I hate Wagyu

[Easy E]

At peak 2020 lockdown I ordered some disturbingly expensive wagyu steaks for my birthday, because everything was closed. I was really excited to get them on the grill, I was so meticulous in my prep, fire control, cook time, everything. I thought it was my finest hour on the grill, cooked to prefection......my family hated it....I didn't want to eat for three days after.....and it turned my grill into Kuwait. Pretty sure camp Easy has abandoned the Wagyu plan.

[macrowatch]

Originally Posted by Trailboss516

As a long time resident (10+ years) in the place where Wagyu originates from, I'd have to say I think it is fantastic when done right in the right place.
I don't disagree with the OP, taste is subjective. Saying "I hate Wagyu" is the same as saying "I hate the color blue"

That’s the trick though isn’t it? If you eat it prepared and portioned like the Japanese will be fantastic. If you eat it like an American thinks of steak then will be horrible. The a5 was not intended to be served as one big serving.

Now if you topped regular prime rib eye with a5 wagyu as a ‘butter’ condiment…best of all worlds?

[Atone]

Originally Posted by macrowatch

That’s the trick though isn’t it? If you eat it prepared and portioned like the Japanese will be fantastic. If you eat it like an American thinks of steak then will be horrible. The a5 was not intended to be served as one big serving.

Now if you topped regular prime rib eye with a5 wagyu as a ‘butter’ condiment…best of all worlds?

[DocHorton]

That looks terrible to me. Where's the meat? Lol.

Originally Posted by Tools

I agree.

If you like eating the marrow out of the bone, or aren't one to trim the fat off, you my like these highly marbled steaks/beef.

Personally, it's like biting into that untrimmed fat hiding under the browned parts.

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[GB-man]

The grocery store here sells it in little 2 ounce rectangles at about 200 per pound. You should then slice it like 1/4 inch and quickly sear both sides. I think it’s like when Americans go to England and have a cask ale and are like what is this crap I want my beer ice cold lol it’s our bias and misunderstanding of what we ordered.

[brandrea]

Originally Posted by Easy E

At peak 2020 lockdown I ordered some disturbingly expensive wagyu steaks for my birthday, because everything was closed. I was really excited to get them on the grill, I was so meticulous in my prep, fire control, cook time, everything. I thought it was my finest hour on the grill, cooked to prefection......my family hated it....I didn't want to eat for three days after.....and it turned my grill into Kuwait. Pretty sure camp Easy has abandoned the Wagyu plan.

Sounds epic.

[albertf]

I think it should be eaten in small portions. It's way too rich if you try to eat 8+ oz of it.

Probably not that different from eating a huge portion of foie gras.

[austinp]

Originally Posted by Easy E

At peak 2020 lockdown I ordered some disturbingly expensive wagyu steaks for my birthday, because everything was closed. I was really excited to get them on the grill, I was so meticulous in my prep, fire control, cook time, everything. I thought it was my finest hour on the grill, cooked to prefection......my family hated it....I didn't want to eat for three days after.....and it turned my grill into Kuwait. Pretty sure camp Easy has abandoned the Wagyu plan.

Lol. Great story.


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[kieselguhr]

I rather spend the money on Omakase than waste it on Wagyu.

Come to think of it. The last time I had Wagyu, I decided I’d have been more satisfied eating cheap steak and eggs (and it would have cost much less than the waiters tip).

I don’t hate Wagyu. It’s alright. But there’s other things I’d rather spend the money on at its price point.

[Rock]

I don't think it has anything to do with "understanding" Wagyu.
You either like really fatty/oily stuff or you don't.
I wouldn't call myself a "Foodie" but I'm probably the next echelon down.
I have always cut the fat off meat because I don't like it. I limit the amount of oil or grease in my cooking because it is not to our taste.
I am very happy for the "Wagyu fans" - I just prefer a lean rare Eye Fillet.

[Atone]

Originally Posted by Rock

I don't think it has anything to do with "understanding" Wagyu.
You either like really fatty/oily stuff or you don't.
I wouldn't call myself a "Foodie" but I'm probably the next echelon down.
I have always cut the fat off meat because I don't like it. I limit the amount of oil or grease in my cooking because it is not to our taste.
I am very happy for the "Wagyu fans" - I just prefer a lean rare Eye Fillet.

This feels about right to me.

[stockae92]

agree. I am a simple man. A nice prime rib will do it for me. :)

[uscmatt99]

I really enjoy Wagyu beef properly prepared. It's just another breed of cow, like Angus. It's set apart from most types of beef in that the fat liquefies at a lower temperature, and the degree of marbelization can be higher. So it's the taste of the fat, and the amount of fat relative to protein that make a difference. I can't stand eating globs of fat and gristle at the edge of a cut of beef, but evenly marbled beef can be divine.

