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Unread 03-01-2013, 09:00 AM   #31
Hawg Father of Seoul
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Join Date: 09-14-10
Location: Rogers, AR
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Quote:
Originally Posted by buccaneer View Post
If you consider that this is what akaushi beef looks like
then you really are insane bro

There is no controlling or trimming the fat out of this.

However, I have solved the riddle.
I went and saw the image of the American beef called Akaushi.
It is not comparable at all.
It is like comparing goat filet to Berkshire pork belly.

Compare for yourself



That would make me very angry as a consumer, it will be delicious beef but holy c@rp what an insult to real Akaushi.
Please disregard my advice completely guys, hope you can see why it was given so strongly.
You can see what the crime would have been by the images.
There are grades. It is not like all cows in Japan are rocking the J-lo action.

What ratio of fat do you put in your sausage? That heavily marbled one looked about right, you can trim off the cap. I add fat to well marbled meat when I make sausage.

We are jealous, every one of us. Rock it out.

BTW we did rock out some American Kobe this weekend, it was half way between your two pictures. Made a carpachio from the deckle it was so tender.
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