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I was just in Osaka and it is a quick train to Kobe.
The local grocery store has A5 for like US$10-$20 a pound, depending on the cut.
The American Beef Rib-Eye there cost more... importing cranks up the price, I guess.
There is no need to trim the fat. If you do, save it to make tallow.
I don't disagree with you. I only find without the extra fat the meat is at the right level of fatty to my taste. Plus I don't just throw that fat away. Normally I use it to preseason the pan.
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The local grocery store has A5 for like US$10-$20 a pound, depending on the cut.
The American Beef Rib-Eye there cost more... importing cranks up the price, I guess.
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