With the highest Australian marbling score of 9+, the award-winning Wagyu steak is available for purchase at Costco Marsden Park if you ask the butchers. Should be available at other Costco warehouses too. I also find Costco meat cuts (and seafood) are usually far better than Coles/Woolies.
$149.99/kg is a really good price for Master Kobe steak considering my local butchers in the Dee Why/Manly area sell these cuts for almost $200/kg.
Sous vide it, takes the guess work out.
This. Absolutely love my anova sous vide. Makes it basically impossible to bugger up a steak
"hold my beer"
The meat or the rent-a-chef?
i bought this 2 weeks ago and use my anova with it
there were 3 steaks so i experiemented with cooking all 3 in different ways to see the best method to avoid stuffing up in the future
because of sous vide, all of them came out peeeeerrrfffeeccct
although the slightly less seared one came out the best
I have never had amazing steak like this in my life, esp not in my own home.
Don't sous vide, cook it medium and it'll be perfect.
I think his point was that sous vide is the only way to be sure it will be cooked as desired.
Speaking of… medium? Barbarian.
http://www.mrpme.com.au/pages/cooking.html
Medium gets the marbling/fat to render.
I've tried sous vide and tried pan fry. I prefer pan fry.
@pepsicles: They said to cook AT a medium temperature. I don't think it meant cook to medium doneness but rather cooking at a medium heat to allow the fat to render.
I also prefer pan fry but medium rare is still the way to go.
For wagyu where the marbling ratio is high (well not so much for australian "wagyu" if it should even be allowed to be called that). flavours come from the fat and need a higher core temperature for that fat to render and release volatile compounds that give a great meaty arom and the natural glutamates that give an umami punch.
For angus and less fatty species medium rare and even rare is optimum but for real wagyu as in japanese kobe or matsusaka or even yonezawa herds then medium is the optimum for flavour and texture.
However this costco variety is a low grade from original perspective so may be enjoyed medium close to medium raee as the marbling is not as pronounced.
@BumbaT: I would have to agree with bumbaT. Serving Wagyu beef medium rare would be less than ideal.
Having said that, this Wagyu looks nothing like the Wagyu you get in Japan, so med-rare might be ok.
For reference, this is a non-prime cut that I bought from the market in Kyoto
http://imgur.com/gallery/Kr1yMfN
You really do need to render the fat in the beef to get the most flavour out of it
If you get this level of meat and you cook it medium you are basically wasting your money.
Medium rare at most for this
Can you confirm if the CostCo steaks are graduates from Bovine University?
Just like those new sunnies on your avatar…
Didn't comment on the fact they're a joke…
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A very, very delicious joke post.
By the looks of your pic, most of it is fat…
Yup delicious Wagyu fat, people pay top dollars for these fatty steaks, well worth it.
@jv: Not Wagyu fat, don't care.
If you can't sell those normal fat in a small tub for $5+, I wouldn't even touch them.
$150 a kilo and all you'll have is shit to show for it.
At least it’ll be a 9+ shit
Comes out just as marbled?
I don't eat steak to impress other people, I eat steak because I love them, and these 9+ cuts are well worth the money for their flavour.
Hello bro, any place recommend to buy wagyu beef?
You can frame the wrapper and tell your grandkids about it
Best before 17/01
I purchase them on Tuesday, only got around to posting it today. Besides you should always let a steak (especially these ones) rest for at least a day.
let a steak (especially these ones) rest for at least a day.
Especially on a 40 degree day…
I feel for ya if you gotta suffer through those temps without air-conditioning.
It doesn't go higher than 32C for the next few days at my suburb, so my steaks will be just fine, thanks for your concern.
@Erkel: Wow I would love to swap houses with you lol, 41 back here in Penrith. At least the sun can help throughout the cooking process XD
Does Costco do 90% off on the day before expiry? Or the actual day? Like coles or Woolworths
Nope.
The best I’ve seen is occasionally they’ll just drop the price of produce. Not even the close to expiring stuff, all of it. You won’t even know that it’s clearance as it’s just a normal price tag. It’ll just be cheap.
Highest score in Australia but not so much in Japanese scoring.
Agreed, this stuff doesn't hold a candle to the A5 wagyu in Japan. Probably best you can get here though.
