If you’ve ever stood at a butcher counter, looked at a Wagyu price tag, and thought “There is no way beef is worth that much,” you’re not alone. Wagyu gets talked about like it’s either the greatest thing on earth… or the biggest ripoff in meat history.
Both can be true.
My name’s Evan Carter, one of The Meat Dudes, and I’ve spent years talking with Wagyu ranchers across the U.S. and around the world. I eat a lot of Wagyu. I cook it, sell it, and teach people how to buy it the right way. And if there’s one thing I’ve learned, it’s this:
Wagyu is absolutely worth it—when you buy and eat it with intention.
Let’s break that down.
When Wagyu Is Not Worth It
The biggest Wagyu mistake I see?
People buying way too much Japanese A5 wagyu their first time.
Someone hears Wagyu hype, goes out, drops $150–$200 on a full pound of Japanese A5, cooks it like a normal steak, tries to eat the whole thing… and has a terrible experience.
They’re full halfway through.
It’s overwhelming.
Expectations were sky-high.
And now they swear Wagyu is overrated forever.
That’s not on Wagyu—that’s on expectations.
Japanese A5 isn’t designed to be eaten like a Western steak. It’s meant for small portions, usually 1–2 ounces at a time, sliced thin, savored slowly. Treating it like a ribeye dinner is a recipe for disappointment.
If that’s your first Wagyu experience, no—it’s not worth it.
When Wagyu Is Absolutely Worth It
Now let’s talk about how people actually fall in love with Wagyu.
1. The “Non-Hollywood” Cuts
This is where Wagyu shines.
Instead of chasing ribeyes and tenderloins, look for cuts like:
These cuts are often:
- $15–$30
- Deeply marbled
- Incredibly flavorful
- Way more forgiving to cook
I’ve seen full-blood Wagyu ranch steaks for $11 that absolutely blow people’s minds. No hype. No gimmicks. Just unreal beef.
This is the sweet spot where Wagyu becomes undeniable.
2. Pairing Small A5 With a Real Steak
Here’s one of my favorite ways to eat Wagyu:
- Buy 2 oz of Japanese A5 (around $20)
- Buy a full-blood Zabuton or sirloin ($18–$25)
For $40-ish total, you get:
- The luxury melt of A5
- A full, satisfying Wagyu steak experience
Eat the A5 first—thin slices, quick sear—then enjoy your steak. Two totally different textures. Two different flavor experiences. One unforgettable dinner.
That? Totally worth it.
3. Sharing the Big Stuff
Want to go bigger? Do it together.
A full-blood Wagyu tomahawk might be $150–$170—but split between 3–4 people, it becomes:
- A celebration
- A shared experience
- One of the best steaks you’ll ever eat
Same goes for a full-blood ribeye. Split it. Share it. Don’t try to conquer it solo.
Wagyu isn’t about excess—it’s about experience.
4. Wagyu Ground Beef (The Sleeper Hit)
One of the most underrated ways to enjoy Wagyu?
Ground beef.
Full-blood, purebred, or F1 Wagyu ground beef:
- Isn’t much more expensive than high-quality conventional beef
- Makes insane burgers
- Delivers incredible flavor
Quick tip: cook Wagyu burgers on a flat top or cast iron—not a gas grill. The fat melts fast and flare-ups are real.
For $10–$15 a pound, Wagyu burgers are an easy yes.
So… Is Wagyu Beef Worth the Price?
Yes—when you buy it the right way.
Wagyu isn’t one thing. It’s a spectrum:
- Japanese A5
- American full-blood
- Purebred
- F1 cross
- Ground beef
- Underrated cuts
You don’t need to spend $200 to “get it.”
You need to spend $20–$40 wisely.
Buy with intention.
Don’t chase the most expensive steak.
Start small.
Explore the cuts.
Do that—and Wagyu isn’t just worth it.
It’s one of the best values in beef.
So is wagyu beef worth it? If you say no, tell me why.
And if you’ve never tried a full-blood Zabuton, go do that first—then come back and tell me it’s overrated.
Stay meat curious. ?
