Wagyu is any of the four Japanese breeds of beef cattle.

[I'mback]

Better? It is very subjective since it also depends upon the chef. I have had wagyu/kobe or waygu/kobe-style beef on several occasions in high-end restos & it is always a treat - as long as it is on an expense account . . . Unfortunately I had to give my card back when I retired . . .

But a properly aged & cooked bone-in prime ribeye is just as good in it's own way imho. A good steak is a good steak.

Yup! but, I don't believe in paying for bones, a rib steak comes with, a rib eye without. Any AAA beef is a good eat, provided it is not cooked over med. I like mine med/rare. For some reason I sort of got a hankering LOL

 

[anoydas 666]

got some fine herds supplying wagyu beef down here in Tasmania.WA means Japanese,GYU means COW.

bloody good tucker.

 

[kaochiu]

As far as I know, Wagyu race is originally from Australia, and at some point they reached Kobe, and in Kobe there were bred with a certain peculiarities as described by their "meat laws", that includes the prohibition of the meat leaving Kobe. Those first steaks reaching NY out of Kobe where allegedly smuggled in diplomatic suitcases. Now Kobe line of Wagyu is still exclusive to them, just no better than other lines of Wagyu elsewhere.
The marbling depends indeed on the race, Wagyu giving the most infiltration of fat in the muscle, but that alone doesn't make for a good steak. In order to get a lot of fat infiltration, the animals need to do a lot of exercise, such working their whole lives. Then the retirement comes, and their lives improves a lot. They are very well treated, with special attention to their relax, variety of diet that includes fermented hay, hops, or even beer and plenty grass. They're also massaged daily to release all tension. Of course they get a fat increase. That way they're kept for about one or two years until the slaughter. Then the prime cuts also need to be matured for a period between two weeks to several months. And then also need to be cooked to perfection, or else it'd be a waste of time and resources.
Now you can find Wagyu virtually anywhere. In Spain for instance, there's an increasing number of farms dedicated to Wagyu, each with their own treatment of the meat, none with the Kobe rules. Yet I don't think Wagyu can be compared to all the rest of steaks, it's a total different meat, with a different texture and a different way to cook it.
Wagyu makes an excellent product, yet I prefer Black Angus, because Black Angus is like other beef, only better. But not essentially different, like Wagyu. For all others, the race choice is just a small percentage of the final product. An average hybrid with a proper treatment will always be better than a pure race fed for production.
I've been raising cows in order to produce the best meat, but I went too far and now they're like happy pets in a big garden. So I've been refusing good offers to buy them, with stupid reasons, and my family keeps pushing me to sell at least one or two, but I just can't. When they insist too much I end up saying "all or none". Even in the case that I end making steaks out of one, I don't think I could eat any of it. And the rest of the world can go to the shops, sure it's plenty other offers. Think about you having 20 dogs and your brother in law asks you to choose one for slaughter.

 

[944s2]

got some fine herds supplying wagyu beef down here in Tasmania.WA means Japanese,GYU means COW.View Image bloody good tucker.

Blimey,,,
That’s one tasty piece of steak,,better marbling then in the Sistine chapel ,,,,s2

 

[ESTERCHASER]

goddawmnnnnn

goddawmnnnnn

The Belgians like a bit of beef too - but from the looks of it - these bulls spend their lives 'juicing' down the gym -

View Image

the JUICE IS LOOOSE! apparently ya aint gotta be a red bull to get wings lmao!
https://www.vtfarmtoplate.com/organization/laplatte-river-angus-farm#.Xhc4hajYrnE
ill take the pepesi challenge with ANY steak in the world with these ribeyes from laplatte boys

 

[ESTERCHASER]

look at all that fat/flavoring

look at all that fat/flavoring

got some fine herds supplying wagyu beef down here in Tasmania.WA means Japanese,GYU means COW.View Image bloody good tucker.

can ya send me a cut brother? ill send you a laplatte ribeye lmao!

