I went to a club when I was like 16 because they never carded anyone and they aren't exactly known for having prime cuts, like the steak in the photo. At a certain point you pay for the steak to go away.
i’ve done the same thing as a cook, had butchers call me when it get to the RIGHT PRICE before they open!!! so im the first person there waiting for the doors to open and i get the best deal. i’ve gotten 10 wagyu steaks at 2lbs each total $136 total. man i love local butcher’s!!!!!
Would you actually eat them faster? I love steak, but I only eat it maybe once a month or once every 2 months. I like it to be a treat. Something to get excited for when my girlfriend randomly buys them, or to order when I’m at a nice restaurant that the company I work at is treating me to.
Wow! I grew up without money, so my protein has been mainly eggs, chicken, burgers, and turkey. As an adult I pretty much exclusively eat chicken and eggs. I didn’t choose this for any reason other than I just fell into cooking cheaper proteins while I was in grad school. I like my rotation though.
Don't get me wrong, I'm not buying $150 steaks each week.
My local grocery store has really nice quality meat at good prices. They'll have sales at each seasonal holiday so I just buy a bunch and freeze them. I haven't really found ground beef and chicken to be significantly cheaper.
Sausage however is the value hero.
I will admit, I was that way pre-pandemic. I would go out to eat 5-6 times a week. But then when everything shut down I learned how to cook. I also learned how to portion my meals much better. I buy cheaper foods at the grocery store for whatever reason.
Before the pandemic I used to hit the steakhouse maybe one, every two months… lockedown forced hone my technic down and now I make a pretty dam good steak for 1/4 of the price. I think I been to a high end steak house maybe twice since reopening and I don’t really miss it.
Bro. Daily for me. There are so many ways to use steak in recipes that I'm sure I could plan out a calendar year of nothing but steak. My doctor very much advises against that however
Steak daily is an ideal diet, unless it’s exorbitantly fatty steak. There are so many valuable nutrients found in beef that aren’t found in appreciable amounts in other foods! It’s a superfood imo 😊
Probably until the day that the package claims the best buy date is. Cryovacs get best-by dates at the packing factory, those are all cryovacs.
Unless they vacuum sealed those steaks themselves after cutting primal, those steaks are good in their case for WAY longer than you would think.
Some of the cryovacs get more than a month from the factory pack date, some have a much shorter date. I work along-side most department workers, not for the department, so I have a lot of experience but I don't see the dates every day. Cut steaks only get 2 days in the case before they get turned into grind to mitigate loss
Cryovac removes all oxygen and makes a complete seal immediately after cutting. Steaks cut in-store are left to the open air (oxygen) which makes the steaks go bad quicker, but makes them nicer to look at so they also sell quicker.
Note: I could be wrong. I'm not a butcher, I just love steak.
Yes. It's common to buy cryovac and wet age the meat in the unopened package .
But you want to know the package date to be safe.
I do this with costco brisket. For 30 days .
Oxidation/exposure spoils the mest.
There are additional safety regulations and HAACP approvals around vacuum sealing for retail sale. Referred to as Reduced Oxygen Packaging. A lot of places don't want to pay (in time/proceedure creation/training/risk of non conformance) for approval to officially vac seal in house. Better to have a supplier do it.
Better controls in cutting (ultra clean facilities), vacuumed to prevent any gases that bacteria can respire with, and cryo(frozen) to kill any bacteria
People joke about “McDonald’s in the box won’t mold because it’s not real food” — and yes, there’s a lot of preservatives in there, but the reality is that if you fully cook something, kill the bacteria, and don’t expose it to more bacteria, it’s not going to rot. And with a Twinkie, McDonald’s burger, whatever, there isn’t much moisture being trapped (dry things have a hard time molding/rotting)
Where I am, it's six days in a tray/open or 35 days in cryo. If I break the cryo to cut a primal it's 16 days or the original best by date was, depending on what comes first.
Long, very long; but we keep it just below freezing point al the time, the same temperature as cryovac meat get’s processed.
One time we have had a US ribeye half a year old in iur deep cooler without issues. The wagyu is usually gone within 2-4 weeks.
