Originally Posted by buccaneer
I respect this judgement call.
You won't find many thread of me cooking and eating wagyu in the western style.
I like it sliced thin and cooked over the hibachi with thin slices of pumpkin, sweet potato, eggplant and zucchini, or dipped in hot water for Shabu Shabu,John.
Btw the end of the Tri tip turned out the be marbles well, not too fatty and tasty.
I'm with you. On reflection it probably relates to the volume consumed. Three ounces is a big serve Japanese style. The fat became an issue when "muggins" started to eat it like an Aussie steak.