I mean come on, a NORMAL cut of angus beef can already be all sorts of ridiculous crazy good 
I can only imagine the heights that wagyu takes it to. From googling only, the general consensus seems to be that japanese wagyu can have a higher fat content, but almost to the point that trying to eat a *whole* A5 grade jap wagyu steak would be sickly for most - i.e at what point are you literally just consuming an almost pure block of fat. Idk if that means it's better tbh. Personally I'd want something that I could keep eating like a normal pile of steaks, still would like to try both at some point tho 
Also decided I'd better give the dry aging a try with a cheaper cut first lol, gonna do a standard bone in ribeye n see how much it affects the tenderness and flavour. I'll be using the Serious Eats guide to do it, fingers crossed!
I can only imagine the heights that wagyu takes it to. From googling only, the general consensus seems to be that japanese wagyu can have a higher fat content, but almost to the point that trying to eat a *whole* A5 grade jap wagyu steak would be sickly for most - i.e at what point are you literally just consuming an almost pure block of fat. Idk if that means it's better tbh. Personally I'd want something that I could keep eating like a normal pile of steaks, still would like to try both at some point tho Also decided I'd better give the dry aging a try with a cheaper cut first lol, gonna do a standard bone in ribeye n see how much it affects the tenderness and flavour. I'll be using the Serious Eats guide to do it, fingers crossed!
Last edited:
