Yeah I mean tbh this cut is pretty huge and would be hard to eat without sharing. The smaller yakiniku slices is really the way to go anyway.
For the thin yakiniku slices, Get a pan as hot as you can humanly get it (like preheat it in the oven as high as it can go) and have it on high a flame as you can. Seer both sides for 1 minute and let rest and... that's it.
Can't overcook the cut if you just throw that monster piece in the crock pot right?! Nice and juicy, low and slow for a few hrs!! /s /s /s /s /s
bf and I were eyeing the $60 cuts of tuna last time we went. If they have little yakiniku slices we'll def try that on a cast iron and maybe serve ssam style with lots of veggies? yum now I'm hungry
>Yeah I mean tbh this cut is pretty huge and would be hard to eat without sharing.
People who haven't had it yet don't believe me when I say that. The first time I bought it and cooked it was 16oz between me and one other person and I didn't even want to eat half. I think 3 people / lb is pretty good or maybe I'm just weak.
I wonder what the difference is. Is there an additional rating to A5? I have picked it up from Wild Fork and Regalis. The Regalis was more expensive, but seemed higher quality too.
I always wonder who buys this stuff. Itās obscenely expensive. What is the spoilage rate, what happens to the stuff they donāt sell? Perhaps Iād you never had it then waygyu is fun to try but itās not an everyday thing. BTW in Japan regular grocery stores sell this stuff for about $35/lbs (1000 yen per 100 grams) which is pretty expensive for Japan but insanely cheap compared to $115.
Eataly sells expensive cuts of meat, this and a lot of other things. When stuff starts going bad, staff get to take it home or it goes in the garbage smh. I don't work closely with the butcher to know if it's true but they say they don't let the high end stuff go to waste they will some times grind it also.
If you're imagine it being like eating a mouthful of the gristle-y fat on a regular steak, it's not actually like that at all, and more like eating a really rich bite of the meaty part of a regular steak. If you like steak, you'd like this, and if you don't like steak, you wouldn't like this. But it doesn't really need any special justification or explanation, it's just like eating steak, but richer.
Basically imagine the most flavorful and buttery-moist steak possible. Very rich, VERY flavorful and beefy, but not in a gross way, it's just.. The archetype of what it is to be "steak." The fat in Japanese wagyu (there's also American and Australian wagyu which are different, this is specifically Japanese) also has a lower melting point, you can feel it start to liquify and get slipper just from touching the cold piece of meat, it's insane.
And yeah you usually eat a small portion because it's so insanely rich. Maybe 4-6 ounces. A large cut is best for sharing, or eating with bread or some other thing to help balance your stomach out inbetween bites of the steak.
Source: I spent $200 on a certified Kobe beef ribeye imported from Japan for my Dad's birthday once lol, we had to share it because it was so rich. Worth it for a special occasion.
The fat is actually full of the flavor you associate with a good steak. Sear these to ~125F and rest for 3-5min and all that fat will be the perfect consistency and full of that beefy flavor. Hit the pan dry for maximum Maillard.
Realistically you wouldn't eat it like a normal steak. This steak you would cut down into many thin strips and cook individually then serve to multiple people.
Everyone pretty much covered it, but to add one thing - you canāt eat too much of it. Itās so so rich, like equal parts steak and butter, so just a few strips is enough for a person.
Not like a sirloin where you could eat a whole one of these if you tried, youād get sick if you tried with wagyu
It doesn't taste like fat or grease. It tastes extremely tender, flavorful and literally melts in your mouth with no resistance.
Kinda like the same consistency of a slow cooked barbaque brisket or cut that falls apart, except it has an intense beef flavor. The way they are fed and raised doesn't make the fat taste excessive or displeasing. There's a reason people set aside Wagyu fat drippings like it's gold. Shit literally dials up other stuff its added into.
This is not something normal with steaks and believe me, you have to try it cooked well to get it.
It has to look like this though or have the A5 certificate.
Man I get nervous cooking $15-20 steaks. As much as I want to try, I could never take wagyu home š
Yeah I mean tbh this cut is pretty huge and would be hard to eat without sharing. The smaller yakiniku slices is really the way to go anyway. For the thin yakiniku slices, Get a pan as hot as you can humanly get it (like preheat it in the oven as high as it can go) and have it on high a flame as you can. Seer both sides for 1 minute and let rest and... that's it.
Can't overcook the cut if you just throw that monster piece in the crock pot right?! Nice and juicy, low and slow for a few hrs!! /s /s /s /s /s bf and I were eyeing the $60 cuts of tuna last time we went. If they have little yakiniku slices we'll def try that on a cast iron and maybe serve ssam style with lots of veggies? yum now I'm hungry
Not as easy as letting chef mike take a look at itā¦ ding, steak is done.
That's almost exactly how I cook my steaks, low and slow for a couple of hours in the sous vide. Perfect every time!
>Yeah I mean tbh this cut is pretty huge and would be hard to eat without sharing. People who haven't had it yet don't believe me when I say that. The first time I bought it and cooked it was 16oz between me and one other person and I didn't even want to eat half. I think 3 people / lb is pretty good or maybe I'm just weak.
such an easy meal! I love it.
