$100 Per Pound Costco Japanese Wagyu Steak Is It Worth It?

[@profezzorx9131]

I bought some of this a couple of days ago at Costco's for my birthday, and YES, it was well worth it... It's definitely a bucket list item you need to experience. And yes, I would buy it again.

[@louis5668]

As a chef I’m impressed at the detail packed into a short video. Very nice execution and educational. Keep up the great work

[@AwareHouseChef]

Thank you Louis! I really appreciate that. All the best!

[@Kathleen67.]

Amazing isn't it? I am beyond impressed.

[@DavidKasan]

The amount of information, and number of questions you have answered, at a very relaxed pace, and in less that 10 minutes is amazing! Wonderful video, and great format!

[@PeterTea]

Thanks. It would’ve been nice if you actually reviewed the steak though.

[@HatchDaddy]

Agreed. Very misleading title

[@zes3813]

wrr

[@kamaronnn]

So many misinformation on this video 😞

[@DogeUSA]

Yep..

[@TheManOnDaCouch]

The look on his face was enough!!

[@gregmcb5305]

Authentic Kobe beef does not cost $3000 a cow, Kobe beef comes from the Kobe region in japan and is a type of wagyu.

[@drev256]

yeah i thought kobe beef, being from Japan, was the best of the wagyu beef... he got that wrong

[@YoshiBoi750]

And the whole cow costs around 30k

[@AwareHouseChef]

I had bought some Kobe beef from a breed of Kobe cattle raised here in the USA. That is where I became confused. I corrected myself in a later video, My apologies folks. Cheers!

[@wahoohoo6864]

@@AwareHouseChef I think you mean you bought Wagu beef that was raised in the US. You can't call it Kobe if it was not raised in the Hyogo Prefecture of Japan.

[@AwareHouseChef]

@@wahoohoo6864 Yes,... sort of. According to the purveyor of the meat I purchased a while ago, the breed of cattle in the US was from "Kobe Cattle." Sorry about the ignorance. I am much more aware about the nuances of Japanese Wagyu now. I know clearly now that Kobe beef, like Champagne, cannot be called that unless it comes from Hyogo, Japan.

[@bartoncourcier414]

Never had Japanese A5 waguy yet but bought 2 steaks at Costco for $165 because my nephew told me that the restaurant he runs in Vegas charges $40 an ounce. So my 2 steaks from Costco at his Vegas restaurant would cost over $1,000! Can't wait to try them.

[@AwareHouseChef]

Hi Barton! Thanks for sharing! Please let me know what you think. Remember, a little goes a long way. They are super rich. All the best!

[@johnnycee888]

In Florida they actually sell Australian Wagyu for around $30.00/lb. In Glendale AZ there is a Sheep Ranch that sells lamb an sheep's cheese and raises Wagyu Beef selling it for around $30.00/lb. Really delicious

[@ksuno1stunner]

Can you buy it online?

[@AwareHouseChef]

** Correction** In this video I mentioned American Kobe. I had purchased steaks from a breed of Kobe Cattle that was raised here in the USA. It is not authentic Kobe. Just like all wagyu that is raised outside of Japan is a variant of Kobe beef. I apologize for the my confusion. Personally, I prefer a superior quality dry -aged porterhouse. This was an interesting experience. I think it is something worth adding to the bucket list.

[@mylesdeep1736]

For once a man saying with what he likes as opposed to the masses. I've been wanting to try A5 out for a while now but I'm very happy with the prime strip steaks I get. Nice vid sir!

[@AwareHouseChef]

@@mylesdeep1736 thank you Myles. Very kind of you to reply! If you do have a chance to give it a try, maybe a special occasion, I would. If you do, share your thoughts with me. All the best.

[@Stephensouraski]

I absolutely agree.

[@AwareHouseChef]

@@Stephensouraski thanks for sharing!

[@jasonu3741]

That did not look to me to be the quality expected from A5 Wagyu, not about your finished product after cooking but looking at that marbling when you layed it out of the packaging. I have my doubts.

[@mitchconner865]

I love the way you have your video where you can skip around and it tells you what part every one should be doing that good job!

[@AwareHouseChef]

Thank you Mitch! Appreciate your kindness! All the best!

[@trentmsteel]

Finally someone who seems to know how to cook this Costco treat.

[@AwareHouseChef]

Thank you. All the best!

