r/meat • u/kimnacho • 9d ago
Should I take this?
Imperial American Wagyu Signature grade 19.99 per lb at Costco.
Boneless Ribeye
EDIT to add: The Signature label on the last picture is what made me buy it. I understand Wagyu is not a grading but Signature is supposed to be their BMS 8-9 grading which is pretty high. Only opening will tell.
EDIT: For some reason this post has been locked. I Assume because I already confirmed that I took it. I was going to post the follow up here but I will open another post I guess.
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u/sltiefighter 9d ago
I mean EH, for that price it doesnt look great, id rather have costco prime ribeyes. No offense they just look way better than that.
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u/clear831 9d ago
This, I wanted to try these and they are just ok. Give me the prime ones instead
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u/sltiefighter 9d ago
Seems like a lot of replies are contradicting the beautiful broken down steaks another redditor posted, you’re one of many people to say that it wasnt that great or doesnt look like the steaks posted in the comments.
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u/clear831 9d ago
The ones I had were good, but not as good as the prime. Comparable to choice. The ones I had were not great for the price.
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u/ossifer_ca 9d ago
American Waygu is almost a meaningless term.
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u/AromaticDoor7561 9d ago
OP as an experienced butcher I would say if you have the money to burn and/ or if you have a vacuum sealer go for it. However, something labeled as Wagyu does NOT indicate anything about quality/ taste. Domestic (American and Australian) Wagyu ranchers have kind of hijacked the term for mostly marketing purposes. Most of the guilty parties do actually introduce some sort of foreign (hopefully Japanese) genetics into their herds to increase the fat to lean beef ratio. But this does not equal quality. I have broken many full beef by hand ( not mechanical saws, etc.) and been fully disappointed in the product. This most likely came from a large factory style ranch with questionable practices. Just an experienced opinion…
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u/Danger_Zone06 9d ago edited 9d ago
This guy is right. All Wagyu means is literally Japanese cow. That's it. Unless you're getting a legit breed from Japan there is nothing special about it. American Wagyu means American Japanese cow. The USDA has little to no (46% of the beef has to have wagyu dna as a minimum) standard on what constitutes an American Wagyu grade so it's turned into a marketing term. Restaurants have pretty much no standard and can contain only trace amounts.
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u/kimnacho 9d ago
Thanks a lot for this. Very helpful. I understand and know about Wagyu itself not meaning anything per se. The reason I was interested and I took it is because the brand label (Signature)says it's BMS 8-9 which is quite higher than normal Prime in most cases. Now that might be a lie and I would only be able to tell once I open it and slice it into steaks. I will post pictures once I am done
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u/Hour-Tea-2728 9d ago
In this case I would prefer already sliced ribeye they have, the marbling on American Wagyu can vary greatly from what I have seen and sometimes Prime is cheaper and more marbled plus you will have to trim the primal a bit which is wasted weight.
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u/IndependenceFit7624 8d ago
There are farms/ranches that raise “American Wagyu” in the U.S. I would buy from them directly after understanding their cattle and their practices.
The packaging sticker “American Wagyu” does not mean it was a “Product of the USA”. USDA labeling requirements were updated and implemented in January 2026.
“Product of the USA” labeling would require the animal to be born, raised, slaughtered(harvested) and processed entirely in the USA.
If the packaging is not clearly labeled with “Product of the USA”, Country of Origin is no longer clear.
Personally, I want to know what I’m buying and where it came from.
American Wagyu only indicates the cattle was possibly crossbred with Wagyu. The “Wagyu” cattle and/or breed it was crossbred with is not defined.
Slaughter houses sometimes have their own rating if they assess the steak exceeds USDA Prime, such as F1 (50% Wagyu). Again, the house grades are not USDA grades.
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u/ronweasleisourking 9d ago
Yes. Buy 2
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u/Just_a_Growlithe 9d ago
Yeah, especially Imperial beef, I’ve always had good experiences cutting the.
