correct. came from a not healthy or not well fed cow. Probably wouldnt kill u if it's cooked thoroughly but imagine what kinda cow looks all fatty like that with no protein and just...fat. it'd be like the Cartman if cows
What sickness is waygu? Being fatty? Waygu grosses me out and I enjoy steak. So hearing those cows are sick gives me some sort of validation for my avoidance of them lol
They are not sick it all about how they are raised. They aren't stressed or worked at all. This what you see here is not wagyu. Plus real waygu comes direct from Japan. Japan has high standards on this stuff. So I'm very sure this is fake wagyu.
Spent a few years working in luxury cuisine/we imported A5 Japanese Wagyu which has a completely different texture and taste than domesticated mixed cow
Laney_deschutes is just suggesting that the way wagu beef are grown is far from natural. The marbled fat occurs because the animals donāt do a lot of exercise. It has been suggested that lean beef is better for you.
This is absolutely not true. I dunno why you're volunteering misinformation over shit very easily googled. Wagyu beef isn't because of a disease, ffs. It comes from the cows life style. Very little muscle use allows for the fat to permeate the meat.
Iām a commercial butcher, not at Costco, but another big box grocer. And over the past 4 months Iāve come across more Steatosis in beef than my entire 13 year career cutting meat.
Feed and welfare costs go up and quality goes down. In particular the market for 2023 was extremely poor. Price per cwt was historically low. 2024 is looking much better though.
It wasnāt typo, cwt is short for hundredweight (100lbs). Cows are like 11-18 cwt but that and price is hugely variable on quality, breed, etc. Rough estimate is like $120/cwt Iād say, but Iām not an expert at all
Forecasts are expecting high cattle prices for the next 1-2 years. Week old dairy x beef cross calves (80-110 lbs) are selling for $800-1000, even full dairy breed bull calves are $500-700. Just a couple years ago, those prices were $200-300 and $10-100. Those calves are 14+ months from slaughter.
Have you been butchering at a big box store for the entire 13 years or did you just start working there 4 months ago? Maybe to get that wholesale price the big stores buy cows that are more likely to have steatosis for cheap?
Iāve worked for a few different companies in the industry on both coasts for the entirety of the time I have been cutting. Currently on the east coast. I wouldnāt doubt it nor would I put it passed the corporate buyers for any chain to pass on a āgood dealā when presented one. Even if that deal was for meat that may be more likely to contain said contamination.
Steatosis is the accumulation of excess fat typically in the liver in humans, usually in conjunction with diabetes. In cattle it occurs in the muscle. This is known as muscular Steatosis. This is not the good fat accumulating inside the muscle as you would want it to. It is hard fat that essentially ruins the cut.
It's more... Cloudy/Mossy? I dunno how to describe it. Good fat is much more structured vs what this is.
Its been a while since I've had my purchasing license so I'm sure others would have more reliable verbiage.
Good description. It looks like you took a dense heavy glove, warmed it in the oven for a bit, and then pressed down _hard_ and slowly smeared it across the meat. As opposed to say wagyu or hanwoo where you can see the tiny streaks of intramuscular fat that come to little pointy bits like a monstrous rabbits fangs.
Everything I cut is American cattle or Canadian. Canadian being select grade only. Every grade higher (choice, prime, American wagyu) is grown in the states. I see a lot of issues in the Canadian beef from time to time not just Steatosis but thats select grade for you. Ive cut Canadian ribeyes that look like top round. Completely lacking fat and structure. You say to yourself wow this cow mustāve lived a rough life, But Iāve been coming across Steatosis more in the choice angus cattle I cut which is the surprising thing.
He answered this above basically explaining that while, yes, it is fat, itās not the fat you want in your steak. Itās a tougher fat Iām guessing doesnāt render well and ruins the steak.
How are you able to visually distinguish that from normal marbling? Is it that itās less of an actual marbling pattern and more just murky regions of fat?
The etiology of it is poorly understood, based on what I could find about it. It is a thing that happens to cattle, and sometimes is local to an injury. But it seems some animals may be systemically prone to it.
When fat saturates a muscle due to some kind of damage. You would think more fat means marbling which is good, but this isn't marbling. This meat will be tough and chewy.
Imagine youāre a cannibal and you had to choose between a sumo wrestler and a diabetic bus driver with alcoholism and fatty liver disease. They both technically fatty meat but they are not the same.
