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The original was posted on /r/askculinary by /u/Fun_Explanation_3417 on 2023-09-25 21:47:00.

Twice I’ve had wagyu beef steaks in our city at “nice” restaurants and both times they were full of tendons and chewy bits that never broke down and had to be spit out. Ordered the steak med rare, it was served pretty rare, I believe it was called a cullotte cut. Everything I’ve read about wagyu is that it’s unbelievably tender, should a diner paying $50. for an 8 oz steak (served with no sides) expect tendons and silverskin in every bite?