Is a $240 Olive Wagyu steak really worth the money? (via CNBCMakeIt)
what makes Olive Wagyu tastier and more tender than other cuts of equally expensive beef.
For the taste test, Crowd Cow and Cote provided three cuts of 16-ounce rib eye steaks: American Wagyu ; A5 Japanese Wagyu ; and A5 Olive Wagyu. Cote's executive chef, David Shim, cut each of the steaks into one-inch squares then Kim sprinkled them with sea salt and cooked them over an open flame to a perfect medium rare.First up was the American Wagyu, which costs $85 at Cote or about $5 per ounce. Online meat retailer Snake River Farms sells anAmerican Wagyu rib-eye steak for $41.
The American Wagyu was leaner than the others, so the texture was chewier than I'd want in a steak with Wagyu lineage.The A5 Wagyu, which costs $30 per ounce at Cote, or the equivalent of just over $14 an ounce on Crowd Cow, had incredible fat marbling; I watched it melt out of the steak as it cooked on the grill. It made the meat melt-in-your-mouth tender and incredibly juicy and buttery. The open flame created wonderful crust giving the exterior a nice crunch.
"You don't' even have to chew. The flavor just continuously goes." The fat "tastes like gold," he says. But to me, spending hundreds of dollars on an A5 Olive Wagyu is not worth it, at least not if you want to eat more than a couple of ounces. The fat-laden meat is just so rich, it's best served in bite-sized portions. It's more of an experience than a meal, but perhaps that's the point.
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