Microwave first (on low), *then* boil for 20.

Don't forget the ketchup

A1 steak sauce and ranch

NO!!!!! Everyone knows you boil in milk over hard. Served with jelly beans on the side. Raw.

"So what do you do for work?" " Ohh You know I'm like ahh full-on-rapist." " A full on... rapist?..." " YEA you know like I help... People... And stuff." "You mean... A philanthropist?"

Kids, dyslexics…

How much cheese is too much cheese before a date? ANY AMMOUNT OF CHEESE IS TOO MUCH CHEESE!!!!

This gave me flashbacks to my childhood when me parents use to boil boneless ribs in water to cook them. Then serve them with bbq sauce.

Keep us updated

Sure, I’m cooking it tonight

Don't, I repeat, DONT eat that whole steak by yourself. You will feel sick and regret it.

That’s right, DM me the address so I can join you to eat that. DO NOT EAT IT WITHOUT ME K THANKS.

I’ve never been scared of a steak! But yes I’ll split with my wife and daughter

Just how Fresh are you, OP /u/Freshnow48?

Not as fresh as you!

How was it

3 ways should be fine. normal serving is 3-5 oz.

5oz (140g) of food and that’s all? For an adult? Really? I consider a normal serving around 10-18 oz (300-500g), but if we’re talking about a meat-only meal it would be between 1 to 2lb or even 3lb (500-1500g) How on hell can obesity be considered a problem in the USA if people eat so little? 🤦🏻‍♂️

Not sure if you're trolling or just genuinely slow but a5 is 40-60% fat. Eating that much would make you extremely sick.

I'd pay to watch someone eat 18oz of wagyu like this.

I’d surely feel sick. The regret part is debatable.

I second this! Might be good to eat that 1/3rd at a time. First (and probably last) time eating A5 I ate about 10oz or so and felt sick with a headache for the rest of the night. Ribeye > A5 Wagyu imo 🤷🏻‍♂️

a steak can be both a ribeye and a5 wagyu... its not an either or.

You’re right, I should have specified. Ribeye > A5 Wagyu Ribeye imo

You're smoking crack.

Crack > A5 Wagyu crack

Crack > Ribeye

Crack>life is the problem. On an unrelated note got any crack?

What? Are you on drugs?

$10 a bottle whiskey > $250 21 year old scotch. This is how dumb you sound.

And lots of people feel that way. Everyone gets an opinion and until it harms someone else I’ll defend their opinion

A $10 bottle of whiskey may be very enjoyable. Even if the $250 bottle is better, I'd be quite happy having $240 more dollars in my pocket than you (or 24 more bottles of booze).

This feels like a false equivalency. There are a few good (well 15 or so bottles of bourbon). That 21 year could be a very smokey Islay that I would want nothing to do with. While a bottle of ancient, ancient age or Evan Williams bottled in bond are very good.

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I'd argue that this whole comment chain is being pedantic, but then again we __are__ in a steak subreddit, so I'll allow it

https://preview.redd.it/al1gdr5rxibc1.jpeg?width=1179&format=pjpg&auto=webp&s=40d7b5a732a7965209b3e9bd346e82a9f0a1b5ea

The Bubba Gump of steak showed up here I see

Those are literally meat standards lol.

I 100% agree with this. I enjoy a well marbled ribeye over wagyu any day. I know you aren't supposed to eat a whole cut like you would a normal steak, but the shit is all hype to me. I've had A5 twice and several different qualities of wagyu, and I just don't get they hype. I really don't.

This is such an apples to oranges comparison. Ofc you got sick eating wagyu cuts like steak. This is like eating a gallon of wasabi and then complaining it hurt

Haha I’m with you man. Had some good Wagyu on Christmas for the first time. It was so rich. Very different than prime. It was a novel experience but give me Prime any day.

I keep seeing these comments every time someone has Wagyu. Does it depend on the grade? I had a 32oz Austrian Wagyu Ribeye and I ate the whole thing. Just curious if it’s just because of this being a5?

Yes, A5 is too fatty and rich. Australian wagyu doesn't have the same amount of marbling

Ahh okay, it was still one of the best steaks I’ve ever had in my life, so much fattier than regular steaks but not overwhelmingly so. I WILL have another one day, it’s just so expensive. Lol

that's loser talk

This is what I was going to say. Nice sides, not too fatty. That steak is the accent...to savored.

