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Southwest Illinois | A few years ago we were in Nashville at a meeting and the wife and I went to Jeff Ruby's. They had received some Wagyu rated a 9 which I believes falls into the excellent rating which is what refer to as prime. It was good but it was priced at around $40/oz with a 4 oz minimum. They had a prime 24oz bone in ribeye dry aged for about a month. So we went with 4 oz of the wagyu and the aged ribeye with the intent we would share. Personally I would rather have a dry aged ribeye or strip. If you are a filet person you may like the wagyu. It is almost nutty tasting and very mild as well as being extremely tender. Last winter we were in Chicago and they had a special for 8 oz wagyu strip. Grade was less than what we had at Rubys and the price was considerably less. I think it was a grade 6 which puts it in the good range or comparable to our choice cuts. We got a dry aged bone in strip to compare against. The wagyu was good but not for the cost in my opinion. I won't say I will never order it again, but I simply prefer a good dry aged bone in strip or ribeye. I think the wagyu beef really favors folks who like a filet. I am just not a filet guy and I have literally tried it every way. I would order a good sirloin before a filet. I like the dense full flavored texture. It like any thing else it boils down to your taste. I have a local butcher who started dry aging stuff this last year. Obviously it costs more but on the special occasion we will get it. | |
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$100 steaks Wagyu A5
