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Item 1 of 3
expiredoohhenry posted Oct 26, 2021 4:43 PM
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+ Free Shippingat Costco Wholesale
Deal Details
Costco Wholesale has for its Members: 11-lbs A5 Grade Japanese Wagyu New York Strip Loin Roast on sale for $799.99. Shipping is free.
Thanks to Community Member oohhenry for finding this deal.
About this item:
Thanks to Community Member oohhenry for finding this deal.
About this item:
- A5 Grade, 11 lb New York Strip Loin Roast
- Authentic Japanese Wagyu Beef
- Imported From the Kagoshima Prefecture in Japan
- Certificate of Authenticity Included
- Ships UPS Next Day Air (Included)
- Ships Uncooked & Frozen
Editor's Notes
Written by johnny_miller | Staff- About this deal:
- Offer valid through 11/18/21 while supplies last.
- This offer matches a +134 Frontpage deal from earlier this year.
- Must be a Costco Member to purchase deal, otherwise there is a Non-Member 5% Surcharge.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Costco Wholesale has for its Members: 11-lbs A5 Grade Japanese Wagyu New York Strip Loin Roast on sale for $799.99. Shipping is free.
Thanks to Community Member oohhenry for finding this deal.
About this item:
Thanks to Community Member oohhenry for finding this deal.
About this item:
- A5 Grade, 11 lb New York Strip Loin Roast
- Authentic Japanese Wagyu Beef
- Imported From the Kagoshima Prefecture in Japan
- Certificate of Authenticity Included
- Ships UPS Next Day Air (Included)
- Ships Uncooked & Frozen
Editor's Notes
Written by johnny_miller | Staff- About this deal:
- Offer valid through 11/18/21 while supplies last.
- This offer matches a +134 Frontpage deal from earlier this year.
- Must be a Costco Member to purchase deal, otherwise there is a Non-Member 5% Surcharge.
Community Voting
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Top Comments
Some tips:
-This will come frozen. Let it thaw in fridge for 2-3 days. While semi-frozen, cut into 3/4" steaks and salt each side generously. Then vacuum seal individual steaks and store in freezer.
-To make medium rare steaks, thaw steak from above in refrigerator and then let it sit for 30 mins to an hour in room temp just prior to cooking. No need to add any more salt. Place steak in 200°F oven and cook until 115°F. Then sear/brown each side in a really hot skillet. You can add some butter or oil, but the meat has plenty of fat and surface will be relatively dry. Not necessary, but you can rest for 5 mins after searing. Then add black pepper (to taste) and then thinly slice the steak against the grain. Be sure to use a sharp knife.
Best steak I've ever had. Easy to prepare. Well worth the money. Enjoy.
https://www.reddit.com/user/Nikke...agyu_be
I imagine this trend will continue as more countries outside of Japan breed wagyu full/mixed breed cows in the hopes of capturing market share by offering "same great taste, lower price" foreign wagyu. Japan will want to keep the wagyu brand high. As mentioned in this thread, having Kobe helps, because only cows breed, raised, and verified from Hyogo Prefecture get the Kobe Beef stamp of approval.
This might be more than you wanted to know about Japanese beef.
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490 Comments
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Im pretty sure 8 oz of muscle and fat are the same no matter what grade it is
To top it off, after eating almost a whole steak, my stomach was not feeling well... for reference, i'm a fat bastard that loves meat.
Anyways... i recommend you try it once, but get smaller quantities.
If you have a hardy stomach you might be okay, but usually on a small portion is more than enough. It's simply too rich.
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For *most* people this will be a more reasonable size and purchase. Unlike normal steak, 8 oz is a lot of wagyu for one person.
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However, if you've never tried it, the ribeye A5 is still amazing.
Also, don't be scared of cooking this meat. It is SUPER forgiving due to the fat content. I've actually cooked one up to 165 F internal temp and it was still amazingly rich and delicious. Not my preference, but it really showed me that it was pretty hard to screw up.
You can also cut it into thin strips and use a torch on each side.
However, if you've never tried it, the ribeye A5 is still amazing.
Also, don't be scared of cooking this meat. It is SUPER forgiving due to the fat content. I've actually cooked one up to 165 F internal temp and it was still amazingly rich and delicious. Not my preference, but it really showed me that it was pretty hard to screw up.
You can also cut it into thin strips and use a torch on each side.
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