There, I said it. Had some Wagyu A5, genuine certified import from Japan prepared by an actual chef on a handful of occasions. The last one was on Saturday as part of a business conference in the exec suite of some fancy hotel, talking to potential investors.
The set menu cost the equivalent of $700 per person, wines not included.
And. I. still. don’t. like. it.
The meat is simply too rich, too soft, too greasy. There’s no bite to it. Every time I try it, it reminds me of sucking on a piece of beef flavored butter. A slightly solidified cube of beef lard.
Just give me a Black Angus rump or sirloin steak if you must, that’s pretentious enough at a fraction of the cost and provides such a nicer eating experience.
And please, PLEASE, for the love of everything holy, don’t give me Wagyu cubes topped of with steamed foie gras. That’s akin to buttering your lard. Maybe in 50 years when all my teeth are gone, I’ll appreciate being able to grind down a piece of beef between my gums. But as it stands, the Wagyu hype couldn’t die fast enough.
/rant
When I had it in Kobe they would cook the steak, slice it in to stripes and then cook the cut pieces. Lots of sear, most of the fat is rendered out and its great. You won’t get it medium rare with this method but you really don’t want a5 cooked less than medium or medium well because of the fat content.
If it’s cooked like that and still too rich for your tastes then it’s just not for you. If they’re serving you a full steak of the stuff uncut and medium rare, they’re fucking up the meat.
Yes I had stripes, cubes, whole steaks, burger mince and whatnot, and just don’t enjoy it in whichever fashion.
I’m having trouble with your preference for rump or sirloin. Maybe you just don’t like beef if you didn’t list ribeye first? Or maybe you like things well done?
Ribeyes can be nice, really depending on the particular piece of meat, but they can already be marbled beyond my liking. I eat my steaks rare, bordering on blue, so I want the meat to be on the leaner side since you don’t render all the fat out in the cooking process.
When I make my own I’ll usually go for picanha (rump cap), cut them into thick slices and grill them on the fat cap until it’s rendering in the pan and then brown the meat just for half a minute on either side in the fat.
Couldn’t disagree more. First off Kobe does not serve A5… it’s a totally different product. And if you ever cook A5 more than med-rare you should just be shot because you’ve just proven your value to society. Real A5 should always be served rare, the fat literally melts at room temperature (77 degrees F).
Technically is was matsuzaka a5 as part of the course menu but they definitely served it that way.
If you are joking please explicitly express it because what the fuck advocating murder over food is pathetic.
Never heard of hyperbole, huh?
I have, which is why I gave the benefit of the doubt and started my comment with advice since sarcasm and hiperboles aren’t really well conveyed through text.
Also, I replied to the wrong comment originally, mb.
Holy shit get help