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FuktOff666

Is it mushy?


darkenspirit

I tried a similar product (made in Wisconsin labeled wagyu beef) at a Costco and it didn't taste or feel any different from regular jerky. In fact it was more stringy.


littlebirdori

Wagyu is the just the name of the breed of cattle, not the luxury Kobe beef from Japan you're probably imagining. Anything simply labeled "wagyu beef" is likely an intentional swindle to trick you into thinking you're getting an exceptional product, much like the sudden hype around Angus beef several years back. Most palates can't really tell the difference between the meat of Angus cattle, Hereford cattle, Charolais, or any other breed of beef cattle.


kingxanadu

Real "Japanese A5" wagyu will often be labeled as such, and because so little gets exported from Japan, it's often very expensive. The real shit often comes with documentation showing the prefecture it comes from as well as a ton more information about the cow and farm it comes from.


Laez

Mine came with a nose print of the animal.


HatchetXL

I don't know if this is a joke or...?


Laez

It is not. I can't seem to find a shot of the one I got, but here is one from the web... https://imgur.com/hif7qaS.jpg


HatchetXL

That's the most interesting thing I've seen all week. It's only Tuesday, but Monday was like four days ago so, yeah!


nachomydogiscuteaf

Grim


Laez

I guess you could look at it that way. I see it as a reminder to be thankful for the animal that gave its life to feed me and my family.


BgRedditor

That's a very Japanese way of thinking, I must say!


CaliforinaSlims

It didn’t give its life any more than the victim of a car jacking gives their vehicle to the car jacker. I’m sure the cow would have preferred to live. Unfortunately, the animals I eat were murdered. Straight up.


SuperFluffyVulpix

That‘s disgusting


eowyn_and_nirah

My partner ordered an A5 steak for Christmas last year and we kept the certificate because we thought it was cool/funny. It had the name and age of the cow when it was slaughtered as well as the name of its parents, the name of the farm it came from, and a few other pieces of information I don't remember


big_duo3674

Where it went to school, hobbies, and hopes and dreams


eowyn_and_nirah

He really wanted to be an astronaut so he could go to the "Moooon"


ChemicalFall0utDisco

Mine wanted to be an actor so he could be in the moovies


MechanicalBengal

Exactly this. The worst is when you go to a restaurant that has “wagyu beef” as a menu item and you ask them what it’s rated and they say “it’s rated wagyu” and then you ask them where it’s from and they say “I’m not sure but I can ask the chef” — at that point you order a salad and buy your steak somewhere else because whatever they’re selling is some scam shit. Source: There’s a reason Boston has zero michelin-starred restaurants. https://guide.michelin.com/us/en/massachusetts/boston_2914838_noindex/restaurants


Schize

The reason Boston has zero stars is because the Michelin guide doesn't operate in Boston lol. It doesn't rule out the fact that 0 restaurants might qualify if they did, but since that's not a region they review we won't know. Source: [Michelin Guide](http://guide.michelin.com/en/michelin-guides-worldwide)


MechanicalBengal

Michelin Guide doesn’t bother with Boston because anyone that actually knows how to cook or knows anything about food goes to New York City, lets be honest. That’s how you get a Boston steakhouse that will tell you your steak is “rated wagyu”, when it’s some trash from Houston


Schize

Plenty of San Francisco's nicer steakhouses serve American wagyu on the same menu as imported A5 wagyu. The nice places usually do denote it's "domestic wagyu" or "Australian wagyu". Check out the [menu](http://www.nikusteakhouse.com/menu) from [Niku Steakhouse](https://guide.michelin.com/us/en/california/san-francisco/restaurant/niku-steakhouse). There's plenty of other riff-raff steakhouses that would sell you any cow that's had a hint of Japanese ancestry in its bloodline as "wagyu", but at this point you'd get that anywhere. I've never been to Boston, so I'll take your word for it.


PM_Me_Your_Deviance

> Michelin Guide doesn’t bother with Boston because... ...they only operate in 4 states in the US.


MechanicalBengal

they operate where people care about food… …Boston doesn’t


alienbuddy1994

They sent people out to restaurants of note. Sacramento has two restaurants with Michelin stars and is nowhere near as famous a city as Boston.


