Originally Posted by swamprb
Could it be this cut is destined to Asian and EU markets?
Actually I think the loin is destined for those markets so it's cut that way and the collar and just about everything else is sort of a by-product. Maybe the hams have some value there as well.
I believe their Wagyu briskets are a similar story. I cooked in Seattle 6-7 years ago with Chris Lilly and we were given briskets and a couple of huge untrimmed shoulders from SRF. I don't believe they had much of a market for those cuts at that time so I'd say they love us now for paying big bucks for it.