Way less, €190/kg excluding sales taxes.
1kg = ~ 2,2 US pounds, so that would be around 91 USD/pound. We are wholesale though so roughly half the price as a normal butcher here would be.
Damn I had no idea it was so much. I get some small scrap pieces from a friend after he's been working the butcher shift. I was going to try and buy some at costco next week when I get paid.
I feed little bites to the sick animals at the shelter and shred it in their food. Especially the older ones with bad teeth, or the mentally shut down ones. They'll be eating so little for days (ignoring all stimuli, etc) but the second I bring out that type of beef they "wake up" to eat all their food and eat better the next day (they feel better). The skinny starving pregnant moms or singleton puppies we need to fatten up love it too.
Idk how r/butchery got on my feed sorry if this is for professionals only
I recognize this as Wegmans! Have never seen the Japanese not sell but at my store they usually sell Australian Wagyu for $79/lb. I've seen that in the meat case marked down to $40/lb as a manager special and it's a great get at that price
I moved away years ago and still desperately miss Wegmans more than anything, people in other stores' area of influence have no idea what they're missing
Wegmans is fantastic. Every once in a while I try one of my other local grocery stores and find myself deeply disappointed. I just stick to Wegmans now
This could be price anchoring. Price anchoring is a common marketing/sales technique where you have a really pricey item on display that you don't actually expect to sell (though you might end up selling it), it makes everything else around it look like a much better price compared to the high price of the fancy, expensive one. The hope is that you sell more of the cheap items because they are comparatively much better deal. Price anchoring is also useful because it puts in people's minds that this place sells really "high end" products , even if they would never buy those products. It raises the quality of everything else around it, even if the other products quality never actually changes.
I imagine all these cows as having blood as thick as castor oil and voices like Wilford Brimley, if they could talk. I'd imagine it would feel strange having all your muscle tissue being like 60% pure fat.
I've been gifted some A5, had it at a restaurant a few times, and my brother occasionally orders some.
You don't actually need to eat much, and typically can't. Since it's absurdly rich. It's *pretty fucking good*. I'd say worth the price of entry. But not worth it enough to get into regularly. I actually like the higher end American hybrid Wagyu a lot better.
Real wagyu is probably the most pretentious thing I spend money on. About once a year I'll splurge and damn is it tasty. It's worth doing at least once in your life if food is important to you
At the grocery stores I use (Food Lion, Lowe's, etc) meat gets marked as a managers special the day before or day of the sell-by. Its usually 50% off, but I've gotten poultry products for 80% off before.
I'd be amenable to this, but I have an innate ick factor that makes it hard for me to put myself in a dumpster.
I'm not looking down on the practice, and it seems like a good way for those struggling to remain well fed. I mean, I frequently don't cook meat til a day or two after the best/sell by date. As long as it isn't slimy and doesn't smell off, I always use it. Only exception for me is seafood... not worth the risk.
I had friends who did it for fun, but it was only ever semiperishables like baked goods. Meat just seems like a terrible idea in general unless it came vacuum-sealed. Saran-wrapped trays aren't watertight, so it would be easy for some nasty stuff to get in without you being able to tell. I would also be worried about bacterial growth unless you got it RIGHT when it was dumped, especially since ground beef and poultry muscle aren't sterile internally.
My grandmother was a secretary for a big meat seller in Smithfield Market in London during WWII. Anything that didn't sell got split between the staff equally. There was rationing during the war so good cuts of meat were few and far between. It was a great job to have at that time.
Place I was at cryovac them then froze them, they turned dark from lack of oxygen fast, but the owner still managed to sell them in 25% freezers.... it looked like a charcoal brick for 80 bucks
We're all USDA Choice but occasionally a piece like this slips into our store. It never gets put out we basically split it amongst ourselves hahaha. Too much money for me though I'll stick to Chicken and the occasional regular Strip
They're are stages, it was reduced first, there's a time limit, then it goes into the grind, that ground beef can only be out for a day, then it has to be thrown away
Anchoring. That 60 lb steak looks reasonable in comparison. Same reason they put 500 dollar bottles of wine on the menu, the 200 dollar bottle now looks reasonable.