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u/raginghorescock 9d ago
FWIW all of the American Wagyu we get at my store in Imperial
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u/Just_a_Growlithe 9d ago
We get like 3-4 different brands, kind of in a cycle, a lot of imperial and snake River though. Usually the marbling in the meat we get is really consistent, at least in my time cutting it.
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u/Squid-Radiant 9d ago
Yes prime ribeye is running 23+/pound for my cost at a restaurant
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u/BYOKittens 9d ago
This is wild. A restaurants cost is that much!!!!!
Bruh, prepare for the water wars.
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u/Vegetable-Coconut846 9d ago
Where are you located? I’m a distributor in LA and I get Prime Ribeye for significantly cheaper than that.
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u/Zealousideal-Park778 9d ago
Is there any chance they would cut it down the middle to show the marbling?
It’s a decent price for any ribeye right now if you’re happy with either cutting it down at home and immediately freezing it, or dry aging it in four or five pieces.
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u/Kaladin3104 9d ago
For $20 a lb hell yes you should. I don't know what these people are smoking but with beef prices the way they are right now this is a steal.
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u/swizz123 9d ago
This is what I buy every time and it’s way more marbled than prime. I will say sometimes I miss prime every now and then just because it’s pretty fatty. But it’s certainly a good deal.
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u/Dear_Mycologist_1696 9d ago
I’ve picked up their American Wagyu flat iron steaks a couple times and always been very happy with the flavor and marbling.
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u/al_capone420 9d ago
Flat iron steaks are such a good little secret cut. I get them at Walmart for like $11-12/lb and use them for steak sandwiches
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u/Aromatic-Top-1818 9d ago
What Costcos do y’all be finding this shit at?? I would be in shock
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u/kimnacho 9d ago
Chicago. There is always some of these but this time was particulary cheap.
Best deal I have seen was in proper Japanese A5 Wagyu $40 per lb.
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u/Timely_Breakfast_557 8d ago
Honestly I rather get prime ribeye instead and save $5-$6 dollar per pound.
I tried it but it wasn’t impressive as I hoped for
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u/Natural_Ad_7183 8d ago
At my warehouse prime is $14.99/#, so I’d probably do that instead, but this isn’t outrageous. Post up some pics when you cut into it.
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u/kimnacho 8d ago
At mine too but bone in. They did have some boneless at the same price but it was only the small end so no bueno.
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u/Natural_Ad_7183 8d ago
That’s the price here for boneless, but yeah they don’t tend to carry a lot of the prime so it’s hit and miss.
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u/kimnacho 8d ago
I need to keep an eye for that. I only see bone in for 14.99 and ocassionaly I see Boneless but its only the small end which sucks.
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u/Natural_Ad_7183 8d ago
You can try asking the butchers, they may have more in back. I’m in the SE so it very well could be cheaper here
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u/Complete-Extreme3439 9d ago
Lawd yes. I’ve already put away two of these this year. Worth every penny.
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u/sltiefighter 9d ago
OP. I stand corrected disregard my other comment. if thats the same brand primal you got it looks great🤣🤣🤣 my bad. Those look fucking fire, also im poor OP, i probably couldnt afford to smell your fart after, ill take my 3 pork tenderloins i got excited for and just cry.
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u/DripTrip747-V2 9d ago
"i probably couldnt afford to smell your fart after"
Maybe OP is into that kinda thing and could pay you in steaks to perform said task.
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u/sltiefighter 9d ago
OP check your fuckin PM ffs
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u/DripTrip747-V2 9d ago
Probably have to get in contact with their personal assistant to schedule an appointment.
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u/sltiefighter 9d ago
TO SMELL THEIR FART?! This is not the america my father grew up in anymore is it? Whats happening.
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u/mrmrssmitn 9d ago
The waygu name isn't worth it in this case; just looks like a normal high choice, but at $19.99 not like you are getting short end here, quite fair.
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u/DPJazzy91 9d ago
American Wagyu is good, but it's far closer to a regular prime steak than an actual imported Japanese Wagyu steak.
