Looking for some premium cuts to celebrate Melbourne Cup win yesterday and stumbled on some Japanese Wagyu which will sure appease the family and friends.
Buy one and get the other for half price is a pretty good deal given that Japanese Wagyu is normally $250 to $300 per kg and this is roughly $195 per kg. Last i checked only 25 left in stock so you snooze you lose…
Op must have been the one that won $3.2m in Melbourne cup yesterday.
It looks really fatty!
no shit
I agree.
Paying $200/kg for what's basically beef tallow that costs way less than $10/kg, sounds crazy.
Each to their own. Buy it if you think it tastes better or are unable to cook a normal steak. More fat makes it harder to stuff up.
I get the "you're paying for fat" argument. My go to would be the black onyx mb3 rump cap for circa $30-40/kg… But you can't take away that a5 experience. Totally different type of steak. Can't eat it in the same way, or volume like a normal steak, so yeah, different kettle of fish imho.
Is it really that different to normal beef? Honestly… Tastes the same. It's just moist beef with some glamour attached.
It's fatty beef that just drips or burns away while cooking. Def not worth $200/kg.
@BBF: You haven't got a clue. If you seriously think it tastes the same then you either have badly ruined taste buds or you are just saying so for effect. An A5 Wagyu is sublime, soft and buttery and when cooked right the caramelization on the meat is stunning. 'Normal' beef, whatever you think that is, is nowhere near as forgiving when cooking, can be very tough and just feels such low quality in comparison. Would I buy some every week? No, simply because my lifestyle doesn't suit, but, when I have extended myself and bought some it has been an amazing experience.
@paddyo: Panties in a bunch…. Hurt your weak feelings did I?
Try to justify the overpriced fatty beef all you want and you will always fail.
Codes like A5 etc are only used by pretenious (profanity) who think they know what they are talking about. Sorry to get personal, but you started it….
I've tasted plenty of wagyu of all grades in Japan and loads of way better beef all around the world. So don't belittle my experience and taste buds. Wagyu is over-rated and almost everyone else knows that.
I don't get Wagyu mince or burger! You've lost the marbling and texture my mincing. Same as having 50/50 meat to fat ratio. Wagyu fat does taste and look different but it's very subtle. Similarly to grass fed vs grain fed beef fat.
This goes well with my shiraz
$117 for 500g fat
Haters are usually those who either can't afford it or have no cooking standards.
Probably slaps it on the BBQ straight from the fridge, till it's blackened
depends on what fat. saturated fat is healthy for u
MB 7 sirloin is the sweet spot for steak in my opinion. Tender enough and still has texture without being too fatty on the palate. Definitely can't have A5 like a normal steak. Should be served in small slices as one of multiple courses.
![[NSW, VIC, SA, ACT] Japanese A5 Kagoshima Sirloin Steak 600g (2x300g) $117 + SYD/MEL Delivery ($0 C&C) @ Osawa Enterprises](https://files.ozbargain.com.au/n/63/875263.jpg?h=8491d5ae)
Do I need to take out a second mortgage ?
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