/ck/ - Food & Cooking

who cares

What's a wagyu steak?

>>15313650
What does your farts smell like afterwards?

>>15313658
Beef from a specific breed of cow known for it's high-density marbling

>>15313658
wagyu deez nutz hahahahahahaa

>>15313665
Haven't done one yet, but they are coming

>>15313675
What does high density marbling mean?

>>15313650
>non-japanese wagyu
ew

>>15313711
Marbling with a strong sense of personal ambition

>>15313722
?? What?

>>15313658
japanese beef thats known for lots of marbling, intramuscular fats.

>>15313741
Idk man, ask the japs, but whatever they're doing, the meat tastes unbelievable

>>15313741
>>15313753

It's not the breed, it's the care.

>>15313754
Go on...

>>15313754
it's the breed, the Australians get very similar levels of marbeling on a mass automated scale without any special care. Just general shit like a clean space to live and certain nutrients in their diet.

>>15313789
In Australian Wagyu, but not in normal beef cattle

>>15313798
Yeah, that's my point, it's the breed.

>>15313650
Even by non-A5 standards that’s sad. Looks more like USDA prime than even low grade domestic Wagyu.

>>15313808
its british wagyu, so it's probably only 1/4 maybe 1/2 wagyu at best.

>>15313808
The top cut box was out of stock, this is the next one down: Sirloin, Rump, Flatiron and Denver. Yorkshire reared, no USA steroids

>>15313808
That's exactly what I was thinking. OP, you got ripped off.

>>15313833
>buying 3 shitty overpriced cuts so you can get 1 sirloin
Is it really that good bros?

>>15313843
Did some more research. Looks like Denver cuts are actually good? I need to get my hands on one.

>>15313843
You don't need to get the other, you can by the sirloin on it's own.

What are beef drippings?

>>15313650
looks like you got scammed. i've seen better marbling in USDA rib eyes.

>>15313808
the Japanese protect their black cows pretty well. there has been some cross breeding with the cows in other countries, which then go on to produce "domestic wagyu" that usually ends up being like half wagyu at best. i think they have started selling pure breeds to other countries recently, but you do have to make sure you're getting the right thing. actual wagyu steak should be more than 50% fat, it's insane. big veins with intricate smaller veins of fat branching off. totally different texture than regular steak, to the point where i wouldn't even compare them. wagyu is much more of a treat, and nobody would WANT to eat an entire wagyu steak to themselves. the body can only handle so much fat at once, so eating a huge amount will literally make you sick and ruin the experience. imo, best served rare/medium rare over natural charcoal with a bit of salt

>>15313865
Beef fat, cook potatoes in them for perfect roasties

>>15313871
>best served rare/medium rare

Not at all, best served medium, medium well to render out some fat because
>the body can only handle so much fat at once, so eating a huge amount will literally make you sick and ruin the experience

>>15313833
>no USA steroids
US Wagyu is pretty much exclusively raised on small farms. Very doubtful there’s any steroids involved. Those meats aren’t terrible but they’re a far cry from anything approaching Wagyu IMO.

>>15313871
Yes there’s a big difference between A5 Wagyu and domestic Wagyu. But at the same time there’s a big difference between domestic Wagyu and what OP posted.

I once got 2.43 lbs. of sirloin at $2.98 per lb. down from $6.99 per lb. for a total of $7.24 down from $16.99 or $9.75 off. It was my happiest moment in a grocery store. I sometimes check to see if steak is on sale so as far a surprise mechanics go I hit the jackpot. Here's one of them.

>>15313789
lmao australians are dumb enough to believe this

>>15314034
it's not as high end as the highest end Japanese stuff because the Australians are working with a limited hereditary stock of wagyu, the Japanese have much larger lineage of wagyu to draw their breeding stock from.

On the BMS scale, Austrlian wagyu goes up to BMS9. But japan grades up to BMS13 with anything above BMS9 qualifying as A5.

So MS9 Australian wagyu IS technically the same quality as Japanese A5. But only the lowest quality A5 wagyu. As a BMS10/11/12/13 will be better marbeled than BMS9. Even though all of them qualify as A5.

>>15314073
I've seen pics of 30.00 AUD for a steak. Thanks but no thanks.

>>15313711
It means that it has lots of little bits of fat while not being overly fatty I think. Makes the meat more flavorful

>>15313650
my local farmers steak look more marbled than this lol

>>15313650
lmao prepare for steatorrhea my man

>>15314118
Huh?

>>15313912
$7.24 divided by 4 plus $0.75 for half a potato and $1.99 divided by 7 for 1 day of a week's salad pack and you're looking at a $3.00 steak dinner.

>>15313711
Read a book, faggot

>>15314211
How do I read?

>>15314073
anything above like 6-8 just seems like itd be way too fatty and just taste gross. Never tried wagyu so i could easily be wrong however.

>>15314313
You're wrong, it tastes incredible as the fat isn't like the fat you're used to like big fat cap on a ribeye or something.