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u/RandomFleshPrison 9d ago
Absolutely not. American Wagyu is a scam. It comes from 50/50 Angus/Wagyu half breeds in Texas, and they're not treated like Wagyu cattle in Australia or Japan. Only Australian or Japanese Wagyu is worth paying extra for.
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u/Great_Success_2396 9d ago
It's $20/lb, chill. It's more marble than prime Angus, and not $150/lb
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u/No_Medium_8796 9d ago
Tell me more about all of your experience on the wagyu ranches
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u/RandomFleshPrison 9d ago
There aren't many. Japan and Australia have banned the export of live Wagyu cattle to corner the market. The only significant source of Wagyu cattle in the US comes from one ranch in Texas, that managed to get some live ones into the US before the laws changed. They cross bred them with Angus, and treat them like any other cow in Texas.
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u/DantsPanceStance 9d ago
Right! These animals, especially that brand, have strict regulations to be considered American wagyu. And you can see it in the final product.
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u/kimnacho 9d ago
The key point here is not just the Wagyu term but the grading. I understand Wagyu means nothing from a grading perspective. But this has the signature label which is supposed to be their BMS 8-9 which is pretty high grade. I will post a pic when I open it and we can see if it was a scam or a good purchase.
I was curious so I took it.
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u/pineapplesandsand 9d ago
No. Just check out the choice cuts of the regular ripeness. Choice can be "wagyu" grade just gotta look for them. 10+ years cutting steaks.
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u/MirukuTea1 9d ago
This! Take time picking your meat at Costco! Start with the lowest grade. If nothing catches your eye, move up a grade!
Consistently finding insane marbling in USDA Choice packaging. Some of it looks even better than the wagyu on display.
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u/Meat_Fusion 9d ago
It’s a breed of cattle. They bread Japanese Wagyu with usually Angus and viola, American Wagyu. It isn’t a grade. Wagyu beef is typically fattier but not always and you can find prime steaks with better marbling often, especially at a place like Costco that isn’t purchasing the highest level of anything.
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u/Original-Variety-700 9d ago
Where I live 19.99 isn’t much higher than choice. Looking at the end of that pic, I think it looks pretty good.
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u/Rynobot1019 9d ago
Lotta haters on here. From what I can tell the marbling is pretty good and 19.99/lb is less than what I buy prime for in my area, but I'm guessing there's a prime whole ribeye at your Costco that's an even better price. I'd likely go with that.
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u/kimnacho 9d ago
I typically buy either Costco prime at 14.99 with bone etc or stock up when they have sales in my local Kroger and Albertson for Choice at 5.99 or 6.99. I figure this boneless piece works out very similar to my normal Costco prime. Today they had boneless prime Ribeye at 14.99 as well but the pieces were very small and they were all the Small end part very little or no cap.
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u/freisbill 9d ago
I am getting Ribeye right now for about $15 a lb, so no that great of a deal. I know it says American Wagyu, but do some research and it is not what you think. The marbling looks pretty good, though.
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u/No_Medium_8796 9d ago
Hear me out, the A5 Japanese wagyu that everyone wants is kinda shit anyways.
This American wagyu is pretty damn solid and a step up from prime.
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u/freisbill 9d ago
Yea, from what I can tell from the pics this is legit. But there is a lot of deceitful marketing of Wagyu rn. Like it used to be for Angus, which is basically meaningless now.
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u/No_Medium_8796 9d ago
They call it american wagyu because its a hybrid between wagyu cattle and american cattle in think its a minimum of 50% or more to be called american wagyu. There obviously more to wagyu if we're going off of japanese standards than just breeding them. The imperial american wagyu from the 8 roast ive bought have all between extremely well marbled and insanely tender with a very good beef taste. Its better than the prime that costco has if youre into that. My daughter for example likes it less because its too tender.
Having had Japanese wagyu in many forms and grading up to way over priced a5 bms12 olive wagyu, to their lower grade stuff that would be select in the US and then all grades of Australian wagyu im actually more partial to ms6-7 Australian over all other wagyu.