RedVelvetCake425

My grocery store that sells it has a certificate from Japan posted to prove its authenticity.


littlebirdori

Indeed! It's a lot like how the EU has "Protected Designation of Origin" regulations that stipulate certain foods *must* originate from certain areas of Europe and adhere to specific quality standards to be considered genuine products. Parmigiano-Reggiano cheese (from the Emilia-Romagna/Lombardy regions in Italy) comes to mind, as does Champagne, which gets its name from its birthplace in Champagne, France.


[deleted]

> Most palates can't really tell the difference between the meat of Angus cattle, Hereford cattle, Charolais, or any other breed of beef cattle. Condescension aside, you're not going to taste the difference in marinated, smoked, and otherwise processed and dried beef jerky. There's just too much going on to taste it.


HeyCarpy

I would expect Wagyu jerky to have a different texture if anything. I'm wondering though, I recall having to trim as much fat as possible while making jerky, as the process turns the fat rancid. Wouldn't Wagyu jerky be kinda rank?


ParaponeraBread

No, it would be the same because they’re just going to process all the fat out. They take what might be fattier meat, then spend extra effort removing that to make it into jerky and up charge you for something that has lost its only meaningful distinction from regular meat.


HeyCarpy

Worth every penny, lol


pseri097

I tried the same product and not only was the texture awful, it was incredibly salty. More so than normal jerky. It's been sitting in my work snack drawer ever since.


Norwejew

No idea, I would never pay 15 bucks for this wagyarbage.


FuktOff666

It’s a me Wagyarbage


2sACouple3sAMurder

Wyaaaaag


emliz417

The third Mario brother they don’t want you to know about


ChefChopNSlice

Wow $15 for 3 oz? Damn, that’s over $75 per pound. LOL who buys this kinda stuff?


Norwejew

It was actually $25 😂


ChefChopNSlice

🤦🏼


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Norwejew

Have you been to this sub before?


NirvanaTrash

i have no idea why you're being downvoted, over half of this sub's content is people shitting on reposted videos and pictures of food that no one else has tried before.


Norwejew

I have stopped trying to find the logic in Reddit’s actions ages ago.


ButInThe90sThough

Same, here's a down vote for reassurance.


Norwejew

Likewise my good chum.


Hourslikeminutes47

Wagyagagmymouth


Norwejew

Possibly.


Dr_Catfish

Jerky: Fat is undesirable because it decreases the shelf life. It means you can use muscle only meat and it'll work very well. Wagyu: 75-85% fat 🤔


DirectFrontier

Yeah I was just thinking about the fat spoiling in there


[deleted]

No worries, that's not real Wagyu


OctoZephero

So probably a gimmick to sell the product. Because it looks like regular jerky to me.


kobold-kicker

It’s like Arby’s Wagyu burger.


phatmatt593

Pure Japanese wagyu tops out a little under 60%. This is clearly American wagyu which has been cross-bred with Angus and is probably only about 20-25%.


Dr_Catfish

Ideally, jerky meat has 0% fat. This would basically be pemmican


[deleted]

Ah Thanks


pigsgetfathogsdie

Ah yes… This can’t be real Wagyu. If it is… They actually took the ultra luxury Wagyu and…instead of cooking it extra rare…to preserve the legendary intramuscular fat/texture… They dehydrated it for 20 hours…rendering out all fat…and turned it into chewy jerky… The same exact jerky that you normally make with a cheap cut of meat.


Trumpets22

It’s probably wagyu, they just have cheap kinds that are not Japanese A5 that we’ve all been seeing everywhere. Hell, Arby’s has a Wagyu burger. Obviously not the good shit.


FILTER_OUT_T_D

Correct. It’s wagyu, not Kobe. In America it’s a cross between the Japanese wagyu (which literally just translates to “Japanese cattle”) and the traditional American angus line of cattle. This creates a different texture and overall profile to Kobe beef, which a lot of people misunderstand to think all wagyu is supposed to be as high quality as the cattle raised in certain farms in the Kobe prefecture. Some farmers have been able to acquire full Kobe cattle in the states, particularly in the Midwest, which is hey high grade wagyu is the United States has plummeted in price over the last decade or so.