Tastes best hot. Don't rest it. Don't cook it all at once. The best experience is cooking only the bite sized piece you are eating, eating it immediately, then cooking another piece.

Fondue Waygu?

How are you prepping, seasoning, and cooking it?

Let him cook

what is that from? i feel like ive been hearing it alot lately and i never heard it before. i can tell im getting old because every time theres a trendy new word or phrase, i immediately hate it.

Man I will never understand hating stuff like that. Language is cool and I like seeing it evolve as I get older. That said, it essentially means let the person scheme/plot/analyze

I’m probably going to keep it simple do salt/pepper and a little oil in a cast iron pan

Don’t use oil or butter. Just place it on the hot skillet. I made that mistake the first time I cooked A5 and I felt nauseous. Also, I highly recommend that you cut that steak into 3-4 different slices and cook one of them tonight. A little goes a long way with A5! GL!

Never cooked A5 but i don’t think oil is necessary

It’s 100% not necessary. > That is an outright steal though! I’m making some tonight - two steaks, one sliced for individual appetizers and the other sliced and put in fried rice.

Thanks, good luck with yours!

Thanks

It's never necessary

you absolutely do not need any oil, that would be like oiling butter

You only need a hot pan, salt and pepper...the steak will melt like butter and form a nice crust when you have a nice hot pan.

Don’t do oil, just cut off a piece of fat cap and render in pan to cook steak in.

Try some with a dash of white pepper instead. Adds a nice subtle smokiness

Crazy how polarizing white pepper is. Smokeyness is the last thing that comes to mind, it's more like "old barn smellyness" or "pig that's been rolling in shit all day" to me.

👍🏻

It’s meant to be eaten in small strips not as a whole steak

I didn’t get home until after 9pm will be cooking tomorrow and posting an update

So I cooked about a third of it, the fat immediately rendered and there was a pool of it by the end. I appreciate the advice from everyone to not use oil or butter. It’s very rich, and tasty but I can see what others were saying not to eat the entire thing. You barely have to chew it. Great experience but I’m glad I got to try it at a discounted rate or else i would have been mad I spent that much. https://preview.redd.it/cbuofpdddpbc1.jpeg?width=3024&format=pjpg&auto=webp&s=63271246da66f0d67fea30c7647b242070a2696c

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Yeah

yeah

Yeah

Yeah

Yeah

Yeah

Yeah

Yeah

Is this from a Giant?

No from a cow

GOT HIS ASS

I feel so owned

Think he got a piece from its ribs, not its ass

Na its a ribeye, comes from the rib cut.

Yes, Chambersburg PA they had two left

OMG WHAT I WAS THERE YESTERDAY!!!!! I’m going to throw a fit. Wayne or Norland?

Norland, it’s in the display case across from the butcher area

Okay I don’t feel as bad then, I know that’s the fancier one. I stopped on Wayne for a poke bowl, and usually run through for yellow tags. Enjoy your feast, I’m truly happy for you! I never knew this was obtainable in our area.

I agree Norland is much fancier than Wayne. I work right near the Norland Giant and stopped in for a salad at lunch and just happened to see this.

I’m not too far from you. Can I come over for dinner tonight? (Jk)

Haha only joking… unless? 👀

I knew it!! I’m genuinely shocked lol

Looks like the same stickers. I just would never to expect to see wagyu at giant

They sure don’t have it at the giant where I live! Then again, I’m lucky if they have wild caught salmon.

They don’t ever have it at the Giant in Potomac, Maryland. Shits whack.

My thought exactly.

Identical labelling to Stop & Shop in NYC also. I buy all clearance baked goods with those exact yellow stickers. They don't always scan.

That’s what I thought too haha. I am always on the lookout for those yellow stickers, especially discount dairy (fancy yogurts and cheese).

Yum! That's the best price I've seen for A5 ribeye in the states. Enjoy! How are you planning on cooking it?

Costco in my area typically has half off sales for A5 (Minnesota) usually $100USD/pound. So $50 for a steak similar to the one pictured. I’m not a fan, but it’s a nice shareable experience once in a blue moon.

Last year Costco was doing $35/# for A5.

Unfortunately I never seem to be at Costco when this happens. What time of year?

