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Wagyu beef

Anyone know where I can get some in Montreal, and approximately what the price per lb or kg would be?

Thanks

(looking for rib steaks or Tbones)

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  1. Lawrence was carrying Wagyu up until a month or so ago, the rib steak dry aged as well was one of the best steaks I've ever made at home and reasonable at $40/kg. Awesome stewing beef too. Right now they are selling beef from another farm, you'd have to go ask if they will source it again.

    Cool and Simple was selling them last year, frozen but I didn't enjoy it. Was it not frozen properly, bad batch, I didn't grill it properly I don't know.

    5 Replies
    1. re: JerkPork

      Les 5 Saisons usually has it. Price is very high, but I can't remember exactly how much it was.

      1. re: cherylmtl

        5 Saisons has Kobe Classic, which is a hybrid Angus/Wagyu cross raised in Canada. Kobe Classic can also be had through Costco's online store (drop-shipped w/ dry ice) for less, if you're willing to buy in quantity.

        For japanese Wagyu check out an importer like Nikuya Meats (out of Vancouver), but be prepared for the sticker shock.

        edit: Waygu/Wagyu typo

        1. re: SetetCiborum

          I don't know where 5 saisons sources there's from but the Lawrence/Cool & Simple one was from these guys.

          http://www.wagyuquebec.com/index.php

          You'll never get your hands on the real stuff from Japan, at least not from a butcher. It looks like you'd have to go through channels like Setet's source.

          1. re: JerkPork

            It was a while ago, but last time I was there, the stuff at 5 Saisons was also from Wagyu Qu├ębec.

          2. re: SetetCiborum

            I bought the Kobe brand once from Metro out of curiosity. Steaks were all $35 per ny strip if I recall correctly. I bring it home, thaw it and realize it has been mechanically tenderized. Why would such a high quality steak even need such a thing.

      2. I had some a few months ago, and it was hands down the best piece of meat I've ever had.

        1. (curious about the state of importing Japanese beef))

          Are we talking about Japaneses beef or North American beef ?

          2 Replies
          1. re: Maximilien

            we are def talking about north american wagyu.

            1. re: j_do

              I'm thinking Maximilien is referring to Setet's post above.

              "For japanese Wagyu check out an importer like Nikuya Meats (out of Vancouver), but be prepared for the sticker shock."

          2. Sometime in July, Loblaws was advertising "8 Star" Wagyu Beef for $132/kg (what the heck is this star system?). In Japan they use an alpha numeric grading system.

            Where was this beef from? From Quebec but they figure they would gouge maybe?

            See it in the archived circular below. Scroll about half way down.

            http://flyers.smartcanucks.ca/canada/...

            1 Reply
            1. re: JerkPork

              That is where I actually got it from (Loblaws)- but the butcher had grossly reduced the price, and although it still cost me about $28 per steak - it was money well spent... it was sublime.

            2. A little off subject but how does the very highest tier of Canadian Prime beef (not bottom tier Costco Prime beef) with a few weeks dry age compare both quality & cost wise to non Japanese Wagyu?

              3 Replies
              1. re: Tom34

                Officially, Prime is the highest grade. After that, I assume that some customers get 1st dibs.

                1. re: Tom34

                  Nikuya's website has a a bit of discussion on this:
                  http://www.nikuya.ca/products/our_vie...
                  http://www.nikuya.ca/products/marblin...

                  (I'm not associated with them, honest :) )

                  1. re: SetetCiborum

                    Interesting read. I have had the best American Prime & have heard great things about high Canadian Prime.

                    A friend gave me a whole American Wagyu filet and I got many meals out of it cooked different ways it was very good but not a whole lot better than American high prime filet.

                    Filet is not my cut and I will have to try the Wagyu striploin some day.