AgTalk Home
AgTalk Home
Search Forums | Classifieds (88) | Skins | Language
You are logged in as a guest. ( logon | register )

$100 steaks Wagyu A5
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
Lookingglass
Posted 1/11/2021 18:23 (#8743233 - in reply to #8739129)
Subject: RE: $100 steaks Wagyu A5


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.
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)