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Sorry....just looked it up. It's $304, not $200. It is 3.4lbs average. It's about a day and a half in shipping and it's authentic A5 graded Wagyu. I'm aware of all the Wagyu and Kobe shadyness, even with world class restaurants, let alone some lone butchering. For those that are unaware, ALL authentic Wagyu and Kobe is strictly from Japan, same way all real Champagne is exclusive to the Champagne region of France. Japan's Wagyu grading scale far surpasses ours. The best USDA Prime steaks are only about a 7 on the scale out of a possible 12. So they would be like A3 grade in Japan. The A5 badge is earned as much by the bloodline and age of the cow as it is the overall marbling. Everything has to be right to get the elusive A5 badge. I'm 99% sure this is legit, as it is authentically graded and certified, meaning the complete lineage is on paper and easily traceable. Japan is a very disciplined first world country where honor and tradition means everything. I think they would have been shut down if it wasn't legit. I know for a fact that Snake River Farms out of Idaho legitimately bought some top breed Wagyu cattle and is making an 'American Wagyu.'. The name itself is a bit of a misnomer because true Wagyu can ONLY exist from Japan...pretty sure the cattle is unaware it's eating grass from the Midwest USA and not from Kobe Prefecture, but the dummies in charge also decided to name the cattle breed Wagyu. From what I've heard, SRF is a great spot to blow your mind (and break your wallet) on some top of the line insanity, including 'American Wagyu' as well as artisan bacon, ribs and some Kurabota hams among other things. Personally, my heart is saying the Japanese A5 Ribcap is what I want. According to the well trusted website seriouseats.com, the Ribcap is "The tastiest cut on the cow." I've never had that cut specifically...but I figure the tastiest cut of beef coming directly from the best cow ever should be a life changing experience.
Here is some shots of it. The Ribcap is a semi rare cut as it takes the best part out of the whole rib, leaving the soon to be sliced Ribeye steaks falling a little flat and leaving something (the best part) to be desired. Here is how they get the Ribcap cut from the whole rib:
LOOK AT THAT DECKLE!!!!
Here is Snake River Farms 'American Wagyu Gold Grade'. First is a hunk of gorgeous tenderloin...
And a whole 'Gold Prime Rib'...
And the infamous Tomahawk Ribeye!!
SRF has a little 4 pack of thick cut 4oz filets for $55...hmm. I actually only paid a grand total of $21 for the beef yesterday afternoon. It was REALLY good, but on a "professional beef" world class scale it's a 1.5 out of 10. Best steak I've had so far was from a super high end butcher in the city of Roc. It was their top of the line non USDA graded, in house raised and butchered 28 day dry aged boneless ribeye. Expertly butchered and about $40 a pound. I kept it simple and cooked it very nicely and actually used a thermometer. An easy 10/10 all day unless something like this is setting the bar. That was my first taste of how amazing beef could get. Both the intense flavor from the aging as well as the breed, along with the butteryness that is next level bovinity. It's a WHOLE different world when ya get away from the hypermart and into the artisan and boutique shops. Bring your big wallet though...lol, and do some research, because there is A TON of shady vendors both locally and online that will lie, cheat, and steal to get that bread out of your fat wallet. Amazing beef, like fishscale cocaine, is totally worth the ticket price if it's the real deal. Just kidding about the blow, I don't even know what that is. Don't do drugs...lol.
Beef. It's what's for dinner.
Here's the Japanese A5 Ribcap link
https://www.wagyushop.com/japanese-wagyu/a5-japanese-wagyu-beef-whole-rib-cap
Snake River Farms
https://www.snakeriverfarms.com/
THEY'RE called KAAAAHBS Joe's dad's stuff
