Wagu/Kobe question

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Henry Kiichli
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Wagu/Kobe question

#1 Post by Henry Kiichli » December 11th, 2018, 2:03 pm

I know next to nothing about this exaulted flesh. The Germans have been getting into good steak, and have been getting better at it, lately.

Is €400/kg a comparable price?


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"Police say Henry smelled of alcohol and acknowledged drinking a six-pack of Hamm’s beer with the hogs"

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Troy Stark
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Re: Wagu/Kobe question

#2 Post by Troy Stark » December 27th, 2018, 7:10 pm

In the US, I buy wagyu from a place called crowdcow.com. They have some great articles explaining Japanese beef and you can take a look at what they get per pound for A5 wagyu
(in USD) as a basis of comparison.
Insta: @lofiwineguy

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Peter Hirsch
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Re: Wagu/Kobe question

#3 Post by Peter Hirsch » December 28th, 2018, 6:11 am

There are all different grades / types of Japanese Wagyu. If you stick with A5, there are lots of different producers where the price can really vary. There are competitions, awards presented, etc. Also different 'terroirs' for different regions in Japan. For me, I want to pay less than $100 per lb (and closer to $75 per lb) for A5 that's from a good quality but not one of the unique purveyors, so consider that a base good quality cost. So that's between say Euro175 and Euro250 per kg. These prices are when I buy in 'bulk', so an entire stripling or ribeye loin (about 6-8 kg). Prices go up from there...

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Henry Kiichli
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Re: Wagu/Kobe question

#4 Post by Henry Kiichli » December 28th, 2018, 11:57 am

Thank you both ofr the info! As I said, I know nothing about this, and I about had a petit mal when I saw the price.
"Police say Henry smelled of alcohol and acknowledged drinking a six-pack of Hamm’s beer with the hogs"

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