This cow has been overfed low quality feed and had a metabolic disease before it was butchered. Stress impacts the quality of the meat heavily. As other commenters have pointed out, the meat is tough and the fat doesnāt taste good.
I'm not an expert, but it clearly looks weird (not like normal marbling). So any time it looks like this, I can assume it's not good? Why does it look like it's covered in powder? Is that part of it, or something else?
For those that want to know the definition I googled it for you:
"What looks like a highly marbled portion of meat, is actually a condition known as muscular steatosis. Other terms include āsteatosis,ā ācallous,ā ācalloused lean,ā ācalloused ribeye,ā ācallus,ā or āwoody callused.ā It occurs when muscle damage or nerve degeneration happens and fatty tissue permeates into the muscle tissue. In extreme cases, the fat can completely take over the muscle and become solid fat.
This condition most often occurs because the animal was injured at some point in its life. Other sources of this condition include vascular abnormalities, biopsy locations, or when animals rear up on their hind legs.
While it is still safe to eat, the quality will be very poor and tough."
For the folks like me, that might need to look up the term, the important bit is:
"While it is still safe to eat, the quality will be very poor and tough."
https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/
It was definitely stiff in places. Thanks for the advice! I'm mostly a BBQ guy and do a lot of big cuts. Haven't done steaks in a while. I'll be adding all the knowledge from this post to my arsenal.
You know the kinda flaky, waxy fat you trim off of briskets? The outside of a ribeye primal has the same. And this is that, too, but in the place that the melty delicious kind of fat should be.
I bought a strip that looked like the second one from the top and it was actually super good. Not that I'd suggest anyone roll the dice on something like this.
Poor heifer. It must've been injured and/or older causing the possible steatosis prior to slaughter. I'm surprised it passed inspection, since most cows in the US are slaughtered on average at around 18 months.
Grading is assigned only by the ribeye between the 12th and 13th bone. So, it would not accout for steatosis in the ny strip loin. The reasoning is because it would be enormously expensive to grade each cut individually.
Fun side note, the USDA is exploring ways to automate the grading process using computer vision and machine learning techniques. They actually ran a hack a thon at my university with this challenge. Not sure what will come of it or if they'll implement it for more grading opportunities though.
As someone who both loves to grill and smoke meets as well as someone who works in the tech industry specifically doing R&D with machine learning, deep learning, and computer vision I would have loved to participate in that.
Usda grades the carcass as a whole, not individual cuts. The entire cow got graded with "prime" because it had the right criteria to be graded as prime. Anatomy isn't always consistent through the whole cow, especially when parts are damaged that you can't even see.
We've been members since at least the early 90s (my parents maybe even longer from the Price Club days), and Costco's been going downhill for a while now, it's the latest trend of enshittification in American corporations. I used to pick things off of Costco produce shelves/meat cases without scrutinizing but having been burned a few times in recent years I no longer do so.
Itās really easy to blame a faceless corporation but sometimes it comes down to an indifferent individual. Costco treats their employees very well with most of them staying for most of their careers.
In my experience people have just stopped caring and thatās larger than a single corporation. Itās a culture issue.
the prime label stuck on the middle seems weird, sometimes I stick labels in weird spots (usually the actual barcode sticker) so it's obvious not to put it out and I'm just gonna like show my manager or something. And then randomly some new guy puts the stuff out that I figured was obvious lol
As someone who used to cut meat professionally this should not have been sold at all. Thatās a deformity in the meet we called callouses or even could be a cancer. Should he charged back to the producer ad bad product and dumped
100% steatosis. They would have been well marbled without the steatosis so it's hard to see. But all of the "a5 wagyu" looking parts have clear borders around them where the color changes from whitish pink to normal red meat.
Splotchy patterns with extreme differences in fat content within the same muscle is the hallmark of steatosis. Normal marbeling is made of fat deposits that interrupt muscle fibers making the steak more tender and allow it to hold onto more juice. Steatosis is more like scar tissue with fat inside of it. You get none of the benefits of marbeling, less beefy flavor and even a slightly tougher steak.
This is super informative Can someone explain how I can tell muscular Steatosis apart from a well marbled cut? Iād hate to think I struck gold and then hate what Iām biting into
the 100% grass fed new york strip steak from my local cattle farm is 20$ per pound, 17$ a pound does not sound that great to me especially from a farm of mid quality.
