Humorous Wagyu story

food4thot · 08-06-2018, 12:23 PM

My mission to ruin a $250 Wagyu steak nearly destroyed my family

Fatback Joe · 08-06-2018, 12:44 PM

Pretty funny. Although, certain parts did make me cringe. LOL

pitbossJB · 08-06-2018, 01:09 PM

Man! I wish I could afford to blow $250 bucks on something like that, it'll probably never happen.

Jrogers84 · 08-06-2018, 02:16 PM

LMAO thats great

Brad4450 · 08-06-2018, 02:25 PM

That's hilarious! I need somebody to send me one... any takers?

ferdelious · 08-06-2018, 02:46 PM

"in the process their flesh develops a fatty marbling that can only otherwise be found in your average Pittsburgh Steelers fan."

EyeBurnEverything · 08-06-2018, 03:30 PM

"One of the hottest trends in rich @$$hole food right now is the Wagyu katsu sandwich"

This gem pretty much sums up my take on this "Waygu fad"

ChrisL · 08-06-2018, 03:41 PM

I have had this at Nobu and it is pretty nasty. I am not sure I understand the attraction.

gtsum · 08-06-2018, 06:09 PM

What a great read. Chuckling the whole time

Memphis Elite

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V1VRV2 · 08-06-2018, 07:12 PM

A-5 Japanese Wagyu is delicious. Bought some to scratch it off my bucket list. Very rich and very different from US steaks. I liked it rare and dipped in tosa joyu sauce with some wasabi.

OklaDustDevil · 08-06-2018, 11:02 PM

I’ve had A5 Wagu a couple times at fancy dinners. I must say I didn’t like it, but then I don’t like fat. If I order a prime ribeye at a great restaurant, I cut off the fat around the edge. If you eat that fat and like it, then you might like A5.

Apart from the fatty flavour, I also didn’t like the fatty texture. It has so much fat marbeled thru it that you keep feeling like you need to deconstruct it with a knife to separate the meat from the fat. Except it’s so integrated there is no way to do that. So you’re left eating this incredibly fatty meat that tastes like and has the texture of fat (with little bits of meat thru it).

Personally, I felt like I would have enjoyed far better the taste and texture of a perfectly cooked prime filet, and most at my tables felt the same. If it was a matter of a more expensive but better flavored steak, then I might be into it. But it is extrapolated to such a degree as to change its nature entirely — I no longer consider it a steak. Of course, if folks like it for what it is, then more power (and money) to you . . . .

EyeBurnEverything · 08-07-2018, 06:59 AM

Quote:

Originally Posted by OklaDustDevil

I’ve had A5 Wagu a couple times at fancy dinners. I must say I didn’t like it, but then I don’t like fat. If I order a prime ribeye at a great restaurant, I cut off the fat around the edge. If you eat that fat and like it, then you might like A5.

Apart from the fatty flavour, I also didn’t like the fatty texture. It has so much fat marbeled thru it that you keep feeling like you need to deconstruct it with a knife to separate the meat from the fat. Except it’s so integrated there is no way to do that. So you’re left eating this incredibly fatty meat that tastes like and has the texture of fat (with little bits of meat thru it).

Personally, I felt like I would have enjoyed far better the taste and texture of a perfectly cooked prime filet, and most at my tables felt the same. If it was a matter of a more expensive but better flavored steak, then I might be into it. But it is extrapolated to such a degree as to change its nature entirely — I no longer consider it a steak. Of course, if folks like it for what it is, then more power (and money) to you . . . .

I am the same. I cut all the fat around a steak off after its cooked. I don't mind a nice marbled choice, or moderatly marbled prime steak, but i cut out most fat in a steak, especially the fat in a ribeye between the solid muscle and i believe its called the deckle?

ModelMaker · 08-07-2018, 07:26 AM

Quote:

Originally Posted by OklaDustDevil

I’ve had A5 Wagu a couple times at fancy dinners. I must say I didn’t like it, but then I don’t like fat. If I order a prime ribeye at a great restaurant, I cut off the fat around the edge. If you eat that fat and like it, then you might like A5.

Apart from the fatty flavour, I also didn’t like the fatty texture. It has so much fat marbeled thru it that you keep feeling like you need to deconstruct it with a knife to separate the meat from the fat. Except it’s so integrated there is no way to do that. So you’re left eating this incredibly fatty meat that tastes like and has the texture of fat (with little bits of meat thru it).

Personally, I felt like I would have enjoyed far better the taste and texture of a perfectly cooked prime filet, and most at my tables felt the same. If it was a matter of a more expensive but better flavored steak, then I might be into it. But it is extrapolated to such a degree as to change its nature entirely — I no longer consider it a steak. Of course, if folks like it for what it is, then more power (and money) to you . . . .

I'm afraid this is how I would expect to feel.
Fortunately I will never spend $250 on one piece of meat.
Ed

hammb · 08-07-2018, 09:18 AM

Quote:

Originally Posted by OklaDustDevil

I’ve had A5 Wagu a couple times at fancy dinners. I must say I didn’t like it, but then I don’t like fat. If I order a prime ribeye at a great restaurant, I cut off the fat around the edge. If you eat that fat and like it, then you might like A5.

