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.
Have to buy 5kg though
last time i called they had smaller sizes available, I got 3 kg last time
Since when is OzBargain a tool for selling $150 a kilo steak? I get it, it's good steak…. but far out! It had better be.
A deal is a deal regardless of whether or not its in your price range.
So what's the normal price? Given that others have posted cheaper?
You're right but we need to be conscious of what people are actually paying for this kind of meat. There's a psychological term called 'framing effects'. This simply means that a person's ability to make decisions is influenced by the way information is presented to him/her. We are subconsciously thinking this is a good deal because hey the RRP is $200/kg and I'm only paying $150/kg. It's like buying a new car that's $32k and then you get $6k worth of extras because 'hey it's only $6k over $32k when in actual fact you could buy another car with that money. We see it as $32k+$6k and not as $38k. Coles and woolies are perfect at this. One chips $2.99 or 2 for $5. You might be (and every other ozbargainer) conscious of the lousy 2 for $5 deal is but others don't see it. They would just grab 2 because hey it's only 5 bucks for two, what a good deal!
I used to work for a wagyu farm, indirectly, and we used to get, for example, 5-6 cube roll for $15/kg.
Those were the days. Miss it.
My advice? Cook it well done. Get the fat to render. The flavour is out of this world.
Who cooks steak well done? Everyone knows medium rare is the only way.
In Japan, Wagyu is cooked longer, otherwise it would be too fatty.
You could try Wagyu medium rare, but you wont enjoy it :)
I've never read any recommendations that suggest cooking Wagyu well-done is the best approach. Medium-rare is what I see most often.
@Pantagonist: A lot of the fat would be raw inside a medium rare. The marbling in Wagyu isn't prized for the raw fat flavour. It's prized for evenly distributing the cooked fat flavour and the texture. The Japanese more commonly cook it medium to maximise flavour and reduce the fat content. It isn't served 50% fat that it is raw.
@[Deactivated]: Medium is closer to medium-rare than well-done, wouldn't you say?
If you cooked Wagyu to well-done then you'd probably end up with a pan full of fat and a crispy skin on the meat. If that's your preferred style then you can obtain that using much cheaper steak than Wagyu.
@Pantagonist: There are some crossed lines in here. devnull and I are mainly against the comment that medium rare is the only way.
@[Deactivated]: Sure, it's not the only way, but it's widely considered to be the best way. A Google search for "Wagyu well done" turns up nothing other than advice not to cook it that way. It's the opposite if you search for "Wagyu medium rare".
Obviously Wagyu is going to taste better than Woolworths chuck steak if you overcook it, but that applies to pretty much any meat cut as the price increases.
This link was posted early on in this thread.
The key quote being (emphasis mine):
The Wagyu's higher level of marbling means less cooking time is required, with the marble fat melting quickly, infusing its flavour faster than traditional beef. Wagyu delivers the best result when cooked at a medium temperature, to ensure it remains succulent to serve. The rich, highly marbled Wagyu beef may also require an adjustment of your regular portion size. "Well done", should not be an option for this great meat.
That looks disgusting.
OP's tone of condescension and other commenters' whinging about the price and quality are a spicy combination. BRB, buttering my popcorn
Could buy a cow for that price!
Great I was looking for something to use for mince.
reeeeee
Half the people saying it's too expensive, the other half saying it's shit compared to Japan. I bet $150 that not a single one has even tried it. Not everyone can fly to Japan for steak any time they feel like it, this is a great option for those that want high quality beef
Can't beat aussie or nz beef asian stuff got nothing on that 👍
Have you tried an actual A5 steak? :)
“Japan buys more Australian beef than any other country on earth”
A5 = Australian 5 star beef
Lol
No worries Clive palmer
one of the butchers at praharn market sells japanese wagyu ….so if in suburban melbourne you can try the real deal …..that top grade marbled stuff was just under $500kg …..i found it too fatty for my palate and just prefer the aussie grass fed bovine but like most things you need to try it once.
you don’t need a lot of heat the melt the marbleing…. you get different fat types in animals and they render at different temperatures …..
ppppfff ill cook a $12 per kg brisket that tastes way better then that mutton
I'm disappointed that your kitchen bench top doesn't display a similar level of marbling quality OP. Looks like a 5 at best.
