SINGAPORE - For many diners here, Japanese wagyu means beef that is so marbled with fat that the meat looks like it is speckled with snow and feels like it is melting when it enters the mouth. It can also be terribly expensive at $100 or more for a few slices in a Japanese restaurant.
But not all Japanese wagyu is like that. It actually comes in different grades and while the top restaurants usually showcase the highest grades of A4 and A5 sirloin and ribeye, there are lower grades as well as leaner cuts that are cheaper. And these can be good too.
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