Guy goes viral for using A5 Miyazaki to cook rendang: Netizens think it was a bad idea
WHEN Wagyu is being mentioned, we expect a handsome steak pan-fried and cooked in a stew made from its own, liquified fat. Sounds mouthwatering and it is.
However, an influencer recently decided that Wagyu be used to make rendang instead, or more accurately, the high grade A5 Miyazaki.
Surely, the use of premium meat to make a timeless village cuisine would be a good idea? The man used tenderloins for his cooking, adding that one kilo of the A5 Miyazaki was RM1,600 above.
He got it at a 50% discount from a good friend, ending up with four kilos of premium meat at RM4,000, claiming that it was very cheap.
According to him at the end of the video, the meal was very delicious. He further said, 'Money cannot buy happiness, but money can buy wagyu.'
But if he was expecting some praise for his cooking prowess, he was sorely mistaken. The smell of roasting is in the air and it is not A5 Miyazaki.
Ini rendang T20 ni. Beli wagyu A5 miyazaki 4 kilo untuk buat rendang je. Anggaran dalam RM4 ribu lebih.
Just wonder macam mana rasa dia adakah lagi sedap or macam mana? Baca komen dekat tiktok kata daging ni tak sesuai buat rendang 😢 pic.twitter.com/gFNh7VDfHo
— kamaghul deghaman (@kamaghul) June 8, 2025
Netizen @juliahjohan opened fire by stating in the comment section of the post that expensive doesn't mean better for everything. 'Only the most foolish people use A5 Miyazaki for rendang,' said another netizen. But why is that?
Perhaps netizen @kentangCheeze knew the answer. 'People do not eat Wagyu with something heavy like coconut in the rendang. The way it is cooked in the rendang will break the fat marbling in the wagyu, so when the rendang is cooked, the meat becomes chewy and dry,' said @kentangCheeze.
@mewohbenor added that even with the normal meat, people do not use the tenderloin to make rendang.
'The softest part of the meat is not suitable for use in cooking rendang,' he pointed out.
To better elucidate the foolishness of using wagyu in rendang, another netizen claimed it was like using Musang King to make tempoyak.
However, @lelaki8823515 claimed that it was alright to use premium meat for the dish, just that the meat needs to be separated from it.
Once completed, the meat can then be sliced. 'When you want to eat it, then add the gravy with the meat,' he said. —June 9, 2025
Main image: @kamaghul
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WHEN Wagyu is being mentioned, we expect a handsome steak pan-fried and cooked in a stew made from its own, liquified fat. Sounds mouthwatering and it is. However, an influencer recently decided that Wagyu be used to make rendang instead, or more accurately, the high grade A5 Miyazaki. Surely, the use of premium meat to make a timeless village cuisine would be a good idea? The man used tenderloins for his cooking, adding that one kilo of the A5 Miyazaki was RM1,600 above. He got it at a 50% discount from a good friend, ending up with four kilos of premium meat at RM4,000, claiming that it was very cheap. According to him at the end of the video, the meal was very delicious. He further said, 'Money cannot buy happiness, but money can buy wagyu.' But if he was expecting some praise for his cooking prowess, he was sorely mistaken. The smell of roasting is in the air and it is not A5 Miyazaki. Ini rendang T20 ni. Beli wagyu A5 miyazaki 4 kilo untuk buat rendang je. Anggaran dalam RM4 ribu lebih. Just wonder macam mana rasa dia adakah lagi sedap or macam mana? Baca komen dekat tiktok kata daging ni tak sesuai buat rendang 😢 — kamaghul deghaman (@kamaghul) June 8, 2025 Netizen @juliahjohan opened fire by stating in the comment section of the post that expensive doesn't mean better for everything. 'Only the most foolish people use A5 Miyazaki for rendang,' said another netizen. But why is that? Perhaps netizen @kentangCheeze knew the answer. 'People do not eat Wagyu with something heavy like coconut in the rendang. The way it is cooked in the rendang will break the fat marbling in the wagyu, so when the rendang is cooked, the meat becomes chewy and dry,' said @kentangCheeze. @mewohbenor added that even with the normal meat, people do not use the tenderloin to make rendang. 'The softest part of the meat is not suitable for use in cooking rendang,' he pointed out. To better elucidate the foolishness of using wagyu in rendang, another netizen claimed it was like using Musang King to make tempoyak. However, @lelaki8823515 claimed that it was alright to use premium meat for the dish, just that the meat needs to be separated from it. Once completed, the meat can then be sliced. 'When you want to eat it, then add the gravy with the meat,' he said. —June 9, 2025 Main image: @kamaghul
