingredient that people sometimes mistreat, like those cunts who put truffle in hot sauce

>> No.15049461

>>15049367
Been to Japan off and on for the past 4-5 years.
It's okay, depends on the cut and locale. I really don't care for the Kobe shit compared to the Hida beef or the stuff farther north, Kobe is fine but it's stupidly overpriced/hyped. It's not something I'd seek out specifically for any reason other than the fact I just want a beef bowl or something of a little higher quality over none at all. My friend runs a famous steak shop in Japan and I try to visit each golden week, it's completely fine and good for a special occasion if you get it prepped and paired right.

Dunno still the best steaks I've had were from places by stockyards by rail yards in TX/Omaha/Oklahoma, cheap, insanely good, and easier to get.

>> No.15049476

>>15049455
> It's different than regular beef.
Waygu literally means Japanese Beef, it's just beef. The shit in OP is a specific cut of Waygu
>It's not a meme at all, it's just a luxurious ingredient that people sometimes mistreat
It's really not all that special, it's fine but it's like "oh great gotta go out and get waygu with my friend who's first time in Japan again" after a while you're just indifferent to it unless you can't afford it.

>> No.15049550

>>15049367
steak is boring

>> No.15049918

>>15049367
It was easily the best steak I've ever had, when cooked correctly. However, it is not worth the exorbitant price. If it was maybe half the price I'd eat it every week.

>> No.15049996

>>15049367
Don't feel like the hype ever died down or well I never really experienced any hype per se but it's just something you don't really eat often and there are so many meats to try from high quality breeds that have been fed a good diet with hopefully a decent life so personally I mainly go after the amount of fat in the meat, breed and diet even though they are more or less interchangeable but I feel that the diet do make a different on the taste and quality but that could as well be some kind of placebo effect I guess

>> No.15050429

I thought it was great. Probably wouldn't pay another $200 for 2 people at lunch though.

>> No.15050499

>>15050429
If you're a confident chef you can buy it for a lot less and cook it yourself, I paid closer to $30-40 per person when buying it on a decent sale and cooking it myself.

I just admit though, it IS a bit daunting the first time thinking if you fuck up at any point there goes $50-100+.

>> No.15050509

>>15049476
>It's really not all that special
The marbling is akin to the best of the best beef you can get in the united states. It's pretty fucking special. Stop being such a faggot contrarian and go get some A5 and then come back and talk shit again.

>> No.15050534

>>15050499
It's 75 dollars a steak at costco.

>> No.15050549

Get some local gras fed stek from the butcher, about $20 a pound usually and probably better

>> No.15050552

>>15049367
Wife and I split an undercooked wagyu burger when we were in Japan and it was fucking awful, we threw it out. Nicely grilled is great though. One important thing for me is that it has to be served hot because there is so much fat. The fat is gross cold.

I also don't think it's so special that I would pay much of a premium for it.

>> No.15050741

>>15049367
There's no point when a properly dry aged steak is the patricians choice. Go ahead and pay for fat.

>> No.15050808

the eye of a chuck roll is the best cut you can use for a steak but that's an industry secret not many people know about, they just eat up the buzzwords like angus, kobe, and wagyu.

>> No.15050955
File: 1.47 MB, 708x821, mega beef waygu a5.png [View same] [iqdb] [saucenao] [google]
15050955

>>15050509
I have, it's one of my favorite places my kamata station. Also have it in other places in Japan, not really that big a deal dude

>> No.15050970

>>15049476
My local Japanese market sells their best wagyu for $75/lb. That's more than double the cost of their bluefin otoro, which is the most expensive cut of fish practically available. It's absolutely a delicacy.

Wagyu may just mean "Japanese beef" but when ppl use the term they're definitely referring to a certain style of beef.

>> No.15050985

>>15050970
>Wagyu may just mean "Japanese beef" but when ppl use the term they're definitely referring to a certain style of beef.
Then at least specify the cut