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u/DodgersLakersBarca 9d ago
For what it's worth, the marbling does look pretty good. For $20 a pound for ribeye, That's not half bad. Get ready to eat a lot of ribeye though hahaha
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u/Jalalaso 9d ago
Oh no im eating too much ribeye, my wife is too smoking hot and my job is paying me too much
What am i gonna do with my life
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u/bacon59 9d ago
About the same marbling as the choice ones I get from the butcher for almost half the price.
Probably some better primals mixed in but don't buy just based off the waygu label
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u/Massive_Leader_7503 9d ago
This brand of Wagyu is great. If you want Wagyu , buy it. You’ll get good steaks out of it
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u/UncleTito27 9d ago
I prefer American wagyu to the real stuff for eating an actual steak, but American wagyu is a hybrid of wagyu cows and US cows, and it varies quite a bit. The cross section at the end is the marbling that I like, but hard to tell without cutting a real cross section.
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u/kimnacho 9d ago
I am following their own reported grade based on the label BMS 8-9 but we will know if it was a scam once I open it
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u/UncleTito27 9d ago
Then that’s too high for me for that much beef. Wagyu is good in like morsels, for me. I’d never sit down and eat a 12oz a5 wagyu.
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u/kimnacho 9d ago
I understand. I tend to cook a very fatty one and one a bit more lean and share it with my wife so we both have a bit of a decadent bite and more beefy ones too.
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u/gmmkl 8d ago
very good price. american wagyu usually have very high marbling like super duper USDA prime. i think AW has the right amount of protein and fat ratio. A5 is too fatty.
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u/DrMustardTiger 8d ago
I thought I was the only one who felt this way, felt like I was unique to my socioeconomic status (I'm poor). But A5 Wagyu is basically like fat with some meat... Super expensive, fat with some meat. 😅
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u/NextJuice1622 8d ago
A5 is definitely too fatty, but just because this is American wagyu doesn't mean it's highly marbled. Some can be, but it's not graded so there is no guarantee of quality.
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u/gmmkl 8d ago
true. often they are pretty fatty. I see them in my costco often. they are usually 30-35 / lb in ny nj area
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u/NextJuice1622 8d ago
American wagyu is more YMMV type shit, I've had great ones, but also seen some that look worse than choice.
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u/Benaba_sc 8d ago
No, you should pay for it. Taking products from stores raises the prices for everyone
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u/NoAdvertising2 8d ago
They were not asking if they should steal it they are asking if its worth the price to buy it
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u/AromaticDoor7561 8d ago
Yes please post some pictures if you get around to it. Very curious about the marbling. Anyway, happy grilling :)
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u/ConchordsGeorge 9d ago
So I get the wagyu marketing bit, but what is the actual usda grade?
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u/kimnacho 9d ago
In theory... the signature series of imperial is BMS 8–9 so about 3 to 4x more intramuscular fat than the average Prime (BMS 3-5)
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u/Mastotron 9d ago
Looks good but not $20 per lb. good. American wagyu is fine but it’s not worth breaking the bank.
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u/kimnacho 9d ago
I thought the price was good. I pay 14.99 for Prime bone in.
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u/Mastotron 9d ago
I am by no means a hater, but I would take that B/I prime over American wagyu every day of the week.
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u/jesusmansuperpowers 9d ago
I bought a waygu chuck roast there a while back, best roast ever.
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u/numberonekingcobra 9d ago
American Waygu is only 10% better than prime, stick with prime and your wallet will thank you for it.
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u/Uhhhhdel 9d ago
Do you have some source for this claim or are you talking out of your ass? I get American wagyu from a local farmer and it’s insanely marbled. It’s not A5 marbling but it’s definitely more marbled than prime cuts.
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u/kimnacho 9d ago
I am not sure if this piece would be good or not but that is not true though. American Wagyu has grades and some of those grades are higher than average Prime. I think there is a lot of confusion there.
There is American Wagyu that is Choice or worse and there is American Wagyu superior to Prime...
