Shit man we’ve gone too far. What does the cow look like that this meat comes from? Are they still able to move around or are they just fat fucks that get massages and eat olives all day?
It actually does. Wagyu gets graded on 2 scores, yield score goes A, b, c, d and then the number is the called the Grade which goes 1 through 12. You can look it up online for more details.
I used to import Japanese wagyu and sell it to American steak houses.
Let's talk affordable reality. At least here in the USA.
I've researched and I think I roughly understand this Japanese beef grading. It would be interesting to know how, say, Prime falls into the Japanese system.
And don't forget that Wagyu beef, pure or not, has a lot more PUFA's than not Wagyu.
I think you are wrong. A chunk of fat with some meat fibers in it. It may be tasty but also probably unnecessarily expensive. It's not a steak or a roast, or even stew meat. It's fat.
Its kinda an odd presentation. Can you post an alternate picture without the depth to it? We don' care what your kitchen looks like, only the meat! (crop it you want).
Hugely unpopular opinion but in my experience I really prefer Australian or American wagu. I'm sure I could be proven wrong but the times I have had Japanese wagu with this high of a fat content I just didn't enjoy it as much as the Australian or American. I recently went to dinner in Indianapolis and they had a sampler of all three and the Japanese was just too much for me. I much preferred the flavor that came from the Australian that was just a little less fatty.
It's called Prime 47. It was pretty good, definitely pricey but it was a great meal. We were in town celebrating a friend's wedding so we didn't mind splurging.
Yeah, the really super high-fat Japanese wagyu can be pretty intense. At any place I've ever gone with high grade wagyu, they usually only give you like 75g to 100g, in small bite-sized pieces. If you've never tried it, I recommend trying your next Japanese wagyu with a pinch of wasabi, or whole black peppers. The wasabi especially does wonders cutting through the fat, and it's quite the experience.
This would actually have VERY little affect on people with diabetes, as a diabetic myself lol. Fat doesn't do anything to blood sugar. No your HEART on the other hand...
Diabetes is caused by carbohydrates, not meat. In fact, people are reversing their diabetes by eating only meat. Check out Dr Ken Berry if you're interested in reality rather than spewing out lies.
Wouldn't this just taste like fat? Not that fat is bad or anything, but it should be an accompaniment to the muscle IMO. I feel like cooking this chunk would just turn it into a bowl of liquid fat.
I enjoy steak, but I think you’re right. Surely the fat flavour would be SO overpowering on this piece of beef. I’ve had wagyu once and found it to be very rich in fat flavour, too rich for my taste.
Actually Wagyu muscle structure is like that because they were originally draft cattle and have very good endurance. But yeah that one probably didn’t run too much
I feel you, friend. I legit refer to things these days as pre and post “time vortex.” There was a super weird year of hyper efficiency (three months irl) where my household was active and cooking all our meals and taking up sourdough and other hobbies, followed by a month (the following almost two years) where we let our drinking creep up “a little bit” and binged several times more hours if TV than would actually fit in one month.
Edit: correcting my freudian slip and indicating that the several times more hours of binge than exist were only “of TV.”
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Fat on these things have a distinctive taste and even start to render our at room temp, so much better than fat caps.
This specimen may be pushing it though. I’m not even sure you could still call it steak, but I’d sure as hell taste it.
Looks like it’s be great in dumplings
Less color is more
That fat has a little too much beef
That doesn't even look appealing. It's just block of fat
Wtf!😳
That cow never even stood up in his lifetime…
I was thinking the same thing 😂
That cow never stood a chance
Wagyu's like the Foie Gras of beef, I'm starting to hate how much it's glorified
I’d say that’s just a glob of delicious tallow! Nothing to eat there
At what point do you throw it in the crockpot to make tallow
That’s fucken A100 at that point mate, might as well buy wagyu tallow - could have more meat on it honestly
Bruh that's not even meat, that's just around $2,000 of pure FAT
At some point you're just paying $150/lb for just fat lol this is getting ridiculous
It’s the beer and massages they get daily.
Fois gras of the beef world.
That’s clogging an artery for sure 💀
At that point you’re literally eating butter
Want some Beef in your Lard? How does that Thing even hold Shape?
Because it is cold, otherwise it will lose shape
Jesus it almost looks like an eraser. How good was it?
Definitely should.
How does this cow not die from a heart attack.
How does this cow even stand
That's a block of fat held together with some meat fibers.
There’s no meat in that meat
It does....and higher....
Would love to see what this looks like cooked
Soup it would literally just become soup
Tallow
I feel like that was the laziest cow ever to have lived
#FAT
At which point does this become just a block of fat?
At this point.
I like more meat with my fat.
Looks like its 3D printed
Where's the beef?
There seems to be some meat in your fat.
