I don’t plan on buying Waygu as a regular event.
I agree with @Tyrusi pay the couple extra bucks a pound for prime brisket, I taste the brisket. I’ve tried grass fed prime brisket and I preferred grass fed, grain finish. I’ve had grass fed prime steaks and those were tasty, and in general all the steaks I cook are prime but most are grass fed corn finish from my Iowa Meat Farms butcher shop that I’ve been going to for 20 years
I’ve seen Waygu on the menu at steakhouses but never had the $$$ to spend. But I figure I might try to cook one of these at home to see what it’s like. It’s not a habit I intend to adopt that’s for sure but I am intrigued on guaging the meat for myself at least once
@Tyrusi drink this special green team called Gynoatemma that really helps with the cholesterol and doctor put me on a statin 3 years ago and now I’m in the very low range the tea is really good. It’s known as the Chinese miracle herb
Gynostemma Tea ( Jiaogulan Tea )... https://www.amazon.com/dp/B01M8Q2ABP?ref=ppx_pop_mob_ap_share
I've eaten wagyu in Japan and really enjoyed it but have no desire to hunt it down and eat it again. The thing I have found with meat is that the breed and how the meat has been hung and aged makes so much difference. If I were you I would try wagyu once and then move on. Explore what's available from specialised farms and butchers. There so much to learn and enjoy.
You jest @Tyrus but I did actually ask a poultry supplier for chicken blood once. Not for me mind, but for my father-in-law who wanted to make coq au vin. They never responded to my email. I waited a couple of years before I approached them again and made no mention of blood ever again. They answer all my emails now. The lesson? Don't scare folk with weird s**t on your first encounter. Save it for the second or third.