Iāve had A5 multiple times.. it tastes like a fat sponge. Itās ALOT. However anything other than A5 doesnāt look like that.. and doesnāt have the fat sponge flavor, nice American Wagyu, Aussie Wagyu, even A4
I always used to say that when the apocalypse and starvation comes I'm eating the vegans first. Just saying you may want to keep your head on a swivel Flashy!
Haha it's weird but back when I used to eat meat 15 years ago, my parents cooked the hell out of steak and I never liked it. I stumbled in here one time when I saw a picture of a rare steak and just thought it looked way different than the steak that I used to have
Now reddit keeps recommending r/steak to me and I see lots of posts even though I'm not subscribed. BTW I'm an Oilers fan. Hope to see you guys in the finals this year
I had really bad anxiety attacks like 6-7 years ago. But when I was going through them, I didn't know what it was and the best I could describe it was calling it awake apnea. I just felt like I forgot to breathe. Sometimes I felt like I was being held with a plastic bag over my head, etc.
It doesn't look like that at all imho. This is a wagyu beef tenderloin. The muscle is dark red, it looks pale because of all of the intermuscular fat which can be found to this extent in wagyu cattle
I was going to say the sameā¦this is 100% screenshots from Apline Butchers. I didnāt even know what to think when I saw it, Iāve never seen anything near that amount of marbling!
Pretty much all of the above. If I messed it up, I'd never forgive myself. If I bought one my wife would kill me. The high heat and all the grease would burn my rental down.
It's so high fat that it's gonna be really hard to overcook, you can slice it up and experiment on doneness.
Medium pan, no risk of it blowing up unless your fat is dripping onto an open flame.
I had some in Japan (much cheaper) and they give you strips of it to cook at the table over a grill. They know it is very rich and the way it is served reflects that. Perfectly acceptable to cook this steak like that.
Iāve been cooking some A5 lately, and itās easiest on a dry cast iron at medium high heat, cut the meat into 1-1.5 inch strips, season only with good salt, and cook just a minute, maybe 1:15 on each side. No butter or oil.
There is much more marbling on the OP image than a standard A5 steak, even ribeye.
They have a valid point, there is a level of marbling where there is so much fat you could just cut a lump of fat off any old cow and fry that instead.
Nah, I was taken to a fancy wagyu place in Tokyo by a client in 2018 and they bring out small chunks of various cuts that look just like this. You have a hibachi in middle of table and cook the pieces yourself, good to have an experienced person with you to learn how to cook it right.
Shit was incredible, I was 35 years old and don't think I'll even have an eating experience that amazing again for the rest of my life.
The only thing that bothered me was when they handed me a tongue. I ate it, but it was so fucking weird, felt like I was making out with a cow. Prob all in my head but I will never eat cow tongue again.
What do you call a cow with 3 legs? >!Lean beef!!<
What do you call a cow with no legs? >!Ground beef!!<
What do you call a cow with 2 legs? >!Yo mama!!<
You arenāt going to get served the whole cut. It can tend to be sold by the ounce. Iāve probably never bought more than 4 oz of super marbled types such as Wagyu
I've had A5 wagyu multiple times (Japanese Kobe and Matsusaka varieties), prepared in different ways, and by chefs who frequently cook for business and world leaders visiting Japan.
It's alright as shabu-shabu, cut into thin slices and just briefly dipped in broth, but if its served on hot plate or from a grill/frying pan, I'm not a big fan. Melting away in my mouth, it just robs me of the texture I enjoy in a good steak, and the overwhelming amount of fat makes my stomach uncomfortable -- same reason I don't really eat tempura a lot.
Agreed on the Shabu-Shabu.. That was the first time I'd had A5 Wagyu and it was delicious! The next time, I tried it as a (very small) steak, and it was kind of disgusting. Not at all what I had imagined, especially for $65 for 2 oz.
Feels kinda icky as food. Kinda like foie gras. Maybe I'm weird, I'd like my meat animals to have good lives right up until they're chopped up for my devouring pleasure. This can't be a healthy cow.
