- Feb 19, 2001
- 20,158
- 20
- 81
So I was at the Japanese supermarket, and I saw some meat station with a guy grilling. I walked over and I saw that they were selling beef. $29.99 / lb. I didn't realize the price was so high at first but then I was like whoah wait a minute. I looked at that picture and that kind of marbling had to be Wagyu or something.
I read the labels on the packs of beef and it was. The guy was grilling small sample strips for people to taste so I lined right up. All he had to do was add a little salt.
When I bit in the juices just gushed out. I closed my eyes and I embraced the awesomeness of fatty marbled beef. Probably had an "O-face" or something, but it was just amazing.
Obviously I can't really afford $30 / lb, but this is pretty damn good. Oh it was American Wagyu, not Japanese, but I would not know the difference if both are Wagyu. But nevertheless I'm sure both are jizztastic good.
I heard some people say that the Australian F1 steak is probably a better combo--something in between Japanese A5 Wagyu and American Kobe (not the Wagyu) where it's fatty, but not as fatty as the Japanese stuff where you feel like you're ingesting a heart attack.
I read the labels on the packs of beef and it was. The guy was grilling small sample strips for people to taste so I lined right up. All he had to do was add a little salt.
When I bit in the juices just gushed out. I closed my eyes and I embraced the awesomeness of fatty marbled beef. Probably had an "O-face" or something, but it was just amazing.
Obviously I can't really afford $30 / lb, but this is pretty damn good. Oh it was American Wagyu, not Japanese, but I would not know the difference if both are Wagyu. But nevertheless I'm sure both are jizztastic good.
I heard some people say that the Australian F1 steak is probably a better combo--something in between Japanese A5 Wagyu and American Kobe (not the Wagyu) where it's fatty, but not as fatty as the Japanese stuff where you feel like you're ingesting a heart attack.