 

[flylowgethigh]

As far as I know, Wagyu race is originally from Australia, and at some point they reached Kobe, and in Kobe there were bred with a certain peculiarities as described by their "meat laws", that includes the prohibition of the meat leaving Kobe. Those first steaks reaching NY out of Kobe where allegedly smuggled in diplomatic suitcases. Now Kobe line of Wagyu is still exclusive to them, just no better than other lines of Wagyu elsewhere.
The marbling depends indeed on the race, Wagyu giving the most infiltration of fat in the muscle, but that alone doesn't make for a good steak. In order to get a lot of fat infiltration, the animals need to do a lot of exercise, such working their whole lives. Then the retirement comes, and their lives improves a lot. They are very well treated, with special attention to their relax, variety of diet that includes fermented hay, hops, or even beer and plenty grass. They're also massaged daily to release all tension. Of course they get a fat increase. That way they're kept for about one or two years until the slaughter. Then the prime cuts also need to be matured for a period between two weeks to several months. And then also need to be cooked to perfection, or else it'd be a waste of time and resources.
Now you can find Wagyu virtually anywhere. In Spain for instance, there's an increasing number of farms dedicated to Wagyu, each with their own treatment of the meat, none with the Kobe rules. Yet I don't think Wagyu can be compared to all the rest of steaks, it's a total different meat, with a different texture and a different way to cook it.
Wagyu makes an excellent product, yet I prefer Black Angus, because Black Angus is like other beef, only better. But not essentially different, like Wagyu. For all others, the race choice is just a small percentage of the final product. An average hybrid with a proper treatment will always be better than a pure race fed for production.

I've been raising cows in order to produce the best meat, but I went too far and now they're like happy pets in a big garden. So I've been refusing good offers to buy them, with stupid reasons, and my family keeps pushing me to sell at least one or two, but I just can't. When they insist too much I end up saying "all or none". Even in the case that I end making steaks out of one, I don't think I could eat any of it. And the rest of the world can go to the shops, sure it's plenty other offers. Think about you having 20 dogs and your brother in law asks you to choose one for slaughter.

I was stationed on Okinawa back in my military daze and used to drive around the island to see the sights. I remember seeing one cow penned in a very small area on the edge of a pasture, it couldn't even turn around the space was so small. I did not see it being massaged but heard they do. It was probably being finished out as Kobe beef, which I tried at a steakhouse there and it was F'in great. Once. expensive.

Bought a half cow once locally and the meat was terrible tasting. Yeah, I like 'em finished on corn also. I also find i easier to buy a steak than try to get / raise a whole cow. Really, why buy the cow when all you want is a steak and some ribs? Ah, the ribs off a ribeye steak, problem is those are getting expensive. My dawgs love them.

 

[944s2]

Damn this thread got me real hungry and it’s 11-15pm,,,,
Ubereats gonna be getting a call soon unless I quell the munch,,,,,lol,,,s2

 

[I'mback]

Damn this thread got me real hungry and it’s 11-15pm,,,,
Ubereats gonna be getting a call soon unless I quell the munch,,,,,lol,,,s2

Sorry my friend. There is no hope in HE dble hockey sticks that can quench it! AFAIC it should be on every distinguish pallet out there

 

[shithawk420]

I thought beer had a lot to do with the marbling.i do know the Japanese give their cows one beer a day or something like that

 

[kaochiu]

Well.. after a few beers I also get... marbled? :friends:
Those Kobe cows only get beer for the tourists, it's more in the legend than in truth, and beer is far too expensive in Japan as to give it to your cows. Maybe hops or some remains of beer making, and not everyone. Same goes for the massages. They do receive good treatment, and being a tourist attraction many farmers are happy to keep up the illusion.
Marbling is the result of breeding local cows with imported, then adapting to the hard japanese clima, long cold winters and not so abundant pastures. Think of breeding for high THC in cannabis, marbling is been the main sought after trait, after a good start.
Btw, there's very little Kobe compared to Wagyu production in Japan. And outside Japan even less, although I've read that the law stopping export has been uplifted in 2014.

 

[ESTERCHASER]

i just learned something new.....at icmag yet again

 

[shithawk420]

And here I was thinking I was a beer and steak expert! This farmer I know had the best meat I ever had.when I asked him his secret all he would say is molasses.i have no idea if he was bullshitting me or not or what he meant exactly but damn it was good.havent tried wagyu yet and I'm not going to Japan for a $200 steak.id love to go for other reasons though

 

[troutman]

id love to go for other reasons though

Suckie Suckie.

 

[Jammal]

Work at nobu matsuhisa, can confirm a5 wagyu tasty.

 

[shithawk420]

Suckie Suckie.

I'd like to eat sushi off those naked chicks too! Then some suckie suckie!

 

[flylowgethigh]

And here I was thinking I was a beer and steak expert! This farmer I know had the best meat I ever had.when I asked him his secret all he would say is molasses.i have no idea if he was bullshitting me or not or what he meant exactly but damn it was good.havent tried wagyu yet and I'm not going to Japan for a $200 steak.id love to go for other reasons though

Mollasses is what is left over from making whiskey. A lot of cattle people use it.