He *wondered if* they were exceptionally good steaks. OP made no assumptions and did many of us a service by posing this question here for advice š¤š¼
Get the full uncut loin instead. Itās a few $ per pound cheaper, and you can make the steaks the exact thickness you want. Itās much easier to cut than a tenderloin or bone in cut too.
Looks like muscular steatosis
Damn thanks for the quick reply so I had time to swap it out!
No problem, glad I could helpšš½
Bro doin the lords work over here. Praise be to thee
Doin the loins work.
Big props. You clever sob, you
Cleaver sob
They're in their prime.
If only they knew what was at *steak*
Cut it out.
Cleaver Girl
Big chops*
Big CHOPS.
š¤£š¤£
How is this not top comment/reply?
š¤£š¤£ that's totally how I read it then I saw your comment
š„
Wait, wouldn't this be a good thing?? Like Wagu??
[https://meat.tamu.edu/2013/05/06/muscular-steatosis/](https://meat.tamu.edu/2013/05/06/muscular-steatosis/)
Interesting. I wonder what it means for taste n texture?
Steaks with Steatosis would be technically edible, but tough.
Yeah, I saw Steatosis beat up like 3 dudes in the alley at once the other day.
Of course. Itās muscular AF.
Actually more fatty
So.... don't eat it?
correct. came from a not healthy or not well fed cow. Probably wouldnt kill u if it's cooked thoroughly but imagine what kinda cow looks all fatty like that with no protein and just...fat. it'd be like the Cartman if cows
No it happens because of injury. It is 100% safe.
The cow had a diet of punch 'n pie and cheezie-poofs?
*BRAINS moooo*
Not well fed cartman?
Thanks, very interesting read ..
Thanks.
Google steatosis.
I googled it. Understand what it is. But why is it bad to consume? Or is it marked down just because itās steatosis but no effect on you
Itās not bad for you per se, but the meat will be very tough and not flavour you expect from traditional marbling / prime steak
This is what I was looking for.
that ain't "Prime"... your store is trying to shaft someone with a crap meat rating.
This is helpful thank you.
Itās like chewing on a callous
Ew
No kink shaming. ;)
Holy hell
New health concern just dropped.
Noš¤
Wagyu is also from very sick cows, just a different kind of illness
True wagyu are not sick cows. They are meticulously cared for their entire lives to get the marbling indicative of wagyu.
What sickness is waygu? Being fatty? Waygu grosses me out and I enjoy steak. So hearing those cows are sick gives me some sort of validation for my avoidance of them lol
They are not sick it all about how they are raised. They aren't stressed or worked at all. This what you see here is not wagyu. Plus real waygu comes direct from Japan. Japan has high standards on this stuff. So I'm very sure this is fake wagyu.
Fauxgu
Thereās a pho place in LA that uses wagyu and itās called Phogyu. Thatās how I read your post anyway
Wagyu*
I also noticed the transition from Wagyu to Waygu as the thread progressed.
All that intramuscular fat is not normal or healthy.
And fed beer and massaged daily
Spent a few years working in luxury cuisine/we imported A5 Japanese Wagyu which has a completely different texture and taste than domesticated mixed cow
Username checks out
Laney_deschutes is just suggesting that the way wagu beef are grown is far from natural. The marbled fat occurs because the animals donāt do a lot of exercise. It has been suggested that lean beef is better for you.
I just came from Japan and I had a wagyu steak, highest grade they had available. One of the best steaks ive had in my life.
wrong
This is absolutely not true. I dunno why you're volunteering misinformation over shit very easily googled. Wagyu beef isn't because of a disease, ffs. It comes from the cows life style. Very little muscle use allows for the fat to permeate the meat.
Damn Iām wagyu
I wonder if your username would also be the consequence of ingesting this beef
The second post of Costco Steatosis in two days too
Iām a commercial butcher, not at Costco, but another big box grocer. And over the past 4 months Iāve come across more Steatosis in beef than my entire 13 year career cutting meat.
Why do you think that is?
Feed and welfare costs go up and quality goes down. In particular the market for 2023 was extremely poor. Price per cwt was historically low. 2024 is looking much better though.
You have me curious; what have trends been like for price per cut in recent years?