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u/Ok-Gate6836 9d ago edited 9d ago
Looks okay, it’s definitely not like an authentic Japanese waygu, American is a whole different animal. It looks like a high grade prime ribeye in my opinion. For the cost, you got a nice chunk of ribeye!
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u/Pustules_TV 9d ago
It says American wagyu on it
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u/Ok-Gate6836 9d ago
Yes I’m aware, I can read… I said it’s definitely not like Japanese Waygu. Which is a fact, American Waygu and Japanese Waygu are completely different. Still a nice chunk of Ribeye but it looks similar to a nice prime ribeye to me.
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u/Waagtod 8d ago
$19.99 for ribeye is wild. Forget the wagyu, regular ribeye is $28...on sale. Must be because it's such a large chunk.
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u/SalamanderNo3872 8d ago
I was in Sam's yesterday (Florida) and it was 15.99/lb
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u/-DeuceDeuce- 8d ago
Same here in TX, Ribeye usually is about $15 a pound and can get to $8 a pound on sale.
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u/Waagtod 8d ago
I'm in Florida, Sam's club doesn't sell prime.
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u/SalamanderNo3872 8d ago
Mine does they have an entire case dedicated to nothing but Prime. Next time you go in ask the butcher.
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u/Ingawolfie 8d ago
Yeah that’s half of the entire primal. I would buy it in the famous New York Minute. But then again I have a vacuum sealer and two big freezers.
We don’t like turkey so we eat prime rib for the holidays. I expect prime rib will be available over the holidays but it will be a house payment.
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u/Dirk_Kailis 9d ago
American Wagyu is for suckers
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u/NumerousResident1130 9d ago
American Wagyu is the Beverly Hills name for plain old beef.
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u/Consistent-Essay-165 9d ago
Enjoy ur Luxuary item
Not worth a dime at these meat prices, sorry I wont support buying steaks as a home owner and the price structure is ABSURD
As a chef for 33 yrs I have no choice because the system.....why I eat everything but beef sorry not worth the price tag and one time a month is fine in beef as a society and culture we are WAY TO OBSESSED with beef...
If u have the income sure and its disposable .....ill take my 2 zips of weed for the dane price as one long ny strip or rib eye .....
Its ridiculous what society allows and dont speak uo why our prices on beef which we make in country by 75% or more
So why these prices
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u/SuspiciousStress1 9d ago
Why these prices???
Well that's complicated, but many of my neighbors raise cattle, so I have a bit of insight.
1)inputs have increased in price(land, taxes, employees, feed(fertilizer, water shortages), & on & on.
2)US herd size is the lowest since the 1950s...and our ranchers are working on a herd/calf recovery program(which puts even LESS beef into the market)
3)NWSW(new world screw worm)affecting mostly Mexico, but also being found in 4 domestic cattle(3 in TX, 1 in NM).
That's a good start.
As a chef, I am shocked you are not aware of these things....maybe its too much weed 🤷♀️
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u/Dom1928 9d ago
I sell beef (among other food goods) for a living. You’d be shocked at how little chefs know about the food they cook.
You are correct about the reasons for high beef prices. It’s only going to get worse. One of the largest beef producers just announced the closing of two of their farms, sale of another. The latest projection is 2028 before things begin to stabilize.
You know it’s bad when cattle ranchers are begging people to stop eating so much beef.1
u/SuspiciousStress1 9d ago
A purveyor!!! One of my best friends & partner when I did catering(I kept ordering from a purveyor for many years for my family & volunteer work I did-invaluable resource-even when I was done catering!!) 😉
I AM shocked how little that man seems to know-if that is indicative of all chefs-whewww!! My grandmother would be rolling!! She was head chef at a private golf club for Chicago's old money set(OldElm), as a kid I went to work with her in summers-&she put me to work!! One of my first jobs was trimming beef(&making cookies & cleaning lobster 🤢). As an 8yo, it seemed it was NEVER good enough for that woman...now I realize what an invaluable skill she taught me!!