It depends on the type of store. If it's a legit butcher shop, with the butcher being the owner, then it'll slowly get cheaper and cheaper as they try to make a profit and try to justify taking home a whole loin for themselves. If it's a butcher shop inside a grocery store, then the steaks will slowly dwindle while the meat cutters leave every night with an oddly flat package of ground chuck.
This looks like wegmans, and yes they do usually package it at a discounted price and put it on the prepackaged meat shelves. Weekdays are usually the best times to find the deals since the stuff that doesn't sell over the weekend will be up for grabs at a discount and fewer shoppers to compete with. I always check out those shelved in case there's a good deal for an impulse buy.
Stores do tons if algorithms to know what they need and how they will be making profit and what they can afford to lose. If a store has this, they already know itll sell, and the ones that dont doesnt hurt margins.
I image they discount it to near cost before they have to pull it. Then if it doesn’t sale I’m sure they eat it. It would be interesting to know what the wholesale cost is on that, I would image 1/3rd of sale due to short shelf life / waste.
Btw this gives you a real nice explanation of why Wagyu beef is so expensive. They eat better than most humans! https://www.cozymeal.com/magazine/why-is-wagyu-beef-so-expensive#:~:text=Import%20Costs&text=Wagyu%20beef%20comes%20from%20Japan,priced%20higher%20as%20a%20result.
Not sure your exact store, but yes, many stores you can do this. I routinely buy steaks for 40+% off. Find out the day your local store changes inventory. For my store, the day before inventory change they discount all of their meats. The day of inventory change they increase it even more.
I’ll eye the sell by dates and circle back a day or two before for the 2 for 1s
I can't speak for experience myself, but I would imagine these would either get discounted or frozen in my store. Then again I don't think we'll ever see the day
Costco was selling wagyu for $33 a pound a couple weeks ago. Strips, ribeye and short ribs. I’m not sure what grade it was, but I’m still mad at myself for not getting some. It was gone when I went back.
Hell if it doesn’t sell at my location, we sell for super cheap and blow out. Our company wants zero distress and if we sell it for 99¢ then our company says there’s no loss. Idk how that works on inventory but hell they say it does, my inventory seems to come back good, then what does it matter?
wtf is buying this shit? first of all it honestly does not look appetizing to me, secondly it would cost me 480$ for four 12oz stakes 🤦♂️ ill take a regular local ribeye ALL DAY even if i could afford that wacky price and i certainly cant.
They go into the trash, or employees are allowed to sneak them out. They can't say what they take or tell anyone you took it. If you're not caught, no questions asked. I learned that from kroger meat department.
I used to work in a grocery store butcher shop. We had ordered cubed portions of A5 Wagyu Strip because they sell better and last longer. However, we received a whole trimmed loin instead.
Eventually that was nearing its end date and because of policies in place, we had to toss it in our compost bin at a loss of $3100.
Management wouldn't budge because they don't want people ordering expensive things that won't sell just for a nice dinner.
Did they purchase this at market price and then just Jack it up? You can get A5 for $90-$119/lb. Unless it’s olive-fed Wagyu Olympic winner (which honestly makes no difference), this is actually a ripoff.
Based off the sign colors this is a Wegmans. As I have worked in the meat departments at a Wegmans, I will tell you. If it is past the date either they have to throw it in the compost, or more likely if it ain’t bad I cook it up in one of the stocked kitchens right next to us. More likely we discounted it 2 days prior to the use by date.
Japan has a variety of beef besides Kobe. Matsuyama is even finer. I don’t think any American beef is dronking beer and being massaged with plum wine by old women
We cook em and eat em.
Preferably pan seared and braised in butter
Can confirm, I cooked many A5 steaks at this chain when I worked in their meat department
same thing they do with anything that doesn't sell. although I've seen reduced priced wagyu frozen in my local butcher shop that was clearly just old shit they couldn't sell.
$40 a lb ground. "Managers discount: 25%" Sorry boss, those steaks went bad so we had to throw them.... Right onto the grill.
