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Old 06-14-2018, 12:21 PM   #31
On the road to being a farker
Join Date: 01-16-14
Location: Boise, Idaho

Originally Posted by m-fine View Post
My comment on your Wagyu being closer to Angus than pure Wagyu was not in regards to the percentage of breeding or in any way a comment on the quality of the meat or its suitability for BBQ (I think it is better than the real deal for smoking).

The point is, the fat in SRF briskets does not exhibit the much lower melting point that is a characteristic of the pure bred (and traditionally raised) Wagyu. In this respect, it is closer to a prime Angus brisket and the cooking method will need to account for that.
The fatty acid profile and the lower melting point are main reasons we cross breed and you do, in fact, get the lower melting point and fatty acids in our products. We feed our Wagyus on a similar, long-feeding process as those that are traditionally raised in Japan. They are fed up to 5 times longer than traditional cattle. And while we are not feeding sake and giving massages they are given special care for a very long time before processing.

Our company produces traditional cattle as well as American Wagyu and there is a significant difference. If you have any questions about our processes I'm more than happy to clear anything up. We work very hard to share the history of our company and our practices in an effort to best educate those looking to purchase our products.
Annella Kelso
Meat Maven | Snake River Farms
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