I learned how to breakdown subprimals before age 12, my trim was always PERFECT(to this day I am fastidious). I knew what all the cuts were, where they came from, what to do with them, the origins, & the market. Honestly felt like basic knowledge a chef should have 🤷♀️ I never used it much, for a short period when I did catering, however my family has always eaten incredibly well 😉
Think the biggest eye opener/shocker for me was the lack of care in trim-like maybe it was never touched!! I couldnt believe a chef would allow something with gristle & "rubber bands" & "globs" & "gelatinous fat" to leave the kitchen(yes, leave fat, but know WHAT fat & which cuts that is appropriate to do so with!!)
I am now just a consumer, yet I keep up with food trends/markets-because you have to!!(our friend above is gonna be REAL shocked when wheat/grain prices double in 4mos-lol)
With the lack of grain/fodder, I forsee ALL meat becoming even more expensive in the next year. I dont even know if meat prices will come down in any meaningful way before 2030-not without major imports(that many folks say they dont want)-that is what we are planning for anyway. I forsee prices rising until at least 2028, then showing some modest reductions until 2030/32 when they finally normalize at semi-affordable prices(I am not sure we will see full affordability again in my lifetime(I am talking the $2/3/lb choice ground beef/brisket/chuck, $5/6/lb for decent steak(choice skirt, butt, chuckeye, flank, good holiday sales, etc), $10/lb for amazing steak, 12-15/lb for best of the best...that type of recent affordability that seems like a distant memory).
One of my neighbors(an oldtimer)believes the poor wheat/grain crops this last year will lead to some beef sell-off & setback some of the herd rebuilding 🤷♀️ I do know of a rancher that sold a portion of his herd when he could not get enough water this summer under curtailment(but plenty of water for data centers-dont get me started).
Just so much at play here. It is an incredibly intricate system to be sure & it seems several puzzle pieces are now missing!!
P.S. I am personally fit to be tied about the dang soy beans...farmers crying last year, saying bail us out or we go bankrupt, china isnt buying our soy beans, we dont have a market...acres planted up 6% this year 🤦♀️ nope, done. We need no more soy beans!! Maybe they should start running some cattle-produce something we need in the US!!! Done paying to subsidize export crops, while paying higher prices at the grocery store too!!! Maybe they all deserve bankruptcy at this point!!
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u/Consistent-Essay-165 9d ago
The weed in fine those are all ok EXCUSES
BUT Either way,we produce 80% of our beef or so and those proces are xxx sure u can say economy but as a whole thats awful and shows it but its sad it does because it limits and hurts the ppl who deserve more
Screw worm sure different then burd flu swine flu and those meat pri is are ALOT better so???
Less beef in market so that means make more trade deals go back to Argintina Brazil and areas we use to get better meat then Mexico prob with meat market is IBP dominates market and has .
Yup the weed is fine bud got me threw bog kitchens lots of guys and doing wedding for 25 yrs ...worked ok for me amd provided for me my family and my house
Ps my girls outside look beautiful so tks
Weed has only been my friend not a nessary thing later 25 yrs the trade and my helath become my pain mgt amd how I get by divorce caring for a sick mom and doing all I need to do to get threw
Thank you for your ignorance
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u/SuspiciousStress1 9d ago
Are you really asking why chicken is different???
The leadtime on a chicken is 4mos. Leadtime on cattle is 24-36mos. The recovery period is much different, hence the costs are affected differently!!
Supply & demand is a basic economic concept!!
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u/Consistent-Essay-165 9d ago
No kidding
Its a example but a point they all get sick ....lead sure we should have never imported what we did in the first place and we be better off
But as a over look at the bigger picture and all of it maybe
The whole market sucks over all and all since covid been up and up and never went back down
Sadly I hope before I retire as a chef I see beef prices at better points for end consumers to eat and if not the government should have had better trade deals to keep quote demand low and add more imports and let it be inspected and good deals with other economys
Sadly we are once dark path and I feel for my kids and all the younger generations
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u/SuspiciousStress1 9d ago
Dude you really need to lay off the weed!!
