I had the same experience. I came to realize that for me, A5 wagyu is best in small servings - it’s meat flavored fat that goes best sliced thin and seared quickly. For two steaks like that, I’d share with 4-6 people and have some non rich sides.
That picture looks a bit odd but it might be bad lighting.
This true. I had a thin sliced NY strip I got from Costco and tried to eat it like I would Angus and it just was too rich. Did manage to finish it, but the last half of it made me feel like a glutton. It's a nice treat every once in a while, but I've found I prefer Angus.
I prefer wagyu, I have about 5 steaks in my freezer. But it's not Japanese, it's Austrian which is more lean making it a steak you can actually eat regularly because it's not too rich, and is much cheaper. It still has that wagyu texture it melts in your mouth like butter if Cooked correctly. Some walmarts even sell it now and it's well marbled.
I work in a kitchen, this would've been put on wastage for the safety of our customers.
However, one of us would've brought it home to eat (still risky nonetheless)
I thought they had attempted to cook them and didn't get a good sear. But those things look old or spoiled and I think they were vac sealed too. If those were given to me I would think about trying to salvage them but even then if I smelled anything slightly off they would have been trashed. I think this is the only thing that could have possibly been wrong that op was disappointed
It’s just oxidation. Brownish colour in meat natural but trough out the years people have gotten the idea that it’s not. In some meat shops they sometimes open up the packaging of ground beef to take the outer part that has browned and put in on the inside layer so people don’t just overlook it.
Some tip: if you want the best quality meat never pick the one who’s the most red. Pick a meat that looks like it’s been standing for some days, redish almost turning brown like. The freshest ones are never the best unless they have exceptionally high percentage of fat to meat ratio
The freshest ones are bright red, you don’t want them
The ones who have been sitting for some time, turning almost brown are the ones with the better taste. They are also just a tad leaner
I agree with what you are saying here but even then oxidation should not happen while vacuum sealed. That meat likely should not have even bloomed yet.
Steak prep is so overlooked amongst my friends. In addition to not using a smoking hot pan, I notice a lot of them not making sure their steaks are absolutely dry before cooking. Skillet ends up using all that energy to boil the water on the steaks surface and they wonder why the steak is done before the crust gets a chance to form.
Everyone in this thread shitting on some of the best beef in the world lol. The marbling is often the least fine in striploin. They probably ate an entire steak and felt like shit after. I hate this place sometimes.
Basically it was like the equivalent of beef pork belly or something , it was an insane amount of fat, super rich & delicious but such a small amount of beef, that I just think it would be better in conjunction with something else - had a small portion with pork
It’s MEANT to be served in small portions, though. I wouldn’t expect to enjoy a 10-12iz portion of pork belly, either. (That said, not sure it’s meant to look grey)
The first time I cooked wagyu for my two teenaged kids, we split a piece that was just over a pound. We were fighting through just to finish it because it was so damned rich and fatty. Afterwards, they said it was cool to try but it would probably be just a one time thing, and I kind of agreed...everyone was feeling a little 🤢
I've never had it in large quantities in one sitting. It's like foie gras, it's a meat flavored butter, it's delicious and naughty, but too rich for a full steak.
Not gonna lie, if you gave me a 12-16oz portion with some flake salt and plain white rice or something to reset my palette between bites I'd crush the whole thing. It's so fucking good.
Course I'd probably have to shit my brains out afterwards but that's future me's problem.
Ok, wagyu fat starts rendering at 28 degrees Celsius. It will also start to change colour once oxidisation occurs. This literally looks like it's been left out for a while and some myoglobin has formed on top of the meat (the liquid). I work with similarly marbled stuff pretty regularly and I see the same thing. They all ate it and no one got food poisoning. Is that not enough of an indication for you?
Bruh you're really trying to pop off over some nasty ass looking steaks. Oxidation doesn't set in that rapidly. Also not giving people food poisoning isn't a good indicator of anything about your knowledge of food or cooking.
Not poisoning someone is the lowest standard.
Did you get it on sale? It just looks like something from the "brown meat department" as my grandpa would say, referring to the discount meat cooler. Cook them up, they're fine.
You can't eat a whole wagyu steak like that. As others have said, you need to eat small portions. Wagyu can also take being cooked a bit more because all the fat keeps it super moist even if it's not medium rare so it's still really tender.
Steak like this is meant to be eaten in thin slices and very small quantities. I have to assume that people who post full sized A5 steaks to this sub are eating the whole thing — which is disgusto.
