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CUT 'Wagyu' Rib Eye

A friend of mine said earlier this month re the Rib Eye at CUT in Beverly Hills:

"CUT was amazing, I had the American Wagyu Rib-Eye and it was spectacular, highly recommended! ".

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  1. Before you go spending what's left of your 401(k) on the Wagyu steak at Cut, consider whether you even like Waygu beef in the form of a steak.

    For me, Wagyu just doesn't present itself well as a "steak" -- it's best reserved for shabu-shabu, where it's sliced thin and the heavy marbling is not overwhelming. In a steak form, there's almost too much fat.

    When I tried a bite of the Wagyu steak at Cut it reminded me of eating really fatty oxtail, which I don't really care for.

    I would suggest you buy yourself some Wagyu steak at a joint like Birstol Farms and grill it up yourself. If you enjoy Wagyu steak at home, then go for the jugular at Cut. Otherwise, save the $$ and spend it on Cut's dry aged beef, which is where the real action is at.


    4 Replies
    1. re: ipsedixit

      Hey Ipsedixit ! Thanks for that amazing set of comments ! How do you feel about Wagyu Cheeseburgers... ? Just kidding !

      I am going to take your recommendation about Wagyu and take a pass on Cut right now and set that money aside for my 401k as you also suggested. I think I also want to see a smackdown brawl between true Japanese Wagyu vs. American Wagyu.

      Bon Appetit !

      1. re: ipsedixit

        Somehow I missed this thread before. I agree strongly with ipsedixit. Japanese Wagyu has always reminded me of when I worked in restaurants as a yoot and had to clean the grease pit or the exhaust fan. On the other hand, the Kobe tri-tip from Snake River Farms in Idaho is well marbled, flavorful, and tender but not greasy. I cook it at home in a cast-iron skillet.

        1. re: ipsedixit

          Agreed. A large steak is simply not the best preparation for wagyu....shabu shabu on the other hand...yum

          1. re: JudiAU

            I don't know. As I said below, the American Wagyu porterhouse I had at Cut was not overwhelmingly fatty like I find a lot of kobe and wagyu beef to be. Maybe I just got lucky that day, but it was one of the best steaks I've ever had.

        2. the american wagyu at cut is incredible. not really fatty. i think the other comment below (or above) was in regards to the pure kobe which is extremely fatty and not too familar to most non kobe eaters. but the american wagyu is essenttailly the best steak you have ever had times 10.

          1. The key at CUT is to go with four people and order all four types of steak to share: http://www.kevineats.com/2008/08/cut-...

            A lot of people do prefer the American Wagyu to the true Japanese variety, since it's not nearly as fatty, sort of like a cross between regular steak and Japanese Wagyu. However, on my last visit, it was surprisingly my least favorite cut, as I found it the toughest of the bunch.

            1. These days are over, given the economy, but oh boy, not too too long ago I had the Japanese Wagyu filet mignon. Oh my G-d. If you can afford it, and it's on the menu, it's unreal.

              1 Reply
              1. re: la tache burger

                i have been to cut several times. once i ordered the american waygu ribeye and it was heaven. next time i got the sampler plate. the two aged american pieces were great ..if you never had american waygu there before. the true kobe piece was way to fatty and gelatinous for me (i guess an acquired taste..but at the prices these days...dont see that happening). stick to the american waygu and you wont even brush your teeth that night so you can savior the taste!

              2. does anyone know which grade waygu is used at CUT? i hear that A5 is the highest but that you cant get it here in the states. any truth to that?

                4 Replies
                1. re: samtron608

                  I don't know which grade CUT uses, but I've been served beef advertised as A5 at several restaurants here in the US.

                  1. re: kevin h

                    really? can you point me to some of those places so i can try them? thanks!

                      1. re: samtron608

                        Sure: Bazaar, Sona, Stonehill Tavern, XIV.

                        I really haven't been that impressed though. I find CUT's Japanese Wagyu more satisfying in fact.

                  2. CUT is supplied by snake river wagyu so you can buy the steak and cook it over charcoal for cheaper.

                    And CUT does not use A5 kobe beef.

