I hate Wagyu

[Atone]

There. I said it. Who wants to scuffle over this?

It tastes like a mouthful of steak flavored butter. I just can’t.

[Vince M.]

Not a fan of it either. Like anything today, its just something for people to agonize over.

[MrGoat]

I had some lower grade wagyu from my butcher. It was outstanding. I’ve never had a5 wagyu that I can remember but I could see how the extreme amount of marbling could affect the taste.


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[Atone]

Originally Posted by MrGoat

I had some lower grade wagyu from my butcher. It was outstanding. I’ve never had a5 wagyu that I can remember but I could see how the extreme amount of marbling could affect the taste.


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Interesting point. The more I paid for it, the less I liked it! I’m such a lemming

[pickettt]

Too fatty for me.

[JoeJoeBobo]

Same here. I ordered A5 once and sent it back thinking I was getting screwed paying that kind of money for meat that tasted like what I normally cut of.

[denmanproject]

Internet hyped

[airchitect]

Originally Posted by MrGoat

I had some lower grade wagyu from my butcher. It was outstanding. I’ve never had a5 wagyu that I can remember but I could see how the extreme amount of marbling could affect the taste.


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True story. I’ll stick with the barely wagyu wagyu thank you very muchGood enough for me.


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[ltmgeller]

I think it's delightful. I don't eat it often, but when I do, I enjoy it. To each their own.

[GB-man]

I don’t hate it but yes it’s like eating bone marrow or butter lol it doesn’t have s*** on a prime porterhouse.

[DocHorton]

Never tried Wagyu and haven't really felt a need. I like my steak to taste like steak, a normal filet is just fine for me. Not a fan of a lot of marbling in my beef.

[Lol-x]

"Hate" is overstating the situation.
Wagyu can be incredible.
It is overpriced by many places, but some not.
Also it depends on the cut of Wagyu e.g. what particular cut of meat rump, scotch fillet etc and then within those cuts there can be even more select pieces.
For example there are small pieces of rump that are the tip of the rump which are outstanding with great marbling.
Fat is truely where you get the flavour and so for that it must be recognised that you don't need a 500g or even a 350g steak as the more fat means more calories and less is in fact more.
Finally, and importantly Wagyu should be cut fairly thin, say 1cm thick. This allows the steak to cook all the way through and liquify the centre fat section of the steak for more flavour. Typically if you usually have a 'medium-rare' steak you should cook Wagyu 'medium'.

Wagyu is you might say a different animal from your typical western style steak and as such one needs to understand and respect those differences.

[Star Ferry]

I had A-5 Japanese wagyu a few times when I lived in Asia. The fat and how that fat is distributed are feature, not a bug — can’t recall if it tasted like butter, but I enjoyed it.

There does seem to be a proliferation of the term “wagyu” with many casual sports bars here offering Wagyu sliders and Wagyu burgers at a slight upcharge to standard ground beef

[White Collar Boy]

I have never tried but would like to. A few months ago I ate steak for the first time in ages (17 years!), and it was very good. I don’t like lean steak, so wagyu could be good as a one-off…

[Atone]

Originally Posted by White Collar Boy

I have never tried but would like to. A few months ago I ate steak for the first time in ages (17 years!), and it was very good. I don’t like lean steak, so wagyu could be good as a one-off…

I’ve had it 5-6 times and could never finish the steak. Always too rich for me.

Funny you say that bc I started eating meat again a few months ago after not touching it for 8 years! I don’t think I prefer “lean” steak per se but wagyu is just too rich for me

[White Collar Boy]

Originally Posted by Atone

I’ve had it 5-6 times and could never finish the steak. Always too rich for me.

Funny you say that bc I started eating meat again a few months ago after not touching it for 8 years! I don’t think I prefer “lean” steak per se but wagyu is just too rich for me

Interesting. It’s good coming back to it, isn’t it? I still haven’t been able to stomach some basic things, but would like to: gourmet sausages, for example; I’ve tried, even bought a charcoal Weber to get into the spirit, but just can’t. Things like steak and roast chicken though… what was I thinking ever abstaining.

Re. lean: at one place the waitress misheard me and I got a rump steak. I felt too bad for the cow to send it back, but (sorry cow) it wasn’t good. It was “put tomato sauce on it” bland (which I didn’t do).

[Atone]

Originally Posted by White Collar Boy

Interesting. It’s good coming back to it, isn’t it? I still haven’t been able to stomach some basic things, but would like to: gourmet sausages, for example; I’ve tried, even bought a charcoal Weber to get into the spirit, but just can’t. Things like steak and roast chicken though… what was I thinking ever abstaining.

Re. lean: at one place the waitress misheard me and I got a rump steak. I felt too bad for the cow to send it back, but (sorry cow) it wasn’t good. It was “put tomato sauce on it” bland (which I didn’t do).

I have been eating sooooooo much chicken. I found a place through a buddy of mine called “buy ranch direct” and they ship you free range, grass fed meat. Anything from pork to bison to elk. It’s unreal and the chicken is out of this world. Here in the states the meat is often so far from organic that when you taste real, organic meat, it’s like everything else you’ve had was flavorless

[SearChart]

I'll take a regular ribeye over wagyu.

I do have 1kg of wagyu tallow in the refrigerator though, which I use to cook with sometimes.

[SFOB]

Not a fan of it either.

[White Collar Boy]

Originally Posted by Lol-x

Wagyu can be incredible… Also it depends on the cut of Wagyu e.g. what particular cut of meat rump, scotch fillet etc and then within those cuts there can be even more select pieces…
Fat is truly where you get the flavour… Wagyu is you might say a different animal from your typical western style steak and as such one needs to understand and respect those differences.

Good info., thanks! The rump I had the other week had no marbling, was the problem… I wonder if the steakhouses round here do Wagyu in thinner cuts. If so, going to give it a go.

[scarlet knight]

We had it in a steakhouse there and we thought it was terrific. I think it is the local version of Wagyu. Maybe we bought the hype, but we had a memorable and positive experience.

[joli160]

For me it’s easily the best steak there is.

[77T]

At A5 the steak is almost equal 50/50 fat/protein.

As Steve said, prepared correctly it can be sublime - incorrectly and you’ll have an unpleasant coating of fat left on the palate if it hasn’t liquefied.

That’s why I believe the place you have it is as important as the cut and the grade. Choose the restaurant wisely - or go to Costco and DIY.


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[superdog]

I’m not a big fan either. Especially for the price.

[AzPaul]

Originally Posted by atone

it tastes like a mouthful of steak flavored butter.

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[GB-man]

Yes we are talking about genuine A5 here all this nonsense american wagyu and I’ve even had some bogus Aussie wagyu at restaurants. I’d probably prefer the bogus version. I think if you go in just know you’re going to eat a couple slivers and treat it like a high fat delicacy you’ll be fine. Some dumb Americans like myself go in thinking I’m getting the best steak ever I’m going to eat a bunch lol you’ll get a stomach ache and an empty wallet.

[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.

wagyu.jpg

[brandrea]

Not a fan either really.

Give me a good ole ribeye please

[Star Ferry]

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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Those are big pieces of meat. In east Asia the diner would not have a knife at the table, and a dish requiring cutting would be viewed as unfinished. The pieces should be bite sized

[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"