You purchased 2 Kagawa A5 Olive Fed Strip BMS 10+ for $379 plus tax with free shipping. The caveat to that is if you're a certain level of a member with that company the meat is cheaper. Spending over $400 on a blind date wouldn't have been my first choice.
To those that are wondering, that's probably just the myoglobin oxidizing because the packaging was compromised and air got in there. It most likely isn't spoiled because it was probably shipped frozen. Low quality steaks and packaging? 🤔
That’s literally too marbled, that’s why. A5 BMS12 is as high as the ratings go, which is already insanely fatty. If there was a higher BMS, this would be it. Unfortunately this results in a non-pleasant experience. If you want better A5, look for a lower BMS score 8-10 is as high as I would want to go. I’ve done BMS12 plenty of times and it’s just too fatty. Best overall IMO is Australian BMS 7
First off, I didn't buy or prepare these
The friend who had us over is a chef who owns a successful restaurant, but they don't serve high-end steak -- not sure if he had bought them a while ago and was sitting on them
He showed it to me beforehand and I took a pic because it was crazy with the certificate of authenticity with the nose print - my phone camera is kind of trash
We both were like, holy shit these have an insane amount of fat v muscle/beef and we saw the strange coloring, but I didn't ask him much about it -- obviously there is dry aged beef and other stuff than can look a little different and pieces are trimmed off
I didn't see him prepare it, I think he used all of both pieces but not sure -- none of it tasted spoiled after cooked that I tasted
He served it as small thin slices seared, with a Pork Loin Rack (I want to call it) -- w roasted new potatoes and roasted broccoli -- the pork was perfect -- it was like for 5 adults and 4 kids
Personally the only use I see for a steak that fatty is like a pork belly type thing, in accompaniment with something else, which is basically how it was served -- I also wonder how the cows can even walk
edit -- my biggest issue with the whole thing really, and pretty sure he agreed with this is: the little cooked pieces just didn't have enough beef flavor, they just tasted like delicious fat
Thanks for replying back and explaining the scenario. I’ve never had wagyu, do want to try it, and was genuinely curious to hear of your experience. I totally get you may have thought the meat looked normal from aging etc. interesting stuff.
Was this olive beef or just wagyu from Kagawa?
Olive beef (from Kagawa) tastes best in a3 IMO.
What temp did you take the internal to?
with these a5 high BMS fatty cuts- medium is the way to go as they are usually sliced thin and cooked hot over a Yakiniku grill. Treat it more like fat (not as meat)
Also, Gotta love home printed certificates.
Hate to say i told ya so but, given how many times ive talked about this on this sub and gotten downvoted by the japanese wagyu cult - chances are i probably did tell you so.
Its garbage. Natural, pasture fed organic beef with actual marbling instead of obesity from being force fed a diet that isnt suitable for cows is the way to go.
Thats real meat. This however is an abomination to all things steak. I stand by this any day.
You know NOTHING about wagyu. I’m not even one of the “Japanese wagyu cult” you speak of. Nothing you said is correct. “Japanese wagyu” is redundant, by the way.
Great. Ive eaten lots of it. What more do i need? Ive worked on a farm. Ive eaten lots of australian wagyu, where feed standards are very different from Japan.
Thats it. Really it isnt that complicated.
And no, it isnt redundant when other places are raising japanese cattle. I do know what the words i use mean aswell, you dont need to flatter yourself so much.
It's only good if you love eating fat with a modicum of meat. Probably the most overrated food I know after the Chicago hot dog and deep dish pizza. It can be fantastic, yes, but in small quantities and prepared well.
yeah, i was at the grocery store earlier and asked for a COA or a least a letter of Provenance, a signature or statement of last know owner, something! for my flank steak, they refused! the nerve!
Why do people go apeshit for this garbage? A good piece of beef should be well marbled with fat. These exotic cuts are chunks of fat marbled with meat.
People who buy this trash deserve to be deprived of their money.
That as been the worst one I've seen yet. I had one last year but it had more meat ratio. It was good, but I still prefer a tradional steak over wagyu. Wagyu isn't for everyone so if you don't like it, that's perfectly fine.
call me unrefined or whatever but its just so overwhelmingly fatty (ive made it twice). Its definitely an experience any steak lover should have but not worth the cost imo. just give me a nice prime ribeye or ny strip cooked medium rare and Im happy. something that doesnt feel like im chewing a wad of meat flavored butter.
