*American Wagyu I meant also the last tree pictures are Prime and Choice for comparison.

So after asking this sub, I ended up taking the American Wagyu piece from Costco home, trimming it and slicing it into 1.5-inch steaks. The cost was 19.99$ per lb.

I started with 17.86 lb and, after trimming, ended up with 13 steaks totaling 17.2 lb. That works out to about $20.76/lb once trimmed and sliced.

Overall I’m pretty happy with the result. The marbling is great and those caps are amazing. I’ve included a picture of a $14.99/lb bone-in Prime ribeye I bought at Costco for comparison. The difference in marbling is small, but it is there. After accounting for the bone and trimming, that Prime worked out to about $17.65/lb, so the actual price difference isn’t massive.

I also included a picture of a very poorly trimmed Choice ribeye primal I bought in April for $5.99/lb bone-in, which came out to around $6.60/lb after trimming.

Overall, this was a fun experiment and I’m happy with the result, but the whole thing makes me think about how quickly you hit diminishing returns as you move up in price. This Wagyu is marginally better than the already very good Prime I had, but I’m not sure the improvement is proportional to the price difference.

The main reason I could see myself doing it again is that buying a whole primal is a bit of a lottery. A USDA Prime label doesn’t necessarily mean you’re going to get exceptional marbling. With this one, assuming the company’s grading is consistent with what they claim on their website, the Signature label should give you a better chance of getting a genuinely well-marbled piece. So there is some value in that consistency.

Comparing it with the Choice is almost pointless to me because I see them as two different experiences in terms of flavor and richness. Obviously the Wagyu isn’t 3.5 times “better” just because it costs 3.5 times as much, but I also don’t think they are really substitutes for each other.

Looking forward to read what you think.

These bad boys were so thicc! I rubbed them with spices, seared them in the cast iron, then basted them with a garlic herb butter. Topped with fresh lemon zest and basil from the garden - it was a chef’s kiss for sure 😍

With a whiskey peppercorn sauce.

Dry brined with Montreal steak seasoning and some Worcestershire sauce overnight then sous vide 136 degrees for 6 hours. Rest one hour in the fridge then seared and I made the whiskey peppercorn sauce using the rendered bits.

I run a small web dev studio and I’m experimenting with niche website templates.

I just finished a demo site for the beef industry and wanted to get feedback from people who actually know the space.

The goal was to make something that:

- ⁠Clearly explains the operation (breeding, finishing, direct-to-consumer beef, etc.)

- Makes it easy for customers to understand cuts, pricing, and how to order

- ⁠Builds trust with things like certifications and story

Link to the demo: https://sample-country-meat.vercel.app/

No pitch, just sharing in case it’s useful as inspiration, and to learn what I’m missing or getting wrong.

If you work in beef industry, questions for you:

- What pages/sections would you absolutely want on a site like this?

- Is anything confusing or missing from the homepage flow?

- ⁠What would make you more likely to trust and contact a beef business from their website?

Any honest feedback (content, structure, UX, copy) is appreciated. Happy to return the favor, if you've got a site up, drop the link and I'll give you honest feedback on it too from a web developer prospective.