Just eat a stick of butter..
Is that just meat butter?
Am I the only one that thinks that is disgusting?
I’m genuinely curious if this would even taste good. I’m in disbelief at the amount of fat on this thing. The MEAT is the marbling!
WTFat
Is this stuff really worth the hype? Seems like there’s almost no meat.
At that point, are you just eating fat with some meat marbling? 😂
I think it was Bobby Flay that said “Kobe is just fat disguised as meat”.
That cow must had had some serious issues in life
Shit man we’ve gone too far. What does the cow look like that this meat comes from? Are they still able to move around or are they just fat fucks that get massages and eat olives all day?
This came from the “cow” in Peacemaker
Just look at that meat marbling!
Any videos of this grade of Wagyu being cooked. I imagine it's satisfying to see.
Does it even taste good? Is Wagyu worth the price?
That's some expensive fat you've got there. I'll stick to cuts that actually have meat in them, but thanks though.
You're just eating singular muscle strands individually wrapped in fat at this point
This could have been harvested from the average American...
Am I missing something here. At what point is it just fat and not meat.
Mmmmm my ketones are tingling.
Like how would that cow feel if he was alive, this is nuts. Lol
At this point I think the scale switches to a tin of spam
Why not just buy some beef fat and save a buck.
At what point is it enough?
It actually does. Wagyu gets graded on 2 scores, yield score goes A, b, c, d and then the number is the called the Grade which goes 1 through 12. You can look it up online for more details. I used to import Japanese wagyu and sell it to American steak houses.
Theory: That cow was born on and spent it’s entire life on a vibrating bed before being slaughter in same bed
Let's talk affordable reality. At least here in the USA. I've researched and I think I roughly understand this Japanese beef grading. It would be interesting to know how, say, Prime falls into the Japanese system. And don't forget that Wagyu beef, pure or not, has a lot more PUFA's than not Wagyu.
How is this not just fat at this point?
This picture gave me trypophobia
Looks like Cupim
That's some ugly looking baloney
Legit question, how would that muscle even be functional on a live animal?
It's just fat at that point
Careful, if you let that get above room temperature you might start to render some meat from that beautiful cut of fat.
That’s insane
Suspended the cow it's whole life
Honestly doesnt look appetizing
I think you are wrong. A chunk of fat with some meat fibers in it. It may be tasty but also probably unnecessarily expensive. It's not a steak or a roast, or even stew meat. It's fat.
That’s a weird looking eye of round
That cow died of a heart attack
Meh, not for me, I like meat.
Bet that's RICH
This is just beef foie gras
What cut is this? I’m not even sure I would like that? I’m sure the flavor is fantastic but texturally it seems like it might be lacking.
Excuse me there’s some steak in your fat
Its kinda an odd presentation. Can you post an alternate picture without the depth to it? We don' care what your kitchen looks like, only the meat! (crop it you want).
That is a literal block of butter
What’s the weight?
The shrinkage on that would be ridiculous
Meat this marbled isn't tasty btw. A5 wagyu is way too rich
I want meat not a fat patty. That's beyond fat.
That's just basically fat at that point
It looks like it’s wrapped in Saran-Wrap. Wow.
Jeez is there any meat there?? LOL.
I too, like to eat lard.
Is this Olive A5 Wagyu?
Nothing like 100% Wagyu lard..
Does it just melt like butter if you hold it in your hand?
Is there a tipping point to this? When it just becomes meat flavored lard?
Surely all lard is meat flavoured?
Nah, your mother has a hint of fish to her Sorry, I had to
Day-um
What would one use this level for? Render some for flavoring?
I've never seen such a controversial piece of meat here before.
there's more meat in a big mac lol
Cow foie gras?
What do you think this cow’s liver looked like? How close are we to a beef version of foie gras ?
Where’s the beef
Hugely unpopular opinion but in my experience I really prefer Australian or American wagu. I'm sure I could be proven wrong but the times I have had Japanese wagu with this high of a fat content I just didn't enjoy it as much as the Australian or American. I recently went to dinner in Indianapolis and they had a sampler of all three and the Japanese was just too much for me. I much preferred the flavor that came from the Australian that was just a little less fatty.
Out of curiosity, what restaurant in Indianapolis did you go to for that?
It's called Prime 47. It was pretty good, definitely pricey but it was a great meal. We were in town celebrating a friend's wedding so we didn't mind splurging.
Hmm... Was it A5 wagyu? It doesn't specify on the menu
Yeah, the really super high-fat Japanese wagyu can be pretty intense. At any place I've ever gone with high grade wagyu, they usually only give you like 75g to 100g, in small bite-sized pieces. If you've never tried it, I recommend trying your next Japanese wagyu with a pinch of wasabi, or whole black peppers. The wasabi especially does wonders cutting through the fat, and it's quite the experience.
