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01-27-2018, 03:12 PM | #16 |
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As long as it's well done, I don't care.
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01-27-2018, 03:24 PM | #17 |
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01-27-2018, 03:34 PM | #18 |
Now you've pissed me off!
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The vast, vast majority of what is labeled as Wagyu or Kobe beef actually isn't.
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"When the Know-Nothings get control, it will read 'all men are created equal, except negroes, and foreigners, and Catholics.' When it comes to this I should prefer emigrating to some country where they make no pretense of loving liberty – to Russia, for instance, where despotism can be taken pure, and without the base alloy of hypocrisy.”--Abraham Lincoln |
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01-27-2018, 04:23 PM | #19 | |
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Quote:
Wagyu is beef sired from the Japanese Kobe bloodlines and raised in a diet and regimen patterned after Kobe standards, but Japan maintains trademark control of the Kobe certification. Saying Kobe is Wagyu, but better is like saying that Champagne is like Korbel, but better. |
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01-27-2018, 04:23 PM | #20 |
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01-27-2018, 05:35 PM | #21 | |
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01-27-2018, 05:40 PM | #22 |
Rock Chalk Jayhawks! KU!!!
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01-27-2018, 06:08 PM | #23 |
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Wagyu beef is counterfeited as often as womens handbags, jewels, or Atlantic Salmon.
If you think your buying Wagyu beef at the grocery store...(cough) Go ahead, try the Atlantic salmon rolls from there too. You do know what Atlantic Salmon is? Bueller is "dead on" Angus impregnated with black or red Wagyu semen is marketed by a trade group as "American Style Kobe" (all "real" Kobe beef comes from Japanese cattle from Kobe, Japan of a certain breed who were butchered and exported under the goverment's "kobe" licensed name) and it's rare as hell. Some put Wagyu, on Wagyu strains such as a Hereford cross and market calling them by the premium known names including Kobe or Wagyu or just selling them under the false pretence as Wagyu. Just for the record, some of this I knew, some I verified and some I flat out Googled as I had seen the Greg NormanWagyu Marbling Chart but never the US version. (see below) Wagyu has become a universal term for what is in Japan a highly protected quality standard. If you order a glass of Champagne, do you think it comes from "that" region of France? Is your coffee really from Columbia? Probably not. (Costa Rica) Just like olive oil, labels get switched or falsified daily on tons of shit. Purses, Shoes....including beef. Savvy butcher shops call it by trade name who set the standards such as American Kobe, or American Wagyu, but distrubutors come up with names too that incorporate the Wagyu or Kobe names when they are just 4th cousins to a Wagyu cow. Then there are grading systems for each...Gold, Silver and Bronze. So how do you know what you're eating? Then there are those who raise specific breeds of Wagyu from Japanse Wagyu cattle and resell it as Wagyu when it is just 1 of the four breeds, 2 that made it to America, accepted as Wagyu. To be fair these pure breeds should be required to be called "Domestic Wagyu Beef" but the term American Wagyu is really standard. Confused yet? Me too. I have been sent beef (2 strips) from a ranch down near SAUTO east of I-49 and & west of MO-7. Reserve Cattle, I got a Brisket from them later, and it was an excellent piece of meat. They market American Wagyu as "100% Pure Blood" black Wagyu but they also sell semen, embryos, and cattle. I'd think that would mean anyone can impregnate any cow and suddenly it's offspring is Wagyu depending on your marketing....*** They do sell mail order. My local butcher sells local raised beef under the name Kobe Wagyu. When asked, this afternoon, he said they raise nothing but red and black Japanese registered Wagyu cattle and raise them aiming for the qualities recognized by Kobe standards. Was it horse shit? Do they really massage them? Maybe, but they said that 90% of sales are high end restaurants. He explained that other than doing blood and sample testing (just joking) the USDA uses the Japanese 10 point grading system (3-12) and USDA "Prime+ is a 3+ and American Wagya crosses are 5-7 with domestic being 8-10 range. He then showed me the below chart: He Googled it! Japanese and domestic reach higher marbling scores but often loose grade score. Kinda like a "choice" with an "11" marbling rating. Wagya can rarely produce a A rating and a 11-12 marbling score unlike Kobe. Something in the fake beer? I'll let you guess where Kobe licensed beef marbling ranks. (anywhere from 6-12 just like Japanese Wagyu To be Kobe it must: Be a steer (castrated bull) or virgin cow, Have only been fed grains and grasses from within the Prefecture. Have been processed in approved slaughterhouses within the Prefecture. Have a fat marbling ratio (called BMS) of level 6 or above. Have a Meat Quality Score of A-4 or A-5 (the top grades). Have a gross carcass weight of 470kg (1036.17) or less.) Back to the butcher store: I bought a couple of "Prime+" ribeyes (starting to oxidize) that he offered me that were out of the case for employees or to be frozen and donated. That's why I go on Sat. afternoons. You know what tonights dinner is. ***Technically Wagya's like an affirmative action program, if it has Wagyu blood you can call it Wagyu. Trade groups like Angus and American Kobe have been working to set standards but you do know that that grading depends on who's doing it? Some of this info was sourced and if I have some of it wrong please correct me as I am a city boy who's wife's father tried to put cowboy boots on.... He ranched about 400 acres. He looked at doing Wagyu when it first became profitable in the states (early 90's). He wasn't a change kinda guy. 4 Straight ford F150's after only 1 Chevy and 4 Mercury Marquis... I did talk him into a four wheeler, shocked the shit out of me when I saw it in the equipment shed. There were no keys in it and he left the keys in everything.
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Last edited by cooper barrett; 01-27-2018 at 07:00 PM.. |
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01-27-2018, 06:27 PM | #24 | |
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The cow that Kobe is made from is Tajima-Gyu (Black cow) that is raised in Kobe to exacting standards and if when slaughtered, does not pass the certification or Kobe standards then it can still be graded as Wagyu. So All Kobe is Wagyu, but not all Wagyu is Kobe "all Champange is sparkling wine but not all sparling wine is champange"
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Last edited by cooper barrett; 01-27-2018 at 07:02 PM.. |
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01-27-2018, 08:49 PM | #25 |
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Both wagyu and Kobe taste the same once you douse 'em with some good ol' A1 steak sauce.
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01-27-2018, 08:50 PM | #26 |
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01-27-2018, 08:51 PM | #27 | |
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Quote:
This beef was from snake river farms. Legit. |
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01-28-2018, 08:31 AM | #28 |
remember, remember
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...... Greg Norman is a meat man?
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01-28-2018, 09:44 AM | #29 |
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Wagyu Steak
There’s am American Kobe supplier near me. I’ve bought a few steaks. They’re excellent, but super pricey.
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01-28-2018, 10:31 AM | #30 |
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Very good steak although I don't think it's much better than a good tenderloin.
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