My Costco had the Wagyu Ribeye for half off yesterday. I was tempted at the original $100/lb price, but finally grabbed some this time.
This is the Superior, CO store. Seems like some stores are already out of stock and others aren't on clearance yet. For those with stock at full price, I'm guessing they'll go on clearance at some point soon. The * on the price tag means it is discontinued and will no longer be restocked, so for stores with no stock you might be out of luck. The price ending in .97 means it's a manager special, so other stores with stock may or may not follow suit unfortunately.
This item doesn't appear to be on the Costco website so the required link is to an older deal when this first showed up in stores.
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It's like diamonds that are GIA certified. It's nice to have, but it doesn't mean non-GIA certified diamonds are not real diamonds. In that case you want to pay more for the certification because it affects resale value. In this case, there's no resale value to worry about so no need for to have beef certified. If you know your beef, you palate will tell you if it is American or japanese. It's REALLY obvious. To be honest, i have never tasted a Wagyu A5 that actually calls themselves A5 and have it not taste like A5. I am sure there are places, but just none that I have been to. If a restaurant just says Wagyu without japanese A5, then 100% it is American Wagyu (and will taste like it).
Thanks for letting me know about B&B Butchery, so that I will now avoid EVER going there from now on. I always thought their steaks were overhyped in the first place. But now knowing the reason why their A5 is so expensive because of some stupid certification, will make me stay away.
I'm pretty sure the wagyu at Costco is not Kobe, but it could be one of the other high quality Japanese wagyu I listed above.
I do wonder with the certificates sometimes though; How do consumers even verify it? They show me a certificate, then I'm gonna go call the farm in Japan and ask them if it's legit? The restaurant could be reusing the same certificate over and over for all i know.
I'm pretty sure the wagyu at Costco is not Kobe, but it could be one of the other high quality Japanese wagyu I listed above.
I do wonder with the certificates sometimes though; How do consumers even verify it? They show me a certificate, then I'm gonna go call the farm in Japan and ask them if it's legit? The restaurant could be reusing the same certificate over and over for all i know.
the reason you would like to see it, because when kobe was made known in the states a lot of restaurants will false advertise it as "kobe". hence there was a period of time when EVERYONE is selling KOBE burgers. just turns out they modified the fat ratio to those patties. but providing the cert gives the customer re-assurance/justification why the restaurant is pricing this way. i truly believe 99.5% Americans dont even know what kind of beef they are eating or when/how was it "process". hell even I DONT EVEN KNOW. at the end of the day having a cert or not doesn't matter if you know what youre looking for in beef. its just more reassuring to provide a cert. that is all. i can slap a sticker on a random steak that says its grass fed. but at the end of the day HOW do you even KNOW??? even cage free chickens or free range chicken eggs. alot of shady shit American produce. but if youre okay with the price then by all means.
now.. if you like the $200-300 by the pound/ounce/pints price tag by all means. but if you later found out you ate kobe beef that was imported from Australia but advertise as japanese waygu wont you be pissed? as stated earlier and trying to reply to madpug post. I dont have $200-300 to spend on kobe at a restaurant. if i can get em for 50/lb; to me that seems like a slickdeal in my books.
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the reason you would like to see it, because when kobe was made known in the states a lot of restaurants will false advertise it as "kobe". hence there was a period of time when EVERYONE is selling KOBE burgers. just turns out they modified the fat ratio to those patties. but providing the cert gives the customer re-assurance/justification why the restaurant is pricing this way. i truly believe 99.5% Americans dont even know what kind of beef they are eating or when/how was it "process". hell even I DONT EVEN KNOW. at the end of the day having a cert or not doesn't matter if you know what youre looking for in beef. its just more reassuring to provide a cert. that is all. i can slap a sticker on a random steak that says its grass fed. but at the end of the day HOW do you even KNOW??? even cage free chickens or free range chicken eggs. alot of shady shit American produce. but if youre okay with the price then by all means.
now.. if you like the $200-300 by the pound/ounce/pints price tag by all means. but if you later found out you ate kobe beef that was imported from Australia but advertise as japanese waygu wont you be pissed? as stated earlier and trying to reply to madpug post. I dont have $200-300 to spend on kobe at a restaurant. if i can get em for 50/lb; to me that seems like a slickdeal in my books.
distributor company looks at their customers, shipped out what they wanted.
something along the lines of that. not 100% sure but thats prob. the basic framework of it. and japan will not let you stain their beef hustle like that with fake paperworks too. just like manuka honey, is all the reason for certs./stamps/label.
distributor company looks at their customers, shipped out what they wanted.
something along the lines of that. not 100% sure but thats prob. the basic framework of it. and japan will not let you stain their beef hustle like that with fake paperworks too. just like manuka honey, is all the reason for certs./stamps/label.
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