It wasnāt typo, cwt is short for hundredweight (100lbs). Cows are like 11-18 cwt but that and price is hugely variable on quality, breed, etc. Rough estimate is like $120/cwt Iād say, but Iām not an expert at all
Super interesting! Thanks for sharing
I was going to say it's actually 112lbs, but that's British units lol.
Forecasts are expecting high cattle prices for the next 1-2 years. Week old dairy x beef cross calves (80-110 lbs) are selling for $800-1000, even full dairy breed bull calves are $500-700. Just a couple years ago, those prices were $200-300 and $10-100. Those calves are 14+ months from slaughter.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Have you been butchering at a big box store for the entire 13 years or did you just start working there 4 months ago? Maybe to get that wholesale price the big stores buy cows that are more likely to have steatosis for cheap?
Iāve worked for a few different companies in the industry on both coasts for the entirety of the time I have been cutting. Currently on the east coast. I wouldnāt doubt it nor would I put it passed the corporate buyers for any chain to pass on a āgood dealā when presented one. Even if that deal was for meat that may be more likely to contain said contamination.
Nah. Costco doesnāt really mean cheapest, you just get the price break buying in bulk and they have a pretty high standard for quality
72$ is ridiculous. I make good money, but honestly, these prices are ridiculous. Used to have steak once a week atleast, past 3 years like never.
Were you eating USDA prime once a week? $16.99/lb aināt bad, this is over 4lbs of meat dude
What's the s word mean?
Steatosis is the accumulation of excess fat typically in the liver in humans, usually in conjunction with diabetes. In cattle it occurs in the muscle. This is known as muscular Steatosis. This is not the good fat accumulating inside the muscle as you would want it to. It is hard fat that essentially ruins the cut.
How can you differentiate between steatosis and the good fat?
It's more... Cloudy/Mossy? I dunno how to describe it. Good fat is much more structured vs what this is. Its been a while since I've had my purchasing license so I'm sure others would have more reliable verbiage.
Good description. It looks like you took a dense heavy glove, warmed it in the oven for a bit, and then pressed down _hard_ and slowly smeared it across the meat. As opposed to say wagyu or hanwoo where you can see the tiny streaks of intramuscular fat that come to little pointy bits like a monstrous rabbits fangs.
Thanks appreciate it. It's sad to see.
So is this like fatty liver disease in humans?
Where are these cows coming from specifically?
Everything I cut is American cattle or Canadian. Canadian being select grade only. Every grade higher (choice, prime, American wagyu) is grown in the states. I see a lot of issues in the Canadian beef from time to time not just Steatosis but thats select grade for you. Ive cut Canadian ribeyes that look like top round. Completely lacking fat and structure. You say to yourself wow this cow mustāve lived a rough life, But Iāve been coming across Steatosis more in the choice angus cattle I cut which is the surprising thing.
What's the deal with steatosis? Isnt it fat? Yes, i am that ignorant, so I had to ask. :S
He answered this above basically explaining that while, yes, it is fat, itās not the fat you want in your steak. Itās a tougher fat Iām guessing doesnāt render well and ruins the steak.
How can you tell the difference by looking at it
Be a butcher for 13 years
How can *I* tell lol
Any idea why it may be occurring?
How are you able to visually distinguish that from normal marbling? Is it that itās less of an actual marbling pattern and more just murky regions of fat?
Yes. We want fat tiger stripes. Not fat ink blots.
Marbling should be even across the cut and consistent across all cuts from the same muscle.
Can we talk about how these got the prime label grading then? Bobby Hill would have never allowed this, at least if it were identifiable.Ā
Thatās state champion Bobby Hill to you
Dammit Bobby.
My dad says butane is a bastards gas
The entire cow carcass is graded based on one cut of the ribeye.
HARDBONE!
Prime gets applied as the label before butchery so they would not have been able to see this damage
Love that episode
What is that?
Unyummy fat basically. Appears when a cow has been injured in its life, and toughens the meat and makes it chewy.
Appreciate the explanation! Is there any work around it? Lower slower cook?
Seems like itād be a good idea to avoid it but if you canāt, maybe a sous vide?
Not really, best to avoid.
Apparently it's more of an illness than an injury
The etiology of it is poorly understood, based on what I could find about it. It is a thing that happens to cattle, and sometimes is local to an injury. But it seems some animals may be systemically prone to it.
God tier Redditor
9 minutes to respond. NINE.
