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The purebred Wagyu with 7+ marbling scores is so fatty that most people don't want to chow down on it like your typical steak - in Japan they serve it sliced very thin and people don't eat 16 oz in a meal. So they American Wagyu is kind of a middle ground for people who want an exceptionally marbled cut of beef that they can still eat as a thick steak cut.

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TheOC16 said:

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Dirty Mike and the Boys said:

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Had a B&B Japanese Wagyu Ribeye last week, and I've been thinking about it ever since. Never been much of a food snob, but ****in A it was legit.

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Nice! Ate in the restaurant or you bought from the butcher and cooked yourself?

I fancy myself a pretty dang good steak chef, but I'd be pretty nervous cooking an $800 piece of meat.

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TheOC16 said:

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Dirty Mike and the Boys said:

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Had a B&B Japanese Wagyu Ribeye last week, and I've been thinking about it ever since. Never been much of a food snob, but ****in A it was legit.

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Nice! Ate in the restaurant or you bought from the butcher and cooked yourself?

I fancy myself a pretty dang good steak chef, but I'd be pretty nervous cooking an $800 piece of meat.

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Boo Weekley said:

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Ferris Wheel Allstar said:

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So where do kolaches fit into this paradigm?

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All I can say is that the best and most authentic sausage, cheese and jalapeno kolaches I have ever had were at Buccee's near Luling.

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