Prominently displayed at the entrance of FAMU inside J-Town, Markham is this impressive array of A5 Japanese Wagyu Beef…OMI, MIYAZAKI, KOBE…etc…cost more than a return airline ticket from Toronto
to Japan!!
What do you think is the fat to beef ratio in that case?
Over under 65%?
A5 Japanese Wagyu typically features an intense meat-to-fat ratio, with intramuscular fat comprising roughly 40% to 60% of the meat. Often described as “beef butter,” this premium grade boasts the highest level of marbling, creating a thick, white web of fat throughout the muscle.
We had some Olive Wagyu at Sidecut (in Whistler) and it was just overwhelmingly rich.
I felt like I needed a big stick of beef jerky as a chaser.
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During the pandemic, one of our food splurges was a tasting comparison of a few wagyu grades – everyone ended up preferring A4 to A5.
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I’m a self-professed glutton.
And even A4 is sometimes too much for me.
Any kind of wagyu beef should only be reserved for things like shabu-shabu, sliced tissue thin and enjoyed like a garnish, not even a side dish, much less the main course.
People who eat wagyu steaks are either being served fake shit, or enjoy eating sticks of butter au naturel
In our case, it was sliced thin and flash grilled a piece at a time – the way it originally was when it was introduced into the US, when Japanese restaurants sold it by the ounce and provided a hot stone at the table.
Eating a fat slab of wagyu as steak is excess I don’t need.
