Yes I'm sure. I was cooking it as a steak, probably this meant to be in a stew or oven baked. It was the part right next to the skin. Skin was intact. Inner part will probably be more tender. Mind you it's grassfinished, not grainfed, so it isn't as fatty. Most of the meat I order have yellow to nearly orange fat. I can make very tender strip steak that melts in the mouth. Just seems not worth the money to spend much money for chuck even if it's wagyu.Rajun Gardener wrote: ↑Sun Apr 12, 2020 7:17 pmIt's hard to believe it was wagyu and tough, did you cook it right? I'd like to see pics of pre cook and know your cook method. Wagyu is fatty and takes less time to cook than Angus. Maybe it wasn't wagyu. I hope you didn't pay too much for it. Don't take these questions wrong, I haven't had any but from all the videos I've watched it should be fatty and rich versus dry like some of the chuck sold.
I haven't eaten grainfed wagyu and I don't intend to spend money on that. But so far my experience is the cut matters more than the breed.