                    3 Replies
                      1. re: A5 KOBE

                        I believe A1-5 scale is only used on Japanese Wagyu. Australian Wagyu go by a M1-12 scale and American Wagyu go by the Prime, Choice, Select scale.

                        From my personal experience, i've had A5 and M8 wagyu and i would say the marbling on the A5 is on a whole different level then the M8...and i would grade Prime American Wagyu below M8. Unfortunately i have never had the opportunity to try M12 wagyu

                        1. re: A5 KOBE

                          I buy the SNF Kobe Tri-Tip at Huntington Meats at the LAFM and grill it over oak. At $17.99 it's a ridiculous bargain, esp since the NY Strips are $79.99 per lb, and IMHO a less desirable cut than Tri-Tip.

                          Huntington Meats
                          6333 W 3rd St # 350, Los Angeles, CA

                        2. I had the Cut American Wagyu porterhouse (for two people) two weeks ago and it was phenomenal. I actually am normally not a fan of Wagyu beef, because I find it too fatty, but Cut's steak was probably the best I've ever had.

                          I may have to buy some steak from Snake River Farm.

                          1. Had a business dinner there. Have business dinners at hi-end steak places frequently (esp in NYC). CUT in Bev Hills serves great food. I was very surprised (since I thought Puck was not really focused on "great food" anymore) and pretty impressed.

                            Had the SRF American Wagyu sirloin, med rare. I'll admit I am no expert. All the posters who say Wagyu / Kobe should not be eaten in steak form sound like they have a much more educated opinion that I do. All I know is that it was prob the best steak I ever had. I eat plenty of expensive steaks, I usually barely even notice what I am eating. I noticed a lot about this steak. Great texture, flavor etc. Everyone in large group who ordered it pretty much agreed. Raved about it to friends after.

                            A number of the apps and sides also a tall step above usual steakhouse fare.
                            Fave side ever at a steakhouse is the Wild Field Mushrooms w Shishito Peppers. The shishitos are tastier than any I've had at Japanese restos.

                            Crab & shrimps cocktails, Tuna tartare also good.

                            Very loud room. Service is pretty good.

                            If you're on an expense account and want steak in LA, I'd go here and not sure there's even a real contender. If not an expense account, "value" is very subjective; one could easily say "That was good but not "$150 / person good"."

                            For reference, in NYC I like steaks at Sparks and Del Friscos. LIke overall meals at BLT Steak, Craftsteak, BLT Prime (steaks are pretty good, sides are above avg). Don't like Lugars, Quality Meats, Smith & Wollensky. In chains, I think Ruth's Chris is not too bad.

                            PS. After my great meal at CUT, got interested in trying more Puck restos. Was at Maui Four Seasons and ate at both Spago and DUO (had the seafood buffet). Food was very meh, price way hi, horrible value. Nice view but you're seeing that view all day anyways from the beach or pool. Wouldn't bother eating there again.

                            1 Reply
                            1. re: tkny123

                              I actually disagree with most posters as I think wagyu (even above a8) is great for steaks. This is assuming that you eat your beef midrare or rare as if you go over even mid rare with great wagyu, you are losing some volume. I actually had 300grams of Tottori A12 black female wagyu in Japan on my honey moon as steak, and 300g of A10 Tottori black wagyu yakiniku style. I think straight off a table top yakiniku grill was my favorite way to enjoy wagyu, with steak being 2nd, and shabu being 3rd. I enjoy shabu, but my practical OCD side always thinks I'm "rinsing" off some good fat with wagyu lol. I have had both the American wagyu @ cut and @ Bradley ogden's and was disappointed. Cut used to have an A5ish wagyu from Japan before the import fiasco, not sure the actual breed, but doubt it was Tottori. It was VERY adequate, but because of the age and feeding time @ slaughter, true Japanese beef has much more complex flavor. I'm pretty sure most hybrids are slaughtered @ 90-120 days on the feedlot (exception being Mishima ranch who does 350-500 days) so flavor doesn't develop.
                              As for American Beef, I would take a grass finished dry aged prime neiman ranch steak any day, with no complaints. It's about as good as it gets for flavor. For grain finished, dry aged Harris ranch is also awesome.
                              Here's to hoping the import ban is removed soon!