jdemps Posted September 8, 2019 #1 Share Posted September 8, 2019 Does anyone know what cut of beef the wagyu beef is on the new steak house menu? This is the only description listed on the online menu. australian wagyu* The Highest Quality Japanese Beef, Unparalleled In Flavor & Tenderness Thanks. Link to comment Share on other sites More sharing options...
VentureMan_2000 Posted September 8, 2019 #2 Share Posted September 8, 2019 (edited) Looks like maybe a ribeye ? Or perhaps a sirloin ?https://www.cruisecritic.com/photos/ships/carnival-splendor-375/member-2/147515/ Edited September 8, 2019 by VentureMan_2000 1 Link to comment Share on other sites More sharing options...
VentureMan_2000 Posted September 8, 2019 #3 Share Posted September 8, 2019 OK... just read a review of the 555 restaurant. They mention the 10 oz. A-5 Wagyu. I see on Amazon they they sell these... they are Grade A-5 Wagyu 10 oz. rib-eyes. Maybe the same ? Link to comment Share on other sites More sharing options...
scpirate Posted September 8, 2019 #4 Share Posted September 8, 2019 Costco sells wagyu at $108 a pound. I'm sure at $38 you might get a snout. 1 2 Link to comment Share on other sites More sharing options...
spleenstomper Posted September 8, 2019 #5 Share Posted September 8, 2019 Have you tried it before? I think the texture is disgusting and I’ll just leave it at that. You might love it. 1 2 Link to comment Share on other sites More sharing options...
coevan Posted September 9, 2019 #6 Share Posted September 9, 2019 They are not ribeyes and they are not Japanese Wagyu. They are hanger steaks very difficult to cook correctly and over cooked will be chewy. Real Japanese Wagyu is almost white, it's so fatty looking, which gives it it's tenderness. Wholesale they can be over $100 a pound depending on the cut. I have seen them in upscale steakhouses for $30 an ounce and up. 1 1 Link to comment Share on other sites More sharing options...
JazzyInRI Posted September 9, 2019 #7 Share Posted September 9, 2019 Sadly my husband didn’t like it and wished he had the filet or strip instead. 1 1 Link to comment Share on other sites More sharing options...
coevan Posted September 9, 2019 #8 Share Posted September 9, 2019 It seriously has to be cooked rare to MR, or it's tough, not my favorite cut of meat. 1 Link to comment Share on other sites More sharing options...
evandbob Posted September 9, 2019 #9 Share Posted September 9, 2019 I don't know anyone who has enjoyed the Wagyu, I certainly didn't. My preference is the 9 oz filet mignon, med. rare, with a Himalayan salt and peppercorn sauce if available. Occasionally I'll order a NY strip instead. But Wagyu was one and done. 2 Link to comment Share on other sites More sharing options...
jas1178 Posted September 9, 2019 #10 Share Posted September 9, 2019 The Wagyu is a flat iron steak. We did it once, and never again. Link to comment Share on other sites More sharing options...
coevan Posted September 9, 2019 #11 Share Posted September 9, 2019 19 minutes ago, evandbob said: I don't know anyone who has enjoyed the Wagyu, I certainly didn't. My preference is the 9 oz filet mignon, med. rare, with a Himalayan salt and peppercorn sauce if available. Occasionally I'll order a NY strip instead. But Wagyu was one and done. You are talking about the cut on Carnival. A N.Y. or Ribeye Wagyu would blow your mind, not american Wagyu, not the same. Link to comment Share on other sites More sharing options...
jdemps Posted September 9, 2019 Author #12 Share Posted September 9, 2019 Thanks everyone. I think we will pass on it. 1 Link to comment Share on other sites More sharing options...
UKJJ Posted September 9, 2019 #13 Share Posted September 9, 2019 We did it twice. First time was great, second time was terrible. We’ll be doing the fillet from now on. Link to comment Share on other sites More sharing options...
christyran1228 Posted September 9, 2019 #14 Share Posted September 9, 2019 We had what they said was wagyu at one of the chef's tables we went to ... to me it tasted like pot roast, and mine is better. Lol 2 2 Link to comment Share on other sites More sharing options...
VentureMan_2000 Posted September 9, 2019 #15 Share Posted September 9, 2019 So... given the scant replies, it sounds like the cowboy ribeye will be my choice if I do the steak house. 3 Link to comment Share on other sites More sharing options...
jc4me Posted September 9, 2019 #16 Share Posted September 9, 2019 9 hours ago, VentureMan_2000 said: So... given the scant replies, it sounds like the cowboy ribeye will be my choice if I do the steak house. On our last cruise the waiter said that it can be a little tough and if you like a tender, juicy steak you would prefer the ribeye, which is what we got. It was delicious! Link to comment Share on other sites More sharing options...
evandbob Posted September 9, 2019 #17 Share Posted September 9, 2019 12 hours ago, coevan said: You are talking about the cut on Carnival. A N.Y. or Ribeye Wagyu would blow your mind, not american Wagyu, not the same. Exactly. I figured the OP was asking about the Carnival Steakhouse entree, which is where they saw the item. Link to comment Share on other sites More sharing options...
spleenstomper Posted September 9, 2019 #18 Share Posted September 9, 2019 BTW, I was referring to real wagu not carnival’s lol Link to comment Share on other sites More sharing options...
mojavetex Posted September 9, 2019 #19 Share Posted September 9, 2019 I had wagu for the first time on the Vista. My usual order is the filet. I thought it was amazing! My husband was disappointed because I ate all of it. I never eat all my beef and he always gets a good portion. My daughter also thought it was good and she has a more sophisticated palate than I do. Link to comment Share on other sites More sharing options...
Joebucks Posted September 10, 2019 #20 Share Posted September 10, 2019 I had it in February. It was a flat iron. Not a bad steak by any means, but not worth the hype. Every time I passed up a ribeye, I regret it. 1 Link to comment Share on other sites More sharing options...
Rare pirate4me2 Posted September 10, 2019 #21 Share Posted September 10, 2019 I ordered it once, and it was OK but I will stick with the filet from now on. Hubby tried it and agreed that his ribeye was better. The wagyu was tough. 1 Link to comment Share on other sites More sharing options...
coevan Posted September 11, 2019 #22 Share Posted September 11, 2019 rephrase, flat iron was tough, a Wagyu Ribeye, N.Y. or Filet is to die for. Link to comment Share on other sites More sharing options...
Rare Cruisegirl6 Posted September 11, 2019 #23 Share Posted September 11, 2019 We did the Chefs Table this year in February, it was not good, in fact, most people left it on the plate. It tasted like stringy pot roast, real bad. I have been to fine restaurants that actually have "real" Wagyu, and its so scrumptious and VERY expensive, you be sure with the price you paying your not getting the real thing. Your getting "wangus"...(a new beed wagyu and Angus cattle...which is a quarter-blood wagyu bulls with Angus cows). It does not taste the same as real wagyu beef. Leave it to Carnival to make us think were getting the "real thing", trust me your not and the taste is totally different too, not good. Link to comment Share on other sites More sharing options...
Rare Super27 Posted September 11, 2019 #24 Share Posted September 11, 2019 (edited) It's a flat iron steak. I had it last week on the Magic and loved it. I order my meat rare and it was cooked perfectly, and very tender and flavorful. Edited September 11, 2019 by Super27 Link to comment Share on other sites More sharing options...
WhyIsTheRumGone23 Posted September 11, 2019 #25 Share Posted September 11, 2019 We also had it on the Magic last week and it was tender and delicious! We both ordered medium rare so YMMV. I love a good rib-eye but this was a worthwhile option. Link to comment Share on other sites More sharing options...
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