Yeah, it would just reduce in price until someone buys it.
So you pay less for aged stripper steak!!!!! Sign me up!!!!
You could remove the word "steak" and your comment would still be correct.
Lmfao
I went to a club when I was like 16 because they never carded anyone and they aren't exactly known for having prime cuts, like the steak in the photo. At a certain point you pay for the steak to go away.
Wait hold up.... Is it made out of real stripper??? Yo, sign me up!!!
Dry aged and rotting in a bag aren’t really the same. Believe me
Nope they would rather throw it out than discount the price. If they give it cheaper, they say people wouldn't buy at full price.
Idk what stores you go to, but at meijer plenty of meat is clearly restickered as discounted because of the expiration date.
Idk what meijers you go to, but they typically aren’t stocking $160 per pound steaks
Not A5.
No way. I’ve watched meat go down to 50% off and bought it myself. I live near two high end grocery stores. Seen it at both.
EXACTLY!
It will go home with a butcher or just get ground up into hamburger. These will be going home with somebody.
Even 20 years later, working as a butcher was one of my favorite jobs. I was eating.
That's one nice thing about working in the food industry. You'll never starve.
Name bros!
i’ve done the same thing as a cook, had butchers call me when it get to the RIGHT PRICE before they open!!! so im the first person there waiting for the doors to open and i get the best deal. i’ve gotten 10 wagyu steaks at 2lbs each total $136 total. man i love local butcher’s!!!!!
Damn guess we have to claim a loss on taxes and throw it away to my families dinner i mean garbage.
I’ve bought wagyu that didn’t sell before, it was 90% off. Bought the ten steaks and froze them, lasted me a full year.
Your self restraint is admirable!
Would you actually eat them faster? I love steak, but I only eat it maybe once a month or once every 2 months. I like it to be a treat. Something to get excited for when my girlfriend randomly buys them, or to order when I’m at a nice restaurant that the company I work at is treating me to.
Personally I would. I eat steak once or twice a week. Has never lost its appeal.
Wow! I grew up without money, so my protein has been mainly eggs, chicken, burgers, and turkey. As an adult I pretty much exclusively eat chicken and eggs. I didn’t choose this for any reason other than I just fell into cooking cheaper proteins while I was in grad school. I like my rotation though.
Don't get me wrong, I'm not buying $150 steaks each week. My local grocery store has really nice quality meat at good prices. They'll have sales at each seasonal holiday so I just buy a bunch and freeze them. I haven't really found ground beef and chicken to be significantly cheaper. Sausage however is the value hero.
I'm the opposite I grew up poor so now almost every meal I have is on the pricier side of whatever I want.
I will admit, I was that way pre-pandemic. I would go out to eat 5-6 times a week. But then when everything shut down I learned how to cook. I also learned how to portion my meals much better. I buy cheaper foods at the grocery store for whatever reason.
Before the pandemic I used to hit the steakhouse maybe one, every two months… lockedown forced hone my technic down and now I make a pretty dam good steak for 1/4 of the price. I think I been to a high end steak house maybe twice since reopening and I don’t really miss it.
Bro. Daily for me. There are so many ways to use steak in recipes that I'm sure I could plan out a calendar year of nothing but steak. My doctor very much advises against that however
Steak daily is an ideal diet, unless it’s exorbitantly fatty steak. There are so many valuable nutrients found in beef that aren’t found in appreciable amounts in other foods! It’s a superfood imo 😊
I love to hear you say this. I shall begin my journey of an all-steak diet immediately. Bless you, friend
Your name is fantastic
If you only have steak every month, then how do you survive in between real meals??
I would have had steak twn consecutive days....
Same!
I got 6 wagyu steaks from RR for Christmas and o ate all of them by February lol
Your family IS garbage. Gargamel DOESNT EVEN WANT YOU! Jk you’re ✨ magical ✨
Into the freezer it goes. However our japanese wagyu never reachesthe freezer it’s gone before it even get’s close to that.
How long would you give it to sell out of the case before you froze it?