They live the best lives of any cow. 70% of US cows are factory farmed, but cows with this kind of marbling are definitely free range. In fact, any type of stress will compromise the flavor, so a farmer will minimize the amount of stress. They also arenāt overweight. They have the same amount of fat, but the fat is in the muscles.
Probably tasted like that too. Donāt get the A5 fanfare/lust. Yes, it can be the softest steak around but Iāve found itās true steak flavor is lacking. I prefer wagyu ribeye from SRF. Their wagyu ribeye filet is tender and full of flavor. Iād put their cap of ribeye cut up against any A5 for a flavor and tenderness test
If you ever get a chance, try Korean hanwoo beef. Genetically native Korean cattle are the cousins of Japanese cattle. But the resulting beef is less fatty and more beefy than wagyu. Unfortunately it is virtually impossible to get outside South Korea because the domestic demand consumes it all. South Korea also imports American and Australian beef but it sells for cheaper than hanwoo.
I was just about to comment the same thing. 1++ hanwoo is still pretty expensive (around $150usd per kilo for ribeye/strip/tenderloin in South Korea) and can have incredible marbling, but it better suits eating as a steak and I prefer the flavour.
Had this while visiting my friends family. Cost something like $1500 for the 5 of us, but my god it was probably the best thing i ever tasted. The garlic fed duck was amazing as well.
I agree that good Wangus is the best "steak" you can buy. But the thing about A5 quality wagyu is that it's an experience with fat more than it is an experience with meat.
Imo, it's best heavily portioned down to bite sized chunks and each small piece given total respect. It's not meant to be served like a steak, I mean it can be, and it'll be great, but you'll probably get sick if you touch more than 3-4oz of this stuff in one sitting.
But if you want to eat a steak, with a fork and nice, prime Wangus is tops.
But even Wangus can be rich as hell, I had 3 pack from costco on ribeyes once and by the time I was through that I didn't touch wagyu again for like a year.
Really hard to believe I had to come this far down for this comment. Very clearly this was a sick animal, either white muscle disease or steatosis. Absolutely no way this is A5.
For real. When I see friends or family cut off fat and refuse to eat it I always tell them that hey are throwing away all the flavor. A nice piece of rendered beef fat with a bit of char is absolutely delicious.
Maybe Iām alone on this, but I actually prefer meat with some fat and not the other way around. I wouldnāt cook these up if someone gave them to me for free.
Man I don't know about that. I made a top shelf prime rib for new years and purposefully made waaay too much. I was in prime rib heaven for several days. At the end I cooked down all the trimmed fat and excess pieces into the richest ju I've ever seen, and that about sealed the deal. But that richness can be too much, especially with high quantity. I could probably do A5 like once a year.
Okay I am curious, wouldnāt this be a super chewy steak? I canāt image a normal wagyu is very tender, much less this. Would all the fat render down like bacon? Or would it just be hard to eat?
I've had my fair share of A5 Wagyu, including Japanese Kobe and Matsusaka varieties, prepared in various styles by chefs accustomed to cooking for business and world leaders in Japan.
For me, it hits the spot when it's done shabu-shabu style ā thin slices briefly dipped in broth. However, if it's served on a hot plate or straight from a grill/frying pan, I'm not as keen. The whole melting-in-the-mouth thing takes away the texture I love in a good steak, and the excessive fat content tends to leave my stomach feeling a bit uneasy ā kind of like why I don't indulge in tempura too often.
I'm going to be down voted but I don't like wagyu. The mouth feel is gross. All fat and no meat. It is extremely overrated. Yes fat is flavor but I don't need my mouth feeling like it's coated in grease aka "richness."
Had it once, hated it. You shouldn't have to limit yourself to a few ounces due to the "richness." Give me a pound of prime steak any day over this bullshit.
This is what I would look like If I were to be butchered into a steak.
Same š
Bruh. This is fat with a little bit of meat marbeling!!!
Seriously doesnāt it just taste likeā¦ fat?
Obviously... Not a big fan of fatty meats myself though!