One time this non chain grocery store had Australian strip steaks for like $4 a pound that I’m pretty sure were actually wagyu due to their marbling appearance.

How fat are you?

>>15313686
got em!!! checked

>>15314185
See >>15313744

>>15313650
Those look like regular prime grade steaks, hopefully you didn't pay a premium.

>>15313650
I see that they are different cuts but why not get one big piece instead and cut it yourself if you're going to get around a kilo either way (yes I get that it will be way above a kilo but it depends if you can buy like half a piece for the same price or something like that)

>>15313650
Where'd ya purchase it?

>>15313789
Australians sure know what they are doing as well

>>15313789
The ones I used to eat from Australia was I believe a mix of Hereford and something else which was almost always fantastic but at some point they switched to Black Angus and well that is good as well but haven't tried any from that supplier since the switch but can't say I have been as impressed by Angus that I've tried in the past but it has usually been pretty good.

>>15313687
your poop will smell EXACTLY like the steaks

>>15313833
>>15313650
>british wagyu
Also known as horse

>>15313650
Can I sniff your farts?

All at once? What a waste.

>>15313650
The two in the middle look decent but the outer two look like choice at best.

>>15313912
Finding cheap high-marbled meat is the best. I got this for $4.19/lb.

>>15313656
C O P E

>>15313650
How do you feel about the Jews, OP?

>>15313686
based

>>15314659
Angus is good on a char grill mate. Trust me. Try it with a Red wine Jus or a Cream and Garlic sauce.
Or get it "Surf and Turf".
Also makes good mince for burgers.

>>15315885
Sirlion is good.

What stopped you from going the reliable rib-eye way? In other words, why are you a stupid nigger?

>>15313912
looks like shit

If you didn't eat it raw then you better have put some ketchup on that bitch.

>>15314595
Bought in bulk so worked out at just under £9 a steak, so wasn't expecting A5, but they were very good steaks.

>>15313650
that doesn't look like real wagyu

>>15316177
Was out of stock, my learned ayran associate

>>15314449
Im cringing because of the fact that you clearly dont knkw what “checked” means you fucking newfag

why are you so lonely?

>>15316846
looks disgusting

>>15313650
How clogged do you think your anus will be tomorrow?

>>15316941
Well you can unclog it with your penis if you'd like.

>>15316178
It was moist, flavorful and cooked to perfection. Just the outside was charred.

>wagyu

>>15316869
are you baiting or are you retarded

Did you get it from some sort of epic weeb shop?

>>15317291
what a swine

>>15313650
What are next week's Mega Millions lottery numbers?

>>15316846
Looks like there's more fat than beef on that thing.

>>15318819
Fat is beef. Go take a super lean cut of beef and cook it in bacon fat. See what it tastes like. I'll save you the trouble: Not like beef.

>>15313650
Why decide to dtart this thread?

>>15313650
THATS AMERICAN WAGYU NOT REAL WAGYU
AMERICAN WAGYU IS HALF ANGUS

THIS SHIT PISSES ME OFF SO MUCH BECAUSE ITS BLATANT MANIPULATION

>>15313744
THIS IS WHAT REAL WAGYU LOOKS LIKE NOTICE HOW IT HAS 5 TIMES THE MARBELING IF NOT MORE
REEEEEE

>>15320017
>>15320025
what r u supposed to cook with the real japanese wagyu? i heard its very sweet, not suitable for burgers

>>15320118
i know youre memeing but its meant to be ate in small portions usually by itself but you can add it to anything if you want to flex
put it over rice on a salad in a sandwich whatever
its just an ultra tender ultra fatty steak

and if youre a steak purest who believes steak should only be ate one way and only seasoned with salt and pepper youre putting yourself in an unnecessary box

oh forgot to add that the fats also smoother melts faster and taste better

so if you want to make a "wagyu" burger dont waste the good marbeling by grinding it but grind wagyu fat with normie meat cause the fats what makes it special

>>15320161
i simply wouldn't suggest making a wagyu burger with anything A5 quality.

>>15320179
well of course not thats why you mix the fat trimmings with whatever the fuck meat preferable a mix of grass fed
you can also do the same thing with dry age trimmings like that black shit you cut off apparently it gives burger a good dry age flavor without having to use dry aged meat

>>15317273
Looks great, I hope you enjoyed it.

>>15320145
wasnt memeing, ive never bought wagyu steak and i wouldnt know what to do with it if i did. i dont understand why you'd want a steak with that much fat.

>>15320218
all good
the more marbeling a steak has the better it tastes and the more tender it is fat has allot of good flavor in it weve evolved to love it aka why deepfried shit and cheese is so good
but the one set back is it is super rich thats why you usually only eat small portions of it

>>15320218
small portion sizes
When I bought some A5 and grilled it up, I ended up giving everyone in the house ~4-5oz each and it was plenty.

>>15320218
>i dont understand why you'd want a steak with that much fat.
Flavor and tenderness. Think of it as a treat instead of a staple, like a luxurious meat dessert.

Where I am, it is nearly $100/lb.

>>15313789
australian cows are happy because they shag them