[@ChannelBri]

A: yes, officer it was two armed gunman. Q: How much did they take? A: about 40 pounds Q: huh?

[@Mrbfgray]

Kilos ;-)

[@nateb2715]

His face at the end was my reaction as well. Just slow chew that thing forever

[@RCSTILE]

I'm not a chef, just a 76 year old foodie. I have eaten wagyu before, a birthday present, and it was absolutely delicious. Unless you have money to burn, this is a once a year extravaganza. It's not something you can enjoy on a regular basis. To me it falls into the same category as paying $100 a piece for bluefin tuna at an exclusive Japanese sushi bar, or paying $70,000 for a bottle of 70 year old McCallan scotch. I can buy a lot of prime tenderloin for what it would cost to serve this to several friends at a nice evening get together. Sadly, 99.99% of them couldn't tell the difference.

[@Parasprites]

found this after seeing it at my costco, very informative video thanks

[@AwareHouseChef]

Thank you! My Pleasure!

[@zolavib1187]

Learned some stuff I didn't know about wagyu. Also American wagyu is split into two categories pure bread (100% wagyu) and full blooded (97.99%). I'm not sure if there's a noticeable difference in quality. In genetic terms there could be none or a lot. I also believe the other genetics come from other high quality cows.

[@AwareHouseChef]

I will be doing an episode on this very topic in the near future. Thank you for reaching out!

[@FRKN4R]

I’m gonna try wagyu beef on my b-day 2 weeks from now , thanks for posting this video at least I got an idea how to prepare it 👍

[@AwareHouseChef]

Let me know how you like it. All the best!

[@tokichiro]

One week to go!

[@brianstauffacher]

I bought 4 packages from Costco. I microwaved them for 20 minutes. Then boiled them for an additional 10 minutes. Dipped them in some ranch dressing. Then added cupcake sprinkles. Going to be perfect for Super Bowl tomorrow.🤣🤣

[@AwareHouseChef]

Imagine I did the video like that?😂

[@brianstauffacher]

@@AwareHouseChef haha... awesome video brother! I think tens or hundreds of thousands of people learned a lot about is wonderful delicacy. I have not tried it yet. It's been on my bucket list for years. But you made it look great! Cheers to you and your family. God bless you all

[@AwareHouseChef]

Many thanks! Appreciate you reaching out. God bless!

[@dogerine]

Microwave?! Blasphemy!

[@leedoss6905]

I've had some of the best steak on earth raised on our farm growing up. It was unbelievable how much different it was from store bought industrial meat. Our cows were frigging treated like family and we petted them every day.

[@AwareHouseChef]

You’re always going to lose quality when you mass-produce. Unless you put a lot of time into it.

[@cdh79]

3:10 wait, what? Kobe beef? Kobe is a city in Japan's Hyogo prefecture, where they also raise wagyu.. so in most places outside of Japan that claim that they offer "Kobe beef", it's usually only some type of wagyu (in the past mostly Australian, or now in the US some American raised) unless specified it's Japanese Wagyu.. but even then, REAL Kobe (which officially only comes from a few selected breeders in the area of Kobe) is one of the highest priced Japanese wagyu (to my understanding only A4 or A5) and comes with certificates for each piece and was forbidden to be exported until 2012. You can compare Japanese Wagyu A5 and Kobe with french "sparkling wine" and "champagne" .. they're pretty much the same thing, but only the wineries from France's region Champagne and after having been certified are allowed to call their sparkling wine "champagne". If it's from anywhere else (i.e. the Bretagne, or anything outside of France), it's not real champagne.. if (even A5 graded Japanese) "Kobe" beef is from anywhere else than the Kobe region, it's some type of wagyu, but not Kobe beef.. If someone still sells it as "Kobe beef", then it's misleading marketing and they're simply lying to the customers. edit: btw, for this price at Costco I'd definitely recommend everyone to try it.. Usually Japanese Wagyu A5 is more expensive. I've paid about 200 Euro (about 240 USD) for a 500g piece (about 17.6 oz) about 2 years ago, and just paid a similar price per kilo again today. Also please be aware that it's a steak for sharing for multiple people, so you wouldn't want to eat a 16oz A5 wagyu by yourself, while it's no problem to eat a 16oz "regular" cattle steak of the same cut. My 500g steak I had prepared as a starter for 5 people, as it's way too heavy and intense otherwise. edit2: ok, you mentioned basically all I said at a later stage in the video anyways.. I should learn to first finish the video and then start commenting ;)

[@AwareHouseChef]

Yeah, I got confused because I bought Kobe beef for my restaurant and it said American wagyu from Kobe cattle. So that's why I made the mistake but I corrected it in my follow-up video where I tried to grind up some of that wagyu to make meatballs out of it. Cheers!

