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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 02-05-2013, 09:56 AM   #16
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Even with the high cost of beef in this country ranchers are still having a tough time making ends meet because of high grain prices. If we were to limit exports I doubt the price of beef would go down much in the long-term. Ranchers would reduce the size of their herds.
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Unread 02-05-2013, 02:38 PM   #17
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Waygu just means cow. The percentage Japanese lineage in these few can go way lower than 51%.

It is illegal to import Japanese beef. If they do enough of it, they will be caught. No hair off my back though.
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Unread 02-05-2013, 02:45 PM   #18
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Quote:
Originally Posted by columbia1 View Post
Even with the high cost of beef in this country ranchers are still having a tough time making ends meet because of high grain prices. If we were to limit exports I doubt the price of beef would go down much in the long-term. Ranchers would reduce the size of their herds.
and that is just what's happening:

Associate Press reports " lowest January cattle inventory since 1952"
http://www.bbq-brethren.com/forum/sh...d.php?t=153196

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Unread 02-05-2013, 04:26 PM   #19
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Well, wait a minute, if we stopped exporting all that beef, then the beef farmers, ranchers, feeders and processors would need to offset that loss with domestic dollars. The overall history favors open trade and export, which returns capital to America, the having it be all based entirely on a domestic market. The same goes for pork, fish, poultry, grain etc...we are huge exporters of rice, corn, wheat to all over the world. Japan eats a lot of American pork and barley. We make more then we spend in that regard.
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Unread 02-06-2013, 12:18 AM   #20
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True. From what I have read the FDA has cleared no Kobe beef for import to the U.S. Hate to be the guy to tell his customer that his 3,500 bucks worth of beef got seized by customs. But, gamblin is gamblin.
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Unread 02-06-2013, 12:38 AM   #21
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Quote:
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True. From what I have read the FDA has cleared no Kobe beef for import to the U.S. Hate to be the guy to tell his customer that his 3,500 bucks worth of beef got seized by customs. But, gamblin is gamblin.
Wampum didn't say it was from Japan.
It could have been legally exported premium pure wagyu grade 9+
Beef out of Australia.
We export to the finest steakhouses in NYC and all over the USA.
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Unread 02-06-2013, 01:38 AM   #22
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Quote:
Originally Posted by buccaneer View Post
Wampum didn't say it was from Japan.
It could have been legally exported premium pure wagyu grade 9+
Beef out of Australia.
We export to the finest steakhouses in NYC and all over the USA.
Wagyu yes. Kobe no. Not from Kobe, Japan, its Kobe style Wagyu. Kind of like if its from champagne, its champagne. Otherwise its sparkling wine right?
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Unread 02-06-2013, 01:47 AM   #23
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Quote:
Originally Posted by buccaneer View Post
Wampum didn't say it was from Japan.
It could have been legally exported premium pure wagyu grade 9+
Beef out of Australia.
We export to the finest steakhouses in NYC and all over the USA.
Oops. I see what your sayin when I re read that post. My bad. Thought he mentioned Kobe.
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Unread 02-06-2013, 01:59 AM   #24
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Quote:
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Well, I also heard something else interesting this weekend. I was actually at a specialty butcher on Saturday (our comp team is working out a sponsorship with them) and the butcher there was telling me that recently they had a whole actual WAYGU rib roast shipped in for a very wealthy client. It was about 9 steaks total, after they cut it. The cost of the rib roast was $3,400.
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Wagyu yes. Kobe no. Not from Kobe, Japan, its Kobe style Wagyu. Kind of like if its from champagne, its champagne. Otherwise its sparkling wine right?
I didn't say "Kobe", I said "Wagyu"...as did Wampus?
Also do not get the point you seem to be trying to make?
Are you saying Tajimagyu is superior to say Miyazakigyu?
It isn't at all.
Kobe beef isn't superior to Australia's top grade wagyu either.

6 years ago an Australian 'sparkling' took out the $200 open category in France.
It costs $22 here.
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Unread 02-06-2013, 02:01 AM   #25
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Okay, we are on the same page.
I just saw your post as my reply posted.
Carry on, sargeant!
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Unread 02-06-2013, 09:54 PM   #26
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Well... i tool these pictures while at the shop, it does not say Kobe, but it does say Japanese Wagyu Beef. The owner of the shop also told me yesterday that she is ordering me a case of Australian Wagyu briskets which had a marbling scale of about 8 i believe to let us try them out.











also a little reading material on the allowed import of Japanese Wagyu Beef, http://www.asianjournal.com/community/community-news/17752-ja-zen-noh-launches-wagyu-beef-importation-to-us-market.html
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Unread 02-06-2013, 11:21 PM   #27
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Farking Aussies gouge us for that Wagyu beef too, ridiculous prices! Taking it down under indeed. I may never eat it again. Unless Buccs ships me some.
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Unread 02-07-2013, 06:44 AM   #28
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I think it costs more here than there.
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Unread 02-07-2013, 09:57 AM   #29
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Ain't that the pits, Aussie wine is cheaper here too.
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Unread 02-07-2013, 12:19 PM   #30
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You know, that box is from Japan, and it is both Japanese and American stamped. I don't think I have seen that in 15 years. You have official approved black market beef, man, eat as much of that as you can.
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