I had my first (and last) Wagyu steak last week. I was underwhelmed. The only way I can describe it is like the blood was made of marmite. It was beefy.

Anyone else tried this? Maybe I had a bad example, maybe my expectations were too high, as for £93 a steak, perhaps you expect miracles.

I love waygu but it can be a bit hit and miss in the uk.

Where did you have it?

http://wagyu.gourmet55.com/en/whats-wagyu

I agree, it very much depend on whether you are getting the genuine product.

Where did you have it?

Yep - where did you have it ?

CUT at 45 Park. Lane

Let the boycott begin.

I have only ever had it in the Far East in a sushi style, it was absolutely delicious when I tried it.

£93 and it wasn't even Japanese Wagyu. Think you were ripped off my friend.

This is probably the best way to eat it as I have heard it is pretty rich, and thinly sliced sashimi style is probably how it was intended to be eaten, maybe?

I do want to try it but not at painful prices if it is a lump of richness..would be a waste tbh. I am going to see if any Japanese restaurants have it anyway

Eh? Whatever you had can't have been Japanese Wagyu - unless they'd seasoned it in some god-awful way. And why would anyone do that?

Wagyu is so tender is makes standard British fillet steak feel like chewing gum. You can almost blow on it and it slices. It's basically beef where the fat has been marbled deep into the meat and is utterly, utterly delicious.

No it was Australian. It seems that it is a rarity to get true Kobe beef on a menu in the UK. Most of the Wagyu is Australian or from the US. Still has quite a good reputation though for flavour.

When you have little mouthfuls of the steak prepared this way, it works out as a pretty cheap way of trying it. I had it in 2 ways, very fatty sashimi and seared in a seaweed roll.

"Few types of foods are more audaciously indulgent than a fine cut of wagyu — that famously pampered breed of Japanese beef cattle feted for its intense marbling. And Singapore’s CUT by Wolfgang Puck might top your list with the new-to-Singapore Hokkaido Snow Beef. "

http://www.todayonline.com/lifestyle/fat-they-come

I wonder if the 2 restaurants, both named CUT, are related. Only 2 cows are harvested per month apparently.