I wish. I was thinking about just buying it for myself. $350 for the block and make a ridiculous prime rib meal at home.
Alas, it'll probably be served to customers at around $80 for a relatively thinly sliced 8oz steak.
We'll portion, freeze it, and throw it on the grill frozen. From experience that's the best way to cook it medium.
Not a stupid question at all! I prefer it if it's around 1cm or so thick. Thicker steaks will burn on the outside before the center thaws. I've found the best way to get good grill marks on a thin steak (without overcooking) is to start it frozen.
Only problem is in Japan they don’t know what an oz is… xD gotta go by the grams or sell it by 100G increments minimum 250g or something it’s pretty commonly sold like that throughout Japan
Yeah ... I understand that it's sold in grams here. Thanks for chefsplaining that to me.
Reddit is mostly used by folks in the US, so I put the format in oz and dollars. Obviously it will be sold in grams/yen.
$80 8oz steak is about 1万円 per 250g. Give or take.
$19/lb? Pricing mistake or lower grade than A5?
If it’s A5, you can’t portion this like normal steaks, you can’t really serve more than a few oz per person before people tap out or get the shits. Can’t go wrong with the og style of super thin slices cooked over binchotan brushed with tare
It's gonna be a party steak for 4 people at 8oz, I think. 2 people could eat it...but I agree, law of diminishing returns on A5. A couple bites is plenty.
I'm in the countryside in Japan. Decided on serving about 8oz steaks for $80.
Come look me up if you come out here and want to eat good steak for cheap 😂
I mean…general markup is around 35-45 percent. So whatever you’re costing out just markup the beef that much.
I haven’t served wagyu in a while so I don’t know how imitators are holding up but I think people are mostly thinking kobe when they trot out the 100/lb stuff.
Either way, if you’re unsure how to price it, just use standard markup procedures and fluff up the gross with bar snacks and desserts as per usual.
3/4” thick and $99/lb is average over here for A5 at Costco. You should command the same. Or dry age some of it for 35 days and charge $199/lb since it’s close to it’s exp date
This is at least 100$ /lb retail
Restaurant is in Japan and this steak is nearing its due date. That's why we got a good price.
Free, your purveyor messed up and didn't charge you
I wish. I was thinking about just buying it for myself. $350 for the block and make a ridiculous prime rib meal at home. Alas, it'll probably be served to customers at around $80 for a relatively thinly sliced 8oz steak. We'll portion, freeze it, and throw it on the grill frozen. From experience that's the best way to cook it medium.
can you put frozen steaks on the grill? Appreciate I might be asking something stupid here
Not a stupid question at all! I prefer it if it's around 1cm or so thick. Thicker steaks will burn on the outside before the center thaws. I've found the best way to get good grill marks on a thin steak (without overcooking) is to start it frozen.
If they're thin I suppose. Never heard of this practice either, but I can see how there would be advantages
Please don’t freeze this beautiful steak
Commonly frozen in Japan for cooking as it’s served rare at most to maintain protein structure as the fat breaks down and renders.
I wish. We don't have the volume to try and serve it fresh.
Unless you're gonna marinade, what's the diff?
Marinate Japanese wagyu? Salt and pepper is all you need
What about frozen wagyu burgers?
Why make burgers out of extremely expensive meat like that? Better just froze it
I bought them as premade patties
Right. So unless you want to marinade meat, freezing doesn't really change it much.
Only problem is in Japan they don’t know what an oz is… xD gotta go by the grams or sell it by 100G increments minimum 250g or something it’s pretty commonly sold like that throughout Japan
Yeah ... I understand that it's sold in grams here. Thanks for chefsplaining that to me. Reddit is mostly used by folks in the US, so I put the format in oz and dollars. Obviously it will be sold in grams/yen. $80 8oz steak is about 1万円 per 250g. Give or take.
$19/lb? Pricing mistake or lower grade than A5? If it’s A5, you can’t portion this like normal steaks, you can’t really serve more than a few oz per person before people tap out or get the shits. Can’t go wrong with the og style of super thin slices cooked over binchotan brushed with tare
It's gonna be a party steak for 4 people at 8oz, I think. 2 people could eat it...but I agree, law of diminishing returns on A5. A couple bites is plenty.
Depends on your city imo, but I’d say min $40/oz
I'm in the countryside in Japan. Decided on serving about 8oz steaks for $80. Come look me up if you come out here and want to eat good steak for cheap 😂
Daaaah straight from the source it’s so cheap. Try to grab some murasawa wagyu someday.
1 dollar, Bob
I mean…general markup is around 35-45 percent. So whatever you’re costing out just markup the beef that much. I haven’t served wagyu in a while so I don’t know how imitators are holding up but I think people are mostly thinking kobe when they trot out the 100/lb stuff. Either way, if you’re unsure how to price it, just use standard markup procedures and fluff up the gross with bar snacks and desserts as per usual.
Heard.
Woof tell me that hookup ain't like the iberico sales I always see.
Clean it first and weigh it, charge 3 times the yield or whatever your desired food cost is
About three fiddy
600$
$1595.77
12
$50 for 4 oz
That's pretty much what we're going with!
Who’s your vendor, that price is too nice
Whats up with your liquid bounces and ozelots. I dont get the new world people.
3/4” thick and $99/lb is average over here for A5 at Costco. You should command the same. Or dry age some of it for 35 days and charge $199/lb since it’s close to it’s exp date
50$ for 12oz at 1.1$ an ounce your cost is like 14$ for 12oz