Obviously you don't eat prime steak enough. The '5' grade in A5 is given to those with quality score of 8-12, which in this case it's a 9+. The 'A' in A5 refers to yield, which is completely different to quality.
This is one of the best Wagyu steaks in Australia, too bad you don't eat them often enough to recognise that, instead just spouting 'A5' like someone who knows nothing about prime steak.
So '5' in A5 doesn't mean anything I guess :/
The '5' grade in A5 is given to those with quality score of 8-12, which in this case it's a 9+.
Hmm. This is not A5 Wagyu as it did not come from Japan. The A5 designation and 8-12 number is a BMS score set by the Japan Meat Grading Association while this 9+ rating is a marbling score set by the Australian Wagyu Association since it looks like it came from Australia.
Also:
To be designated as "A5 Wagyu", the beef must be raised in Japan…
This is one of the best Wagyu steaks in Australia
No doubt it probably is! But it is not A5. They would absolutely be making a huge deal about it if it was, and restaurants around Australia would be buying from Costco in bulk.
More info:
It's rare for Japanese beef to attain A5. And when it does, it's not sold in grocery stores, although you will find it at upscale department stores. Most often, beef that's this high quality is given as a gift, or enjoyed on very special occasions. In fact, in Japan, it would be uncommon to eat A5 Wagyu more than once every few years!
Calm down there, buddy.
Considering that the "Kobe" here is the name of the company but not the species of beef from the specific region of Kobe in Japan, your tag is misleading. There there is an export ban of Kobe beef in place by the Japanese government for some time now, except in the most exceptional cases, in which Costco is not on the list of permitted importer/exporter for Japanese Kobe. Additionally, there is no such thing as Australian Kobe, hence why its called Wagyu.
Second, the picture that you posted is far from "one of the best Wagyu steaks" in Australia. If you are purchasing similar kinds of steak for over $200, or even at the $150 price tag, you really aren't the aficionado you present yourself to be. Irrespective of how they label it, which has its own set of problems, 9+ does not apply to the specific cut of meat but individual cow (so your mileage may vary). The cut which you show would be an MB score of 6 at the most. Being purchasable from numerous butchers in Sydney for approx $90-120 per kilo. In just the same way that you are telling others not to 'sprout' useless terms, you should also not just rely on labelling information as you have also demonstrated that you know "nothing" about prime steak.
You don't need to eat "prime" steak every day to know anything about steak. And calling it "prime" steak shows just how little you know seeing how any cut of beef can be legally called "prime".
Been to Japan many times (at least 4 times). I'm no steak afficiando but have eaten enough A5 wagyu at high end beef restaurants over there to tell you what's in the picture is just ok as far as wagyu goes
Someone takes their steak a little too seriously!
Come for the $150 steak jokes, stay for the steak snobbery!
I'll take this over the A5 that goes for $300-500/kg in Japan
I had the A12 in Kobe a few weeks ago… OMG!!
Agreed, this stuff doesn't hold a candle to the A5 wagyu in Japan. Probably best you can get here though.
Nah, you can get A5 here, sometimes. Be prepared to pay for it though!
This, which I saw in Osaka, probably won't be available here though! It looks like A5 BMS12.
Interesting link
That I see is a real quality stuff. Take my money.
Agree.
It's an absolute joke they rated this as 9+.
What's top Japanese wagyu then? 30+ lol?!?
Might as well save your money from buying this POS, fly and eat some real wagyu in Japan.
Australian Wagyu already won the best Wagyu in the world for 2 years now in case you (obviously) don't know. You can fly to Japan yourself and eat subpar Wagyu if you can even recognise Wagyu. I'll stay right here and enjoy my prime cuts.
Someone clearly has no idea how good Japanese beef is.
I just got back from Takayama, Japan. Search Hida beef and talk lol.
If this Australian 9+ beef is the best you can buy here then that's an absolute joke and disgrace. Wouldn't pay more than $50 a kilo.
@mg_k: Mmmmm hida beef. After eating various top varieties of Japanese beef, I actually preferred the flavour of hida for some reason. And it was better for the wallet too!