[@cdh79]

@@AwareHouseChef ok, so you fell victim to one of those marketing traps that I mentioned.. been there myself, it just happens and I have to say it can confuse people so easily (I guess that's why they do it).. I haven't seen that other video, but will check it out :)

[@AwareHouseChef]

@@cdh79 thanks for being so understanding! I got crucified by other viewers to making that statement.

[@cdh79]

@@AwareHouseChef yeah, as if they're perfect and never make mistakes.. we all know those kind of people on the internet ;) I rather discuss and clear up such situations and try to educate people on topics that I know something about, just as I hope others correct and educate me, when I make mistakes or don't know certain things.. I rather share and gain knowledge and expand my horizon (and those around me) in a positive way, than try to put others down. It's a much better way of living this way :)

[@AwareHouseChef]

@@cdh79 you are very right and doing it right! Cheers!

[@deeman1643]

hi, where do you normally buy wagyu steaks?

[@AwareHouseChef]

From Austin Meats. They are my wholesaler. They will be selling directly to consumers in a about a month.

[@lakings505]

I just seen this product at Costco im gonna go for it, just to try it one time looks good thanks for sharing

[@AwareHouseChef]

You're welcome Bill! All the best!

[@kevinfilbin7688]

Same here, also thanks for making this video I now understand the rating and where the flavor comes from. Can you make a video on side dishes and appetizers like foie gras?

[@cuppa_strikes]

Enjoyed learning about a5 . Thanks

[@AwareHouseChef]

Much appreciated Ricky! Thank you so much for reaching out. All the best!

[@tou162]

This video got you a new subscriber. Keep it up!

[@AwareHouseChef]

Very kind of you! Many thanks!!

[@walterthompson9841]

My cardiologist would be proud of me. Unsaturated fat in Wagyu.

[@keppela1]

Yeah, interestingly, all cattle raised in Japan (not just Wagyu) seem to have more unsaturated than saturated fat. Something to do with how they feed/raise them.

[@DuckHunterGaming]

@@keppela1 it's an enzyme they produce that turns fat into unsaturated fat.

[@keppela1]

@@DuckHunterGaming Interesting. I wonder why they have higher activity of that enzyme than other cattle - i.e. genetics? feeding? environment?

[@danielcurtis1434]

Serious factual error!!! American and Australian wagyu is not pure bread Japanese cattle. Rather it is a cross of wagyu and black or red angus breeds. The taste is very different I would imagine but I’ve yet to taste Japanese wagyu (my 15oz ribeye comes today). Everything I’ve tasted is American wagyu and it still tastes “unlike any other steak”.

[@Ben7seven7]

3:10 Real Kobe beef IS Wagyu, that comes specifically from Kobe Japan. Also American Wagyu is not the same as Japanese Wagyu, it’s a mixed breed of a Wagyu cow and another.

[@cindiqq2292]

You are right Ben7seven! This guy is wrong. So now I’m not sure I can believe anything else he is saying. Good video still so far.

[@Ben7seven7]

@@cindiqq2292 Thanks for the reply, if there’s anything you have questions about I know a fair bit on the subject.

[@AwareHouseChef]

Please read my pinned comment and also a this follow up video where I clarified myself. My apologies. kzbin.info/www/bejne/d17GcqONha-CjNE

[@Legidias]

Matsuzaka beef can run around $250 a pound (IN JAPAN!!)

[@johnsweeney1400]

Hey George. Didn't watch this one totally yet but wanted to share something with you and didn't have your email. Last week I was searching A Warehouse Chef on KZbin and it was difficult to find. I was putting a space after A and it wouldn't come up. Just thought I'd let you know in case there's a way to make it more searchable.

[@AwareHouseChef]

I think with time it will become more searchable

[@Rachara]

I got one of these (not from costco) for my dad for a Christmas present. Great gift for the dad who has everything. One thing about preparation, you're better off slicing it into strips and searing it in batches on a stainless steel pan. Also, who is gonna be the brave mf to grind this into coarse hamburger?

