I think american wagyu has a grainey texture if its undercooked and all the fat renders out if its overcooked. Maybe there's a technique for cooking it that we're not accustomed to?
Otherwise there might be a reason grazed longhorn is in demand all around the world
Youβre onto something there,, I didnβt see the hype either when I had tried it locally , but I visited a nice steak house in Boerne and they had some cuts flown in from Japan that were off the menus ,, most expensive steak I ever ate so far but it was damn good and way better than anything else I had tried before.
You prob right, so far from these two experiences I wonβt be trying it ever again in the U.S
