faptainfalcon

faptainfalcon t1_jbkgnxp wrote

You're right I forgot, it's been a couple years. What I was describing was A5 Wagyu imported from Japan (hence $200/lb from a high end butcher shop). Fortunately I have a friend who's a great chef so I don't have to go to a restaurant to eat it because I'm too scared to cook it myself lol.

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faptainfalcon t1_jbh4sii wrote

Because that kind of marbling has a lot to do with how they are raised. And there's also a prestige to it. Having tried it a couple times myself I would much rather pay $200/lb as a rare treat than $50/lb for a lab grown approximation. At that price I'd rather go for tomahawk.

Idk maybe the gimmick might work. There's a place near me that sells "American wagyu" burgers for like $15 and they are doing pretty well.

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