[@AwareHouseChef]

I did. Not so great. Check out the video

[@TeraByteify]

I disagree with slicing it before cooking it, that's for sure better for yakiniku kinda cooking, but there's nothing better then a well seasoned and rested whole wagyu, dabbed off with some kitchen paper and seared in a pan. Imo.

[@johnwarring2337]

great video man. I just wish you gave a little bit of a review of how it turned out

[@AwareHouseChef]

Thank you! You're right. I'm a little more thorough now. All the best!

[@bjweaver3333]

Great video. Thank you. Any thoughts on Sous Vide and reverse sear for this steak?

[@AwareHouseChef]

Sous Vide Is a very common way of cooking an expensive steak like this one. You don't want to mess this up. You have to be super careful if you're going to reverse sear it. Especially if it's as thin as this one. If it's a thick cut it's no problem. The steak needs to have a little bit more cook time because of the fat. I would probably cook it to an internal temperature of 120° in a sous vide bath. Rather than reverse sear it, I would most likely hit it with a torch for color.

[@dylanthedyslexicvillain4294]

Your face when you tasted it at the end said it all

[@dorian345]

damn..did you cook this steak on a flat pan as well? If so which way is better tasting to you the bbq or the pan?

[@AwareHouseChef]

I prefer it on a bbq. I released a video on bbqing a steak. I don't put it over an open flame. You can cook it in a pan. If you flip it then use a temperature probe to monitor it. Works well also

[@josephlutz6673]

American wagyu is 3/4 wagyu and 1/4 black Angus

[@Rainy_Day12234]

And to me it’s better.

[@SkaterTE]

I’m heading to my Costco right now and buy my first one. Guess I’ll grill it too ! Awesome video man

[@AwareHouseChef]

Thank you! Let me know how you like it! Cheers!

[@cynthiawhite4875]

Great video, Chef! I learned so much. I have never even heard of Wagyu. I don't eat a lot of meat--for philosophical reasons--so, no, it's not worth that price for me, but I'd pay that for some exotic fruit with exquisite flavor. Now, at least, I'll know what it is if I see it at Costco. Keep up the good work.

[@AwareHouseChef]

Thank you Cynthia! If you did eat meat I would steer you towards American Raised (or Canadian) Kobe. I can’t wait until I visit Europe to get my hands on some incredible fruits and vegetables. All the best!

[@bjweaver3333]

One more question. What if I cook these on my Blackstone griddle? What temp roughly and for how long on each side? My guess is medium high (about 400 f) 2-3 minutes per side? Thank you in advance.

[@AwareHouseChef]

I would probably say closer to 450. Depending on the thickness of the steak. And I always cook my steak with a probe. I don't rely on time. 120° in the center does it pretty nicely on this particular steak. On that particular steak probably wouldn't cook it more than 3 minutes on one side. Flip it, then when it hits 120. It's done. On a thicker steak I usually go about 5 minutes

[@chrisr.986]

Very well made video. I just sub to ur channel

[@AwareHouseChef]

Thanks Chris! All the best!

[@vissitorsteve]

I friend of mine bought one of those COSTCO A5 Wagyu steaks and said it was incredible. The only down side is that all that fat coated the roof of his mouth for two days. :-)

[@AwareHouseChef]

Ridiculously rich.

[@alvareza3]

For real? Like he was walking around for days still tasting that steak? That seems cool

[@lorinda722]

@@alvareza3 lol

[@josephhope4805]

Great presentation !!!

[@AwareHouseChef]

Awesome of you to comment Joseph. Thank you for the kindness! Cheers!

[@bocamax]

Wagyu is translated Wa = Japanese, Gyu = cow. There are 4 breeds of beef cattle in Japan that qualify as Wagyu. So it's impossible to have Wagyu outside of Japan. Sure you can import some of those cows but then it would just be Gyu.

[@AwareHouseChef]

Agreed. They are definitely breeding Kobe cattle in the United States. I know because I purchase it. All the best!

[@TheRonRon79]

How would I be losing out if I wanted to grill an A5 to medium? Thanks for the video!!!!!!

[@AwareHouseChef]

Not too badly. It would probably be a little more charred than it should be to appreciate the taste of the oils in the wagyu fat.

