3 lb brisket $153 or $50 per pound

marvda1
marvda1 Posts: 4,903
in The Clubhouse
Would you pay for this?fbek5b9f56em.jpg
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Comments

  • maxward
    maxward Posts: 1,581
    Not me.
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  • BlueFox
    BlueFox Posts: 15,251
    No. Nor would I eat it.
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  • DaveHo
    DaveHo Posts: 3,536
    Looks yummy, but I'm not a meat snob, so, no.
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  • marvda1
    marvda1 Posts: 4,903
    I cry when a brisket gets close to $40. :'(
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  • gudnoyez
    gudnoyez Posts: 8,124
    That $153 would pay for my gas and hunting license, beer snacks. In turn hang at the hunting shack for a week and in turn fill the freezer with venison and fish.

    I would not purchase that Brisket. The most ever paid for a beef brisket was $75 and it was 6.5 lbs.
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  • pitdogg2
    pitdogg2 Posts: 25,563
    I'm not a fan of the Wagyu beef. To me that meat is way too fatty. I guess some folks like to cook and eat fat, I'm not one of them.
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  • Jstas
    Jstas Posts: 14,842
    If it's actually Wagyu (it's not), that's about 1/3rd market price for the lowest grades of Wagyu.

    FYI, there's no real restrictions on what can be called Wagyu but even then, low grade Wagyu is still about $150 a pound. A5 grade which is what Kobe beef is, costs several hundred to over 1000 bucks a pound if the cow's pedigree can be proven.

    That is most likely regular old Black Angus beef raised in the Wagyu style so it can be labeled as Wagyu here. Which isn't bad because Black Angus cows have been bred specifically for the quality of the meat which can rival that of the 4 main breeds of cow raised for Wagyu. It's just not real Wagyu.
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  • audioluvr
    audioluvr Posts: 5,601
    edited July 2021
    Them Japanese don't know what awesome is. Veileson is the best! I don't hunt on my property but when beef gets too expensive or the world goes to hell in a hand basket, all I need is a hand full of corn and a claw hammer and I'll have venison for dinner!
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  • maxward
    maxward Posts: 1,581
    ^Have you tried that weaponry with elk?
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  • pitdogg2
    pitdogg2 Posts: 25,563
    maxward wrote: »
    ^Have you tried that weaponry with elk?

    Battle hammer!
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  • decal
    decal Posts: 3,205
    pitdogg2 wrote: »
    I'm not a fan of the Wagyu beef. To me that meat is way too fatty. I guess some folks like to cook and eat fat, I'm not one of them.

    I agree wholeheartedly.
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  • audioluvr
    audioluvr Posts: 5,601
    maxward wrote: »
    ^Have you tried that weaponry with elk?

    I don't have elk on my property anymore since my stupid neighbor built a fence blocking their natural migratory path. But if I could get them convinced it was okay to eat corn out of my hands...
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  • TroyD
    TroyD Posts: 13,077
    Much of what is being pushed as Waygu really isn't......and for a brisket, it's pointless anyway. Marbling in brisket isn't all that important......put this way, I could do a no-roll brisket and that Waygu brisket and you'd be hard pressed to tell the difference
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  • CH46E
    CH46E Posts: 3,591
    I dove into Wagyu this last year. Its over rated if you ask me. No..... I would not pay that much for a brisket. I think it has more to do with how you smoke/ cook it. I actually have a few dry aged wagyu steaks in the freezer. I honestly don't think they are worth the extra cost over say a prime grade steak.

    But to each thier own. If you like it..... buy it.
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