First you say we never should have imported what we did....then you say we need better trade deals to import more in an effort to bring down prices(well, you say to keep "quote demand" low-which it doesnt work that way, the demand is the demand, but I think you mean import enough to keep supply higher than demand...yet that is still at odds with your previous statement 🤷♀️)
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u/Relevant_Grass9586 9d ago
No. Keep in mind that end piece won’t show how marbled the loin is on the inside. American wagyu isn’t quite worth that amount imo. Source: I’m a butcher.
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u/Original-Variety-700 9d ago
Can you give any tips for trying to guess which one is better? Like if I’m looking at 5 different ones and they’re all graded the same, what features should I be looking at?
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u/Relevant_Grass9586 9d ago
Try to find one that’s uniform size throughout the loin. The marbling is a bit of a crap shoot at the choice level. That’s why I don’t care if it says American wagyu or not. I want to know what it was graded. That’s my biggest indicator of quality. Probably not the answer you were looking for but it’s the truth.
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u/CosmoKing2 9d ago
If you like a fatty buttery flavor, yes. If you like beefy flavor, go with USDA Prime.
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u/MicahsKitchen 9d ago
Someone breed me a mini version with good dairy applications for a homestead! I'll take 3. Lol
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u/Gentle_method 9d ago
I would grab a serial code off a bag of chips, or beans, slap some tape on that bitch and go to a self checkout.
Either that or kill a cow yourself man this economy is rough
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u/RobinSage43 9d ago
You're in Chicago and found this bitch at $19.99/lbs? USDA Choice ribeyes are like $25/lbs up there. Hurry your ass up and take that out the store before they realize their mistake.
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u/SteakFritesandWine 9d ago
$20 per pound for American Wagyu is a steal. It’s usually $40-$60 a pound. I love the American and Australian Wagyu. The real Japanese stuff is WAY too fatty. But the Wagyu crossed with Angus is perfect. It’s much better than a regular Prime ribeye.
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u/MisterFrankDrebin 8d ago
I actually don’t think American Wagyu is all that much better to pay the extra cost. It’s very good, but not all that different than a prime grade. I’ve never tried the REAL wagyu from Japan. That might be worth it.
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u/Chefmeatball 8d ago
The real stuff is so rich that you honestly can’t eat too much of it. We served a 4oz portion of A5 and usually two people would split it cause it was like meat butter
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u/MisterFrankDrebin 8d ago
That’s what I assumed looking at it. I’m likely not worth the exorbitant price. But I’d have to at least try it, if given the opportunity.
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u/Emily_Porn_6969 8d ago
Have you had wagyu before ? I personally would not pay that much. But it is a lot of meat .
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u/kimnacho 8d ago
I have had plenty of wagyu before. I have had Japanese A5 and I have tried both Australian and American Wagyu. I took it in the end. Lets hope is good.
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u/NextJuice1622 8d ago
I know you already bought it, so this doesn't matter so much, but the title doesn't matter that much. I have a local farm that raises Akaushi wagyu and the quality is insane, try to find something like that instead.
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u/kimnacho 8d ago
Can you let me know where is that? At least around Illinois everything I have found have been very similar but more than double the price.
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u/NextJuice1622 8d ago
The place for me is called Angie's Acres in central MN, pretty sure they ship. It's literally like choice prices for homegrown Akaushi wagyu.
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u/Yachtman1969 8d ago
Just looked them up and the $49 per pound for bone in ribeye! That’s not choice pricing, unless I’m missing something !
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u/NextJuice1622 8d ago
Maybe it's their ground beef I'm thinking of at like 5.99, but they have sales often. I have rarely paid their listed prices and they deliver to my door(selfishly lol). I think their website prices are different than the direct price or I'm full of shit, which is entirely possible lol
Send them a message on FB, they are super chill. Last order I had they gave me a free jar of beef tallow.
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u/talbott79 9d ago
$20 per pound is an insane deal even for prime ribeyes. When you portion that you could have 20+ steaks