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What is Wagyu? | American Wagyu Association

I couldn't find if the term is enforced or whether anyone can claim their beef is wagyu, same as black angus.  I lean to not trusting such labels.

Good go eat some Longhorn - beef not cheerleader

Good go eat some Longhorn - beef not cheerleader

Longhorns were bred to be survivors.  They're typically known for being tough and stringy.  Nobody eats them anymore.

I wouldn't say nobody

Nobody with any sense, then....

there ya go

you'd have to be pretty hungry

Everyone around here breeds them for show.  Ain't nobody eating them, with all the other, better options available.

I was out on Christmas Eve for a fancy dinner, and they had an A5 cut on the menu, it was priced over $120 for the steak.  They even sold an 'A5 butter' topping.    Uh, no.   

I am going to defend a ribeye steak a little bit here.   Yes, there's fat, often a lot, but it really is a very delicious steak.   In my view its all about the cut.  Too thick, not good, you're going to have an outlandishly large slab of 'bad fat' left on the plate.  No chance to hit that at medium (med rare) and do much with all that fat.  Even at the right thickness of cut, you still may have too much interior fat which crowds out the ribeye cap which I find to be my favorite part of the ribeye.    An ideal 16oz ribeye after eating, you'll be left with a strip of fat left over between the cap and the center cut.  that fatty strip will be at most 1/2 inch wide and about five inches long.   

at a restaurant that can be a dice roll, but butcher can't hide that from me.

NY Strip is perfectly fine, and easy to stay clear of fat land.

related: i was in the UP of Michigan a few years back around this time of year... it was -2xF* and less every night I was there.  driving out to 'camp' and literally plowing snow with the bumper of that truck which rode on 37" tires, I passed through a pasture... in the corner of the pasture near the woodline a group of cattle were bunched up.... they were black as angus are, but they had long hair- like, really long.... looked like a dang ox their hair was so long. 

i asked the breed and was told "Angus" as if it was obvious... and i protested- "Angus don't have hair like those things"... turns out, they do, but they aren't the same breeding as what I'm accustomed to down south.  ......... they get eaten the same way, though.

I have an acquaintance up there who owns a butchery- processes from hoof to cooler.  He wants out of the business and it has suffered tremendously since he's started spending most his time in Dominican Republic and Costa Rica, where he owns houses.... the majority of his customers are restaurants and they, as everywhere else, get the lions share of 'prime'... however... I can still get prime ribeye roasts either standing or boneless, and other prime cuts on demand.  I begged him to kick off a ship-to interweb business, but he refuses... would rather sell me the operation--- and that ain't gonna happen.... i don't do cold like that and that friggin town had the record for most consecutive days under zero of any in the nation- to include Alaska- at 94 iirc...

it amazes me the difference in beef quality across the same breed yet geographically spread... it's a similar story to the guy who wrote the story about types of wood to smoke with being far less important than where whatever wood originated. 

That's a tough business, and even more tough when it's that cold all the time. I've seen ice on Lake Superior in... June!!