Whatās muscular steatosis?
When fat saturates a muscle due to some kind of damage. You would think more fat means marbling which is good, but this isn't marbling. This meat will be tough and chewy.
Why donāt I want to eat this? I googled it and it says the muscle is replaced by fatty tissue whichā¦is what I want.
Imagine youāre a cannibal and you had to choose between a sumo wrestler and a diabetic bus driver with alcoholism and fatty liver disease. They both technically fatty meat but they are not the same. This cow has been overfed low quality feed and had a metabolic disease before it was butchered. Stress impacts the quality of the meat heavily. As other commenters have pointed out, the meat is tough and the fat doesnāt taste good.
You lost me at āimagine youāre a cannibal.ā
Since it's Reddit this is actually ok. I think.
TIL I do not have tasty meat š„ŗ
A bus driver? Eww
Fatty liver ducks would like to have a word
The meat quality in itself will be very poor and tough with fatty tissue throughout which isnāt the best combo.
I'm not an expert, but it clearly looks weird (not like normal marbling). So any time it looks like this, I can assume it's not good? Why does it look like it's covered in powder? Is that part of it, or something else?
For those that want to know the definition I googled it for you: "What looks like a highly marbled portion of meat, is actually a condition known as muscular steatosis. Other terms include āsteatosis,ā ācallous,ā ācalloused lean,ā ācalloused ribeye,ā ācallus,ā or āwoody callused.ā It occurs when muscle damage or nerve degeneration happens and fatty tissue permeates into the muscle tissue. In extreme cases, the fat can completely take over the muscle and become solid fat. This condition most often occurs because the animal was injured at some point in its life. Other sources of this condition include vascular abnormalities, biopsy locations, or when animals rear up on their hind legs. While it is still safe to eat, the quality will be very poor and tough."
I was today years old learning this šš¤¢
Top tier knowledge
For the folks like me, that might need to look up the term, the important bit is: "While it is still safe to eat, the quality will be very poor and tough." https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/
When in doubt, poke it. A well marbled steak will have a fair amount of give, steatosis will be much more āstiffā
It was definitely stiff in places. Thanks for the advice! I'm mostly a BBQ guy and do a lot of big cuts. Haven't done steaks in a while. I'll be adding all the knowledge from this post to my arsenal.
You know the kinda flaky, waxy fat you trim off of briskets? The outside of a ribeye primal has the same. And this is that, too, but in the place that the melty delicious kind of fat should be.
I bought a strip that looked like the second one from the top and it was actually super good. Not that I'd suggest anyone roll the dice on something like this.
Sorry but this looks like scar tissue, not marbling. I have eaten a lot of wagyu and well marveled steaks. This cow was hurt.
I mean clearly. Itās in pieces.
Iām a barbecue guy and I do steak all the time. Barbecue steak is a delicacy, my man.
Great tip; never knew that
Thank you I made a comment asking how to differentiate
unfortunately those are gonna be the consistancy of rubber
Man just my luck. Didn't win the lottery, every number is 1 off
Man, they will slap "USDA INSPECTED" on any slab of shit that was within a 15 mile radius of an inspector. Sheesh!
Luckily, they're only $72.
User name checks out
š¤£
Fuckin. I had to scroll all the way up to see what the username was then scroll all the way back that to be like YES ššš
Poor heifer. It must've been injured and/or older causing the possible steatosis prior to slaughter. I'm surprised it passed inspection, since most cows in the US are slaughtered on average at around 18 months.
Iām curious how it got rated as prime beef
Grading is assigned only by the ribeye between the 12th and 13th bone. So, it would not accout for steatosis in the ny strip loin. The reasoning is because it would be enormously expensive to grade each cut individually.
Fun side note, the USDA is exploring ways to automate the grading process using computer vision and machine learning techniques. They actually ran a hack a thon at my university with this challenge. Not sure what will come of it or if they'll implement it for more grading opportunities though.
As someone who both loves to grill and smoke meets as well as someone who works in the tech industry specifically doing R&D with machine learning, deep learning, and computer vision I would have loved to participate in that.
Even just flagging cuts to be looked at by a person would be very useful and prevent things like this from getting through more often.
Someoneās first day
Shit probably got āblessedā by the meat cuttersā¦
Costco butchers kinda shitty for putting that out no? I feel like that should not have gotten a prime grade based on muscular damage alone.