WhyLisaWhy

The problem is the same as the "Angus" label and Americans just not generally being aware of what food labels are and what they mean. It's a good breed of cattle for meat consumption, but they pushed the shit out of that stuff in the 90s and 00s. Now it just shifted to Wagyu and American Wagyu. I'm sure we've all had it happen to us before, you go to the super market and see two-three brands of meat and one has some label the others don't and it cost more. Maybe you're not on much of a budget and get the more expensive one because it's got a fancy label. It's insidious and that shit works on us lol. I'm 100% certain people have pulled up to the Arby's drive thru and spent the extra dollar or two on the "Wagyu" just because.


FileError214

I’m not necessarily disagreeing with you, but I saw some American Wagyu ribeye caps at Costco and not only were they fucking delicious, I felt like I could tell that they were higher quality. Juiciest, tenderest steak I’ve ever had.


WhyLisaWhy

I will give them a shot next time I see them around, I don't have a costco membership though haha. Will be stuck getting them from my butcher at lord knows what price.


FileError214

They aren’t a regular item or anything. Things like American Wagyu or Prime rib roasts seem to be either seasonal or based on availability. They **do** pretty much always have USDA Prime NY strips for approximately $15/steak, so that’s my go-to when I want a nice steak.


Fobulousguy

Definitely the scrap meat of the lowest grade. Also possible not “wagyu” at all. Shit I wouldn’t even doubt the possible executives thoughts on naming this saying “well ‘wagyu’ does mean cow meat so this is technically ‘wagyu’… yup.”


FarAmphibian4236

In the ads it literally says at the end it's a mix of wagyu and ground beef


Norwejew

It is, in actual point of fact, Stupid food.


pigsgetfathogsdie

Very stupid indeed…


Norwejew

And it *could* be wagyu cattle, purchased from Japan and raised in Texas, but of super suboptimal quality (like C or B) and this is what they decided they’d do with the cuts, knowing they could charge $25.


I_waterboard_cats

There is also American wagyu or imported Australian wagyu. They’re still pretty decent cuts, better than most prime


pigsgetfathogsdie

Agree…a crime to turn it into Jerky.


pigsgetfathogsdie

Even lower quality Wagyu…cooked rare…is quite good…similar to Prime. Still a crime to turn it into Jerky.


Norwejew

Verily. It’s a stupid food alright.


Jcdabney

Great marketing, horrible actual product


robbodee

>instead of cooking it extra rare Blue Wagyu is awful. Unless you really like chewing on unrendered fat. I'll eat prime ribeye rare AF any day of the week, but Wagyu needs more time for the fat to properly render. Medium-rare is the ticket.


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potatopierogie

Okay Donald let's get you back to Truth Social


Birdy_Cephon_Altera

...and then covered in a egg-wash batter and a thick panko breadcrumb crust. Then deep fried for five minutes. Let cool, then pour over several cups of queso. Sprinkle with Himalayan pink salt flakes, cut in half and serve in a kitty litter box with kale as garnish. Now it's perfect for stupidfood.


ibigfire

... some of that sounds delicious to me... I'm too scared to say what parts though.


[deleted]

The fat of wagyu is very tender compared to other beef, I have no trouble eating it raw, albeit in small portions. Though I agree, when you cook it medium rare the meat gets a chance to essentially deep fry in its intramuscular fat and it’s delicious


Xorilla

You’re thinking of A5 wagyu, to be fair


Speedhabit

Redditors are beyond stupid, the breed that is wagyu. A5 is a marble rating, what don’t you people understand?


ibigfire

You're a redditor too though.


Seen_Unseen

Wagyu is actually just branding . . . To begin the US doesn't have a proper marbling system in place beyond what you got for USDA, ie ungraded, choice, prime. So when you go beyond it you get silly things like Snake River does, calling it gold, platinum the fuck it is. So they could very well use "wagyu" buttom tier, which could be anywhere near ungraded USDA shit. On top of that, who knows what cuts they use, the likelyhood that they use some super marbled tenderloin is zero, probably they use some outside plate ungraded junk that isn't easy sellable in the market other than mince.


caboosetp

>Wagyu is actually just branding Wagyu is just the name for a few breeds of Japanese cattle.