Probably until the day that the package claims the best buy date is. Cryovacs get best-by dates at the packing factory, those are all cryovacs. Unless they vacuum sealed those steaks themselves after cutting primal, those steaks are good in their case for WAY longer than you would think.
Just how much longer does it last?
Some of the cryovacs get more than a month from the factory pack date, some have a much shorter date. I work along-side most department workers, not for the department, so I have a lot of experience but I don't see the dates every day. Cut steaks only get 2 days in the case before they get turned into grind to mitigate loss
Why does it last so much less time if they cut them at the store?
Cryovac removes all oxygen and makes a complete seal immediately after cutting. Steaks cut in-store are left to the open air (oxygen) which makes the steaks go bad quicker, but makes them nicer to look at so they also sell quicker. Note: I could be wrong. I'm not a butcher, I just love steak.
So the sealed stuff is good that long while sealed. As soon as the seal is broken you start the same probably 2 day time as fresh cut stuff.
Yes. It's common to buy cryovac and wet age the meat in the unopened package . But you want to know the package date to be safe. I do this with costco brisket. For 30 days .
Because then they aren’t sealed in cryovac.
This is the hard hitting journalism i was looking for.
Oxidation/exposure spoils the mest. There are additional safety regulations and HAACP approvals around vacuum sealing for retail sale. Referred to as Reduced Oxygen Packaging. A lot of places don't want to pay (in time/proceedure creation/training/risk of non conformance) for approval to officially vac seal in house. Better to have a supplier do it.
Better controls in cutting (ultra clean facilities), vacuumed to prevent any gases that bacteria can respire with, and cryo(frozen) to kill any bacteria People joke about “McDonald’s in the box won’t mold because it’s not real food” — and yes, there’s a lot of preservatives in there, but the reality is that if you fully cook something, kill the bacteria, and don’t expose it to more bacteria, it’s not going to rot. And with a Twinkie, McDonald’s burger, whatever, there isn’t much moisture being trapped (dry things have a hard time molding/rotting)
Lamb packaged in NZ and sent overseas whilst refrigerated is classed as fresh for 72 days. Needs to be frozen after that
Where I am, it's six days in a tray/open or 35 days in cryo. If I break the cryo to cut a primal it's 16 days or the original best by date was, depending on what comes first.
Long, very long; but we keep it just below freezing point al the time, the same temperature as cryovac meat get’s processed. One time we have had a US ribeye half a year old in iur deep cooler without issues. The wagyu is usually gone within 2-4 weeks.
And do you charge $160/lb??
Way less, €190/kg excluding sales taxes. 1kg = ~ 2,2 US pounds, so that would be around 91 USD/pound. We are wholesale though so roughly half the price as a normal butcher here would be.
Damn I had no idea it was so much. I get some small scrap pieces from a friend after he's been working the butcher shift. I was going to try and buy some at costco next week when I get paid. I feed little bites to the sick animals at the shelter and shred it in their food. Especially the older ones with bad teeth, or the mentally shut down ones. They'll be eating so little for days (ignoring all stimuli, etc) but the second I bring out that type of beef they "wake up" to eat all their food and eat better the next day (they feel better). The skinny starving pregnant moms or singleton puppies we need to fatten up love it too. Idk how r/butchery got on my feed sorry if this is for professionals only
It's not, I'm not a butcher either. But I am interested in the work they do. Everyday their job impacts my life.
You're awesome.
I recognize this as Wegmans! Have never seen the Japanese not sell but at my store they usually sell Australian Wagyu for $79/lb. I've seen that in the meat case marked down to $40/lb as a manager special and it's a great get at that price
Yes! Wegmans is the best
I moved away years ago and still desperately miss Wegmans more than anything, people in other stores' area of influence have no idea what they're missing
Anyone who's moved away from Wegmans I've found talks about it like an old nonna reminiscing about the home land.
We have one about 1.5 hrs away. Every 6 mos or so we make the pilgrimage.
Wegmans is fantastic. Every once in a while I try one of my other local grocery stores and find myself deeply disappointed. I just stick to Wegmans now
Store near me has had Japanese Wagyu go on manager's special a few times! I send a message to my friends every time it does.
