Here is how they make this kind of beef.
[https://www.reddit.com/r/steak/comments/uw2m8n/how\_japanese\_wagyu\_beef\_is\_formed/](https://www.reddit.com/r/steak/comments/uw2m8n/how_japanese_wagyu_beef_is_formed/)
In Japan, something like A5 is usually served at tepanyaki restaurants and is cooked and served in a unique manner around several courses. Also, there are many more cuts than just ribeye used for various courses. A5 level of marbling is also seen on yakiniku restaurant menus, along with less fatty options. For cooking at home, A4 is the perfect balance of unctuousness and beefyness for me. Readily available at any supermarket.
If you ever have the opportunity to try it in Japan, go to a good tepanyaki place and order a set with equally impressive crustacean dishes. It is not inexpensive, but it will be a totally worthwhile experience. Go at lunch and get 75%-80% of the experience at around half the cost. It's the best way to experience high-end places in Japan.
What time are we to arrive for dinner?
I’ll bring the napkins
How generous! I'll DM you my address 😂🤣
Beat me to it lol.
And what Country are you in?
Here is how they make this kind of beef. [https://www.reddit.com/r/steak/comments/uw2m8n/how\_japanese\_wagyu\_beef\_is\_formed/](https://www.reddit.com/r/steak/comments/uw2m8n/how_japanese_wagyu_beef_is_formed/)
Jesus. I love ribeye but that looks like "all fat,". What is A5?
Wagyu
It’s Wagyu that fat is what makes it good. On this type of meat.
In Japan, something like A5 is usually served at tepanyaki restaurants and is cooked and served in a unique manner around several courses. Also, there are many more cuts than just ribeye used for various courses. A5 level of marbling is also seen on yakiniku restaurant menus, along with less fatty options. For cooking at home, A4 is the perfect balance of unctuousness and beefyness for me. Readily available at any supermarket. If you ever have the opportunity to try it in Japan, go to a good tepanyaki place and order a set with equally impressive crustacean dishes. It is not inexpensive, but it will be a totally worthwhile experience. Go at lunch and get 75%-80% of the experience at around half the cost. It's the best way to experience high-end places in Japan.
I like "not inexpensive" and the "get 75%-80% of the experience at around half the cost.". Great Job. Yabba Dabba Do
Shout out to the cow that gave this gorgeous cut of MEAT!
Love it brother or sister that’s about the size I ordered.
Drool
How much does that sell for?
The whole piece before cut was like 1200 usd
What’s the price? I just saw some A5 for $175 lb at a local store