Went by the butcher shop today and most of their offering was wagyu ribeye, strips and sirloin, oddly the cuts were less marbled than most choice cuts. Am I missing something?

The fat is mostly evenly distributed through the meat rather than in pockets or on the perimeter. If you rub your finger across the meat, it will feel greasy. Personally, I think it is overrated, but a lot of people would disagree.

I don’t think I’ve ever had it

I'm fat enought as it is.

Wagyu talkin about Willis?

There are different grades. Go to a true steakhouse and get a 4 oz serving as an appetizer. You’ll be ordering it for your meal.

Whatever you were looking at was some cheap [censored] stuff. And unless you have a commercial grade kitchen, save eating a good steak like a Wagyu A5 for when you go to a nice place. Don’t waste it trying to cook it on your grill, let a chef do it.

It's a different kind of fat, I have had good and some I'm not a fan of. Buddy owns a popular restaurant and had to buy wyagu briskets instead of the prime he normally gets and didnt like the results at all. That said I have had some really great steaks from it over the years.

Somebody on here raises wagyu, he should provide us samples.

And I assume it's like standard grading where it's the whole carcass so you still need to eyeball the cuts. For those that dont know they dont grade individual cuts. It's a carcuss grade. I recently had "prime" ribeyes that I threw in garbage and started not to buy them when I looked at them because the marbling and fat composition didnt look great. It was 34 bucks down the drain.

In my opinion it’s not a scam but over hyped well fed out beef. I don’t care what anybody says Wagyu is just well fed out black angus steers and cows. They have the right formula and feed them out a little longer that’s the reason it cost more. It’s marketing BS

All true, still need to look at the differences in the offering. You certainly don’t need to be a professional to cook it and reap the benefit, but you can’t just slap it on some Walmart charcoal and char it to pieces and wonder why it isn’t great. I hot sear 6-800 degrees for seconds to a minute each side then indirect cook to digital temp 125. It’s fantastic, and worth it.

Wagyu is beef from 1 of 4 Japanese breeds. They’ve done a great job marketing in recent years, following in CAB’s footsteps (certified Angus beef). Wagyu is not special in the way it’s graded. It is graded on the same scale as other beef. If you have “prime wagyu” it will theoretically be the same as “prime CAB” or “prime beef”. No difference in the grading scale, just a bit of creative marketing to add a few dollars for the grocery store or restaurant.

Different grades but it is excellent if done right

Did a brisket for a group of friends and my wife’s said it’s like sex in your mouth......umm so I’m doing one better than the other ???

We love it here at our house!

We get all of ours here Hassell Cattle Company.

Cross breed.....