1 hour ago, FeChef said:Don't take this the wrong way. I noticed you mentioned this being the only time you cooked a Wagyu rated on a scale of 10? I am not sure what that means as i have not seen what Wagyu looks from 1-10. But to me, that looks like way too much fat to meat ratio. Does that actually cost more then lets say....Wagyu rated a 5 on this scale? I am just trying to understand this. Dont get me wrong, i love marbling but this looks like way too much and people are getting ripped off.
Read up on Wagyu beef, marbling, quality and BMS scales. It's a whole nuther approach to beef.
[article in link is titled "everything you need to know ... " but it's little more than an intro. I just offer it because it has a concise chart on the grading system.]
