When I had it in Kobe they would cook the steak, slice it in to stripes and then cook the cut pieces. Lots of sear, most of the fat is rendered out and its great. You won't get it medium rare with this method but you really don't want a5 cooked less than medium or medium well because of the fat content.

If it's cooked like that and still too rich for your tastes then it's just not for you. If they're serving you a full steak of the stuff uncut and medium rare, they're fucking up the meat.

If I eat a meal that costs $700 and don't literally cum from how good it is, I'm demanding a refund.

Right there with you.

I eat beef to eat meat, not fat.

Yes, some intramuscular fat improves taste and mouth feel but when there is more fat than muscle...pass.

Take my upvote and take your broken ass taste buds back to Applebee's.

Many foods for the wealthy, especially at occasions like you mention are not there to taste good. The purpose of these foods is to signal class distinction to the group.

I too dislike eating a stick of meat butter.

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.

I'm getting the sense that Arby's claim of have a Wagyu beef burger is not quite true.

All that value isn't necessarily because it's good (which is wildly subjective) but because of the intensive preparations that go into raising it.

I think beluga caviar is okay. I didn't hate it but I wouldn't seek it out, never mind pay what it costs

I sort of agree. I enjoy it but it's a specific thing and there's better steak experiences out there at better prices. The hype is silly but I don't think it's ever going away unfortunately.

Ground beef with lots of fat = low quality

Steak that's seemingly >50% fat = PREMIUM OMG

I don't get it. Give me a nice prime or choice steak please. I want fat flavor enhanced meat, not meat flavored fat...

Hard disagree. Best beef experience I ever had was a kobe steak in Japan, prepared by a top chef.

That's fair. I've never had it. But I'm also not a fan of chewing on the fat even on a regular old steak.

I can't imagine id enjoy wagyu either.

I have literally never had enough money to know wagyu beef even is, but if it's as you described, then I don't think I'm missing much.

You're not obliged to like anything. Nobody can tell you how you feel. We may be a little sniffy if you tell us our cooking sucks.

I had a Wagyu ribeye last year that cost like $120 and it was very good. That being said I would never pay that much for a steak.

When I want to eat steak, I want to eat steak, not fat masquerading as meat, thanks, keep your waygu kobe whatever nonsense

I agree with you. Something about the grease does not sit right with me. The last time I had wagyu, it was at a fancy restaurant tasting menu place where each dish contained some part of the animal. I ended up throwing up later that evening.