Grass-fed vs. Prime vs. A5 Wagyu Ribeyes 🥩 Pick one 🤔 #steak

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Alpine Butcher

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Grass fed on a regular basis, but A5 occasionally

money

Red angus, grass fed, preferably pasture raised. Hung 18 days.

royjaquez

Grass fed for consistent steak. Sorry. I've tried both. I'm preferring far leaner cuts atp

iamDBA

I haven't had A5 yet. I bought Australian wagyu from you, it was great. I also bought Prime Denver steaks from you, those were great. I have grass fed Denver steaks in the freezer waiting for me. You guys are awesome. Ty.

Edward-tvne

I've tried USDA prime, chilean wagyu, argentinian wagyu, australian wagyu and kobe A5 and from my perspective, kobe is too much fat. To eat occasionally it is fine, but for every week I prefer other wagyu meat like the australian one or even USDA prime. Cheaper and still excellent.

ClaudioAguileraMunoz

I just don’t see how a5 is so considered so good. I like lean meat. Eating wagyu looks like you’re just getting fat. Like shit many people eat it raw because it just renders to nothing if you actually cook it. A5 has gotta be the most overrated food in existence. I definitely prefer prime. I do love a cut of grass fed too tho.

ethanporto

None of them. The best for me are BMS 12 A5 Sirloin, zabuton and mitsuji, and they need to be from a good source, not just any wagyu cow. Different cows and from different prefectures / farms can taste completely different. Ribeye for wagyu A5 does not taste great for the price tag, you might as well pay a bit more for bms12 wagyu Sirloin, zabuton and mitsuji. Sirloin, zabuton and mitsuji are the best IMO for good Japanese Wagyu. For the benefit of Americans who only know steaks, the best way to cook A5 Japanese wagyu is Japanese yakiniku style, i.e. not a steak. (you can visit a real Japanese yakiniku restaurant in Tokyo or Singapore to understand that steaks are not the best way to cook A5 bms12 Japanese wagyu) and Japanese do it over Binchotan or else a proper Japanese grill for yakiniku style, dont use western methods or normal charcoal to cook them. It tastes awful compared to using binchotan, since you pay so much for Japanese wagyu, it is such a waste not to cook using binchotan. Try binchotan with the small slices or cubes, the taste is completely different and you will never go back, unless you are stuck in Mars without a proper yakiniku restaurant. P.s. do be warned, with the proper way of cooking and excellent cuts, I can eat up to 600 grams to 700 grams, vs only 100 to 200 grams cooking the western style, so it's going to be expensive. It's really cheap in Japan though, expensive in Singapore. I have friends who go to Japan every month just for wagyu yakiniku and Teppanyaki (from Singapore, it is relatively close enough and cheaper than eating good yakiniku in Singapore). Teppanyaki is really good as well, but yakiniku over binchotan really blows my mind away every single time, and suitable for my other half who is Caucasian and has normal Caucasian taste, even though he generally doesn't like fatty meats, he loves bms12 over binchotan: zabuton, mitsuji and Sirloin, among others. He also likes Teppanyaki style. For Teppanyaki style, wagyu ribeye is good, but i dont think they used bms12, we never really asked, so for bms 12, do try Sirloin, zabuton and mitsuji, not steak cuts, and try it over binchotan.
After trying a couple of times at a good yakiniku restaurant, you can try it yourself at home but it will be difficult to achieve the same taste, we have been trying as we are now stuck in a godforsaken country that doesn't have a single proper yakiniku restaurant in the entire continent of 300+ million people (Europe). There are plenty of different cuts for Japanese wagyu to try and see which one you like, you dont need to stick with just the ribeye. Because there is fat in almost every part of the cow, the other parts have the opportunity to taste good as well.

RyuUzu-pguy

I want beef from the healthiest cow. So probably grass fed

FatalDreidel

Grass fed for me even tho I wish prime grass fed was a thing. 😢

CarltonCarvalho

USD A prime. That a5 is so expensive but the taste 👅 wasn’t as impressive as I thought it would be.

tax

Dry aged, 100% grass fed and organic ox, I feel those nutrients. Grass fed organs only too.

ThePiratePaddy

There was grass fed steak at my H-E-B that looked like low grade wagyu. Like, it looked super good. But it was $20 for one .75lb New York strip, so I went for a less, but still marbled cut that was $23 for two.

kellanflanigan