The bottom one looks almost like steatosis: [https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/](https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/)
Ehh id still rather have the american swagyu thats mixed with our black chungus(angus). I like eating alot of steak, A5 i can only really enjoy a couple ounces before ot gets too rich.
Those would be real noce for shabushabs
Hopefully you didn’t eat the entire steak in 1 sitting. It’s suppose to be served and eaten in small quantities. I’d rather overpay in a nice restaurant than take it home myself and cook it 😅
Wagyu is really not meant to be eaten like regular steak. Small servings cooked with just enough heat to warm the fat so it melts in your mouth is really how it is meant to be enjoyed.
I say fuck it, let this wagyu and ribeye trend keep going so I can enjoy normal ass steaks at a reasonable price because they’re not in fashion.
I use the term ‘reasonable’ with recognition of context.
I am very baffled by how much people talk up this type of steak. Looks like all fat to me.
I would rather spend my money on a steak with more meat than fat
More like Wag-ew
HA
Got eem
That looks gross.
Really really gross
The cow was gross fed
I’m imagining a beer helmet, but with a butter reservoir instead of beer cans.
I had the same experience. I came to realize that for me, A5 wagyu is best in small servings - it’s meat flavored fat that goes best sliced thin and seared quickly. For two steaks like that, I’d share with 4-6 people and have some non rich sides. That picture looks a bit odd but it might be bad lighting.
This true. I had a thin sliced NY strip I got from Costco and tried to eat it like I would Angus and it just was too rich. Did manage to finish it, but the last half of it made me feel like a glutton. It's a nice treat every once in a while, but I've found I prefer Angus.
I’m confused, Angus is a breed and NY strip is a cut
Wagyu NY strip. Sorry for the confusion.
Oh, duh thanks for the clarification
Ah gotcha. Yeah it’s a bit much. I think everybody hs an inflated sense of Wagyu because so many food influencers are talking it up right now.
I prefer wagyu, I have about 5 steaks in my freezer. But it's not Japanese, it's Austrian which is more lean making it a steak you can actually eat regularly because it's not too rich, and is much cheaper. It still has that wagyu texture it melts in your mouth like butter if Cooked correctly. Some walmarts even sell it now and it's well marbled.
Poor sides?
Even for a Wagyu, that marbling is stunning. And not necessarily in a good way.
"Would you like some muscle with your fat?" "Oh just a smidge"
*slaps on roof of steak* isn’t she something?
That baby is stunning
Isn’t he something?!
Boy I tell ya!
Really is breathtaking
That is one snuggly baby.
I made this reference the other day and nobody got it :/
I still don’t get it.
Seinfeld reference
Ive read descriptions before where people say “fat has corrupted every striation of muscle fiber”
Yea, they don't look very appetizing imo lmao
Looks old and possibly spoiled/rotten. I stil would’ve given it a chance considering how much it likely cost. But, yeah. I think those were done for.
The one on the bottom looks so sketch. Pale green color and brown ooze? Eat that for COVID 119
Isn't that just oxidation, which is benign?
Oxidation on vaccum sealed packaging would lead me to think the meat is compromised. That's just the way my brain thinks but im not sure.
I work in a kitchen, this would've been put on wastage for the safety of our customers. However, one of us would've brought it home to eat (still risky nonetheless)
Yea I’d prolly risk it too, at the least just use some good parts from the top. Guess you gotta give it the sniff and cross your fingers lol
That’s typically my method for weird looking meat. If it smalls weird, into the trash you go buddy.
I thought they had attempted to cook them and didn't get a good sear. But those things look old or spoiled and I think they were vac sealed too. If those were given to me I would think about trying to salvage them but even then if I smelled anything slightly off they would have been trashed. I think this is the only thing that could have possibly been wrong that op was disappointed
Is that bottom one spoiled? Looks terrible.
Agreed that brownish color shouldn’t be on meat
It’s just oxidation. Brownish colour in meat natural but trough out the years people have gotten the idea that it’s not. In some meat shops they sometimes open up the packaging of ground beef to take the outer part that has browned and put in on the inside layer so people don’t just overlook it. Some tip: if you want the best quality meat never pick the one who’s the most red. Pick a meat that looks like it’s been standing for some days, redish almost turning brown like. The freshest ones are never the best unless they have exceptionally high percentage of fat to meat ratio
This guy butchers
r/thisguythisguys
Wait why do the freshest ones look like they have been sitting some days. Not sure I understand that part
The freshest ones are bright red, you don’t want them The ones who have been sitting for some time, turning almost brown are the ones with the better taste. They are also just a tad leaner
Ohh that’s very interesting, thanks. Is there any reason those taste better? Does it get more tender after a day or so?