[@TheRonRon79]

Thanks for the valuable response!!!!!😎👍

[@takashihasegawa1372]

If you’re thinking about trying it, Costco is the way to go. Imagine eating this at a restaurant, you’d be paying way more + tips.

[@Grumps5]

Local place is $120 for 4oz of Wagyu in restaurant.

[@oldtwinsna8347]

Most definitely. Pair with a decent $50 bottle of wine and assorted side dishes and you'll have a $1k restaurant meal.

[@spookypunky]

American "Wagyu" is pretty good. I couldnt imagine the real deal-especially at $106/lb!

[@AwareHouseChef]

Hard to believe Costco would lie. It is not the greatest cut though. Kind of justifies the price... Cheers! Happy New Year!

[@loopbloke]

I am a vegetarian but interesting to know about these. Thanks for the info

[@AwareHouseChef]

My pleasure and thank your kindness and for reaching out.

[@xfhnhhgjbvcfg]

I didn't think it had as much flavor from Costco. It was was very cheap

[@glilley7]

Do all costco's sell them? or is it certain ones?

[@AwareHouseChef]

Not all but as of recent they are available on their website. Cheers!

[@jr1434]

Usually happy with the Prime Ribeye at Costco - maybe the Wagyu would be a bucket list - one time purchase..

[@cathyjennings5580]

A beef cows fed olive leaf grass fed. Precious treasure. Healthy ? Best Quality. Wagyu Steak. Good tasty fat. Interesting. Thanks so very much for your knowledge, experience. 😃😄👍

[@jf5090]

That first bite cost more than I spend on a steak.

[@jerridsmith7015]

Good video! Sub ! Can't wait to watch your content

[@AwareHouseChef]

Thank you Jerrid! Cheers!

[@ginawiggles918]

I don't wanna acquire a taste for this delicacy..... I'll stick to Prime.

[@stephenc2481]

over hyped. I tried it. It is so fatty I couldn't handle it. costco $10 or $15/lb ribeye, NY strip, prime... would be my pick over this wagyu.

[@BestUserH]

always judge a man by what cut of steak he eats, and i already know i cant trust this man if he eats new york steak

[@WHATdaFUNK123]

Was thinking about this as a birthday gift to my dad but not sure sometimes 😂 like here dad here’s some meat

[@lisamariezimmerman9323]

Love your videos

[@AwareHouseChef]

Thank you Lisa!!

[@eloyvallejo3631]

Hello sir, I am in Texas , just saw these at our Costco. My son is celebrating a B Day on Sunday, he wants a tomahawk. I may treat myself ( for research ) . Just found you , binge watching !

[@AwareHouseChef]

Hi Eloy! Thanks for the kind comment and for subscribing! Did you see the video I made on cooking tomahawks? Let me know how they turn out! All the best!

[@eloyvallejo3631]

Yes sir , my next is the salt! I have been restaurant and bar business for 30 years. Always the bridesmaid never the bride ! I was just wondering what’s the name of your restaurant ?

[@AwareHouseChef]

@@eloyvallejo3631 the Hellenic Snack Bar & Restaurant. www.thehellenic.com cheers!

[@eloyvallejo3631]

Thank you. Back to more videos!

[@VenomKnife]

I hope you will get 500k subs

[@gatorfishin3079]

Ok truthfully what is better, a Japan wagyu NY strip steak vs select cut top of the line USA filet mignon?

[@AwareHouseChef]

Hands down the Japanese wagyu. The fat is unique and has an amazing flavor. Now compared to the top of the line dry aged Porter House. I would go towards the Porter house especially for the money.

[@kevinfilbin7688]

Why waste the fat? I trim the chunks of fat off and slowly cook them down in my cast iron skillet until they are crispy. It leaves a delicious coat of fat on the skillet for searing broccolini. Also, I strictly use cast iron skillet for steak, sear each side for one minute then into the oven at 375° 3 minutes, flip 3 minutes rest on a heated plate. Then deglaze the pan with red wine bone stock and heavy cream. I just think that flame cooking dries the meat out and robs it of flavor, change my mind

[@AwareHouseChef]

Watch my video on how to grill tomahawks on the bbq. Never sees a flame. I do enjoy a steak more when it is cooked on cast iron. I use a probe and it comes out perfect every time. All the best!