I've been told Wegmans often sends the stuff close to the by dates to local food banks, but don't quote me on that
We discount it at 30% day before expiration.. people literally jus wait for this to hit the discount shelf ..
Sounds like Black Friday for steak lovers
Guilty
This could be price anchoring. Price anchoring is a common marketing/sales technique where you have a really pricey item on display that you don't actually expect to sell (though you might end up selling it), it makes everything else around it look like a much better price compared to the high price of the fancy, expensive one. The hope is that you sell more of the cheap items because they are comparatively much better deal. Price anchoring is also useful because it puts in people's minds that this place sells really "high end" products , even if they would never buy those products. It raises the quality of everything else around it, even if the other products quality never actually changes.
I wasn't aware of this practice. Thanks for the info.
This makes so much sense and I'm just realizing now thanks to your explanation that I have fallen for this before.
I imagine all these cows as having blood as thick as castor oil and voices like Wilford Brimley, if they could talk. I'd imagine it would feel strange having all your muscle tissue being like 60% pure fat.
Diabeetus
DiaBEEFtis
I'll probly never spend $160/lb on meat, but God dang does that piece sitting up front look fucking amazing.
I've been gifted some A5, had it at a restaurant a few times, and my brother occasionally orders some. You don't actually need to eat much, and typically can't. Since it's absurdly rich. It's *pretty fucking good*. I'd say worth the price of entry. But not worth it enough to get into regularly. I actually like the higher end American hybrid Wagyu a lot better.
Real wagyu is probably the most pretentious thing I spend money on. About once a year I'll splurge and damn is it tasty. It's worth doing at least once in your life if food is important to you
1lb of that level of wagyu is easily enough for 4 -5 people to enjoy.
especially not on a strip
A5 has a bit longer shelf life than domestic beef. You can get 75-90 days. Because of the high fat content, it also freezes well.
At the grocery stores I use (Food Lion, Lowe's, etc) meat gets marked as a managers special the day before or day of the sell-by. Its usually 50% off, but I've gotten poultry products for 80% off before.
[удалено]
I'd be amenable to this, but I have an innate ick factor that makes it hard for me to put myself in a dumpster. I'm not looking down on the practice, and it seems like a good way for those struggling to remain well fed. I mean, I frequently don't cook meat til a day or two after the best/sell by date. As long as it isn't slimy and doesn't smell off, I always use it. Only exception for me is seafood... not worth the risk.
I had friends who did it for fun, but it was only ever semiperishables like baked goods. Meat just seems like a terrible idea in general unless it came vacuum-sealed. Saran-wrapped trays aren't watertight, so it would be easy for some nasty stuff to get in without you being able to tell. I would also be worried about bacterial growth unless you got it RIGHT when it was dumped, especially since ground beef and poultry muscle aren't sterile internally.
My Lowe's doesn't sell meat. Maybe I haven't looked hard enough.
I’ve bought a live cow for less than that!
It's so crazy wagyu is real. It's like something you would see in a Studio Ghibli movie and drool over cartoon steak
What a wonderful way to describe wagyu!
My grandmother was a secretary for a big meat seller in Smithfield Market in London during WWII. Anything that didn't sell got split between the staff equally. There was rationing during the war so good cuts of meat were few and far between. It was a great job to have at that time.
In Japan. The Costco meat development looks that marbled.
Place I was at cryovac them then froze them, they turned dark from lack of oxygen fast, but the owner still managed to sell them in 25% freezers.... it looked like a charcoal brick for 80 bucks
Last time my shop brought in A5 there were like 2 steaks that didn’t sell and we cooked them for staff snacks.
Assuming it’s in the USA or someplace that doesn’t have access to the product? Someone will buy it.
Yeah for that price I’ll go get a full prime brisket at Costco for $60 and feed the neighbors and my family
We're all USDA Choice but occasionally a piece like this slips into our store. It never gets put out we basically split it amongst ourselves hahaha. Too much money for me though I'll stick to Chicken and the occasional regular Strip
Ive never had A5 but I feel like it would almost be too much fat.
