This restaurant claims this is Japanese A5 Wagyu, Authentic?
This restaurant claims this is Japanese A5 Wagyu, Authentic?
by Ralix2
8 Comments
jmatsumoto
It certainly looks like it could be.
Myselfamwar
Do you have a link? You’re just showing us a random photo.
Kimchi_Rice196
sure looks like it
however if it was kobe, id ask for the certificate since kobe is far more superior than wagyu in terms of marbling
itchy_008
expect more marbling – less red and more white
Southraz1025
Looks like it is? So what’s your point!
ApprehensiveTooter
Have you tried saying g’day mate to it?
LvLUpYaN
While the marbling looks amazing this doesn’t look nearly fatty enough to be A5 wagyu. If you do a Google image search for a5 wagyu you’ll see that it looks to be like 85-90% fat / white. This looks to be mostly red and roughly 40-50% fat. I would prefer this for a steak over a5 since a5 is too rich for a full on steak and is more like eating beef butter.
norecipes
Based on the marbling, it’s likely wagyu (meaning it came from Japan) but it hasn’t been trimmed properly (most of that extra muscular fat should have been trimmed off). As for the quality of the marbling, it’s always a little subjective as it’s based on visual analysis. I’ve seen A4 graded cuts that look more like what you’d expect from A5 and vice versa.
8 Comments
It certainly looks like it could be.
Do you have a link? You’re just showing us a random photo.
sure looks like it
however if it was kobe, id ask for the certificate since kobe is far more superior than wagyu in terms of marbling
expect more marbling – less red and more white
Looks like it is? So what’s your point!
Have you tried saying g’day mate to it?
While the marbling looks amazing this doesn’t look nearly fatty enough to be A5 wagyu. If you do a Google image search for a5 wagyu you’ll see that it looks to be like 85-90% fat / white. This looks to be mostly red and roughly 40-50% fat. I would prefer this for a steak over a5 since a5 is too rich for a full on steak and is more like eating beef butter.
Based on the marbling, it’s likely wagyu (meaning it came from Japan) but it hasn’t been trimmed properly (most of that extra muscular fat should have been trimmed off). As for the quality of the marbling, it’s always a little subjective as it’s based on visual analysis. I’ve seen A4 graded cuts that look more like what you’d expect from A5 and vice versa.