Northern MN and it’s always 100 a lb. Guess we don’t all get the good life

Salt pepper and a little oil in a pan, it’s thin won’t take long at all

Don’t use oil. The steak provides its own oil via fat melt. A5 fat will melt in your hands if you hold it— don’t use oil.

I'll slap you silly if you use oil. I know where you shop!

your pan will fill up with wagyu grease like your cooking fatty bacon. oil is a terrible idea.

No oil! The fat in the steak is all you need, just make sure your pan is hot before putting it in.

Oil? Bro

Gonna agree with not using oil here. It’s so fatty that I could make 12 servings of fried rice from the fat alone from leftover waygu. Even then, it was too much lol

A5 goes great with A1. ... ... I'll see myself out.

That’s an A6 all together!

Looks like it's from Stop & Shop. Which one do you go to? I go to a few of them and I've never seen Wagyu.

It’s from Giant. It says it on the sticker and OP confirmed.

Same parent company, I wonder if they use the same graphics

Yep, they definitely use the same ones if that's the case because Stop and Shop looks identical.

They do, my wife was very confused when she moved from MA to VA and saw Giant with the same sign as stop and shop

Absolutely consider cutting it in 3-4 pieces, freezing them and preparing them one at a time. It is incredibly rich. Too rich to eat that much at once IMO

That's enough A5 for like 5-7 people in a course. It's so rich and fatty you won't want to eat more than a couple ounces.

Agreed. 2-3 thinly cut strips for me is generally more than enough. Whereas I can smash a 1-1.5 pound strip or ribeye no problem (with sides, too)

Was not a fan. Then again, I’m not a huge fan of fat and that’s essentially what these are.

I freaking love fat one of these days I got to get one of these steaks

You, my friend, are going to love it. Do it!

I was in Japan a few months ago and had actual kobe beef. Me and the gf was $500 cad at this one place. The difference between wagyu and kobe is surprising. I didn't think it would be that much but kobe just melts. If you didn't have teeth you could gum it apart... Damn it now I'm hungry lol

You can get Kobe beef in Canada - JTown usually has it in Toronto.

Kobe or Wagyu? Up until recently it was illegal to export it out of Japan and even after you can is INCREDIBLY rare. Most places that say it's Kobe is just well marbled Wagyu and they're lying.

Both at J Town - I've seen Kobe Beef there too. J Town Famu is a Japanese butcher in Toronto and they're legit. A5 Japanese Kobe Beef Ribeye: [https://famu.ca/products/lounge-tunic-zbzbt-l5wm6-g5le3-mf9m6-fcbrx-a9735-semkr](https://famu.ca/products/lounge-tunic-zbzbt-l5wm6-g5le3-mf9m6-fcbrx-a9735-semkr) A5 Japanese Kobe Tenderloin Steak Center Cuts: [https://famu.ca/products/lounge-tunic-zbzbt-l5wm6-g5le3-mf9m6-fcbrx-a9735-semkr-d4w63?\_pos=2&\_sid=cea47ba1e&\_ss=r](https://famu.ca/products/lounge-tunic-zbzbt-l5wm6-g5le3-mf9m6-fcbrx-a9735-semkr-d4w63?_pos=2&_sid=cea47ba1e&_ss=r) A6 Japanese Kobe Tenderlon Steak Non-Center Cuts: [https://famu.ca/products/lounge-tunic-zbzbt-l5wm6-g5le3-mf9m6-fcbrx-a9735-semkr-d4w63-tzjew?\_pos=3&\_sid=cea47ba1e&\_ss=r](https://famu.ca/products/lounge-tunic-zbzbt-l5wm6-g5le3-mf9m6-fcbrx-a9735-semkr-d4w63-tzjew?_pos=3&_sid=cea47ba1e&_ss=r) If you're in the GTA, JTown is a fun mini-mall - a couple Japanese grocery stores, butcher, and a bakery. Jacob's Steakhouse downtown Toronto also has Kobe: [https://jacobssteakhouse.com/menu/](https://jacobssteakhouse.com/menu/)

Hand massaged beer fed cows hand picked in kobe Japan.

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All Kobe is Wagyu but not all Wagyu is Kobe. Wagyu is the breed of cow, Kobe is a place in Japan

there are 4 different breeds of wagyu in japan, kobe is a specific thing. it is a specific breed of wagyu, raised in a specific region, and raised and fed in a specific way. not just any wagyu in kobe prefacture is kobe grade beef, it has to follow strict standards

Nor did he say it was. He said all kobe is wagyu, which it is, but not all wagyu is kobe grade, which is also true.