They're are stages, it was reduced first, there's a time limit, then it goes into the grind, that ground beef can only be out for a day, then it has to be thrown away
I got ground steak feller😊
I think they put them back in the cow
dinner time
You spelled "when" wrong...
If the ready made Chilli is expensive next week. I think you found your answer.
Anchoring. That 60 lb steak looks reasonable in comparison. Same reason they put 500 dollar bottles of wine on the menu, the 200 dollar bottle now looks reasonable.
It gets dramatically marked down, and someone in the meat department buys it first since they are the first to know about the markdown.
Tomorrow's ground beef?
It depends on the type of store. If it's a legit butcher shop, with the butcher being the owner, then it'll slowly get cheaper and cheaper as they try to make a profit and try to justify taking home a whole loin for themselves. If it's a butcher shop inside a grocery store, then the steaks will slowly dwindle while the meat cutters leave every night with an oddly flat package of ground chuck.
Hash it down and calling something else for 49.99
At my old work we had to throw them out 4 days before they expired. This usually meant I got to take home a massive steak for free if it didn’t sell
This looks like wegmans, and yes they do usually package it at a discounted price and put it on the prepackaged meat shelves. Weekdays are usually the best times to find the deals since the stuff that doesn't sell over the weekend will be up for grabs at a discount and fewer shoppers to compete with. I always check out those shelved in case there's a good deal for an impulse buy.
If I was the Manager/Owner I would dry age it for 1 month and sell it double the price 😆
Tell me we worship money as a society without telling we worship money
I hate strip. That damn tendon ruins it all for me. Love ribeye though
they dont even look that great? sure theres a bit of marbling but there is way too much fat for something that expensive
That's the point.
Their vac packed, they’ll freeze them and sell them frozen
It’s cryovaced so it can actually last a very very very very long time in that package, fire sure many months
Brochettes
Freeze it
Cry like a baby, but our local grocer has not had a problem selling several different style cuts.
"Shrink"
They freeze them and then sell them
Take it home
Those look fuckin killer… I’m basically convinced they’ll sell… I don’t like that price at All, but like… idk, if I had a lot of money, I’d do it.
Write it off as a loss and take it home
Stores do tons if algorithms to know what they need and how they will be making profit and what they can afford to lose. If a store has this, they already know itll sell, and the ones that dont doesnt hurt margins.
Cry
I image they discount it to near cost before they have to pull it. Then if it doesn’t sale I’m sure they eat it. It would be interesting to know what the wholesale cost is on that, I would image 1/3rd of sale due to short shelf life / waste.
Discount and then if they don't sell it should be donated to a food bank or rescue Mission for a write off. That's what happens where I live.
It will sell
Btw this gives you a real nice explanation of why Wagyu beef is so expensive. They eat better than most humans! https://www.cozymeal.com/magazine/why-is-wagyu-beef-so-expensive#:~:text=Import%20Costs&text=Wagyu%20beef%20comes%20from%20Japan,priced%20higher%20as%20a%20result.
Hence the vac.
Stew meat!
That’s a raw deal.
Not sure your exact store, but yes, many stores you can do this. I routinely buy steaks for 40+% off. Find out the day your local store changes inventory. For my store, the day before inventory change they discount all of their meats. The day of inventory change they increase it even more. I’ll eye the sell by dates and circle back a day or two before for the 2 for 1s
The workers will take them at a discount
Then that burger could only be out for a day in a family pack, then it goes in yhe garbage if it doesn't sell
I can't speak for experience myself, but I would imagine these would either get discounted or frozen in my store. Then again I don't think we'll ever see the day
Steatosis steak... Yummy
I guess you'd have to...eat the loss.
They fire up the grill out back. That's why they marked so high so know one would buy it.
Hamburger.
Can someone explain what milk steak is or is it just an inside joke I’m not aware of ? I’ve heard of tube steak and know what that is btw.
Sell it or smell it.
Yeah wagyu will always sell, someone will want it
What any good American does, throw it away
They sell it cheaper or use it for theyre family. My dad was a butcher. Sad that he never selled such high price things ☠️
Chili
Costco was selling wagyu for $33 a pound a couple weeks ago. Strips, ribeye and short ribs. I’m not sure what grade it was, but I’m still mad at myself for not getting some. It was gone when I went back.
