Someone asked about grass fed wagyu recently, so I figured I would share these that I just cut. They are “akaushi wagyu,” grass-fed their whole lives. They look better than most grass fed ribeyes I’ve seen.
by eatmeat
27 Comments
nevets4433
Beautiful illustration that Wagyu is a lineage not a grade.
Would be happy to try one for sure
R1T-wino
That cow’s been hitting the gym.
m_adamec
I’m skeptical that this is actually some form of wagyu.
Crushasaurus187
That’s an oxymoron ribeye
Presence_Academic
It takes a great deal of skill to provide wagyu beef with so little marbling.
Imperial_Eggroll
That’s a sad looking ribeye
Fresh_Heron_3707
They lied that is not wagyu. I have not seen a leaner cut in my life.
Danthelmi
What was it protein grass?
Babyfart_McGeezacks
Those look gross
badula-yama-yama
Cross breed i call em Wangus
gravity626
Dont know why grass fed has gotten so synonymous with being better in the mainsteam advertising. Corn-finish over grass finish any day of the week for me. I want marbling. But also, most all cows are grass fed. Its how they are finished. Ive had a shortened corn finish that was excellent. But i dont think ive ever been blown over by a grass finished steak
Spirit117
Did they make this cow run track or something?
---raph---
100% grass-fed wagyu? WHY???
Realistic-Fact-2584
I would never buy that. First of all, grass fed beef taste like shit. Second of all I would even by choice over these “no fat” steaks
Bargle-Nawdle-Zouss
Great color, but I expected to see a lot more marbling.
Hej_Varlden
Marble isn’t as pronounced but it looks tasty.
AlternativeBeing8627
I prefer grain over grass fed but a lot of uneducated people in the comments here. This is what grass fed beef looks like and yes it’s extremely tender and extremely flavorful.
DracoTi81
They really just add the word wagyu to sell any meat.
Wafflinson
Meh.
Looks lean AF.
above_average_penis_
Do we just call everything wagyu nowadays
mikeep615
But where is the gyu part?
themishmosh
What’s the hype about grass-fed? I had it once and was not impressed. There’s hardly any marbling!
Hot-Purple-114
We have grass and grain-finished 100s of Akaushi crosses. Generally we can get them to average choice in 26-28 months of age on cool season grasses w baleage, we generally pick up 1/3 of a quality grade versus a straight Angus. The grain feds will be low prime pretty consistently at 18-20 months. And all of it is good.
Wartzba
See this a lot with grass fed beef, wagyu or not
Swwert
Grass fed sucks
baconator_out
Does grass fed lead to lack of marbling? Not an expert but that looks almost like a steak I’d cut off a deer backstrap if it weren’t for the shape and the bone.
If it’s anything like that I bet it’s good. Is there an advantage to ribeye over a filet or strip when there’s not much marbling? I usually pick ribeye specifically for the extra fat/flavor.
27 Comments
Beautiful illustration that Wagyu is a lineage not a grade.
Would be happy to try one for sure
That cow’s been hitting the gym.
I’m skeptical that this is actually some form of wagyu.
That’s an oxymoron ribeye
It takes a great deal of skill to provide wagyu beef with so little marbling.
That’s a sad looking ribeye
They lied that is not wagyu. I have not seen a leaner cut in my life.
What was it protein grass?
Those look gross
Cross breed i call em Wangus
Dont know why grass fed has gotten so synonymous with being better in the mainsteam advertising. Corn-finish over grass finish any day of the week for me. I want marbling. But also, most all cows are grass fed. Its how they are finished. Ive had a shortened corn finish that was excellent. But i dont think ive ever been blown over by a grass finished steak
Did they make this cow run track or something?
100% grass-fed wagyu? WHY???
I would never buy that. First of all, grass fed beef taste like shit. Second of all I would even by choice over these “no fat” steaks
Great color, but I expected to see a lot more marbling.
Marble isn’t as pronounced but it looks tasty.
I prefer grain over grass fed but a lot of uneducated people in the comments here. This is what grass fed beef looks like and yes it’s extremely tender and extremely flavorful.
They really just add the word wagyu to sell any meat.
Meh.
Looks lean AF.
Do we just call everything wagyu nowadays
But where is the gyu part?
What’s the hype about grass-fed? I had it once and was not impressed. There’s hardly any marbling!
We have grass and grain-finished 100s of Akaushi crosses. Generally we can get them to average choice in 26-28 months of age on cool season grasses w baleage, we generally pick up 1/3 of a quality grade versus a straight Angus. The grain feds will be low prime pretty consistently at 18-20 months. And all of it is good.
See this a lot with grass fed beef, wagyu or not
Grass fed sucks
Does grass fed lead to lack of marbling? Not an expert but that looks almost like a steak I’d cut off a deer backstrap if it weren’t for the shape and the bone.
If it’s anything like that I bet it’s good. Is there an advantage to ribeye over a filet or strip when there’s not much marbling? I usually pick ribeye specifically for the extra fat/flavor.
Yeah. That doesn’t look appetizing to me.