This looks like pretty sh** quality tbh if you're judging it on the standards of a top quality steak. SA has a good producer, much better than this - http://www.mayurastation.com
Reverse sear it over coals don't have it any other way.
I put the coals over the steak and all it did was cover it in ash. It didn't even cook.
At least my dog liked the $187 steaks.
Love 💗 eating dead animals!
Oh no! Took more than an hour for this comment appear! I’m disappointed
you can't be trusted with slow cookers
Better than being like minded with Daryl Hannah or Alicia Silverstone.
Eating alive animals would just be weird
fresh food!
Is it really from Japan Kobe it does it just carry the name Kobe. I thought Japan waygu beef does not export. If it's really from Japan, please provide the certificate (the one show the age, weight, size, parent of the cow and grand parent of the cow).
It just carries the name only
I picked up one of these on Christmas eve at costco Moorabbin, same $/kg. I always go past the steaks and it was the first time I've seen 9+ score wagyu (normally they sell a 4 score) so I couldn't help myself. It was pretty good, unsure if it was actually from kobe though (not sure how strict they are here with the name usage). It compared well to a couple blackmore wagyu steaks I bought previously ($200/kg), so it was better value. But definitely not quite at the same grade as the higher grade beef you find in japan (mostly matsuzaka beef in my exp).
Didn't realise so many people, OzBargainers at that, had such a big passion (or snobbery) and wallet for steaks.
we spend the money we save using gift cards and coupons from other deals on expensive steak ….
This is where you need to go to learn how to cook this stuff … so simple but I cant stop watching! …
https://www.youtube.com/channel/UCu9g5OmzcCpcJnmSYyHnIVw
Aden Films
Omg +1
How do these compare to Trump steaks?
Less hot air escapes during cooking.
Extreme marbling wasn't my thing anyway. tried some Kobe in japan just to say I had and you know how fat off a chop or cooked perfectly is so rich well the whole steak tastes like that no fleshy, stringy meat texture to the meat. Preferred the Japanese black cattle wagyu over kobe and about a quarter of the cost. Dont get me wrong I love fat but it overpowered the steak.
Yes, which is why I actually preferred hida beef in Takayama
Damn went there and didnt get a chance at a steak, had a hida burger though that was insane.
How long does it last in the freezer?? Wrapped in glad wrap of course!
Sorry but this price is nothing special at all. I have seen better marbling wagyu steak at woolies.
If you live in Sydney and want decent Wagyu, you can find some everyday at Australian Meat Emporium at Alexandria.
They have MBP 9+ Scotch Fillet (Ribeye) for $150/Kg and Porterhouse(Strip Steak) for $148/kg every day of the week (No membership required either). Their marbling is way better than this piece of meat that you posted. The meat is vacuum seal pack and have much longer best before date.
They also have 7+ for Scotch Fillet and Porterhouse for around $85-$90. On a good day you can find some with just as good or even better marbling than the one you posted here. I actually prefer these lower score marbling to the 9+ since they are less rich but still have good texture and extremely soft and melt in your mouth.
The meat is also individually pack so you don't have to spend $100+ in one go.
They had a special in October last year, 50% off so you can get MBP 9+ for $75, only downside is you have to buy the whole chunk which was around 3-4kg.
Here is a MBP 9+ Porterhouse from there in comparison to your.
https://files.ozbargain.com.au/upload/60750/65974/20190116_2…
Kobe is the most expensive, partially due to name but also rarity and yeH this is kind of cheap for Kobe beef.
Defo not an ozbargain
and yeH this is kind of cheap for Kobe beef.
That's because it's not actually Kobe beef. Real Kobe beef has to come from Kobe. This one definitely isn't.
https://www.foodandwine.com/fwx/food/vast-majority-kobe-beef…
Lol its bullshit there allowed to market as that. I understand people can import Japanese cattle/seed and breed but it should be called hybrid or something.
@abuch47: It is call Australian Wagyu, "Master Kobe" is just the brand name. They are not allow to call it Kobe beef but since their trademark name is Master Kobe they are allow to market it as Master Kobe Wagyu. It is stupid ploy to trick customer(or ploy to trick stupid customer).
It clearly said Australian Beef at the bottom. If it use a MBP rating system then you know it is Australian beef.
Thanks OP, I got 100 grams!
![[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)
they gone very quick