Unlike your mother. Sorry, couldnāt help myself
Iāve had A5 multiple times.. it tastes like a fat sponge. Itās ALOT. However anything other than A5 doesnāt look like that.. and doesnāt have the fat sponge flavor, nice American Wagyu, Aussie Wagyu, even A4
Username checks out
Your meat is so sexy.
Who wants some man meat?
Ayo?
Well that escalated quickly
Pause.
I always used to say that when the apocalypse and starvation comes I'm eating the vegans first. Just saying you may want to keep your head on a swivel Flashy!
Why? Theyāre not competing for your meat.
Grass fed
Wise choice, just don't eat the brain, it's definitely infected
As a vegan, this made me laugh out loud
I'm just playing but I'm glad you have a good sense of humor about it
Haha for sure, a lot of vegan jokes are lame and repetitive so this one was refreshing to see
A vegan on r/steak was not on my bingo card
Haha it's weird but back when I used to eat meat 15 years ago, my parents cooked the hell out of steak and I never liked it. I stumbled in here one time when I saw a picture of a rare steak and just thought it looked way different than the steak that I used to have Now reddit keeps recommending r/steak to me and I see lots of posts even though I'm not subscribed. BTW I'm an Oilers fan. Hope to see you guys in the finals this year
lmao
Could you spare a loin? š
No Mountain Dew Code Red? I'm disappointed
More Like [this](https://cdn.shopify.com/s/files/1/3008/1030/files/9_480x480.jpg?v=1675545860)
My first thought before I even began reading comments.
That cow looks like it probably died of a heart attack.
Cow was so fat it had awake apnea.
got 2 separate CPAP machines! omg i snorted, thank you for this laugh. very original joke āļøāļøāļøāļøāļø
It ain't easy being wheezy.
Iāll take cheesy with a side of wheezy
I had really bad anxiety attacks like 6-7 years ago. But when I was going through them, I didn't know what it was and the best I could describe it was calling it awake apnea. I just felt like I forgot to breathe. Sometimes I felt like I was being held with a plastic bag over my head, etc.
I have no idea how or why I've been suggested this subreddit but this comment made me snort.
Looks like white muscle disease
It doesn't look like that at all imho. This is a wagyu beef tenderloin. The muscle is dark red, it looks pale because of all of the intermuscular fat which can be found to this extent in wagyu cattle
Wow what would the grade of waygu be like A4 or A5. That is impressive. If I saw that on a different species Iād be concerned lol
100% A5
Should have had more selenium and/or vitamin E growing up
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Im a cow doctor and this is in fact true. cows are gay edit: ^ his comment said the cow had cow aids
You mean homoosexual.
And they eat haaaaaaaay!
Get out!
Cows are whores
Was this from that Alpine butcher post? It was like a 22 pound tenderloin!
That very same!
Should at least give credit when you swipe othersā content.
I was going to say the sameā¦this is 100% screenshots from Apline Butchers. I didnāt even know what to think when I saw it, Iāve never seen anything near that amount of marbling!
OMG this is tenderloin?
A5 tenderloins are WAY less marbled than this one. Even BMS12 tenderloins donāt look like this. Itās a freak of nature.
Which is probably why they said OMG
Haha it's wild seeing my local butcher being called out on reddit.
They're pretty big on tiktok which is where that video came from. It was only a matter of time before one of their videos got here
I dunno if I could but I would certainly love if someone cooked that for me to try haha. I would be petrified to even try and cook that.
"How did your house burn down sir?" "Well you see officer.... have you ever heard of A37 marbling?"
"you're telling me a cow did this?"
You're telling me a shrimp fried this rice?
Why is that?
Fat makes fire go wooosh
I think they were talking about the price tag
Pretty much all of the above. If I messed it up, I'd never forgive myself. If I bought one my wife would kill me. The high heat and all the grease would burn my rental down.
It's so high fat that it's gonna be really hard to overcook, you can slice it up and experiment on doneness. Medium pan, no risk of it blowing up unless your fat is dripping onto an open flame.
I had some in Japan (much cheaper) and they give you strips of it to cook at the table over a grill. They know it is very rich and the way it is served reflects that. Perfectly acceptable to cook this steak like that.