[@Mort88]

You are not BBQ'ing it you are grilling it. BBQ = slow and low, Grilling = hot and fast.

[@kamaronnn]

American wagyu is not the japanese breed cattle raised in the USA. If you see a brand advertised as American Wagyu (like Snake River Farmd, or Mishima Reserve) is a Wagyu Cross aka F1, 2,3,4 or 5. A crossbreed between maybe american angus and some japanese breed cattle (I think mainly “Tajima” breed). Japanese wagyu is fullblood (100%) wagyu. American wagyu is 50% on first generation (F5), next generation would be F4 with 75%, and so and so until reaching F1 level. Some brands (specially australian like Rangers Valley carry wagyu cross brands like WX, and a Fullblood brand like “Infinite”.

[@kamaronnn]

Also as far as I know, no, japanese wagyu is not grassfed. Actually they rely on a huge grain diet to get that huge amount of marbling.

[@kamaronnn]

Man, not even halfway through the video and here I am again commenting. Please man, do a bit more research on what you say... 35 years as a chef but i think you have no idea. Kobe beef is not the “most revered cattle in the United States”. Kobe strictly is a specific breed of japanese wagyu cattle, raisied and sacrificed on a specific region in japan (kobe region or something like that), sacrificed at a specific age, fed in a certain way, getting a specific amount of marbling and meat score, so of someone sells you “kobe cattle raised in America” one out of two: or is bullshit or they don’t know nothing about it. Also not everyone can sell Kobe beef, you need to be part of an association and obviously display the trophy and certificate (to brag because you paid a lot for it). Id recommend you to research a bit more and stop spreading misinformation. You have quite a following.

[@kamaronnn]

Also you definitely need to pay attention on the A5, on the “A”, meat yield is (i think) neat to fat ratio (not marbling) so A is the most meat to fat ratio. B or C the least. Meaning your meat can be super marbled but with little meat on it, so, the A5 is the most sought after... if you het to choose (highly unkikely) between A4 and B5, definitely go to the A4, also it will be more expensive. Why would you want little meat even if its full marbled?

[@AwareHouseChef]

Hey Ed. I did make that disclaimer in my pinned comment. Please look at it. Unfortunately, there are American manufacturers which can claim to sell Kobe beef because they are pure bloodline. There is a lot of blurriness and marketing. Like I mentioned, I have purchased Kobe bloodline American Wagyu. Hence the confusion. But you are right. Pure Kobe is only from Kobe Japan. Cheers.

[@qgleesto210]

What's the probe at 8:34? I see it for 2 seconds then not anymore

[@AwareHouseChef]

Here you go. It’s an exceptional thermometer www.thermoworks.com/dot/?tw=AwareHouseChef

[@qgleesto210]

Thanks for taking a second to answer my question!

[@AwareHouseChef]

@@qgleesto210 my pleasure. All the best!

[@ChiMontana]

It’s only worth if you can perfect the cook. Otherwise it’s a waste of money. It looks good how you cooked it though

[@ronvalentini5514]

try smoking a regular good steak and bringing it inside to sear it in the wagu fat

[@AwareHouseChef]

Hey Ron! That wagyu fat is pretty darn miraculous. All the best!

[@ouloveme]

I bought mine a couple days ago and can't wait to cook it this evening, and after my first test....... I can't even swallow it I had to spit it out. I hated it. Luckily I only cook one piece so I gave the other piece to a friend of mine. I hope he will enjoy it. For me is No big time. No no no. What wasted of money.

[@tak0yak1]

The package the chef held up says A5. But, as the owner of a yakiniku restaurant (Japanese beef BBQ) IN Japan... I can say with some certainty that the contents of that package is A4 at best. Still delicious. Depending on the origin of the cow (is it marked on the package? 'Japan' is a bit too vague. Flavor profiles are region and breed-specific), there are many great A4s out there. But leave it to a douchey big-box-crap-shop like Costco to capitalize on the pandemic to get a great deal on a great new product, and STILL feel the need to mislabel it! SMH. Well worth $100 if you've never had proper Wagyu. Shame on you if you cook it anything over medium rare! And don't eat too much... you'll screw your stomach up for a while if you aren't used to it. It's a totally different product to what we grew up on in the USofA.

[@AwareHouseChef]

Thank you for sharing that! I didn't feel that it was the quality wagyu that I was more accustomed to. You can definitely see it in the marbling. All the best!