All of my best experiences with Japanese A5 Wagyu have been tiny portions of around 2 ounces, including a couple we prepared at home. Same thing with fois gras. In that case it was a strip loin cut into small slabs, and I cooked it on cast iron with tongs. You just leave it on the hot pan for like 30 seconds per side, then touch the edges to seal in the melted fat. Rest it for a few minutes and enjoy. Cooking this like a regular ribeye is never going to work out.

The thread is timely as my wife just happened to find some Australian Wagyu strip steaks at our local grocery store a couple days ago. The amount of marbling was similar to a regular Angus prime steak, and she prepared it entirely on cast iron, first at low heat, then with a reverse sear finished with some rosemary and butter. Friggin amazing steak. Same texture as a nice tender prime cut, but a different flavor profile from a nice Angus steak.

[HHIslander]

If I’m going to eat a whole steak, I’ll take prime over Wagyu any day. As many have mentioned, Wagyu is meant to be eaten in smaller sized pieces, like sushi almost. Many, if not most, places that serve high grade Wagyu won’t cook it for you in anything other than small pieces. Your local sports bar that serves Wagyu sliders and nachos not included.

[Chiboy]

I am one of those picky (very occasional) steak eaters who would trim every bit of fat from a piece of meat. I've never had Wagyu, and know it's super expensive, but to me the pictures of it raw look absolutely disgusting. It also looks amazingly unhealthy. But I've never eaten it and would try a taste if the situation came up. The convo here has me expecting that it would not be to my liking and would prefer a nice fillet, but I'll reserve judgement.

[brandrea]

Originally Posted by HHIslander

… Your local sports bar that serves Wagyu sliders and nachos not included.

This reminds me of a funny moment I had with my daughter recently…

I took her to a local sports bar for lunch and she ordered the Sushi … my advice to her was to order something that they’re likely expert in preparing, like wings or burgers etc.

Needless to say, she ended up sharing my wings

[Star Ferry]

Originally Posted by brandrea

This reminds me of a funny moment I had with my daughter recently…

I took her to a local sports bar for lunch and she ordered the Sushi … my advice to her was to order something that they’re likely expert in preparing, like wings or burgers etc.

Needless to say, she ended up sharing my wings

I like how you didn’t interfere with the order like a helicopter parent. This will pay dividends in the long run. The final lesson here should be gas station sushi.

[brandrea]

Originally Posted by Star Ferry

I like how you didn’t interfere with the order like a helicopter parent. This will pay dividends in the long run. The final lesson here should be gas station sushi.

It took everything within me brother …. But she’s 17 and you know, she knows a lot

[Easy E]

Originally Posted by brandrea

This reminds me of a funny moment I had with my daughter recently…

I took her to a local sports bar for lunch and she ordered the Sushi … my advice to her was to order something that they’re likely expert in preparing, like wings or burgers etc.

Needless to say, she ended up sharing my wings

When you know, you know....now she knows.

[brandrea]

Originally Posted by Easy E

When you know, you know....now she knows.

Life’s lessons. That’s about all the wisdom I have to impart … the rest is up to their mother

[MrGoat]

Originally Posted by Star Ferry

The final lesson here should be gas station sushi.

Im 38 yrs old and still sometimes make questionable gas station food decisions.


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[macrowatch]

Originally Posted by HHIslander

If I’m going to eat a whole steak, I’ll take prime over Wagyu any day. As many have mentioned, Wagyu is meant to be eaten in smaller sized pieces, like sushi almost. Many, if not most, places that serve high grade Wagyu won’t cook it for you in anything other than small pieces. Your local sports bar that serves Wagyu sliders and nachos not included.

Slice of A5 Wagyu served over a small bed of nigiri type rice (the warm, mirin flavored, moist type of rice), + small bit of foie gras sunny side up quail egg is where it's at. IMHO of course. Paired with the bar nachos of course

[Yoda_Eating_Pizza]

I'm returning to Tokyo in a few days, coincidental timing with this thread.

In Japan I've had Matsusaka A5 wagyu many times at a variety of establishments like yakiniku, street food, fine dining. Loved it. It's definitely on the list for when I go back.

[AK797]

Originally Posted by Yoda_Eating_Pizza

I'm returning to Tokyo in a few days, coincidental timing with this thread.

In Japan I've had Matsusaka A5 wagyu many times at a variety of establishments like yakiniku, street food, fine dining. Loved it. It's definitely on the list for when I go back.

I was lucky enough to travel to Matsusaka City and have a steak there and it was the best steak I have ever eaten, the shabu shabu was also excellent my then GF told me. I also really enjoy foie gras and Tournedos Rossini is one of my fave dishes, but I think foie gras with A5 marbling might be a bit too rich even for me, prefer it with just a nice Angus fillet and truffle mash.

[Easy E]

Originally Posted by MrGoat

Im 38 yrs old and still sometimes make questionable gas station food decisions.

There is a day of reckoning in your future.

[BNA/LION]

I'll eat it! I'm a Filet Mignon guy but Wagyu is good eating too. IMHO