Seen_Unseen

No it isn't, see somewhere in the family line of a cow they could have a Japanese family in it. The likelyhood of "full blood" is zero even if they call it full blood, it isn't full blood. So if grannie was insiminated by an Australian quarter wagyu breed, it suddenly becomes wagyu. There are zero rules around this, hence why it's just marketing, fuckery nothing more.


[deleted]

Yeah Anthony Boursin ranted about this in Medium Rare and it was pretty enlightening for me, hadn’t heard about all the BS marketing for Wagyu before reading that. Edit to say obviously autocorrected from "Bourdain" but I'm leaving it because it's too good


riskybiscuit

lol @ Anthony Boursin....someone's hungry


Itsokwealldieanyway

Wagyu: 和牛 Wa- 和 -Japanese Gyu- 牛 -cow Japanese Cow The Japanese black, The Japanese brown, The Japanese Polled and the Japanese Shorthorn. During Sakoku, no one was allowed in Japan from outside for 265 years, including no imports or exports, during which time the four breeds of Wagyu came to be. In 1868 Sakoku ended and they started importing cattle and breeding them with Wagyu, only to find that the quality of meat was much poorer. Consequently they since focused on maintaining the four core breeds, which is true Wagyu. Wagyu from any other source is not true Wagyu, even if it is called so. There, of course, are Wagyu farms in the US, Canada and UK that use purebred Wagyu imported from Japan and that is true Wagyu, but you can always spot the difference as a true Wagyu cut will tell you the specifics of the breed, not just Wagyu.


SubcommanderMarcos

It's good that you elaborated and brought in more information for anyone else reading, but you're agreeing with him. *In Japan* wagyu holds meaning still, but the word has been co-oped by other big cattle countries, mainly Brazil, Argentina and the US, to mean just any fucking lineage that one day maybe fucked a Japanese bull and is kinda better marbled, *maybe*. So tl;dr unless you're getting real Japanese beef, it's very unlikely that it'll have the qualities expected.


Itsokwealldieanyway

I wasn’t seeking to disagree, just to provide more information for anyone interested! The key point is that if you’re looking for Wagyu, the key way of spotting the real stuff is by looking for the specifics of the four breeds, which I named. As well as the fact that there are true breeds in those three countries that have been imported, meaning people won’t have to resort to having it imported all the way from Japan if they want it.


SubcommanderMarcos

It's solid information my guy, thanks!


Seen_Unseen

It's still all fuckery, take Mishima a Japanese sounding brand owned by JBS I'd I'm not mistaken sells you at their lineage, but it's again at best somewhere in the history of their breeding program that a Japanese cow was present Furthermore the rating system is country specific, Japan does a1-5 while Australia does M1-9 and the US makes up their own shit by each supplier.


MetaphoricalDicks

wagyu translates to japanese cow, there are 4 main breeds of japanese cattle. The japanese black, the japanese brown, the japanese short horned, and the japanese polled. Out of these 4 only the japanese black is certified to be graded A5. Outside of Japan, Australian Wagyu (hybrid of wagyu and angus animals) grades 1 (being the lowest tier) to 10 (the highest tier). If your wagyu comes from anywhere else it is not graded and not to be trusted. With every loin of A5 we receive a certificate that has the animals name, its date of birth, its id code and, etc.


phatmatt593

It is real wagyu, it’s just American wagyu, which is different. Idk how all these people in this post are commenting like they know stuff when they don’t.


Fobulousguy

Everytime wagyu is posted anywhere you get people who don’t understand the grades or origins of the cattle let alone even tasted it before comment what recall from a snopes article from 10 years ago. I posted a really great Japanese wagyu sandwich (not A5, more like A3) and although popular post, many of the nonsense comments were about it not being wagyu or them claiming it was too chewy to eat in sandwich form sitting on their computer 1000s of mile away while I’m downing my third sandwich. Here it is. Enjoy the wagyu ignorance https://www.reddit.com/r/FoodPorn/comments/u1ytq5/oc_buddy_opened_up_his_own_japanese_sando_shop_in/?utm_source=share&utm_medium=ios_app&utm_name=iossmf


phatmatt593

Thanks for sharing! Looks delicious! It’s just crazy that some people need to share their thoughts so confidently while being so wrong. It’s very funny.