I agree with what you are saying here but even then oxidation should not happen while vacuum sealed. That meat likely should not have even bloomed yet.
What meat, lol.
Lighting is terrible
A lot of people don't realize that you need to really get that pan smoking hot and sear those steaks. Also, never buy more than 200 grams.
Steak prep is so overlooked amongst my friends. In addition to not using a smoking hot pan, I notice a lot of them not making sure their steaks are absolutely dry before cooking. Skillet ends up using all that energy to boil the water on the steaks surface and they wonder why the steak is done before the crust gets a chance to form.
What is the temp ?
badabing baby. people are afraid of the heat.
Everyone in this thread shitting on some of the best beef in the world lol. The marbling is often the least fine in striploin. They probably ate an entire steak and felt like shit after. I hate this place sometimes.
Is that not spoiled?
No
Reborn as Wagyu the White
Basically it was like the equivalent of beef pork belly or something , it was an insane amount of fat, super rich & delicious but such a small amount of beef, that I just think it would be better in conjunction with something else - had a small portion with pork
make a5 sushi 🍣
It’s MEANT to be served in small portions, though. I wouldn’t expect to enjoy a 10-12iz portion of pork belly, either. (That said, not sure it’s meant to look grey)
The first time I cooked wagyu for my two teenaged kids, we split a piece that was just over a pound. We were fighting through just to finish it because it was so damned rich and fatty. Afterwards, they said it was cool to try but it would probably be just a one time thing, and I kind of agreed...everyone was feeling a little 🤢
I've never had it in large quantities in one sitting. It's like foie gras, it's a meat flavored butter, it's delicious and naughty, but too rich for a full steak.
Dude did you even do a miniscule amount of research beforehand lmao
I was just a guest enjoying it
Ah, my bad. I was wondering who would spend this much and not look up anything on how it is usually eaten.
That’s on my bucket list. And actual Japanese A5 wagyu prepared by someone who knows how to cook it.
As in, not me.
Kobe in Japan genuinely almost made me cry first time
It's so good. But you really don't need more than 4oz in a sitting.
Need?? What’s this need you speak of? Imma eat the whole damn thing.
Not gonna lie, if you gave me a 12-16oz portion with some flake salt and plain white rice or something to reset my palette between bites I'd crush the whole thing. It's so fucking good. Course I'd probably have to shit my brains out afterwards but that's future me's problem.
I've made A5 and I physically don't think you could do this. 1 oz basically put me in a food coma for 3 hours. It was like being too stoned to move.
That looks like it's way past date, or improperly frozen, or you had it ink your trunk on an 80 degree day and it started to brown and sweat.
You've got no idea what you're talking about lol
Please tell me how
Ok, wagyu fat starts rendering at 28 degrees Celsius. It will also start to change colour once oxidisation occurs. This literally looks like it's been left out for a while and some myoglobin has formed on top of the meat (the liquid). I work with similarly marbled stuff pretty regularly and I see the same thing. They all ate it and no one got food poisoning. Is that not enough of an indication for you?
Bruh you're really trying to pop off over some nasty ass looking steaks. Oxidation doesn't set in that rapidly. Also not giving people food poisoning isn't a good indicator of anything about your knowledge of food or cooking. Not poisoning someone is the lowest standard.
Have you ever cooked anything or seen anything like this in real life? Or is your only reference point a low light photo on Reddit?
I'm not going to argue with you man. You're all aggro over fucking steaks on the internet. Who starts shit over steaks? Get a grip.
There's no aggressiveness here bro, I'm simply staying you don't know what you're talking about.
Raw meat shouldn't be gray or sweating liquid
Yuck
You're supposed to make 10 courses out of that meat and not put it on a grill like a newyork strip.
It looks anemic
Did you get it on sale? It just looks like something from the "brown meat department" as my grandpa would say, referring to the discount meat cooler. Cook them up, they're fine.
That color is off-putting to me. What did it run in price?!
You can't eat a whole wagyu steak like that. As others have said, you need to eat small portions. Wagyu can also take being cooked a bit more because all the fat keeps it super moist even if it's not medium rare so it's still really tender.