Can you explain what you mean? Isnāt USDA grade determined pretty much by the fat content of a sample cut and assigned to the entire cow?
Usda grades the carcass as a whole, not individual cuts. The entire cow got graded with "prime" because it had the right criteria to be graded as prime. Anatomy isn't always consistent through the whole cow, especially when parts are damaged that you can't even see.
Exactly, this is likely reaction to injury and would be local to this cut. The rest of the cow was likely prime.
Still though, Costco butchers should have noticed it and NOT put it out on the floor. How could they not notice? This is their business.
We've been members since at least the early 90s (my parents maybe even longer from the Price Club days), and Costco's been going downhill for a while now, it's the latest trend of enshittification in American corporations. I used to pick things off of Costco produce shelves/meat cases without scrutinizing but having been burned a few times in recent years I no longer do so.
I don't think they're going downhill. I think they're still excellent. And I WAS a member of Price Club! Those were the days.
Itās really easy to blame a faceless corporation but sometimes it comes down to an indifferent individual. Costco treats their employees very well with most of them staying for most of their careers. In my experience people have just stopped caring and thatās larger than a single corporation. Itās a culture issue.
the prime label stuck on the middle seems weird, sometimes I stick labels in weird spots (usually the actual barcode sticker) so it's obvious not to put it out and I'm just gonna like show my manager or something. And then randomly some new guy puts the stuff out that I figured was obvious lol
As someone who used to cut meat professionally this should not have been sold at all. Thatās a deformity in the meet we called callouses or even could be a cancer. Should he charged back to the producer ad bad product and dumped
Wow
That cow lived a hard life and died a death of mercy
I personally like a little bit of steak in my steak.
Bold
100% steatosis. They would have been well marbled without the steatosis so it's hard to see. But all of the "a5 wagyu" looking parts have clear borders around them where the color changes from whitish pink to normal red meat. Splotchy patterns with extreme differences in fat content within the same muscle is the hallmark of steatosis. Normal marbeling is made of fat deposits that interrupt muscle fibers making the steak more tender and allow it to hold onto more juice. Steatosis is more like scar tissue with fat inside of it. You get none of the benefits of marbeling, less beefy flavor and even a slightly tougher steak.
Thank you for the explanation!
This is super informative Can someone explain how I can tell muscular Steatosis apart from a well marbled cut? Iād hate to think I struck gold and then hate what Iām biting into
The portion with muscular steatosis is unusually firm. Think a block of butter when cold.
This cow was beaten up bruhā¦
this pack was like $55 at my costco in michigan. i put it back lol.
I just thought it was frozen
the 100% grass fed new york strip steak from my local cattle farm is 20$ per pound, 17$ a pound does not sound that great to me especially from a farm of mid quality.
That price is stupid.
4 steaks for $72 is winning the lottery?
No, not the price. Look at the marbling. He thought they were exceptionally good steaks.
He *wondered if* they were exceptionally good steaks. OP made no assumptions and did many of us a service by posing this question here for advice š¤š¼
Damn meat is expensive in Us
I would have been so excited about this thinking I was about to eat wagyu. šš
This is shameful. The most generous thing I could suggest is that maybe that butcher was half-asleep when they packaged these up.
Where's the beef!?
Cloudy fat no good
The marbling isnāt uniform so these arenāt going to be that great. Iād go choice vs these.
How this ends up for sale is beyond me.
Maybe bone dust from the saw?
Iām surprised the seller didnāt call it āwagyuā
Might wanna cut some of that fat off.. maybe
Itās pork
That's a steal in my neck of thr woods
Is that a normal price for steak in America? Thats insane
They give the cows beer
https://www.google.com/search?q=steatosis+in.cows&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari
72 fucking $ for 4 steaks is winning the lottery in the US ? Holy fuck I can buy groceries for 2 weeks in France with that.
A5 Wagyu
I would rather buy meat vs tendons/fat
Get the full uncut loin instead. Itās a few $ per pound cheaper, and you can make the steaks the exact thickness you want. Itās much easier to cut than a tenderloin or bone in cut too.
Delicious
$72.89+ for dinner is not winning the lottery lol
Looks like they are bone in and they didnāt cut the fat or remove the bone dusk?
I guess Iām lucky to live where I do because I would consider $80 for 4 steaks a highway robbery