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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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Was joking about EBT.
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Our community has rated this post as helpful. If you agree, why not thank pilot757
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
Not only is it a gastronomic delight, but it's healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
Are you trying to demonstrate your superiority by discussing your deep knowledge of high-end meats? I am sure le boucherie is happy for your patronage, but you seem to have misread my post.
But at least now I know that you are driven more by a desire to be pedantic, rather than malice.
Im pretty sure 8 oz of muscle and fat are the same no matter what grade it is
Im pretty sure 8 oz of muscle and fat are the same no matter what grade it is
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