Yet another steak thread. - Page 3

Why exactly? You do realize that a michelin starred restaurant often has the ability to source the best of almost anything from any part of the world.

I am sure they could source it, but I doubt their customers could handle the bill. In order to offer wagyu at a reasonable price (say $100/person), they would probably have to use regular (but still good) quality wagyu...not the best stuff. In Japan they can easily get away with charging $300~$500 per person for tiny appetizer portions, but in the U.S. the customers would probably think it was a sick joke.

If they used the best stuff and served decent portions to satisfy their American customers I imagine the bill could be $500~$1,000 per person.

Have you seen the size of wagyu that's often served? It's most often used as a sort of garnish or on a tasting menu when the portion might be 2 bites.

+1. For the 8 course tasting, it's a 1 oz portion. For the 5 course, it's 1.3-1.5 oz. Anyway, I saw the invoice, and those two loins we got in cost $1,640.00, so I don't think we're getting some "supermarket" Wagyu.

Just made my own dinner following these instructions, fucking awesome.

Wow. The "wholesale" cost to a restaurant is $800 per loin? How many "american size" regular steaks is that? 8? So it's $100 per steak, at cost?

And I thought Dean & Deluca..... etc..

I see...I thought they were offering it as a steak. Haven`t tried wagyu in the States, as I really enjoy U.S. beef while I am there.


In Japanese supermarkets the best wagyu would probably be sold around $50~$100 for your 5 course portion (1.5oz). That`s in a supermarket, not restaurant. $800/per loin sounds like a lot compared to what you`re used to in America, but in Japan that`s nothing for that size of meat. If I took $800 to my local supermarket, I could get about 1.5lbs of their best wagyu, although that would not be the best available in Japan.

I am sure the wagyu in the pics is GOOD quality...just saying it might not be the best, as there is really no way of telling from the certificate. I am not a meat expert (just a casual shopper), but my understanding is that Kurogewagyu (as it says on the certificate) is just the breed of cow (black hair cow). When I shop for wagyu in supermarkets, the meat labeled just Kurogewagyu is the cheapest wagyu. The expensive stuff always has the rank displayed (A5 for example), and is from a certain part of Japan (Matsuzaka, Kobe, Oomi, etc.). I think the ones with the location names have their own ranking system which is much higher than the standard, but I may be wrong on this.

Just to get an idea about price range...I can get good, Kurogewagyu at the local supermarket for about $20/3.5oz while the best at luxury supermarkets would be about $150/3.5oz and the best of the best anywhere would probably be around $200/3.5oz.

Those are all retail, supermarket prices in Japan (just my observation as a shopper). Of course the restaurant is not buying through retail channels, but I am sure they go through import distributors and deal with extra international transport costs, etc.

Did not know this. Then it sounds like we obviously aren't getting the best. Thanks for the info though, I appreciate it.

Old homestead in Boca, they didn't let the steak rest enough...

Lol... that rosemary is making me laugh.

just because chef Cavaco has artistic vision doesn't mean you have to be jealous .

You've seen kwilk's plating skills I take it.