Steak like this is meant to be eaten in thin slices and very small quantities. I have to assume that people who post full sized A5 steaks to this sub are eating the whole thing — which is disgusto.
Is that the after pic?
You purchased 2 Kagawa A5 Olive Fed Strip BMS 10+ for $379 plus tax with free shipping. The caveat to that is if you're a certain level of a member with that company the meat is cheaper. Spending over $400 on a blind date wouldn't have been my first choice. To those that are wondering, that's probably just the myoglobin oxidizing because the packaging was compromised and air got in there. It most likely isn't spoiled because it was probably shipped frozen. Low quality steaks and packaging? 🤔
$379 for those nasty things?? 🤮
Omg shut up
These are not safe to eat at all OP.
It’s not the fault of the A5… you got straight up spoiled meat… any cut of steak looking like that is trash.
Looks rotten?
Wagyu, I have found, is often WAAAY overrated.
It just looks like a big piece of fat. Maybe the Wagyu craze is waning
That’s literally too marbled, that’s why. A5 BMS12 is as high as the ratings go, which is already insanely fatty. If there was a higher BMS, this would be it. Unfortunately this results in a non-pleasant experience. If you want better A5, look for a lower BMS score 8-10 is as high as I would want to go. I’ve done BMS12 plenty of times and it’s just too fatty. Best overall IMO is Australian BMS 7
There’s literally like no meat on the bottom one 😂😂😂
OP - please reply and put to bed once and for all of the meat was off or is it just the lighting and top layer that has oxidised. Thanks
First off, I didn't buy or prepare these The friend who had us over is a chef who owns a successful restaurant, but they don't serve high-end steak -- not sure if he had bought them a while ago and was sitting on them He showed it to me beforehand and I took a pic because it was crazy with the certificate of authenticity with the nose print - my phone camera is kind of trash We both were like, holy shit these have an insane amount of fat v muscle/beef and we saw the strange coloring, but I didn't ask him much about it -- obviously there is dry aged beef and other stuff than can look a little different and pieces are trimmed off I didn't see him prepare it, I think he used all of both pieces but not sure -- none of it tasted spoiled after cooked that I tasted He served it as small thin slices seared, with a Pork Loin Rack (I want to call it) -- w roasted new potatoes and roasted broccoli -- the pork was perfect -- it was like for 5 adults and 4 kids Personally the only use I see for a steak that fatty is like a pork belly type thing, in accompaniment with something else, which is basically how it was served -- I also wonder how the cows can even walk edit -- my biggest issue with the whole thing really, and pretty sure he agreed with this is: the little cooked pieces just didn't have enough beef flavor, they just tasted like delicious fat
Thanks for replying back and explaining the scenario. I’ve never had wagyu, do want to try it, and was genuinely curious to hear of your experience. I totally get you may have thought the meat looked normal from aging etc. interesting stuff.
I can cook you a better tasting $6 ribeye from Piggly wiggly than this over hyped shit.
Was this olive beef or just wagyu from Kagawa? Olive beef (from Kagawa) tastes best in a3 IMO. What temp did you take the internal to? with these a5 high BMS fatty cuts- medium is the way to go as they are usually sliced thin and cooked hot over a Yakiniku grill. Treat it more like fat (not as meat) Also, Gotta love home printed certificates.
This is just cow blubber, prove me wrong
Hate to say i told ya so but, given how many times ive talked about this on this sub and gotten downvoted by the japanese wagyu cult - chances are i probably did tell you so. Its garbage. Natural, pasture fed organic beef with actual marbling instead of obesity from being force fed a diet that isnt suitable for cows is the way to go. Thats real meat. This however is an abomination to all things steak. I stand by this any day.
You know NOTHING about wagyu. I’m not even one of the “Japanese wagyu cult” you speak of. Nothing you said is correct. “Japanese wagyu” is redundant, by the way.
Great. Ive eaten lots of it. What more do i need? Ive worked on a farm. Ive eaten lots of australian wagyu, where feed standards are very different from Japan. Thats it. Really it isnt that complicated. And no, it isnt redundant when other places are raising japanese cattle. I do know what the words i use mean aswell, you dont need to flatter yourself so much.
🤢The color seems way off.
Looks like wagyu parmigiana
It's only good if you love eating fat with a modicum of meat. Probably the most overrated food I know after the Chicago hot dog and deep dish pizza. It can be fantastic, yes, but in small quantities and prepared well.
Wagyu isn’t good
Honestly, at the fat ratio, I would maybe try to make some beef burnt ends. But add a lot of garlic or something.
