Wagyu Beef Puns

I always like the fattest cut of any steak - not in terms of marbling per se, but just in terms of pure fat around the steak. So much so that when I see butchers trimming steaks of this delicious white gold I get frustrated. The reason why is I usually eat it with the leaner muscle in a 1:1 ratio. It tastes delicious and is easily better to me than a PRIME steak if you are only eating the well marbled muscle alone.

I ask this question because I am the only "freak" in my family that does this - most people I know always trim the pure fat parts off their steaks and don't eat it. They'll eat the well marbled portions with fat within the muscle but tend to avoid the fat itself. It got me wondering - is this why people like wagyu so much? The marbling is REALLY high in those kinds of steaks, so it seems like how I eat my steaks kind of replicates that process by substituting the fat that's not in the fibers with the fat on the outside of the steak. Obviously a tough, chewy steak won't replicate it, but I've had plenty of thick tender CHOICE steaks that taste much better that trimmed PRIMEs using this method ( un-trimmed primes taste the best ofc).

I ask because I feel like I wouldn't really be impressed be the taste too much since it's what I've been doing the whole time, but if someone also eats their steak like me I would love to hear their take on it.

This is for a special occasion. I was challenged by a Michelin star chef to come up with a good wine paring for a Wagyu dish containing the elements below. Bc I can’t taste the dish I want to go for a relative safe wine with a nice story. I already bought Crocus La Roche Mere Cahors (2014), great wine, good story and on the safe side. But I still can change the wine. Playing with the idea of an vintage champagne or a Tondonia white, but that’s really risky. Some help (or confirmation :D) would be great!

• Eggplant miso
• Marinated shii take (lemon zest)
• Wagyu sirloin steak
• Meat gravy with samba vinegar
• Shiso cress
• Baked bok choy
• Gyoza filled eggplant miso cream
• Sweet and sour radish

EDIT: love you guys, so many great reaction. I just decided to taste three wines and I will add a blanc de noir champange and a dry sherry. Some thoughts on the Charos are still very welcome!

EDIT2: Changed my mind again. Found a nice vintage (2011) champagne in my cellar and I will add a cheaper wine (which could be by the glass in a tasting menu): a Chinon one of my favourites and just curious how that would go. I will provide an update! And again guys, so much love!

My husband always talks about wanting to try wagyu and I’d love to find some for him to have on his birthday. Second bday in quarantine, figured we’d make the most of it! I know it’s pricey and I don’t think I’m going to find it at Fortinos or anything like that.

Thank you!

I am trying to get some Wagyu Beef, specifically in Yakiniku form so I can cook it on a raclette.

Does anyone know where I could get some? Called a few places but they had no idea.

Why is it always Kobe beef we speak of when we talk about wagyu? It's gotten to the point where Kobe beef has become synonymous with Japanese beef in general? Was there a big push in its marketing? Did it get more international exposure compared to beef? Was it the first to produce beef at this particular standard? It seems to me that other Japanese kinds of beef don't get the recognition they deserve. Makes me wonder why.

Hi. I am a foodie that don't speak Japanese. I am googling Wagyu beef and I have some questions. Thank you for any help you can give me!

1. Is Japanese Wagyu better than Wagyu of similar marbling from outside Japan?
2. Is the not-steak parts of a premium Wagyu cow any better than regular beef? Ie. Shank, oxtail, cuts that require hours of stewing.
3. What happens to Kobe beef cows that don't meet the Kobe label grade (same herd but not A5)? I would think they are still very delicious and better raised than regular Wagyu. Would they still sell more than regular Wagyu by a large margin?
4. If I travel to Japan, where could I get high quality Wagyu beef to cook myself? Assuming I only stop in major tourist cities such as Tokyo and Osaka, and don't make a detour to Kobe. And trying to get most value for my money.

I watched a video this YT morning from Mad Scientist BBQ about using beef tallow on a brisket to get better results. I wanted to try it so I bought some, but don't want it to go to waste (reviews seem to indicate an expiry anywhere from 2-6 months from receiving it). It's quite a lot of tallow and I'm not smoking that many briskets, so I wanted to see if you guys had any ideas.

Do I use some in a pan to fry hamburgers/steaks, do I drizzle it on fries when using the air fryer, do I mix it into any meat?

SIKE you can eat all the Wagyu you want for the rest of your life!!!🥳🥳🥳 and if your heart goes to shit you just buy a new one BECAUSE YOU'RE RICH AND BEING RICH IS FUCKING GLORIOUS LET'S FUCKING GO🚀🚀🚀🚀🚀🚀🚀