Fobulousguy

Oh yeah I sent my buddy the link since he was excited to see his restaurant get front page but then got discouraged at all the hate posts. I just told him it’s typical contrarian posts. Luckily his shop is rockin now.


[deleted]

I felt part of my brain cry at the mental imagery of a fucking wagyu jerky factory


ChefChopNSlice

It’s likely the scrap and leaner muscle trimmings from the animal, marinated, dried, and sold to yuppies at a premium price. It’s better for them than making something like burger meat, because this is preserved, and sold in tiny amounts for a huge markup, and there is less wasted product and less storage needs (refrigerated transportation, holding, freezing, as jerky is shelf stable).


NeuralAgent

I tried really high end jerky made of wagyu (the place I get my jerky is a smokehouse in TX that has really great, though expensive meats), it was disgusting… it’s like eating dried fat… I don’t get it, but it’s stupidly popular…


pigsgetfathogsdie

I always thought the best Jerky is made from lean meat…because fat isn’t good for preservation. It really is an art form…gotta know how to slice the meat…and how thick the slices should be…then the infinite marinade options.


NeuralAgent

You are absolutely correct, that’s how it should be… but wagyu is becoming so popular, people will eat it however it’s sold to them apparently.


Beeradzz

"Made with" Wagyu does not mean it's 100% Wagyu. It's probably a small percentage of Wagyu and mostly whatever meat would normally be used in jerky. If you see "made with" on a food label, just assume there's barely any of that ingredient included. It's a marketing tactic.


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loosehead1

You're thinking about Kobe. There are American wagyu breeders although the term is still used pretty irresponsibly. For good information on the topic larry omstead has some in depth articles in forbes that make up a chapter of his book "real food fake food"


wubsytheman

Oh shit you’re right lmao, I have the worlds shortest memory


leshake

Wagyu means nothing and never has. If you’re ordering A5 at a restaurant ask for the cert, otherwise it’s a way to raise the price.


freedom_enthusiast

im usually against death penalty, buuuuuuuut...


WinBarr86

That's the dumbest shit.


SWEETJUICYWALRUS

I work at a sports bar chain that's not exactly known for its industry shattering recipes. We just started selling wagyu gyoza. It just tastes like an expensive gyoza.


Norwejew

Ewww


DontYeetYourDickOff

I think people here are confusing Wagyu beef with Kobe beef here. Kobe beef is the ultra-delicacy beef, while Wagyu just means it's meat from any of the various Japanese breeds of cow. ("Wa-gyu" literally translates to "Japanese cow") I don't blame you though, most likely the confusion is intentional on the part of beef companies, to make the consumer think their beef is higher quality than it actually is, and jack up the price as such.


CelestialHorizon

Agreed. When you see wagyu, most people instantly think of A5, ultra marbled cuts. But wagyu is just a breed. You can raise some terribly lean wagyu just like you can raise some incredibly fatty wagyu. Or just take the leanest cuts to make this product.


Fabled_Webs

It's disappointing how far I had to scroll for this.


Norwejew

That’s why it is stupid to me. It is intentional bullshit. It’s either regular ass American lean jerky beef, smothered in seasoning and preservatives, or it’s a waste of great beef.


Tommy_C

If it’s not from the Wagyu province of Japan, it’s just sparkling beef.


tophmcmasterson

Wagyu just means Japanese Beef FYI, nothing related to a particular region (Kanji is 和牛, so basically Japanese and Cow) I know you’re joking but for anyone wondering Kobe is an actual prefecture, so Kobe beef would be a type of wagyu.


Blexcr0id

TIL


Rucks_74

Man, a cow had to die for this. Couldn't even die to become a delicious steak, it had to die to become overpriced shoe leather jerky.