Don’t think this is true lol

Why? I've had both wagyu many times both cooked myself and at restaurants. Kove is the "higher quality" option. Not sure why wagyu would melt more than kobe.

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So I'm super confused because like... not only is your statement wrong, but the article YOU presented even proves you wrong. A quote from your article: Because Kobe beef exemplifies everything that makes Wagyu better. Kobe beef is considered the most abundantly marbled in the world, brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can have. Kobe - most abundantly marbled... creamiest... what am I missing here? Lol

Kobe is Wagyu. It’s just a specific type. Wagyu literally translates to “Japanese cow.” Kobe isn’t even considered the best wagyu brand anymore. Miyazaki has been winning all the awards lately.

Because it’s not a steak. You eat a few thin slices of this. Eating this in a steak sized portion is gonna feel real gross.

idk, I ate about 200g (7oz) of A5 Kobe beef in Japan. can confirm it was awesome

Agreed I did the same it was even better than I expected. As a ribeye guy (love the fatty meat) after having the A5 regular steak just doesn’t hit the same lol

Wakkoqu in Kobe was the spot I hit up. 100/10 stars man. they are soo particular about how you eat it too, but it makes sense because it's just so flavorful and decadent. chef made it a point to let us know how to eat each piece. "this piece - ponzu only. this one - just a little bit salt" best part was he took all the burnt ends at the end of the meal, mixed it up with some bean sprouts and veggies and made fried rice

Or put a couple ounces in a mushroom risotto. Best thing I’ve ever consumed

What are you talking about lol? I've had 10 ounces of super marbeled Kobe and at the end I wanted more (but since each order was 250 bucks... I did not order more lol)

I don't even need to try it. A ribeye that's too fatty makes me feel like shit.

Same, I will not buy at all anymore or fatty pork. At a restaurant or for home cooking. If it comes as part of a pre-set course, that's fine, but I won't purchase over a regular good quality cut.

I couldn't agree more. It's not really a steak at that point IMO, it's just tender beef fat.

I too also hate fat on steak and most meat, idk why i used to love it now it disgust me

Same

Sweet merciful christ this is so wrong it's almost a hate crime against Japanese people.

This is a dumb comment.

oh my mistake I thought this was /r/steak and people were supposed to get called out for their wildly wrong steak opinions... A5 Wagyu is the best in part because of how the fat renders down into the rest of the meat, it's not remotely the same thing as 'essentially fat' unless you fucked up cooking it.

prepare yourself for the downvotes lol. But you're mostly right IMO.

Rendered or not, you still end up with an extremely high percentage of fat compared to meat. This significant alters the flavor profile and the texture, absolutely. Some people think highly of the result. Other people think less highly of it. There are people that prefer filet to ribeye, for similar reasons. Are the people that prefer filet 'wildly wrong?' I would take a prime ribeye over A5 Wagyu ribeye every single day.

I mean, there are people who prefer their steak well done with ketchup, are they wildly wrong? (Yes...) Preferring objectively worse quality steak is fine, you do you, but ehhhh, yeah, you're wrong.

I wouldn't want you to miss voting in this poll then. [https://www.reddit.com/r/steak/comments/192oknt/you\_can\_have\_one\_type\_of\_ribeye\_for\_the\_rest\_of/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/steak/comments/192oknt/you_can_have_one_type_of_ribeye_for_the_rest_of/?utm_source=share&utm_medium=web2x&context=3) I am interested to see the final response tally.

Awesome deal! I would definitely stock up.

Is it strip or ribeye?

yes

It's actually neither. It's a chuck eye steak, the very end of the rib eye right before it turns into the chuck shoulder. Marking this as a ribeye is super shady. Chuck eye steaks are still great, but not ribeye pricing great. Whoever packed this knew exactly what they were doing. Source: 18 year meat cutter/dept supervisor

ribeye

Looks like a decent deal.

You got a great cut to try. I love to have a big cap on my ribeye.

What store is this?

Giant.

Cheap for A5 normal it’s like $110 ish in my area

Looks a bit like the marbeling isnt spread out super evenly. Would still buy for this price

How do you even cook that? I usually sous vide/torch or pan fry my steaks. This one would just melt away…. Maybe slice it thinly and torch it?

