Karen, what did you think of the waygu beef? Was there enough difference to justify the expense?
Lee
Honestly, no. They were good, but we've had nearly as good rib eyes that cost less than half of the Wagyu but were carefully picked out from where we get our meat, though to be honest, they also have better quality meat than the regular grocery. And, in all truthful honesty, the best thing about them was the grilled/charred fat, which I don't usually eat off a regular steak, but I did cut a piece of it to taste just for the heck of it and it was the best thing about the steak!
However, when researching before buying, I found there are different grades of Wagyu and what the store we got them at carries is a midgrade. Maybe the top tier grades would make a difference. I know there is a major difference in appearance in what we got and the top tier grades, just like there was a difference in appearance in the rib eyes we normally get. These was a lot more marbling in these than in rib eyes we usually get, but nothing compared to pictures of the top tier Wagyu I've seen, much less the Kobe.