[@thisisfranz7386]

@@AwareHouseChef If you didn't feel that it was the quality wagyu that you are more accustomed to - WHY DIDN"T YOU SAY THAT IN THE VIDEO??? The video is literally titled "$100 Per Pound Costco Japanese Wagyu Steak Is It Worth It?" but, despite all the good info in the video, you don't really answer that question in it.

[@JoePina0]

1 would think that 135 degrees, rather than 125, would get you more rendering and flavor

[@AwareHouseChef]

It’s just so thin and it keeps cooking. It actually is around 132 when it sits for a few minutes

[@Vampire_born_in_2006]

gonna buy on my Birthday

[@AwareHouseChef]

Happy Birthday!

[@ShepherdsChapelonYT]

Chuck steak marinated in crushed pineapple That's all American Wagyu

[@CptChris1220]

I could smell this in my brain

[@nomanejane5766]

I'm from nyc so $99 for two steaks is actually a deal!

[@AwareHouseChef]

Been to Wolfgang’s? My favorite is on Park

[@internalharm]

You mean your a cold prep chef, I can tell that you get early cause of those tired eyes, 3-4am? lol

[@AwareHouseChef]

Just been running my family owned 250 seat restaurant that has been open for breakfast lunch and dinner for 45 years, cooking and operation management since 1998 and a KZbin channel. www.theHellenic.com

[@Mrbfgray]

My mistake to tune in here *hungry* with a trip to Costco soon.

[@AwareHouseChef]

Walk past the freezer isle... That's an expensive hunger fix. Cheers!

[@kennyladosinsky]

Did you cook it on a gas grill? A lot of people I know would kill me if I did that.

[@AwareHouseChef]

It is most likely because they view a gas grill as a potential source of flare up and that they feel that cooking Wagyu on a skillet allows it to cook in its own rendered fat, which adds to the flavor. I did a video on how to grill without flare ups and I find that wagyu has so much fat that if it is cooked with the intense heat of a BBQ, the sear that is produced allows me to enjoy the flavor of the wagyu more because the outside is caramelized with less contact to steel.

[@JoeyAnthonyGuerra]

Shit thanks for the info, now I know I gotta go to Costco and steal the whole supply!

[@Ghost-yh8gm]

I'll make some for money tomorrow!

[@21AnEvangelist]

Great video! Just a suggestion, but I think your viewers might appreciate/ enjoy your reactions and flavor descriptions at the end once you’ve tried your finished product 🙂 just like other content creators like Samcooks or even Gordon Ramsey during his videos. Just a suggestion

[@AwareHouseChef]

Thank you! Always looking for good suggestions. Cheers!

[@tmango78]

Looks really good, but nothing like the A5 I’ve seen before. Seems like Costco might be pulling the wool over our eyes. Still looks better than most beef, but A5? Probably not. Will I try some? Probably.

[@AwareHouseChef]

Let me know what you think!

[@BlueRice]

that makes sense. olive may have contribute to how cow fat is different.

[@rapgameoprahwinfrey]

Nice chopstick skills at the end. Only way to get better is to practice, as you've done!!

[@AwareHouseChef]

Thank you! Still working on picking up rice 😁 cheers!

[@Smppokman]

Ok I am in canada but still costco is not fresh noramlly I went to a real Japanese store and they hav a 500$ steak

[@AwareHouseChef]

Did you have it? Sounds a little over the top. Cheers!

[@krom32]

The wagyu in my local costco did not have those big fat globs. The steaks had small ribbons and dots. It looked amazing, but I didn't buy it. Seems like your Costco received slightly lower quality cut / batch. Otherwise, looks amazing and wish I could afford it!

[@josephmiller4003]

I saw these steaks in the case the other day at Costco. There has to be at least $2000 worth of product in there. I don't think they are going to sell much of it at that price especially since it is after the summer season. But the label you showed states the use by date as 2/2021, is that because of the high fat content ?

[@AwareHouseChef]

They are slowly going

[@YerBrwnDogAteMyRabit]

If you're gonna shoplift steak, that's the place to do it.

[@ChannelBri]

I thought they last too. I waited. Then only 5 left.

[@amieinnovascotia8490]

Even here, the Wagyu at Costco got sold. Love to try it (since I follow a carnivore diet) but it’s outside the realm of my budget.

