For 100g, really expensive with or without discount because the texture is gonna be slightly chewy, slightly crunchy no matter which cow it comes from(that isnt marbling im q sure). Bincho's version was super soft but idk how they did it, idt it's just Grilling but if it were, it was a very time consuming process on low heat and it's tough to do here, esp with such a Thin slice. Basically not worth getting it there

P. S. Anyway i suggest charring both sides quite a bit, since it's gonna be that texture anyway might as well get more flavour and crisp on the surface(it's less chewy too as the moisture evaporates and it shrinks)