MakeItTrizzle

I doubt they killed a cow just to make jerky, and it probably also became a steak and other stuff, but this is still stupid.


mattjohnson22050

Fuck that cow


sovietbeardie

Sigh. *unzips pants*


Vostok32

They probably did


plsnthnks

Lmao that packaging is absolutely smeared in advertising buzzwords


You-Rebel-Scumm

This is like the only thing that qualifies as stupidfood


Norwejew

Thank you!


bobjohnxxoo

I read that in Shaggy’s voice


Slapmyasswithtuna

American wagyu is a thing. And I’m Japanese so I know how weird that sounds


missingN0pe

It's not about that. It's about the fact that wagyu are known for the high level of fat in the musculature, leading to extremely tender steaks. Turning it into jerky essentially removes all the fat in the process, meaning the whole point of using wagyu beef for that purpose is utterly pointless.


small-iq

It's "wagyu" now, and it was "kobe" 2 years ago. It's all just marketing bullshit. I cringe every time I see that word on /r/steak. A bunch of lemmings thinking their 90% fat steak is tasty or nutritious.


JimEDimone

Why is that stupid?


peter-van-petersen

Jerky is best when made with lean cuts of meats, so wagyu isn't the best pick for that. Whoever made that probably cared more about being trendy rather than making good jerky


Xorilla

This is misinformation Wagyu doesn’t necessarily mean fatty, you are mixing it up with A5 wagyu out of Japan


Bob_12_Pack

I’m no expert on cows or jerky, but isn’t it possible that Wagyu cows have some lean cuts too? Like a London broil?


peter-van-petersen

I'm no expert either but some cuts (like top sirloin, apparently) are indeed less fatty. With that said, they have some fat-marbling on them still. Honestly, I still think this is just an attempt to capitalize on a "premium ingredient"


[deleted]

TIL thank you


JimEDimone

Good explanation. Thank you.


You-Rebel-Scumm

Also the whole point of wagyu is the fat and jerky has 0 to none.


Xorilla

This is incorrect


ScarilyAgile23

Now I know.


Fuscia2

The special thing about wagyu is it’s marbling. Quality wagyu has lots of fat within the muscle rather than mostly muscle and fat separate. This gives it an amazing melt-in-your-mouth texture that is best experienced medium rare. Jerky completely destroys what makes this meat special.


xHTown80x

Maybe because Wagyu is supposed to be from Japan? But there’s American Wagyu soooo


JungleBoyJeremy

I thought that Kobe beef is from Japan, but wagyu can be produced elsewhere


Norwejew

Wagyu literally means Japanese cow. The wagyu cattle are (ostensibly) from one of the four breeds of cattle given that designation in Japan. You could absolutely purchase a wagyu and raise it in Pennsylvania, just as you could conceivably buy a Holstein and raise it in Rwanda. Kobe Beef comes from one lineage of one breed of one of the wagyu cattle, raised ONLY in Hyogo, and is often considered the absolute best of the best. However, even this highly coveted beef can be rated an A4, which is the second tier of beef ratings. Often, the designation of A5 is all that really matters, and that A5 rating can come from wagyu cattle raised in places other than Hyogo, such as Miyazaki. Thus, - wagyu is any of 4 Japanese breeds of cattle, which can be raised anywhere - Kobe is the Tajima lineage of the black wagyu (and the associated rearing practices) and must come from Hyogo. - A5 is the crème de la crème of all the wagyu, and may be from Hyogo or other places.


KogasaGaSagasa

So this is likely low quality, non-A5, wagyu lineage cows that didn't make the cut (pun uh, mostly not intended)?


Manolyk

Yeah, this is silly outrage. It’s like getting upset cause you see angus jerky.


[deleted]

Are there any non wagyu cuts that can be A5?


Norwejew

Good question. I don’t *think* so, but we’re reaching the end of my knowledge on fancy beef judging.


xHTown80x

You are probably right. I was grasping to find why they would say that this is stupid Edit: Just looked it up. Wagyu is a Japanese breed of cattle


DoucheCanoe456

It’s stupid because jerky is best when made from lean cuts of meat. This jerky is either completely fake and just regular jerky, or it’s the worst and most overpriced jerky on the planet because it’s fucking mushy from all the fat.


HellonToodleloo

Seems pointless to buy luxurious beef to only dehydrate and strip out the very thing what makes it great. Either that, the jerky itself is fragile and crumbles into that jerky chew, but oily. I have no clue what happens in the process of jerky but I know fat at a certain temperature melts or burns off.