[@nategibbons172]

I WISH my Costco had some

[@AwareHouseChef]

I think this holiday season you might be able to order it online.

[@loganwolf1188]

My Costco just started carrying it but it’s on the frozen food section instead of the meat section

[@ChannelBri]

Nice vid, getting ready to cook mine. Could you just cook 1/2 of one these costco wagyu a5 ribeyes? How would you cut it?

[@AwareHouseChef]

I am not sure if I would like to put the other one back in the freezer without vacuum sealing it. The packaging does not allow you to open one steak without breaking the vacuum seal on the other steak.

[@smiley4284]

Wagyu is also healthier because the fat is not saturated. Definitely going to check it out. Didn’t know Costco sold it. Thanks

[@AwareHouseChef]

All the best!

[@jshtaway1]

whether saturated fat is harmful is being debated. Many say saturated fat was villainized by ancel keys who was paid by the sugar industry, then capitalized on by seed oil manufacturers. I would personally see less saturated fat as a downside. After all feedlot cows have less saturated fat and more omega-6.

[@TheRealBatCave]

Give me a AAA strip loin, great vid.

[@AwareHouseChef]

Thank you! Cheers!

[@Geardos1]

"The most revered cattle in the united states is called Kobe beef" 3:13 Wut

[@AwareHouseChef]

Yup kzbin.info/www/bejne/hqeTXn6Oe9t1a6s

[@saleenr6]

you grilled it??!?!!? what a waste

[@priayief]

Hmm ... interesting. I thought the big difference was more about genetics than what a cow is fed. I also thought that the extra "fat" in the marbling of wagyu beef is more about a different kind of fat that will melt at much lower temperatures than normal beef fat - that is, the fat will literally melt in your mouth because it will melt at less than body temperature. I guess I'll have to read more about it. Thanks for posting.

[@AwareHouseChef]

The marbling is very different in wagyu. It melts at a lower temperature for sure. And it tastes different. I haven't done enough research on it, but a lot of people say that it's not saturated fat. But don't quote me

[@dwainfisher4119]

It can't melt at body temperature. If that was the case it would melt in the cow.

[@gmantv1858]

its worthed

[@85nlacy]

Looks like I'm going to Costco

[@zambasp]

you misunderstood youtube. the last minute. not even. last 20 seconds, mixed with maybe a minute of the previous content explaining the minimal things is all you need.

[@josemendoza4968]

Kobe beef comes from Kobe Japan. Kobe is a strain of Wagyu.

[@AwareHouseChef]

I had purchased Kobe beef from cattle that was raised in the U.S.A. the packaging said so. I understand that true Kobe cattle can only come from Kobe Japan. I explained this and acknowledged it in this video: kzbin.info/www/bejne/qKHMaYx4bNWJZqc American cattle ranchers do raise Japanese cattle. I understand more clearly the difference now.

[@Lewisiaable]

On my way 🏃‍♀️

[@jellynose9913]

You need to learn how to sprinkle the salt.

[@kendob9642]

I'm like a wagyu human AMA

[@jasonu3741]

That marbling does not seem to pass A5 muster...

[@AwareHouseChef]

I agree with you. Although after I went back to Costco I looked through the other pieces of meat and it seemed like they were some with better grading.

[@catmom1322]

Actually, I would like to try one bite of wagyu steak just to try it out. I'm certainly not going to spend $100 to do so.

[@AwareHouseChef]

I actually enjoy Japanese cattle that is raised in the USA. Delicious and less expensive

[@travisbaudoin3876]

lmao he realized how stupid the samurai sword reference was immediately

[@jascadet]

A couple things you got wrong here Chef, and some additional info as well. Kobe is the best Wagyu from Japan, there is no real American Kobe. This is a particular lineage of Wagyu that is better than the rest Wagyu and comes from the Kobe area of Japan. A whole Kobe Wagyu can cost up to $30K. Also American Wagyu is no where near the quality of any real Wagyu... it was created by mating a Wagyu with an American Angus, and while it is still fantastic, it's not the same. Also, fat is not bad for the heart, this is crap that was debunked years and years ago (The Big FAT Lie).

[@AwareHouseChef]

Thanks Jason. I explained my confusion in a later video. I had purchased American wagyu sourced from Kobe cows but bred in this country. Cheers!