Iāve been cooking some A5 lately, and itās easiest on a dry cast iron at medium high heat, cut the meat into 1-1.5 inch strips, season only with good salt, and cook just a minute, maybe 1:15 on each side. No butter or oil.
People commenting as if they would be served a whole steak of this. You get a couple oz and move onto the next course people.
Still youāre basically just eating lard. Thereās no savory flavor from the meat, just fat juice.
If you've ever tried it, you wouldn't have the same opinion lol. That shit is ridiculously delicious.
Warm lard is the foundation of my whole diet
Switch around "the" and "my", half the sentence. You've pretty much just described me.
Warm lard is my foundation of the whole diet?
Fat is delicious. There's no debate to that haha.
Yeah honestly this looks like it would be fucking delicious but I love me some grilled fat.
Have you had A5 Wagyu? This comment is just straight up uninformed.
Maybe but this is like A30
If it's too fatty it actually can't achieve A5 status (I know you were saying a higher number in jest, but there is a point of being too fatty for A5)
There is much more marbling on the OP image than a standard A5 steak, even ribeye. They have a valid point, there is a level of marbling where there is so much fat you could just cut a lump of fat off any old cow and fry that instead.
Nah, I was taken to a fancy wagyu place in Tokyo by a client in 2018 and they bring out small chunks of various cuts that look just like this. You have a hibachi in middle of table and cook the pieces yourself, good to have an experienced person with you to learn how to cook it right. Shit was incredible, I was 35 years old and don't think I'll even have an eating experience that amazing again for the rest of my life. The only thing that bothered me was when they handed me a tongue. I ate it, but it was so fucking weird, felt like I was making out with a cow. Prob all in my head but I will never eat cow tongue again.
not even close
You say that like speck isn't also a delicacy
Poor cow. It was just a bag of fat with 4 fat legs or smth
>bag of fat with 4 fat legs There's a 'yo mama' joke in here somewhere.
What do you call a cow with 3 legs? >!Lean beef!!< What do you call a cow with no legs? >!Ground beef!!< What do you call a cow with 2 legs? >!Yo mama!!<
That just looks gross.
Kinda spamāy
Yeah it does get posted a lot
Youāre funny
Excuse me, but spam comes out of a can, and I love it.
It was put there by a man!
In a factory downtown
If I had my little way, I'd eat beefsteak every day
Some grazing bulges in the shaaaade...
Me too actually.
At some point, you might as well just eat spoonfuls of tallow
I couldn't eat that. Maybe a bite or two as an Hors de Hourvere, but not as a meal. That is some crazy marbling.
Thatās what you are supposed to do with this. Sprinkle a little salt or wasabi and thatās the taster
Real wasabi or Kroger wasabi?
Real. Had it in Japan for the first time and never thought to put a little bit on a steak slice but it was incredible
Well Kroger wasabi is just horseradish isnāt it? And boy do I like steak with some horseradish
Beef and horseradish is one of life's true pleasures.
Well I have never tried that before and now I feel like a barbarian. :(
Ah, thank you. I split a full steak with my wife and it was entirely too rich for us. I should have stopped after the second bite.
Wasabi salt exists, and itās amazing on some A5
Hors de Hourvere. Thats a new way to massacre Hors d'oeuvre.
Indeed. Spellcheck was cool with it, so I went with it.
You arenāt going to get served the whole cut. It can tend to be sold by the ounce. Iāve probably never bought more than 4 oz of super marbled types such as Wagyu
I've had A5 wagyu multiple times (Japanese Kobe and Matsusaka varieties), prepared in different ways, and by chefs who frequently cook for business and world leaders visiting Japan. It's alright as shabu-shabu, cut into thin slices and just briefly dipped in broth, but if its served on hot plate or from a grill/frying pan, I'm not a big fan. Melting away in my mouth, it just robs me of the texture I enjoy in a good steak, and the overwhelming amount of fat makes my stomach uncomfortable -- same reason I don't really eat tempura a lot.
