Anyone ever tried wagyu beef steaks? Curious if it s worth the 100 plus for steak for an experience

I’ve had several high end bone in ribeyes from DelFriscos in Vegas n Dallas, absolutely incredible steaks!!! I’m thinking they run about $60-70 each.
I can’t speak specifically on Wagyu steaks; but one night one of the factories I worked with wanted to splurge. He bought a steak that had been aged something like 50-60 days , I forgot the specifics on the kind of beef, but that single steak was like $375. They cut it up so everyone got a few bites. It was good, but didn’t strike me as something extra special. I’d much prefer the bone in ribeye.
Let us know if you treat yourself.

Lots of Belgian horses leave this country for Canada where they load them on boats headed for Japan. Japs paying big money to eat horse meat, what's that tell you about their eating habits?

Dont knock horse meat until you try it its high quality domestic meat .

The company that I work for built and installed some livestock equipment for a rancher here in Oklahoma that is switching over to all wagyu beef cattle. He swore there wasn't enough money to be made in breeding registered black Angus. At the time we set his equipment up he had 11 head of registered wagyu cattle bought in Australia and was awaiting their transport to the U.S. one of the heifers he paid a record breaking $280,000 for which I'm pretty sure he said made her the highest dollar beef breed cow ever sold. The prices that he threw around for what the beef from these things goes for is absolutely unimaginable. He tipped all of us that set his equipment up with 2 pounds of ground wagyu beef. Still haven't tried it yet but when I do I'll try to post an opinion on it. Not sure the best way to go about cooking $50 worth of ground beef that will fit in a medium size skillet lol. Looking at it through the packaging it looks like ground pork. It's almost completely white from the high fat content.

Yes. We bought 6 wagyu steaks for a family dinner and it was worth it. There are different grades with A5 being the top. If you enjoy good food I would recommend it. Some good YouTube channels on how to cook waygu. We follow Guga Foods and ordered the steaks from his source. Highly recommend seasoning any steak with the Brazilian sea salt.

Enjoy

https://en.wikipedia.org/wiki/Wagyu

according to this the cattle are fed corn 300-500 days before slaughter. 90 days is the standard for regular beef. I bet any good beef steer fed a ration high in cracked corn, with some soybean meal, and hay for a year, would marble up, (get fat) in a similar fashion. That much feed would be pricey so the high cost makes sense. Will have to try one now that I know what it is.

I've not eaten it either, but when I've seen it up close it struck me as having a lot of fat. I love a marbled ribeye but it seemed over the top on fat. I know that in ham and most pork cuts it is the fat that gives the flavor but I don't think it is the same with beef. For me fat enhances the flavor of beef but the red meat is the taste I want.

Here we get to eat the chuleta, which is an aged rib steak cooked over wood with the use of salt in the process. For those who care, check out this website. He's one of the best of his craft.

http://casajulianmg.com/

Pete

You’re mistaking waygu for kobe. Waygu is just the “type” of animal, and incudes four different breeds. They can be fed any way someone wants. All four waygu breeds are known for higher marbling than any other breed of cattle. The vast majority you find in the US are cross bred animals and fed like any other US fat cattle. The extreme amount of fat found in kobe beef from long feed times is too much for most Americans that like grilled steak. Kobe beef in Japan is typically sliced thin and eaten raw if I’m not mistake. Its two different products.

They are good, but too much “Marble” for me. What I had was a gift, wouldn’t pay for that much for one.

Hard to call it marbling when there's more fat than meat!

I was just at the store and they had a piece of Wagyu for 160 Euros a kilo.

I bought a nice French ribeye instead.

Pete