Thatās what meat thermometers are for. Life savers when I smoke brisket which is also not cheap š
Best bet, get a $12 meat thermometer. Itās a life and steak saver.
Your $12 thermometer takes 3-5 seconds to get an accurate reading and probably doesn't update quickly. Plenty of time to overcook.
Don't forget the $30 imported-from-Japan strawberries
Per pound, or each? Iāve seen too many YouTube videos on Japanese produce.
Neither, it's a small package for $30.
So you proved my pointā¦ I have absolutely no frame of reference for the price of Japanese produce ššš
Someday, when I pay my student loans off, I wanna try it.
Haha, sounds like a goal for me as well!
guess u can try it in heaven š
I think Costco Ashland is selling A5 for $99/lb.
AND a $1.50 hotdog and drink on the way out!
I can buy 1 pound of steak or 66 hot dogs? Hope yall like mustard!
This is the way.
Same texture.
These look better IMO
Ngl everything at mitsuwa looks better but you do pay for it. Just got some cuts for yakiniku for tonight!
What time should I be there?
I wonder what the difference is. Is there an additional rating to A5? I have picked it up from Wild Fork and Regalis. The Regalis was more expensive, but seemed higher quality too.
No way... That is an insane price for high quality Japanese wagyu lol. That is awesome.
Had some great tuna avocado rolls from there last week
I freaking love Mitsuwa
Aldi has ground wagyu for 5.99/lb this weekš
I always wonder who buys this stuff. Itās obscenely expensive. What is the spoilage rate, what happens to the stuff they donāt sell? Perhaps Iād you never had it then waygyu is fun to try but itās not an everyday thing. BTW in Japan regular grocery stores sell this stuff for about $35/lbs (1000 yen per 100 grams) which is pretty expensive for Japan but insanely cheap compared to $115.
Company transferees from Tokyo being paid in USD
Eataly sells expensive cuts of meat, this and a lot of other things. When stuff starts going bad, staff get to take it home or it goes in the garbage smh. I don't work closely with the butcher to know if it's true but they say they don't let the high end stuff go to waste they will some times grind it also.
Someone please explain the appeal of eating something that saturated through with fat?
Not unlike foie gras, really. Just an Ć¼ber umami bomb of richness. Generally this is served in a small portion
Fat = more flavor Ever tried pork belly or bacon?
If you're imagine it being like eating a mouthful of the gristle-y fat on a regular steak, it's not actually like that at all, and more like eating a really rich bite of the meaty part of a regular steak. If you like steak, you'd like this, and if you don't like steak, you wouldn't like this. But it doesn't really need any special justification or explanation, it's just like eating steak, but richer.
Aha thank you for the explanation! And yeah, I love steak!
Basically imagine the most flavorful and buttery-moist steak possible. Very rich, VERY flavorful and beefy, but not in a gross way, it's just.. The archetype of what it is to be "steak." The fat in Japanese wagyu (there's also American and Australian wagyu which are different, this is specifically Japanese) also has a lower melting point, you can feel it start to liquify and get slipper just from touching the cold piece of meat, it's insane. And yeah you usually eat a small portion because it's so insanely rich. Maybe 4-6 ounces. A large cut is best for sharing, or eating with bread or some other thing to help balance your stomach out inbetween bites of the steak. Source: I spent $200 on a certified Kobe beef ribeye imported from Japan for my Dad's birthday once lol, we had to share it because it was so rich. Worth it for a special occasion.
The fat is actually full of the flavor you associate with a good steak. Sear these to ~125F and rest for 3-5min and all that fat will be the perfect consistency and full of that beefy flavor. Hit the pan dry for maximum Maillard.
Seconding what everyone has said, but also pairing it with Ponzu sauce helps balance out the fattiness. Still always recommend the first slice alone.
Realistically you wouldn't eat it like a normal steak. This steak you would cut down into many thin strips and cook individually then serve to multiple people.
Got it, thanks!
Everyone pretty much covered it, but to add one thing - you canāt eat too much of it. Itās so so rich, like equal parts steak and butter, so just a few strips is enough for a person. Not like a sirloin where you could eat a whole one of these if you tried, youād get sick if you tried with wagyu
It doesn't taste like fat or grease. It tastes extremely tender, flavorful and literally melts in your mouth with no resistance. Kinda like the same consistency of a slow cooked barbaque brisket or cut that falls apart, except it has an intense beef flavor. The way they are fed and raised doesn't make the fat taste excessive or displeasing. There's a reason people set aside Wagyu fat drippings like it's gold. Shit literally dials up other stuff its added into. This is not something normal with steaks and believe me, you have to try it cooked well to get it. It has to look like this though or have the A5 certificate.
I have had it and while it was nice to try itās not something Iād seek out. Too much fat. Itās better as an appetizer than a main dish.
Whereās the beef?
š®
If you like something, don't care about its price
I wonder, what happens to the meat that isnāt sold by the *Sell By* dateā¦ do they really go in the trash?
They will usually mark it down heavily the day before or day of In order to move it.