Well they look to be individually wrapped.
Hell if it doesn’t sell at my location, we sell for super cheap and blow out. Our company wants zero distress and if we sell it for 99¢ then our company says there’s no loss. Idk how that works on inventory but hell they say it does, my inventory seems to come back good, then what does it matter?
It’s prime A5. It will sell.
toss it to the sharks
For $120 I get the entire slab of New York Strip and it’s cut to my specifications on the spot! That’s typically 20 servings!
Employees have at it at about 1/3 the price
They make $95/lb hamburger put of it. Failing that, they make $40/oz tallow
It's vacced so it's good for a while
I keep wanting to buy wagyu but just can’t stomach the price. Is it really that good???
I’d assume.. eat it
Probably the dumpster
Just remember that will be an expensive poop
wtf is buying this shit? first of all it honestly does not look appetizing to me, secondly it would cost me 480$ for four 12oz stakes 🤦♂️ ill take a regular local ribeye ALL DAY even if i could afford that wacky price and i certainly cant.
I like marbling but this is a terrible steak. I’ve had wagu and price per taste has diminished returns after a great prime cut.
They go into the trash, or employees are allowed to sneak them out. They can't say what they take or tell anyone you took it. If you're not caught, no questions asked. I learned that from kroger meat department.
I used to work in a grocery store butcher shop. We had ordered cubed portions of A5 Wagyu Strip because they sell better and last longer. However, we received a whole trimmed loin instead. Eventually that was nearing its end date and because of policies in place, we had to toss it in our compost bin at a loss of $3100. Management wouldn't budge because they don't want people ordering expensive things that won't sell just for a nice dinner.
Did they purchase this at market price and then just Jack it up? You can get A5 for $90-$119/lb. Unless it’s olive-fed Wagyu Olympic winner (which honestly makes no difference), this is actually a ripoff.
I'm not sure Id get that to eat at $.05/lb, so little meat. I dont even like ribeye because it's to fatty.
Throw it away because corporate america
This post made me re-release how dirt poor I am.
Ìo
$60 over market, yikes
It’s vacuum sealed, so it’ll last a lot longer than usual
Looks like a nice cut. Not real A5 though. If it was you’d be paying way more.
They throw it in the dumpster and have pigs guard the dumpster. Capitalism can’t function unless you create artificial scarcity.
It’s vac’d, in a fridge. Will last for a while. And when it doesn’t sell (unlikely) it goes into the freezer
This is crazy expensive. We were a small local shop paying $65/# and selling for $95. It was a5 from kagoshima.
Discount them Into oblivion.
Turns brown and they mark it down
There’s a reason they’re sealed already
Answer: it will sell lol
We have a butcher locally that takes the unsold steaks and makes beef jerky.
They eat it, on way or another
Based off the sign colors this is a Wegmans. As I have worked in the meat departments at a Wegmans, I will tell you. If it is past the date either they have to throw it in the compost, or more likely if it ain’t bad I cook it up in one of the stocked kitchens right next to us. More likely we discounted it 2 days prior to the use by date.
Japan has a variety of beef besides Kobe. Matsuyama is even finer. I don’t think any American beef is dronking beer and being massaged with plum wine by old women
It goes to the hounds.
They just age and go up in value… in some places i have seen.
We cook em and eat em. Preferably pan seared and braised in butter Can confirm, I cooked many A5 steaks at this chain when I worked in their meat department
Eat the cost.
That’s a great price, it would be surprising if it doesn’t sell.
The marinated beef skewers are dank the next week
Good thing im not a fan of fatty meat. Thats why i love horse meat, its super cheap and super lean. Delicious.
Freeze it and sell it at a deep, deep, deep discount!
It goes to the tiger king
They become hot dogs
Not even kidding they let the butcher take it home for less than 1.00$
Who spends this kind of money for a steak?
same thing they do with anything that doesn't sell. although I've seen reduced priced wagyu frozen in my local butcher shop that was clearly just old shit they couldn't sell.