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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?

              4 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.

                    1. re: SetetCiborum

                      Had the fortune of trying Japanese Wagyu from Famu (in Toronto). They had wagyu beef from Japan but not from the Kobe prefecture (Kobe beef must come from the Kobe region to be called "Kobe", much like "Champagne" only comes from the Champagne region of France otherwise it's called sparkling wine.

                      Just take a drive to Toronto for the japanese butcher (famu.ca) in Toronto (located in j-town in the Woodbine & Steeles area). I picked up a piece of steak from them last year and it was extremely marbled and pretty pricey! The owner categorized it as a grade 7 but from the nikuya website it looks more like a grade 10. It was a good steak though not our favourite - it was a little too fatty for our liking. Cooking it on a cast iron pan was like cooking a piece of foie gras. During the same time we also tried an Australian Wagyu and a Canadian dryaged Prime - all were ribeyes. The Australian wagyu had the best balance of beefinese, marbledness and tenderness.

                      Another place for good meats in Toronto are:
                      -Cumbraes
                      -Ollife's
                      -Healthy Butcher

                      Cumbrae's is my go to butchers when I want steaks for a special occassion.

                      I just tried the dryaged ribeye Wagyu from Lawrence boucherie last night and it was good but it didn't have the marbleness as other wagyus and top quality angus I've tried. The beefiness was pronounced from the dryage and was very tender - though a little less tender compared to the dryaged angus from cumbrae's. A little hard to compare price for the two as Cumbrae's trims their meats to get rid of the outside fat and cap where as Lawrence gives you the whole thing including a big honking side of fat all around the steak. Cumbrae was charging $20/lbs for a bone in ribeye trimmed.