Wagyu, is it worth it?

wagyu
(Dawn Michelle) #1

Okay, so I’m curious about wagyu beef. Yes, expensive , I know. I’m a very good cook and could do it justice. But is it worth it? If the answer is “yes”, where is the very best place to buy it?

(Running from stupidity) #2

No

HTH

(Christy) #3

I enjoy an Au Poivre Wagyu steak/burger but, a regular 80/20 greasy burger or medallions can be just as delicious for less than half the price. If you’re feeling fancy & you’re looking to spend some money, go for it.

Your local butcher should have it. I have yet to find it, even at places like whole foods. Also note, there is a difference between American & traditional Wagyu. Don’t get suckered.

(Scott) #4

It was fun and amazing, tasty too but in the end not a go to steak. I can have fun with a lot of more affordable steaks. They were also gifted by friends we helped move so I had zero dollars in it.

(Little Miss Scare-All) #5

For Christmas, my uncle made this $400 Wagyu Gold Grade Ribeye beef roast from Snake River Farms. It was the best beef I’ve ever tasted, but the price is really beyond stupid.

All I can think about are the lasting things I can buy for that money, rather than literally flushing it (eventually) down the toilet.

For free though? You’d be stupid not to take it. I’d never drop the money, myself.

(Full Metal KETO AF) #6

I have never eaten it but I think I’d be more tempted to spend that kind of money on a great rib roast and a bunch of lobster tails to go with that. :cowboy_hat_face:

(Running from stupidity) #7

The evolution of lobster as a foodstuff is one of the great tails of our time.

(Little Miss Scare-All) #8

I always wonder, if lobsters or any crustacean for that matter, didn’t live in the ocean, and they kind of just creepy crawled around on land, would people be into them the same amount? Would they be as willing to indulge?

They do kind of look like large sea roaches. If I saw something looking like a lobster while I was on a hike, I would definitely scream like a bitch and involuntarily shake my hands around.

(David Cooke) #9

I like sea roaches. Presumably you were born a long way from the sea?

(Little Miss Scare-All) #10

If you consider 5 minutes far.

(Full Metal KETO AF) #11

Every culture out there almost has some aversion to one food or another that some other group treasures, the only food culture that I know of with a big aversion to crustaceans is Kosher. Lobster is loved by almost anyone (aside from those unfortunates that are allergic to shellfish :lobster: :yum::crab::shrimp::snail::cowboy_hat_face:

(MooBoom) #12

Wagyu is suuuuuper nice, I’ve had it once at a restaurant (with a sublime blue cheese sauce) and it was melt in your mouth perfection. No other steak I’ve ever eaten has come close. However, I certainly can’t afford to eat it on the reg but now nothing compares!

So, my advice is don’t do it unless you can live with nothing else measuring up, or afford to blow ridiculous sums of cash on expensive meat.

Also, it’s totally not necessary for a keto diet. It’s just fancy yummy steak.

(Marius the butter craving dude) #13

Maybe if I win the lottery… or they give me a big bonus at work for exceptional results.

(Alec) #14

A steak is always worth it.

(Scott) #15

Funny story a friend told me in a high end restaurant that had Wagyu on the menu. If any customer ordered it cooked more than medium rare the chef would tell the waiter to tell the customer they were out. He was sick of people sending it back after being cooked well done and saying it didn’t taste good and dry.

#16

Hi, Save your money!!! Of course its good. Its farm to table. Any steak you buy from a local farm is going to better hands down.
We raise angus beef, and our chuck steak will be better than the grocery store ribeye.
Buy from small farms and you won’t go back😀

#17

An amusing story about coooking real wagyu. I don’t know if it’s worth it, but it looks extremely keto friendly.

(Scott) #18

I find myself looking at all meat now with an eye for increased fat and marbling. Years ago I was getting lean tenderloins. I have a new store in my area Lidl. They are somewhat limited on some things but they have lots of grass fed steaks and beef. They are cheap too.

(You've tried everything else; why not try bacon?) #19

French chefs refuse to cook any meat well done, on principle. They get really huffy about it, too. Also, I suspect, on priniciple.

(Jim) #20

Prime is worth it. Grass fed is even better, but make sure it’s Prime unless you’re going to load it up with sauces. I do a reverse sear method where I cook the steaks at 225 degrees in the oven before searing quickly. While Prime is expensive, it is worth it if you’re going to have your steak relatively naked.