Unpopular Opinion

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153

I don't like Wagyu beef (lemm.ee)

submitted 1 year ago by coffee@lemm.ee to c/unpopularopinion@lemmy.world

60 comments fedilink hide all child comments

There, I said it. Had some Wagyu A5, genuine certified import from Japan prepared by an actual chef on a handful of occasions. The last one was on Saturday as part of a business conference in the exec suite of some fancy hotel, talking to potential investors.

The set menu cost the equivalent of $700 per person, wines not included.

And. I. still. don't. like. it.

The meat is simply too rich, too soft, too greasy. There's no bite to it. Every time I try it, it reminds me of sucking on a piece of beef flavored butter. A slightly solidified cube of beef lard.

Just give me a Black Angus rump or sirloin steak if you must, that's pretentious enough at a fraction of the cost and provides such a nicer eating experience.

And please, PLEASE, for the love of everything holy, don't give me Wagyu cubes topped of with steamed foie gras. That's akin to buttering your lard. Maybe in 50 years when all my teeth are gone, I'll appreciate being able to grind down a piece of beef between my gums. But as it stands, the Wagyu hype couldn't die fast enough.

/rant

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[–] weeeeum@lemmy.world 15 points 1 year ago (5 children)

Use of wagyu and it's consumption should be and usually is executed differently compared to most steaks and it's philosophy. Like you said that wagyu is so extremely rich and fatty that it cannot be eaten in large quantities.

When wagyu is tastefully used (no pun intended) it should be a few small slices on the side of a larger dish. It can also be added to smaller bite size pieces, like wagyu nigiri for example (I have had it and it is wonderful).

If it's properties are understood and it is used correctly it is certainly outstanding.

[–] VanillaGorilla@kbin.social 3 points 1 year ago

That's how I had it and I really liked it. Of course it's not a typical western steak.

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