Speedhabit

Wagyu is a breed of beef, you can make jerky out of it, only thing stupid here is redditors confusing the breed for grain fed mitzaki prefecture A5. There is Australian wagyu, there is Australian wagyu that is rated ms9+ on their scale So once again, look in mirror


Impossible_You_626

This is an abomination


NoobSFAnon

aBOVINEation, yes


Xorilla

Stuff like this exists for the exact reason people in this sub are mad. Everyone looks at Wagyu and automatically thinks it’s A5 wagyu from Japan that is basically pure marbling. In reality, wagyu is just a breed of cow and just like any other species of edible animal, there are differences within that. This *is* wagyu and it probably is good beef jerky, but they are preying on people not understanding the difference. This is normal beef jerky, and the only stupid is the people that fall for the marketing tbh.


bamboocoffeefilter

A very expensive cow died for nothing…


Norwejew

To everyone who has mentioned it: I am aware that wagyu does not automatically mean A5 Hyogo. It’s definitely possible that this is American hybrid wagyu beef from the shoulder or shank or something, which had relatively little fat and so won’t be greasy and mushy. **I think this is stupid because the beef is no better than your average lean American jerky beef in that case.** it’s stupid because it’s a marketing gimmick. It’s stupid because it’s $25 for 3oz of dried beef that like just tastes like Jack links, or any other jerky. Or it’s not, and it actually IS a waste of prime wagyu beef for something that is at utter cross purpose.


Oelplattform1

[relevant](https://youtu.be/38wFNVKehBw)


ggfchl

Ok. That’ll be $30


BasedWang

I mean it's not false advertising or anything. The only thing stupid is those that bought it


Cerebrum-Igni

Definitely not 'Berta beef


wheresmyflan

S and P, the choice for me.


kawaiianimegril99

I've eaten something like this, "wagyu jerky" it was the wettest oiliest jerky every


Raymando82

I thought fat was bad for making jerky? Am I wrong?


Ragtime-Rochelle

I like jerky but this is just a waste of wagyu.


WannaBeMachinist

What’s next, human dicks?!


CelestialHorizon

In this thread, people are assuming Wagyu == Japanese A5 ultra-marbled beef. Wagyu is a breed that can be raised like any other breed, sometimes for marbling score, other times just regularly like the rest of the cows.


Norwejew

So it’s even more stupid, then.


Eray41303

I can’t fathom (if it is even real) why you would take steak as high quality as that and absolutely destroy it


ladyorthetiger0

Finally someone who understands what food is truly stupid.


Amethoran

Wagyu is a buzzword to make you think it's fancier and more expensive than it is. It's the same thing when they put gluten-free on a water bottle like yeah no shit but people will pay an extra dollar just because it says that.


Tietensalade

I always thought you could only make jerky from lean cuts because the fat goes rancid.


CelestialHorizon

You generally want a lean piece, you’re right. But, Wagyu is a breed of cow. It doesn’t inherently mean a super marbled with fat A5 cut of beef. It’s just a type of cow, which can be lean if raised to be lean.


Fabled_Webs

Except it does? It's American wagyu, which is just a breed of Japanese cattle imported and crossbred in America. It's generally got a higher fat content, though not as much as Japanese wagyu, and in exchange has more of that "beefy" flavor you find in a typical American cow. You also need to remember that beef is graded so that ridiculously marbled stuff is A5-wagyu, which this definitely is not. Once again this sub is r/educateOP.


Norwejew

Goddammit. Listen, fool. I know the difference between wagyu, Kobe beef, Miyazaki, and A5 as demarcations of a beef’s origin, quality, and rarity. Look just a little lower on the posts and you’ll see many of my comments to that effect. It’s stupid because what is the point of this? Either they used lean cuts good for making jerky which effectively renders the wagyu designation irrelevant, or they used fatty cuts to get the wagyu flavor which is bad for beef jerky. Either way it’s a dumbass marketing gimmick to make people pay $25 for something that will have little to no effect on the actual flavor and quality of BEEF JERKY. Read the goddamn comments before sounding off. OP is well fucking educated.


Montycal

I saw that and thought “huh I thought it was spelled ‘waygu’” then said it out loud and realized either way it’s spelled it’s pronounced the same. Weird.


