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Wagyu beef

L

larry@stinescorner

Well-known Member
I just saw them talking about it on the Bloomberg channel,it is Japanese beef with lots of marble? Very expensive,there was a guy says he is going to raise them in the U,S, and it is going to be very popular? I dont have an opinion on it,but it was interesting and was just checking if anyone else saw the segment,or knows about Wagyu beef
 
(reply to post at 07:43:15 12/18/13)
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There's a Wagyu breeder about 10 miles from me. There's also a meat retailer about 6 miles from me that sells beef plus exotic game meat that sells Wagyu. I tried one steak and it was good but not worth the price per lb. Waygu animals & embryo's are advertised on DFW CL.
 
On sale at Costco.

http://www.costco.com/6---12-oz.-D%E2%80%99Artagnan-Kobe-Style,-American-Wagyu-New-York-Strip-Steaks.product.11608240.html
 
I don"t know the difference between Kobe beef and Wagyu beef but both are very marbled.

The marbling is fat.

The health experts are telling us to cut the fat here in the US.

The Japanese are promoting the fat and they live healthier longer than us, by what I have read.

So which way are we suppose to go?

I like the marbling myself so I guess I"ll stick with it.

There is a couple of feedlots trying to grow the Kobe type beef in this area on a small scale.

Gary
 
Someone is trying to create a new beef fad. Just like Angus and Kobe.

Every time some new "exotic" "designer" breed comes out it helps spur beef sales of all types.

Dad raised these two "pygmy" heifers that looked like 250-gallon propane tanks with short little cow legs. They're every bit as tasty as any Kobe, and the only massaging they got was a smack in the rear with a cane to get them to go into their stalls.
 
Amen to the "fad" comment. Seems most people are a sucker for all the marketing hype. Might taste a very little bit better BUT certainly not worth the extra $$$. But I not gonna complain, my Brangus calves brought the highest prices I've ever gotten at the auction. So if the hype raises prices I'm all for it. With those prices I might be able to continue to lose money for a few more years.
 
There is a company called Certified angus beef and I think their sole purpose is to promote angus beef.
 
My sons have been feeding Wagyu for 5years to supply their retail division of Cumbaes (high end butcher shops in the Toronto area). The steers are expensive to buy,slow to gain,but the meat appeals to those who can afford it (best cuts retail for upwards of $50/lb)
I did caution them that those customers tend to follow fads and to be rather cautious in committing to a long term commitment to raising them. The fad has indeed tapered off and when the present stock is gone,they will be gone.
They are fortunate in that they have chefs on staff who can prepare value added dishes of the lesser cuts which still allows a profit in the long end.
Not for the faint of heart!!
 
I'll put my corn fed Angus up against any of that stuff. We had one slaughtered last month. The first steak wasn't even the best cut from the carcus and I could honestly cut it with a fork.
 
(quoted from post at 14:47:22 12/18/13) I don"t know the difference between Kobe beef and Wagyu beef but both are very marbled.
Click to expand...

True Kobe beef is beef from Wagyu cattle, raised in Japan according to "Kobe"standards.

Interesting note for those who think beef must be slaughtered young to be tender - Kobe is considered to be one of the tenderest you can get, and they are slaughtered at 30-45 months...
 
If this breed is the one I am thinking about, don't the Japanese massage them by hand several times a day.
If not, please disregard this post.
 
Judged by the size of most Americans,..extra Fat is something they don't need.:shock:
There's nothing better tasting and healthier than The native American meat.

It's called "BISON"
 
(quoted from post at 11:45:03 12/18/13) Judged by the size of most Americans,..extra Fat is something they don't need.:shock:
There's nothing better tasting and healthier than The native American meat.

It's called "BISON"
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I like Bison & beefalo but are you stating that on an average all Canadians have less body fat than Americans??
 
Local grocery stores are introducing 70% lean ground beef at low prices. It is in solid plastic wrappers so I can't see what it looks like and I'm not brave enough to try it. It sounds like packaged pink slime. I'll stay with ground round and better, or a good pork chop.
 
Wagyu/Kobe gets pushed every few years as the next big thing by someone trying to be the first one in on the next fad.
 
Have had its pretty good but very similar to a good high quality Angus steak. The wagyu also in my opinion is kind of overrated although the fats supposed to be a more healthy kind.
 
Have had its pretty good but very similar to a good high quality Angus steak. The wagyu also in my opinion is kind of overrated although the fats supposed to be a more healthy kind.
 
(quoted from post at 13:28:28 12/18/13)
(quoted from post at 11:45:03 12/18/13) Judged by the size of most Americans,..extra Fat is something they don't need.:shock:
There's nothing better tasting and healthier than The native American meat.

It's called "BISON"
Click to expand...

I like Bison & beefalo but are you stating that on an average all Canadians have less body fat than Americans??
Click to expand...

Better check with Lyle on that! :wink:
 
They are fed a for much longer and are not good gainers.The meat from an Angus fed to that degree would be a yield grade 5 which is discounted due to external fat .A choice yield grade 3 will have around 4tenths or less back fat and a YG 5 can have an inch.A guy from around here fed some for export and the cost of gain was high.Prime yield grade no.1 will have excellent marbling without excess fat and bring a premium.My experience as a cattle and carcass judge and someone who appreciates a good steak tells me a good steer fed good feed[corn] for at least 140 days is the best eating.Nothing worse than a tough steak that tastes like shoe leather.
 
(quoted from post at 07:23:43 12/18/13) There is a company called Certified angus beef and I think their sole purpose is to promote angus beef.
Click to expand...

Certified Angus is one of the best marketing organizations with one of the best campaigns by one of the best ad firms that the world has ever seen.
 
(quoted from post at 08:45:47 12/19/13)
(quoted from post at 07:23:43 12/18/13) There is a company called Certified angus beef and I think their sole purpose is to promote angus beef.
Click to expand...

Certified Angus is one of the best marketing organizations with one of the best campaigns by one of the best ad firms that the world has ever seen.
Click to expand...

Agreed Colin, The sad thing is that so many retailers use the "Angus" name freeloading off the reputation gained by the American Angus Association through their "Certified Angus Beef" program! I would say that most people have no idea that "C.A.B." must meet stringent requirements in a separate inspection process, for both live animals and in the processing, not just "USDA" inspection!
Dave
 
(quoted from post at 10:28:28 12/18/13)
(quoted from post at 11:45:03 12/18/13) Judged by the size of most Americans,..extra Fat is something they don't need.:shock:
There's nothing better tasting and healthier than The native American meat.

It's called "BISON"
Click to expand...

I like Bison & beefalo but are you stating that on an average all Canadians have less body fat than Americans??
Click to expand...
owwy bout that.:cry:
I shoulda said North Americans
:wink:
 
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