Wagyu.. is it worth it?

[Kade]

Looking at some wagyu briskets and I can’t seem to pull the trigger. Those of you that have smoked a wagyu.. is it worth the cost or no?

 

[old sarge]

You may have to take the plunge and be the first!

 

[SmokinAl]

Never could afford one, but a few guys on here have done them.
The marbling looks incredible!
Al

 

[phatbac]

I would say no for this simple reason: for $150-$200 i can get a whole rib-eye roast or a coupe of whole tenderloins. I would much rather smoke and eat filet mignon or prime rib than brisket. on the other hand but if you like really really good brisket and have money to burn....

Just my $0.02,
phatbac (Aaron)

 

[biteme7951]

I was told by a wine buyer that I should not pay more than $10 a bottle for ANY bottle of wine, beyond that it is just marketing and hype. The same can be said about waygu to some extent. If you cook it with minimal extras you will see a difference from regular beef....beyond that it is spice and smoke flavoring.

Barry.

 

[HalfSmoked]

Whats the cost of prime t-bones or porter house in your area here about $14.00 lb that's prime not choice. $180.00 for a waygu brisket that's is 16 lbs is about $11.00 lb. But I'm with you is it worth it. I have a friend that has just started raising waygu maybe there is some in my future.

Waygu is a Japanese beef and the prime waygu comes from an area in Japan known as Colby. But I now understand that American raised waygu is better than that because of the better grass and feed here in the US.

Warren

 

[bdskelly]

A 200 buck brisket... Wowzers! I’d hate to over cook that baby! B

 

[Bearcarver]

Kinda depends on how much spare change you have to throw around.
I could never do it, but Bear Jr could if he had a mind to go that way.
Heck, I went the other way---I got my Sous Vide so I can get cheaper Meat (Eye Rounds) & make them as Tender as better cuts.

Bear

 

[HalfSmoked]

Ha that Bear will miss led you cheap meat but not so cheap toys. :D

Warren

 

[myownidaho]

I’ve not done brisket but I have cooked a number of Wagyu cuts from SRF. Some have been superb, some were no better than a prime quality packer that was cheaper. I would probably start with a prime cut and see what you think before going the extra mile.

And remember that grading has a range.

 

[noboundaries]

Kobe, or Wagyu beef, in Japan is VERY different than what is raised and marketed in the US. I spent some time at the Japanese Naval Academy at Etajima in 1976, about 3 hours away from Kobe, Japan. I remember folks talking about Kobe beef with a lot of pride. They said the animals were raised in pens like veal calves, massaged daily, and fed a very special diet that fattens the meat in a specific way. The animals are not exercised.

Wagyu beef from outside Japan is basically the same strain of beef, but grass fed and free range. Definitely an improvement over the feedlot raised animals that make up a lot of the US market. But $200 for a brisket. I'll pass.

 

[SonnyE]

No.

Do I look like I'm stupid?
Why would I pay such big bucks for fat?

$100 a pound. Are you out of your mind?
Costco Wagyu.

 

[Kade]

No.

Do I look like I'm stupid?
Why would I pay such big bucks for fat?

$100 a pound. Are you out of your mind?
Costco Wagyu.

On sale for 12.5/lb

 

[HalfSmoked]

To some I think it's just to say yup that's what I cooked. Ha you know the Jones.

Warren

 

[myownidaho]

Noboundaries has it right. You can get grade 5 Kobe beef imported from Japan but you’re going to pay $100 a pound. Typically, 2-3oz is a serving. The Wagyu in our market has a lot more marbling than say a prime Angus but it’s not the same thing. The one cut that shows what American Wagyu can be when it comes to marbling is the flat iron. Grilled beef butter and I can eat about half as much as a prime flat iron. It’s actually too much for me.

 

[old sarge]

I have had Wagyu just once, special occasion. A tomahawk steak at a restaurant in Phoenix. My wife, son and daughter-in-law all wanted fish. All the food arrived. I did not know a steak could feed 4. It was excellent. But never again. Way too pricey. But for those who can afford it, more power to them.

 

[myownidaho]

A Tomahawk for one?!? Lol! I would have loved to see the look on your face when they set it in front of you.

 

[schlotz]

So, many are in the 'no camp' with assorted reasons to justify their position, which is fine. Having actually smoked a SRF brisket, I can tell you it was wonderful. The significantly increased marbling IMO renders a bit quicker so watch it carefully. If you've got your brisket recipe down pat and have the spare change, go for it!

 

[gmc2003]

The thought wagyu beef sounds really good and appealing, but I just couldn't justify the price.

Chris

 

[doughboyb]

The thought wagyu beef sounds really good and appealing, but I just couldn't justify the price.

Chris

A friend of mine got a wagyu packer for his initial run on his brand new rec tec... And basically first long smoke ever. Who am I to crush a guys dreams right? Anyway, long story short the choice brisket I helped him supervise a few months later was light years better. It's 95% technique, 5% beef quality I feel with brisket. Do I get it right all the time? Absolutely not, but that's why I keep trying.