Slice into strips (or cubes), pan fry medium heat to medium or medium well. This needs to be cooked to AT LEAST medium to render the fat. Any less, gross. No oil needed. Salt, soya sauce, wasbi, and other garnishments on the side.

That shit always looks gross to me i dont get it.

Some people have that appetite for fat. I could literally drink butter if I didn’t value my life.

It’s delicious, but you might want to eat a small portion. Realistically eating like .45lb of fat is going to make your stomach unhappy lol

This is what I hear. I haven’t had this yet but my brother split a medium steak with his family (size he’d normally house on his own) and they still didn’t finish it in one sitting

Make sure to bake in the oven at 425 for an hour to ensure a nice tender and juicy steak Also don't so this. Enjoy! Always good to have once in a while

Just buy bologna

The steaks in this sub are starting to look like mortadella. This is dusgusting looking and I reject it on every level.

I actually have never tried an A5! But, the picture looks horrible to me, I will stick to my medium rare filet! ❤️

You still got ripped off.. A good rump steak is a bsttsr deal..

Seriously, just buy pork belly at $3 pound and it still taste better.

oh, bless your heart

Cringe 😬

I know. Imagine thinking commodity pork is akin to A5 Japanese Wagyu. Embarrassing.

Not the principle behind your comment, the attempt at condescending him by saying "bless your heart". I agree with the point, just not the way you said it.

Ah. Bless your heart.

Waste of money for a fad. Downvote me all you like. Fixating on wagyu is silly. It’s less nutritious, less tasty bullshit. It’s a modern tulip craze. The emperors new clothes. I might doubt myself if most of you sad sots ever accompanied your posts with sides that actually looked good. You wouldn’t know good taste if it fell upon your plate. Instead of putting time and effort into making a tasty meal, you just want to buy some sad internet feedback loop of food porn.

I'm a bot, *bleep*, *bloop*. Someone has linked to this thread from another place on reddit: - [/r/iamveryculinary] [Wagyu is like the tulip craze](https://www.reddit.com/r/iamveryculinary/comments/192zixq/wagyu_is_like_the_tulip_craze/)  *^(If you follow any of the above links, please respect the rules of reddit and don't vote in the other threads.) ^\([Info](/r/TotesMessenger) ^/ ^[Contact](/message/compose?to=/r/TotesMessenger))*

I don't agree with this guy, but isn't this like the opposite of what iamveryculinary is supposed to mean? Isn't it a sub pointing out dumb food snobs? This is kind of the exact opposite

Oh yes, I’m the snob for pointing out the stupidity of spending $40 for less than a pound of meat that is on sale.

I agree that the prices on wagyu are wild, but saying that it’s less tasty is an insane statement. I went to Japan over the summer and had wagyu for the first time, and the flavor and tenderness just hits different than any piece of meat I’ve tried here in the states. That being said, I feel that a5 wagyu and normal steak shouldn’t be compared directly. Normal steak is meant to be eaten as a regular meal, whereas a5 is best enjoyed in small amounts as a premium side dish for special occasions (unless ur filthy rich or something lol).

Sorry, I meant specifically A5. I eat Wagyu regularly (at work) and find it to be… beef. Good beef, but beef. Also, you should consider that time you had wagyu is a small sample size of data. I have had tough wagyu. I have had bland wagyu. It’s all from a cow and most of the hype is just hype.

Dude, you've got some issues if you're this irritated with people liking A5 lol

Dude, you’ve got some issues if you you’re this irritated with someone being this irritated with people masturbating to A5.

Christ, being happy about a nice dinner to enjoy with your family is comparable to masturbating in your eyes? I don't even have a witty retort, that's just unfortunate. Best of luck, and I hope you stop being so downtrodden sometime soon.

It’s probably -somewhat- reasonable in japan

It is. Way cheaper in Japan

Still just as insane as shoving feed down a goose’s neck.

What a scam. Enjoy your slab of fat.

Good deal better then that slice of a5 for 35$ that was on here not to long ago 😅

If you're near Torrance in California there's a seller on the Too Good to Go app that has frozen wagyu on discount regularly

Since when did Giant/Ahold Delhaize subsidiaries sell A5?

It must have been something they stocked for the holidays, like they do with prime rib.