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Oct 16, 2008 08:34 AM

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:

            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.