This is kind of misleading if you're referring to this https://www.wagyu.org.au/australian-wagyu-is-worlds-best-ste….
As you'll see, nobody from Japan even entered… https://www.worldsteakchallenge.com/whos-entered/
@destroyerx: The answer to that is simple - Waygu from Japan is on another level, they don't need to enter some silly comp to be proven lol
Hida Beef - https://www.google.com/search?q=hida+beef&rlz=1C1CHZL_enID83…
Ishigaki beef - https://www.google.com/search?q=Ishigaki+beef&rlz=1C1CHZL_en…
and one of my favourite : Shiraoi beef - https://www.google.com/search?rlz=1C1CHZL_enID831ID831&biw=1…
Visit other countries and learn about their food culture. You might change your tone.
Australian "wagyu" is not a full breed it is still part angus. Kobe breed Genetics were literally stolen by the americans and sold to the some aussies and brought over to australia.
Just came back from Japan. Man one of the lunches wife and I ate was $250. But man was it worth it.
where did u go?
@furythree: We went to this place: https://www.jojoen.co.jp/en/ Ueno branch. We ate alot of individual meat dishes. Think we over ate tbh that day haha but it was the 2nd last lunch we were going to have on the trip.
@starburstyellow: that looks amazing
How did you find the place? im always concerned about googling "best wagyu beef place" or whatever equivalent thing im researching because of the lack of trust toward online reviews and ads
@furythree: Yeah I can honestly say the food tasted how it looked. And it was quite nice because we had seats overlooking Ueno Station.
Yeah I wouldnt trust those google clicks either. How we found it was we came out of the station and figured we eat lunch before going to Ueno park. When we went into 0101 shopping centre for food (top floor) we saw a yakiniku place. We had few nights prior unsuccessfully eat dinner at our favourite yakiniku place (a chain called Toraji). Our mistake is rocking up at 7pm expecting a seat. So trying that place was a no brainer. We also figured that lunch for yakiniku has higher chances, as its mainly busy for dinner. We are directed straight to our table, even when we rocked up at 12pm :)
yeah, the marbling looks pretty average in the photo
Would go great in a stew
Steaks are too high…
I guess some people like the highsteaks…
NFS Highsteaks tasty game.
you guys think my dog would enjoy this if i cook it well done and lather it in black and gold bbq sauce
Raw sauce only
dogs not hot
He might enjoy it but it might not be best for his his health. Some barbecue sauces have onion and/or garlic.
I normally just give Wagyu raw.
So the cow was worth $50,000?
Some people pay a lot for quality cows.
According to this website: https://japanguidebook.com/japans-finest-beef-500-steaks-any…
"… the most expensive [Matsuzaka Beef cow] was sold for $392,000 in 1989"
So they can be worth quite a lot
probably less than $5000 (less than $10/kg)
cows aren't 100% rib eye on the inside unfortunately.
could be if you turn them into sausages or mince …
You're talking about a country that pays $4.4 million for a tuna and $38,000 for a rockmelon.
They pay a fair bit for used panties, too!
We pay $13000 for mangoes
Anyone else clicked on this thinking it was $14.99/kg ?
Nope, im here just to read comments
Are these certified?
People buying them are…
Nutbags?
No, this meat usually comes from female cows
I’d be so nervous cooking it!
Yeah, how do you recommend cooking these OP?
Throw em on the Weber?
Boil it in milk
With a side of raw jellybeans?
Boil it in milk
yak milk.
sous vide to desired temperature and then finish in a cast iron skillet with butter garlic and thyme.
Sous vide is my go-to method for cooking steak, followed by a quick sear in a hot pan. Keeps all the flavour and juice in the steak.
I am wagyu beef lover and I personally think cooking thick wagyu seak is just wasting money. A better way to enjoy is BBQ Japanese style.
BTW Tokyo market in Norhtbridge shopping center has imported wagyu beef from Japan, grading about a3-a4 and they are cut in Yankiniki size
![[NSW] Master Kobe Wagyu Rib Eye Steak $149.99/kg @ Costco, Marsden Park (Membership Required)](https://files.ozbargain.com.au/n/94/432394.jpg?h=be22f011)
I'd be far to scared to cook it myself, so would have to factor in a rent-a-chef as well…..