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Old 12-05-2012, 06:41 PM   #32
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Originally Posted by centexsmoker View Post
I'm cool. I just thought you were getting frustrated by your emoticon so I figured we could just chat about something else. I don't really have a need to be right so I'm cool with whatever comes of this. I have plenty to learn on the subject and am glad to discuss.

As for your concern that some dude on a bbq forum is going to harm the image or reputation of a multi-billion dollar international industry, I think we are safe there. They will be fine and no harm to the industry was intended (good natured smart-assing)

I don't know anything about the local laws or regs there so I'll certainly defer to your local knowledge.

Here is what I based my info on: According to the landing page of the Australian Wagyu Association webpage, they crossbreed wagyu all the time and are openly marketing cross breeding programs. To me, that says that you can cross breed wagyu and still call it wagyu. It has to meet their standards but they wrote the standards so it can be anything they want. Fortunately, they seem to have very high standards and that is a good thing. But they are not just selling 100% wagyu as wagyu and they don't even clam too

It is probably more strict there but make no mistake who sets the regs and writes the standards. It's the AWA. That's their whole reason to exist.
You will find that this is contradictory to your earlier claims that "Wagyu" is just the word for cow.
Also I covered the issue of "pure" already, and that the breeding here is enhancing the heretibility and phenotypic identifiers and progressing them.
All breeding does that, how do you think the Japanese used cattle that were oxen type labour animals into the best eating beef in the world over 200 years?
They bred them.
The issue that we are in disagreement over is that "Wagyu" has no meaning other than a way to market any beef, and that is not so here in Australia.
Don't you remember me posting a list of breed that we use from Japan?
The heretibility and phenotype characteristics is what destinguishes "Wagyu" form other beef, and in Australia we produce a fine series of those products.
We now sell those genes to the USA BTW.
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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