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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-13-2012, 04:44 AM   #16
ShutYrMouth
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Quote:
Originally Posted by frohe View Post
It's a name game, not a quality product game. And Americans buy it hook, line & sinker.
Yeah no doubt. Americans are so stupid. If we were smart, we'd go back to living in huts with dirt floors like those brainiacs in the third world countries.


I have never bought it to make at home, but have tried it a couple times in restaurants. I wouldn't go as far as to say it isn't a "quality product". Tasted great AND different from "normal" steaks.

So, the "faux-be" beef in American is different than Kobe in Japan? Shocking.
Today your gonna tell us that Waygu in America isn't really Waygu.
Next you'll tell me the Easter Bunny isn't real!!

I should go back to bed.
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Unread 04-13-2012, 04:56 AM   #17
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Well, you do seem in desperate need of a lay down.
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Unread 04-13-2012, 06:44 AM   #18
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Alternate option here. I've never tried it however.

http://www.heartbrandbeef.com/?page=shop/whybuy
http://en.wikipedia.org/wiki/Akaushi
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Unread 04-13-2012, 08:19 AM   #19
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Soooooo...what else is new?
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Unread 04-13-2012, 08:39 AM   #20
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Well Sir I'm just going to take your word about Kobe beef. The whole thing smacks of the deceptive advertizing we all see everyday in our food industry. I will say this, I had the pleasure of eating a Kobe steak in Kobe Japan and of course I remember it to this day. That was 48 years ago and and cost about $20 US. That's when it was 360 yen to the $. In todays prices well, my calculator doesn't go that high.
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Unread 04-13-2012, 08:47 AM   #21
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I thought Landarc already proved that you can get authentic Kobe beef in a can.

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Unread 04-13-2012, 10:26 AM   #22
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I have been suspicious of the plethora of "kobe" on everybody's menus lately. I'm glad that you have cleared it up and that I haven't fallen for it, although it's probably pretty good beef.
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Unread 04-13-2012, 10:43 AM   #23
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I learned something. Thanks.
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Unread 04-13-2012, 04:17 PM   #24
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Part 2 great read also


http://www.forbes.com/sites/larryolm...nd-wagyu-beef/
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Unread 04-13-2012, 05:10 PM   #25
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Quote:
Originally Posted by dddouglas View Post
Ahaaaaar!
BUSTED!
It seems we have a beef with the scam scammer!
Somehow I feel better tho...
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Unread 04-13-2012, 05:35 PM   #26
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I have actually read both of these articles a couple of times.

This dude is primarily talking about labeling and makes some unfounded tangental references to quality.

To me, the use of the word "Kobe" is false and misleading. Period!!!

But, the quality of Wagyu is clear to me.
Easily grades higher than prime in a heartbeat.
I just delivered today an 18# Australian Wagyu to a friend at a comp.
He just called to say he has never seen the marbeling, soft fat, and all the other marks of quality beef---ever.

For a restaurant to advertize a burger as "Kobe" and charge $50 is a sin---

But Australian or American Wagyu is some outstanding meat!!!

TIM
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Unread 04-13-2012, 06:08 PM   #27
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But Australian or American Wagyu is some outstanding meat!!!

yup
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Unread 04-13-2012, 06:14 PM   #28
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I don't think this has been any secret. The Waygu company I have dealt over the years with is very clear about Kobe beef only coming from Japan.

I never thought this was a big problem. Oh well.

CD
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Unread 04-13-2012, 06:41 PM   #29
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Say it with me: Wagyu.

Not way-goo.

Drives me batty.

That is all.
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Unread 04-13-2012, 08:56 PM   #30
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Quote:
Originally Posted by The_Kapn View Post
I have actually read both of these articles a couple of times.

This dude is primarily talking about labeling and makes some unfounded tangental references to quality.

To me, the use of the word "Kobe" is false and misleading. Period!!!

But, the quality of Wagyu is clear to me.
Easily grades higher than prime in a heartbeat.
I just delivered today an 18# Australian Wagyu to a friend at a comp.
He just called to say he has never seen the marbeling, soft fat, and all the other marks of quality beef---ever.

For a restaurant to advertize a burger as "Kobe" and charge $50 is a sin---

But Australian or American Wagyu is some outstanding meat!!!

TIM
I just read both articles. It is exactly like us drinking American "Champagne" or "Burgundy" when it has nothing to do with the french wines. But you have to recognize that the names Kobe and Wagyu are reasons to charge a lot higher price than most other beef. In the second article, he states that "Wagyu" means that it is Japanese beef and nothing about how it is treated or its lineage.

If your product is excellent, then it seems to me that it is a result of the standards of the producer and not the name of the product. You ought to make sure you remember which producer you found.
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