emjamom
Newbie
Glad you enjoy Japan. So here in The good ole USA you’d go with 10 American Wagyu then? Do they cook different in their climate or are you just questioning if it’s true A5 I’m getting here in the US? Im not being abrasive but I’m about to drop a lot of cash and want to see if I should save it and buy a bunch of SRF or 1 A5. Going to cook it in Japan not in the cards. You’re one of the few I’ve found that has tasted both, so wondering if you’d buy a true Japanese A5 or a bunch, say 10, of American crossed Wagyu for same price assuming you had 2 grand that had to be spent on one or the other. I’m torn, but who knows when I get my price tomorrow on the A5 it might answer it for me.
I see what you are asking..... The A5 I have had has been cooked on a stainless steel flat grill, nothing more than medium-rare. I am amazed at how short the cooking time is, but due to the melting point of the fat, it has to be done that way...... It sounds like you are experienced cooking the American Wagyu brisket, I am not...... my concern would be how to cook it without melting all of the incredible fat, which I believe is where all the flavor comes from.... having a piece of meat melt in your mouth as you savor the flavor is a big part of the Kobe beef experience. So, for me, I would probably go with the American Wagyu.