Apart from the fatty flavour, I also didn’t like the fatty texture. It has so much fat marbeled thru it that you keep feeling like you need to deconstruct it with a knife to separate the meat from the fat. Except it’s so integrated there is no way to do that. So you’re left eating this incredibly fatty meat that tastes like and has the texture of fat (with little bits of meat thru it).

Personally, I felt like I would have enjoyed far better the taste and texture of a perfectly cooked prime filet, and most at my tables felt the same. If it was a matter of a more expensive but better flavored steak, then I might be into it. But it is extrapolated to such a degree as to change its nature entirely — I no longer consider it a steak. Of course, if folks like it for what it is, then more power (and money) to you . . . .

To each their own.

I've yet to try true A5 Wagyu, but it seems to me that it's exactly what I want in a steak. My favorite piece of steak is the tail and/or deckle of the ribeye. The areas where it is a small amount of meat interlaced with delicious charred fat.

And there is no amount of bacon you can wrap around a filet to make me enjoy it. It's a bland (albeit tender) worthless scrap of beef as far as I'm concerned. It's only use to me would be to grind into hamburger and mix it with fat scraps leftover from a brisket or whatever. Of course I'd never do that because it would make for some colossally expensive hamburger.

From your description...I need to get my hands on some A5 Wagyu :)

sickhick · 08-08-2018, 02:53 PM

Funny chit. The more fat the merrier..

08-06-2018, 12:23 PM	#1
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	Humorous Wagyu story My mission to ruin a $250 Wagyu steak nearly destroyed my family __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen
	1 members found this post helpful.

08-06-2018, 12:44 PM	#2
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Pretty funny. Although, certain parts did make me cringe. LOL __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

08-06-2018, 01:09 PM	#3
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	Man! I wish I could afford to blow $250 bucks on something like that, it'll probably never happen. __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

08-06-2018, 02:25 PM	#5
Brad4450 On the road to being a farker Join Date: 07-25-18 Location: Almont, MI Name/Nickname : Brad	That's hilarious! I need somebody to send me one... any takers? __________________ WSM 22" / 22" Weber Kettle / Hanging out on the Shirley wait list

08-06-2018, 02:46 PM	#6
ferdelious On the road to being a farker Join Date: 06-08-17 Location: Tampa, FL Name/Nickname : Matt	"in the process their flesh develops a fatty marbling that can only otherwise be found in your average Pittsburgh Steelers fan." __________________ Old Country Brazos, Weber Genesis E310, Uuni 3 Pizza Oven

08-06-2018, 02:16 PM	#4
Jrogers84 is One Chatty Farker Join Date: 04-27-16 Location: Middle Michigan	LMAO thats great

08-06-2018, 03:30 PM	#7
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	"One of the hottest trends in rich @$$hole food right now is the Wagyu katsu sandwich" This gem pretty much sums up my take on this "Waygu fad"

08-06-2018, 03:41 PM	#8
ChrisL Knows what a fatty is. Join Date: 01-29-18 Location: Westford, MA Name/Nickname : Chris	I have had this at Nobu and it is pretty nasty. I am not sure I understand the attraction.

08-06-2018, 06:09 PM	#9
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	What a great read. Chuckling the whole time Memphis Elite Sent from my iPhone using Tapatalk Pro

08-06-2018, 07:12 PM	#10
V1VRV2 Full Fledged Farker Join Date: 12-15-15 Location: Pineville, Louisiana Name/Nickname : Kenny	A-5 Japanese Wagyu is delicious. Bought some to scratch it off my bucket list. Very rich and very different from US steaks. I liked it rare and dipped in tosa joyu sauce with some wasabi. __________________ SF 24x65, XL BGE (donated to daughter and son in law), Old Smokey, 3 Weber Kettles

08-06-2018, 11:02 PM	#11
OklaDustDevil is one Smokin' Farker Join Date: 10-13-17 Location: SoCal, by way of Oklahoma & Texas Name/Nickname : Ray	I’ve had A5 Wagu a couple times at fancy dinners. I must say I didn’t like it, but then I don’t like fat. If I order a prime ribeye at a great restaurant, I cut off the fat around the edge. If you eat that fat and like it, then you might like A5. Apart from the fatty flavour, I also didn’t like the fatty texture. It has so much fat marbeled thru it that you keep feeling like you need to deconstruct it with a knife to separate the meat from the fat. Except it’s so integrated there is no way to do that. So you’re left eating this incredibly fatty meat that tastes like and has the texture of fat (with little bits of meat thru it). Personally, I felt like I would have enjoyed far better the taste and texture of a perfectly cooked prime filet, and most at my tables felt the same. If it was a matter of a more expensive but better flavored steak, then I might be into it. But it is extrapolated to such a degree as to change its nature entirely — I no longer consider it a steak. Of course, if folks like it for what it is, then more power (and money) to you . . . . __________________ [FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT] Last edited by OklaDustDevil; 08-06-2018 at 11:17 PM..

08-08-2018, 02:53 PM	#15
sickhick Full Fledged Farker Join Date: 03-15-17 Location: Conroe, TX	Funny chit. The more fat the merrier.. __________________ 500 gallon Moberg offset, Old Country Gravity Feed, PK Grill.