Who's had it? How was it? How did you cook it?
I'm really close to buying an A5 Ribeye and just wondering. TIA

I have not had A5 but have had a couple Wagyu steaks from Snake River Farms that are domestic.

My advice would be to plan on less of it in quantity then you would’ve normal steak. The stuff is incredibly rich and it would be almost impossible to eat the equivalent of a normal 16 ounce ribeye in one sitting by one person.

Super tasty though!

We’ve just seasoned and cooked it like we would any steak. Make sure it’s close to room temperature before hand and then onto the big green egg until medium rare to rare.

I've had American and Australian Waygu but haven't been able to part with A5 money yet. I keep telling myself I will someday just to try it but for now the American and Australian are delicious. Sous Vide then sear on the egg or in cast iron with butter and avocado oil per Guga.

Grand Western Steak and Kobe Club are a couple I've been very happy with

It's a totally different type of steak. It can be cut with a fork. It will nearly melt in your mouth, like butter. It is super, super rich. I am happy to have tried it, but it's probably not something I would bother ordering again. I prefer more meat to fat, more meat taste to the super rich taste, and the consistency of cutting and chewing rather than the melt in mouth feeling. It wasn't a bad experience, but it was just so different from a normal steak. Think of a good steak. Then think of a Snake River Farms (American Waygu) as a higher quality, but still similar. Then think of A5 Waygu as something totally different.

https://wagyushop.com/

I'm close to ordering. Prices are steep but I've never had a cut of meat like this and I'm curious.

I've had it several times. Quite frankly I didn't like it. Too rich for me. I like the big bold taste of American beef. I have had lots of American Wagyu from Snake River Farms and I prefer that over the A5 offerings. Another place I like is Double 8 Cattle Company. They have full blood wagyu offerings as well as the Japanese A5 stuff. You have to check them often as their full blood wagyu stuff sells out pretty quickly.

Creekstone Farms is another list worth getting on. They have some good angus prime cuts they offer at good prices now and again.

quote:

Originally posted by lastmanstanding:
I've had it several times. Quite frankly I didn't like it. Too rich for me. I like the big bold taste of American beef. I have had lots of American Wagyu from Snake River Farms and I prefer that over the A5 offerings. Another place I like is Double 8 Cattle Company. They have full blood wagyu offerings as well as the Japanese A5 stuff. You have to check them often as their full blood wagyu stuff sells out pretty quickly.

Creekstone Farms is another list worth getting on. They have some good angus prime cuts they offer at good prices now and again.

I've had Prime Black Angus a few times and loved it. I'm just looking for something different to try.
I'm curious as to what a few of you mean by saying it's "rich" tasting. Because of the fat content? The actual meat itself?

I've had it. You really just need a little of it to punctuate a portion of a meal.

quote:

Originally posted by joatmonv:

quote:

Originally posted by lastmanstanding:
I've had it several times. Quite frankly I didn't like it. Too rich for me. I like the big bold taste of American beef. I have had lots of American Wagyu from Snake River Farms and I prefer that over the A5 offerings. Another place I like is Double 8 Cattle Company. They have full blood wagyu offerings as well as the Japanese A5 stuff. You have to check them often as their full blood wagyu stuff sells out pretty quickly.

Creekstone Farms is another list worth getting on. They have some good angus prime cuts they offer at good prices now and again.

I've had Prime Black Angus a few times and loved it. I'm just looking for something different to try.
I'm curious as to what a few of you mean by saying it's "rich" tasting. Because of the fat content? The actual meat itself?

It's a piece of meat flavored tallow. Soft, buttery, rich.

Similar to Foie Gras in effect.

Yes to A5. And similar to others, WAY too rich; we made the mistake of each eating our own portion. Would have been better to split up into smaller portions and have side dishes to eat with it.

By rich, I mean almost fatty tasting. My stomach felt full fast.

Glad I did it, just to say that I have, but I would never spend that type of money again on Wagyu.

quote:

Originally posted by joatmonv:
https://wagyushop.com/

I'm close to ordering. Prices are steep but I've never had a cut of meat like this and I'm curious.

I've never had it as I am very happy with American prime beef, so cannot comment on it. BUT, your best deal right now would be buying a whole Japanese A5 ribeye from Costco shipped right to your door fresh (not frozen). They have a whole ribeye (12lbs) as well as individual steaks.

https://www.costco.com/Catalog...All&keyword=a5+wagyu

I've had it, its a delicacy for the meat eater. Keep in mind you don't eat it like you would a typical ribeye or, porterhouse. There's a reason why its served in modest pieces. Such expensive and unique types of meat are just a part of a larger meal, make sure you're creating a menu that it can be apart of.

The richness is unique but, after 3-bites, I needed something astringent in my mouth to cut through all the fat build-up. Wine of course but, you're looking for spinach or, arugula to chew on.

Its certainly unique, and if you can appreciate red-meat, it should be tried, however, if I'm looking to chow down on some protein, I'd go for a 60-90 day aged ribeye or, NY strip.

This message has been edited. Last edited by: corsair,

Fat and marbling in a steak is a good thing. A5 is the perfect example of too much of a good thing imo. But it is something everyone should experience at least once.

Queue me up in the column that says "not to my liking." Too rich, too soft, etc.
I'm also the type that trims the fat off my steaks when eating; bacon crisp without any chewy fat, etc.

Give me great cuts of locally raised Black Hills Angus or Bison over any wagyu.

If I want soft and rich, I'll go for some pâté. lololololololol

As a big steak, didn't care for it. It's meant to be served in small portions like a delicacy.

All good information and good to know. I might go with the cubes on the site instead of a whole cut and plan a meal around it.

NO but definitely want to and will sooner than later.

quote:

Originally posted by kkina:

It's meant to be served in small portions like a delicacy.

^^^ very true, so I've heard (from Guga) ^^^