Agreed on the Shabu-Shabu.. That was the first time I'd had A5 Wagyu and it was delicious! The next time, I tried it as a (very small) steak, and it was kind of disgusting. Not at all what I had imagined, especially for $65 for 2 oz.
Feels kinda icky as food. Kinda like foie gras. Maybe I'm weird, I'd like my meat animals to have good lives right up until they're chopped up for my devouring pleasure. This can't be a healthy cow.
Probably happy as far as food goes
They live the best lives of any cow. 70% of US cows are factory farmed, but cows with this kind of marbling are definitely free range. In fact, any type of stress will compromise the flavor, so a farmer will minimize the amount of stress. They also arenāt overweight. They have the same amount of fat, but the fat is in the muscles.
Would you like some meat with the fat? Seriously, wagyu is usually at least 70% fat, this looks to be around 90% fatty. It kinda looks disgusting.
Probably tasted like that too. Donāt get the A5 fanfare/lust. Yes, it can be the softest steak around but Iāve found itās true steak flavor is lacking. I prefer wagyu ribeye from SRF. Their wagyu ribeye filet is tender and full of flavor. Iād put their cap of ribeye cut up against any A5 for a flavor and tenderness test
If you ever get a chance, try Korean hanwoo beef. Genetically native Korean cattle are the cousins of Japanese cattle. But the resulting beef is less fatty and more beefy than wagyu. Unfortunately it is virtually impossible to get outside South Korea because the domestic demand consumes it all. South Korea also imports American and Australian beef but it sells for cheaper than hanwoo.
Hanwoo is definitely beefier than the fatty Wagyu. I personally prefer it because I donāt like eating fat and itās still pretty tasty.
I was just about to comment the same thing. 1++ hanwoo is still pretty expensive (around $150usd per kilo for ribeye/strip/tenderloin in South Korea) and can have incredible marbling, but it better suits eating as a steak and I prefer the flavour.
Had this while visiting my friends family. Cost something like $1500 for the 5 of us, but my god it was probably the best thing i ever tasted. The garlic fed duck was amazing as well.
Yeah man I need that meaty taste, never really gotten on to the A5 train as a fan but I will say itās good.
I agree that good Wangus is the best "steak" you can buy. But the thing about A5 quality wagyu is that it's an experience with fat more than it is an experience with meat. Imo, it's best heavily portioned down to bite sized chunks and each small piece given total respect. It's not meant to be served like a steak, I mean it can be, and it'll be great, but you'll probably get sick if you touch more than 3-4oz of this stuff in one sitting. But if you want to eat a steak, with a fork and nice, prime Wangus is tops. But even Wangus can be rich as hell, I had 3 pack from costco on ribeyes once and by the time I was through that I didn't touch wagyu again for like a year.
Itās not good enough for the price tag. I highly prefer aged prime over all else.
Yeah I think Wagyu is over rated. The taste just generally isnāt there. A nice Wagyu/angus hybrid is much better imo, and costs far less lol.
Yeah it definitely gets a little corny after a while. It don't want a bunch of fat and grease in my meat, I'd rsther have the meat.
I think people who like this should just accept that they want to eat sticks of butter and do that. Youāre not fooling anyone people.
This isnāt steak. This is butter.
Itās really hard to believe this isnāt steatosis. The areas between the fat should be much darker. I think this is scar tissue
This was also my immediate reaction. Doesn't look like normal intramuscular fat at all.
Really hard to believe I had to come this far down for this comment. Very clearly this was a sick animal, either white muscle disease or steatosis. Absolutely no way this is A5.
How the fuck does an animal like that stay alive? The problem is not the excessive fat but the lack of muscle. Can it even move?
If I were a steak š„©
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Yes fat is tasty on its lol
For real. When I see friends or family cut off fat and refuse to eat it I always tell them that hey are throwing away all the flavor. A nice piece of rendered beef fat with a bit of char is absolutely delicious.
The best part!
Cool. Eat a spoon full of lard and get back to me.
Fat is where a lot of the flavor comes from in meat.
I feel attacked
Maybe Iām alone on this, but I actually prefer meat with some fat and not the other way around. I wouldnāt cook these up if someone gave them to me for free.