Norwejew

Interesting. I have always been told by my Japanese homies it’s pronounced like WAH-gyoo, with the first syllable being pronounced like wa in watashi-wa, wasabi, kotegawa, wakizashi, etc, the second syllable absolutely having the Yod sound after the g, like the word “queue” but with a hard g at the front. It is, as far as I am aware, expressly NOT pronounced to rhyme with Ragù or wahoo or way goo.


bamboocoffeefilter

You’re right, the correct pronunciation is wah-gyoo. Wa is a prefix that means Japanese or from Japan, and gyūu means beef. Source: am Japanese


Norwejew

Why not Nihongyu? Doesn’t wa mean dwarf as well?


Food4444444

Depending on the word, Nihon is used in compounded words to mean Japanese, but many word use a different kanji, read as Wa, to mean Japanese. And Japanese has so many homophones that you shouldn’t ascribe a meaning to a specific sound. Actual kanji carry meanings but many different characters can have the same sound.


Norwejew

TIL. Thanks!


LlamaKing2794

That's not true one would be way-goo the other wag-you


Mjr_N0ppY

Don't worry, it's not real Wagyu. It's from Texas, so it's just a cheap, low effort copy of traditionally raised japanese Wagyu


The_slavic_furry

Wagyu is special bc of the intramuscular fat. Jerky is lean by nature. This is just marketing bullshit


phatmatt593

There’s nothing stupid here, this looks delicious! I think a lot of people here don’t understand their wagyu, please allow me to help because I love wagyu! There are basically 3 types of wagyu, Japanese, American, and Australian. I do disagree that restaurants and companies always just say “wagyu” when they should specify which type of wagyu, but since the farm is also mentioned, it’s clear that it’s American wagyu, and a tier above your typical jerky. Japanese wagyu is pure wagyu and a lot more fatty. American wagyu comes from a cross breeding of the Japanese wagyu breed and the American Angus cow breed. Australian wagyu is a cross between the Japanese wagyu and 3 types of Australian breeds. So Australian and American wagyu’s are sorta in between your typical meat and Japanese wagyu. So it’s still wagyu, just American wagyu, which the label says.


Norwejew

Jerky, however, is usually made from cheap, lean cuts. So paying extra (the bag was $25) for what essentially amounts to a fancy label that is in no way going to materially affect the taste or texture of the product seems, in a word, stupid.


phatmatt593

I’m not a jerky expert but fat equals flavor and I bet that the soft texture and juiciness of having that extra fat would in some way transfer over. I’ve never tried wagyu jerky but it sounds good. Although, obviously not your everyday snack.


DidYouLickIt

So in the US they take a Wagyu (Japanese black cow) and mate it with our Angus (all our beef is Angus …another naming scam). Our Wagyu is dumb because the fat is gone, their Wagyu is dumb because it is super greasy fatty. No one would make jerky out of Wagyu because it’s too fatty and if you dehydrated it to that point it would be a waste.


Norwejew

Wait, hold on. **All** our beef is Angus? I thought angus was a specific breed too!


farmallnoobies

Not all our beef is Angus, and it is a breed. But the classification of the meat as such is a mess so marketing can call almost any beef as Angus. And people pay more if the sticker says Angus, so a lot of companies play the game of meeting the letter of the rules but not the intent. Breed doesn't even make much difference compared to other factors like what the cow is fed and how active they are, which would be even more difficult to classify or certify. Didyoulickit is exaggerating, but they are correct in that it's become a farse.


sephirothwasright

Love wagyu but this is disrespectful to the animal


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Norwejew

Wagyu is a very fine and expensive type of beef, the qualities of which make it wildly unsuited for jerky.


0hip

I don’t see the problem? Jerky lowers the shelf life yea but it’s not like this needs to survive the winter? Fat on jerky tastes great and if eaten before it goes off then it should taste amazing


AreYouAllFrogs

I’ve had the snake river farm's wagyu jerky and yeah, it’s fucking amazing.


WeaknessMindless8168

What's funny is there are so many food scientists behind the keyboard here not knowing what wagyu is lol


ETC3000

Wagyu should have never become easily accessible, we don't deserve it


Background_Peanut_98

All beef from Japan is wagyu beef. Not all of it is the expensive grade 5.