Tbh I dont usually spend that much on food i.e meal or just the entre. About the most expensive thing Ive had was a 100+ dollar meal i.e crab, lobster, some sickeningly sweet mango cocktail etc. And I also found out that I am not really a fan of the way the roasted brussel sprouts were prepared. (They drizzled a sweet sauce on them that wasnt just due to carmelization and I cannot stand the resulting flavor profile) Overall the meal was good but not worth the cost at all.
Ive spent 50-60 bucks on the ingredients for a meal Ive prepared at home that I enjoyed more than that.
At some point Id like to try real wagyu beef but I am pretty sure the level of fat will not be to my liking as I normally pick fairly lean cuts but a large part of that is because most fatty beef doesnt really have great marbling throughout the cut. Its mostly separate and just gags me with the texture of it.
for what it’s worth, you can get bad wagyu beef - it literally just means a particular breed of beef, but nothing about the quality of the meat. What you’re probably thinking of is A5 graded wagyu beef. And you definitely should try it!
Had it and found out it’s not my thing is very tender, almost ‘slice with a knife’ like. However I prefer my steak to have a modicum of chewyness. Don’t like the filet mignon either, I prefer an entrecôte.
Tbh I dont usually spend that much on food i.e meal or just the entre. About the most expensive thing Ive had was a 100+ dollar meal i.e crab, lobster, some sickeningly sweet mango cocktail etc. And I also found out that I am not really a fan of the way the roasted brussel sprouts were prepared. (They drizzled a sweet sauce on them that wasnt just due to carmelization and I cannot stand the resulting flavor profile) Overall the meal was good but not worth the cost at all.
Ive spent 50-60 bucks on the ingredients for a meal Ive prepared at home that I enjoyed more than that.
At some point Id like to try real wagyu beef but I am pretty sure the level of fat will not be to my liking as I normally pick fairly lean cuts but a large part of that is because most fatty beef doesnt really have great marbling throughout the cut. Its mostly separate and just gags me with the texture of it.
for what it’s worth, you can get bad wagyu beef - it literally just means a particular breed of beef, but nothing about the quality of the meat. What you’re probably thinking of is A5 graded wagyu beef. And you definitely should try it!
Had it and found out it’s not my thing is very tender, almost ‘slice with a knife’ like. However I prefer my steak to have a modicum of chewyness. Don’t like the filet mignon either, I prefer an entrecôte.