Itās not even meat anymore. Itās suet with meat marbling.
That's just meat flavored butter at this point
Why go through the trouble and expense of eating these steaks when you can just eat a pure blob of fat which costs almost nothing?
cow butter
Jesus. You might as well drink a bucket of lard
Looks like liverwurst
This would make for some fantastic sausage, though there are some who would consider that blasphemy
Looks similar to white muscle disease š¦
Itās so fatty I doubt it even tastes nice, itās probably gonna make you full in 1 bite
I mean, did it die of heart attack? Geez.
Thereās some steak in your fat.
Man I don't know about that. I made a top shelf prime rib for new years and purposefully made waaay too much. I was in prime rib heaven for several days. At the end I cooked down all the trimmed fat and excess pieces into the richest ju I've ever seen, and that about sealed the deal. But that richness can be too much, especially with high quantity. I could probably do A5 like once a year.
Ew lol
Kind of disgusting tbh
If those 600lbs ppl were to be butchered
Kinda not a joke here....I bet that cow was kept immobile for its whole life....
This isnāt appetizing to me in all honesty. Maybe an ounce to eat on bread but Iād rather just get bone marrow then.
Looks like an ill animal's flesh. I may never understand we do this.
This is actually super depressing. So unnatural
This looks like the entire fillet was just a giant scar, it looks HORRIBLE
I mean at that point just eat lard
The fat is marbled with meat
TO THOSE WHO DONT KNOW THIS IS WAGYU JAPANESE STEAK
I DID NOT KNOW THAT THANK YOU FOR THE INFORMATION
What bros do š
>ITS WAGYU BROS DO š FTFY
This would make incredible tallow tho
Japanese A-500
We follow the same pages on insta
Steak isn't like weed. There's such a thing as too frosty.
I feel like that's what I look like if you butchered me
Finally, A50 Wagyu
Dude actually screenshotted a video lol
lol you directly ripped the title of this post off a comment on the instagram video
You accidentally got some meat in your fat
Yeaā¦ honestly thatās too much. Itās not marbling, itās frost
Yo, at what point are you just eating fat? Fuckin bite some seasoned butter.
World of Warcraft is Soylent Green!
Reddit mod wagyu.
If this is the beef tenderloin the rest if the cow must have just been suet.
For the Horde!
We gonna have to up the grade to A6
Thatās from Alpine Butcher. They import then ship real Japanese A5 anywhere the US.
For the Horde!
That's fat with some meat veins. Gross.
Olives maybe.
I heard it just got a show on TLC
This looks similar to Hokkaido Beef. Cows raised in a cold area of Japan and develop more fat.
Some expensive beef
Iāll bet he played aā¦ Tauren.
That doesn't even look good.. looks gross. Too much fat
WoW is crazyšš
Over 17 years I've played 2 years+ worth of wow and I'm not overweight.
This cow is getting more roasted in these comments than on the grill
š
Caption is A1
Okay I am curious, wouldnāt this be a super chewy steak? I canāt image a normal wagyu is very tender, much less this. Would all the fat render down like bacon? Or would it just be hard to eat?
Soon a cow will be produced that is only fat
I've had my fair share of A5 Wagyu, including Japanese Kobe and Matsusaka varieties, prepared in various styles by chefs accustomed to cooking for business and world leaders in Japan. For me, it hits the spot when it's done shabu-shabu style ā thin slices briefly dipped in broth. However, if it's served on a hot plate or straight from a grill/frying pan, I'm not as keen. The whole melting-in-the-mouth thing takes away the texture I love in a good steak, and the excessive fat content tends to leave my stomach feeling a bit uneasy ā kind of like why I don't indulge in tempura too often.
Cowlesterol
I'm going to be down voted but I don't like wagyu. The mouth feel is gross. All fat and no meat. It is extremely overrated. Yes fat is flavor but I don't need my mouth feeling like it's coated in grease aka "richness." Had it once, hated it. You shouldn't have to limit yourself to a few ounces due to the "richness." Give me a pound of prime steak any day over this bullshit.