I haven't made this yet, but might try the same with a pork tenderloin. I do far more frying than anything else, although this would be good on a hibachi grill.
Wagu Steak in Frying Pan
Wagu Steak in Frying Pan
Wagu Steak w/ Rambo Knife
- Thread starter HealthAndHappiness
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Not quite the same.
Wagu meat is a bit richer than Prime grade....
Super fat and marbled. A step beyond Black Angus beef.
To cut a whole wagu steak into nothing more than a glorified steak sandwich that is overly seasoned is a waste of money. You will completely miss the flavor because of the seasoning and cutting.
It's a $250 steak....
Not exactly my idea of a good time...but whatever.
I never had one before and not likely to buy one at that price. $5 per pound ground beef IF it was the real thing at Krogers the other week. I was thinking that you'd not taste the flavor with the special sauce he put on it. I might try it for some tenderloin in the freezer though.
Have you ever had the wagu?
I heard that they are raised in petting zoos and fed ice cream milkshakes every day.
Yes....I never had one before and not likely to buy one at that price. $5 per pound ground beef IF it was the real thing at Krogers the other week. I was thinking that you'd not taste the flavor with the special sauce he put on it. I might try it for some tenderloin in the freezer though.
Have you ever had the wagu?
I heard that they are raised in petting zoos and fed ice cream milkshakes every day.
And it's just beef. Great tasting beef but a tad on the greasy side. Wagu is not fed milkshakes....it's beer, whey, and a super rich diet of oats, wheat, and corn. They aren't allowed to graze on grass and spend most of their life on the feedlot.
The "petting zoo" is just a bit of a stretch...it's kept in a "stress free" environment. Meaning not really out in the open fields like most farms.
I actually prefer black Angus. Better beef IMHO. Much cheaper than wagu.
I like a steak with a good amount of fat. But not for $250! Outback's bone-in ribeye works for me.
I like Angus too. Especially the grass fed.
I used to buy bison burger on sale. It was all grass/ range fed and although leaner, had good flavor.
I was kidding about the petting zoo and milkshakes.
Oh?
I wasn't....
Wagu beef is a cheaper option than kobe beef. Kobe beef gets the massages...super expensive as well....
Pampered for the slaughter....
Outback uses usda choice....no better or worse than any other restaurant in America
Institutional grade Is used in frozen foods and ground beef. (Like fast food burgers)
Cutter goes into canned food.
Then there's ungraded beef....shipped in frozen from wherever. (Usually South American)
Imported beef is always not graded. It can't be graded. Only "certified" as to being frozen for 90 days and fit for human consumption. (As is any imported meat)
However....
Due to the increased middle eastern people flooding the borders....expect goat to begin filling the meat case soon enough.
R
Ruby123
Guest
It looks yummy but I would skip the fried egg. I dont really like eggs if they have a strong eggy flavour 
I would be careful. The last time I ate there, there were extremely fine shards of glass throughout my salad.
Tall_Timbers
Well-known member
I've had kobe beef in Japan. It was good. I've grilled Waygu rib-eyes and they're good but not worth the cost over a good prime black angus. I'll take a prime black angus tenderloin or rib-eye chuck end as my first choices. Yesterday I was in a store and I saw an angus rib-eye marbled such that it looked like kobe/waygu. I snatched it up... Delicious. It's got to at least be grain finished to get that marbling.
I saw a video of a chef who made 3 burgers, one wagu, one prime steak from a normal high quality cow, and the other similar.
He said the same thing. The wagu shrunk 50% and was uber tasty, but wasted as a burger. The others had better texture.
Angus is one of my.favotes too. Bison with added fat is excellent as well. I attribute that to the clean pasture raised feed because they are pretty lean.
Have worked in an export arbatoir before. The marbling is done in the last few weeks before slaughter. If you delay to slaughter then it turns to fat and the quality of meat is ruined. So once its marbled they prefer to slaughter and keep the meat refrigerated so the quality keeps. I never really thought consumers considered marbling before making a purchase.
Was reading on Wagu meat. Its an interesting topic.There are different factors that contribute to the flavour of a meat. I know that before Zimbabwe went into a crisis, meat from its southern region used to fetch high prices in foreign markets. That country has low rainfall in its southern region so the grasses there have a much higher mineral content than would be expected. As a result the grazing cattle from there also develop a high mineral content in their muscles. It was in very high demand in the UK which was reflected by the prices it sold for. Consumers there said that when cooked alone the beef tasted as though it was already seasoned. Zimbabwe doesn't export beef anymore to the best of my knowledge. Not sure when they will begin exporting again.
Tall_Timbers
Well-known member
Bison meat has a really good flavor, IMO. I sometimes buy Bison burger and add fat as I turn it in to burger patties. My best result was when I added fat, chopped up cooked bacon and diced yellow onion to the meat. Those turned out delicious.
Waygu has it's own flavor and isn't for everybody. Some people love it and some people don't really like it.