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Is more tender than any steak I've had elsewhere, and if made right (smaller cube or strip cuts than whole steak to allow more even heat) you get a steak that can't be beat in terms of quality
Unlike the Aussie M system that is overpriced in terms of quality-to-price, the Japanese wagyu is already awesome comparatively at A3, but A5 is something unique in marbling and flavor. Then there's A7, which isn't available to normal people
But A5 isn't all that expenaive; you can have a plate of it for like 800 yen at the tokyo market places... it's just eating at the known restaurants for this type of meat is expensive due to brand
Australian wagyu grade from M1 to M9+, whereas Japanese wagyu normally rate A1 to A5. But M9 steaks from australia are only as good as mediocre A3 steaks in Japan.
Comments on Profile Post by d.fish