Every single time I've had wagyu and heard chefs discussing it's been that wagyu needs to be medium-rare not rare to allow the intramuscular fat to render into the meat more.GAC06 said:Coog97 said:GAC06 said:
Hard to take a steakhouse seriously that's grilling wagyu
Out of genuine curiosity, why?
Wagyu should be relatively thin, rare, and seared well. Grilling is always an inferior method for steak but especially that one
And a true wagyu of that size would be difficult to eat. There's so much fat content and they're so rich it fills you up pretty quickly.