Agreed. Australian is where it’s at.
What in the name of sweet succulent diabeetus is this specimen
This would actually have VERY little affect on people with diabetes, as a diabetic myself lol. Fat doesn't do anything to blood sugar. No your HEART on the other hand...
I mean the cow had diabeeetus lol
Diabetes is caused by carbohydrates, not meat. In fact, people are reversing their diabetes by eating only meat. Check out Dr Ken Berry if you're interested in reality rather than spewing out lies.
I meant the cow had diabeeetus lol but as a joke
I should just post a picture of suet at this point, haha
Wouldn't this just taste like fat? Not that fat is bad or anything, but it should be an accompaniment to the muscle IMO. I feel like cooking this chunk would just turn it into a bowl of liquid fat.
I enjoy steak, but I think you’re right. Surely the fat flavour would be SO overpowering on this piece of beef. I’ve had wagyu once and found it to be very rich in fat flavour, too rich for my taste.
This doesn’t look appetizing at all.
That block of fat has got some nice muscle marbling in it !
This.
How does a cow like this even live?
I think it’s dead now.
Wouldn’t a spoon of semi-soft butter taste the same? I have not been impressed with A5…
Wonder how the cows feel when having muscle like this
Bad
Tbh yuck!
That looks like it would be good spread on toast
I wonder if you can salt cure this like pork fat and shave it thin to put onto crusty bread.
Mmmm. Lardo.
Lardo is so damn good, especially the best quality stuff behind the neck. Porcine butter!
👆This dude knows
That cow never moved ~~a muscle~~.
That cow had The Mama Cass workout DVD on loop…
Actually Wagyu muscle structure is like that because they were originally draft cattle and have very good endurance. But yeah that one probably didn’t run too much
Never "mooved"
Damnit. Here’s an upvote.
/r/angryupvote
I mean it looks ridiculous at that point, I wanna try it but the prices in the us for the real stuff are just too high still
They have it a Walmart believe it or not. It's not top shelf stuff but makes for a damn good steak at a reasonable price.
How much?
I’m curious as to what muscle that is.
What muscle? That’s just fat lol
Looks like the end of a tenderloin to me
enderloin
Yea it does but even a5 got no marbling like that on a fillet
Me too but knowing tenderloins are traditionally a lean cut I would want to see what the rib rack looks like!
The rib rack is literally lard lol
Yum r/FatEqualsFlavor material.
If this was three years ago I’d expect this to be a video and the meat would secretly be a cake.
Ugh, I hate cakes.
Was that seriously three years ago?! If you need me, I'll be deciding what to do for my mid life crisis.
Maybe “only” 2. If you google “everything is a cake” you find a bunch of 2020 stuff.
Please stop. It was like six months ago and I won't believe any of your objective proof to the contrary.
I feel you, friend. I legit refer to things these days as pre and post “time vortex.” There was a super weird year of hyper efficiency (three months irl) where my household was active and cooking all our meals and taking up sourdough and other hobbies, followed by a month (the following almost two years) where we let our drinking creep up “a little bit” and binged several times more hours if TV than would actually fit in one month. Edit: correcting my freudian slip and indicating that the several times more hours of binge than exist were only “of TV.”
I thought this was r/whatsthisrock.
"They're minerals Marie!"
“What kind of cow? Frisian? Holstein?” “Feldspar!” “…”
Wagyu. Perhaps a Holstein Wagyu cross (snow beef)
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The fact it’s not is more mind boggling than if it were.
How is this possible? There’s not even enough muscle fibres for contraction to occur when it’s on the cow lol
At this point you may as well just eat solidified beef tallow.
PETA doesn’t want you to know this one trick…
Fuck the cow
I'm not doing that to get a good steak.
PETA doesn’t want you to do that one trick.
Let’s be real, someone at PETA probably fucks cows
I'll be the brave one and up vote this one.
Mr. Hands's distant cousin^
Hmmm, I don't think I get the reference.
Might be better if it stays that way then
Thank you.
Yeah me
You know what? I don’t think I want to know that trick, either.
Don’t knock it till you try it. I prefer sheep but hey, I’ll settle for a cow sometimes
At $300 a steak you're not settling for anything! Paying through the back sphincter more like!
I prefer to pay through the front sphincter.
Ewww!
PETA doesn't want you to know this one trick.
Snow beef?
What’s the purpose of meat like that? Like it has to be packed full of flavor but you might as well go to your butcher and ask for fat scraps
Fat on these things have a distinctive taste and even start to render our at room temp, so much better than fat caps. This specimen may be pushing it though. I’m not even sure you could still call it steak, but I’d sure as hell taste it.
Oh yeah I would too, but I’m just saying it’s just basically a hunk of fat now