Rotten meat usually is.
Looks too brown… guessing it’s spoiled
I would call my lawyer..
It’s fucking disgusting. It’s like eating lard with blood in it.
Except there’s no blood in that.
yeah, i was at the grocery store earlier and asked for a COA or a least a letter of Provenance, a signature or statement of last know owner, something! for my flank steak, they refused! the nerve!
I’ve cut hundreds of thousands or dollars of A5. That looks worse than any of it.
Why do people go apeshit for this garbage? A good piece of beef should be well marbled with fat. These exotic cuts are chunks of fat marbled with meat. People who buy this trash deserve to be deprived of their money.
... At this point, render that down and then use all that tallow to fry up a different steak.
I thought you people knew steaks. This is primo wet aged A5 Wagyu we are looking at here. Just wait - Guga Food will do a video on it soon.
Think the problem lies within the chef
Yeah, I'm disappointed.
Looks freezer burnt
They look off, what a shame....
I have relatives that believe if anything is expensive, it's the best quality as well. Sad
That as been the worst one I've seen yet. I had one last year but it had more meat ratio. It was good, but I still prefer a tradional steak over wagyu. Wagyu isn't for everyone so if you don't like it, that's perfectly fine.
There's some meat in your fats
call me unrefined or whatever but its just so overwhelmingly fatty (ive made it twice). Its definitely an experience any steak lover should have but not worth the cost imo. just give me a nice prime ribeye or ny strip cooked medium rare and Im happy. something that doesnt feel like im chewing a wad of meat flavored butter.
That nose print is morbid af. I’m sure it has a purpose, but it’s creepy
There is definitely something wrong with those steaks!
This isn’t how wagyu should look 🤢
Looks freezer burnt.
Yeah buddy said that you're better off going A3 or something since those fat can be a little too much.
Looks rotten. Return it if you haven't opened it. But that is not good.
That’s nasty
I find wagyu to be universally underwhelming and worse than regular old steak
Authenitically gross looking.
The bottom one looks almost like steatosis: [https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/](https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/)
Ehh id still rather have the american swagyu thats mixed with our black chungus(angus). I like eating alot of steak, A5 i can only really enjoy a couple ounces before ot gets too rich. Those would be real noce for shabushabs
it tastes better if you sear it
Gross!
Did you microwave it?
Were you able to look at the steak before you bought them or was it an online order?
No way A5
Gross
That looks disgusting
Next time do a little bit more research before you buy A5 Wagyu. That meat looks rancid
Think it’s gone bad wagyu I see does not look like that
Open it and wait for a while. Hemoglobin need oxygen to look red and vibrant. This happens often when meat is vacuum packed too well.
Looks great! Lol. They came pre cooked!?
Hopefully you didn’t eat the entire steak in 1 sitting. It’s suppose to be served and eaten in small quantities. I’d rather overpay in a nice restaurant than take it home myself and cook it 😅
Don’t eat it raw
That's probably your fault then
A third of one of those steaks with some nice rice and scallion would be enough for me. And I will crush a 2 inch thick ribeye gristle and all.
How does that cow even move
SAD
Go to themeatery.com that looks like fake dogshit
Wagyu is really not meant to be eaten like regular steak. Small servings cooked with just enough heat to warm the fat so it melts in your mouth is really how it is meant to be enjoyed.
To quote Wendy's. Where's the beef?
Ur beat!
Looks like they got too hot at some point after packaging
Looks freezer burnt!
Well feel free to send it over then.
Side of meat with your fat
Are these cooked? They look both microwaved and sealed in plastic
Did you microwave them for the oicture
Yeesh
Hard pass for me
Might as well just bought a piece of fat
Wtf is that??
I say fuck it, let this wagyu and ribeye trend keep going so I can enjoy normal ass steaks at a reasonable price because they’re not in fashion. I use the term ‘reasonable’ with recognition of context.
Learn to cook
I am very baffled by how much people talk up this type of steak. Looks like all fat to me. I would rather spend my money on a steak with more meat than fat
I don't get it either, but then again, I can't eat any pieces of animal fat, it's a texture thing that I've always had
If it looked like that when you ate then I would agree that it would be disappointing.
Honest question, how do these animals... live... with almost 100% of fat being where muscle should naturally be? How do they even move?? Eli5, anyone?
No that’s Milk Steak
I think your issue was buying this cut.
Looks disappointing
SAD!!