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Unread 06-12-2013, 06:33 PM   #16
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Originally Posted by ssv3 View Post
Here are the beauts


Wow! Those are beautiful!
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Unread 06-12-2013, 08:14 PM   #17
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Very Well Done!!!
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Unread 06-12-2013, 08:50 PM   #18
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very nice. how is the sa braggot?
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Unread 06-12-2013, 09:41 PM   #19
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very nice. how is the sa braggot?
Thanks. It's pretty good but chamomile could be a bit overpowering or too floral tasting if you will.
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Unread 06-12-2013, 11:17 PM   #20
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I like your style of cooking...
Tostada with carne and frijoles look delicious!
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Unread 06-13-2013, 12:10 AM   #21
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I like your style of cooking...
Tostada with carne and frijoles look delicious!
Thanks brother. I enjoy ur threads as well.
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Unread 06-13-2013, 08:06 AM   #22
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What a perfect pairing! Top of the line Carne with fresh vegs, it doesnt get any better than that for a summer meal. That Wagyu loin looks amazing, well played.
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Unread 06-13-2013, 08:36 AM   #23
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Quote:
Originally Posted by ssv3 View Post

Its excellent stuff. My local butcher will get different cuts and phones me right away as soon as he gets it. Its not always availalble so I usually take the whole case.
What are you paying /lb when you buy strips by the case?

Are you getting the whole striploin or a case of NY Strips?
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Unread 06-13-2013, 10:17 AM   #24
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Quote:
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What are you paying /lb when you buy strips by the case?

Are you getting the whole striploin or a case of NY Strips?
I get a case of NY strips or ribeyes. I pay $18/lb. A case will run me about $240 more or less.
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Last edited by ssv3; 06-13-2013 at 12:50 PM..
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Unread 06-13-2013, 07:19 PM   #25
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Very nice finished job all the way around. You did great. Made me hungry for some!
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Unread 06-13-2013, 07:25 PM   #26
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Thank you for a great post. Looks f#*@ing fantastic.
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Unread 06-13-2013, 07:40 PM   #27
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In Australia, we now have three distinctive different strains of Wagyu Cattle. These are Purebred, Crossbred and Fullblood. It is important that you know what the difference is.

Purebred – The purebred Wagyu was developed as a result of the breeding of Fullblood or Purebred Wagyu bulls with the base cow such as Angus. From this initial mating, called a first cross, the heifer is retained and mated back to a Fullblood or Purebred bull. The progeny of this second mating results in the F2. The progeny from the mating then produces the 3rd cross and so on until four crosses have been made. This animal is recognised in the USA and Australia breeding programmes as Purebred. It is not recognised in Japan (and is called a Crossbred) as it contains inferior genes.

Crossbreed (or F1) – This description is the largest selling style of beef that is produced and sold in Japan. It is the result of a Wagyu genetics (sire) being crossed with another breed (in Japan mainly Holstein from the dairy industry). The resultant beef must contain 50% Wagyu genetics. This beef is purchased for home consumption or served in family style of restaurants. Crossbred beef is produced in Australia using Wagyu genetics (sire) crossed with Angus or Holstein. Raised and processed correctly these cattle produce a superior product to that of their dams breed.

It is the branding of this beef in Australia as Wagyu that is causing confusion and disappointment to consumers. Crossbreed beef does not have the same eating experience as Fullblood Japanese Wagyu beef. In Japan, farmers are not allowed to use the term Wagyu when marketing crossbreed (F1) beef. Guidelines have recently been instituted to disallow imported Crossbreed (F1) beef using the term Wagyu to stop any any confusion for consumer. Blackmore Wagyu Beef would be in favour of similar guidelines being introduced worldwide.

Fullblood – This is the Japanese Black Wagyu that has not had any other breed introduced into their bloodlines. The Australian Wagyu Association defines Fullblood Wagyu as “The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals”.

If I am buying Waghu I try and buy David Blackmore's product. It is claimed to be Australia's best product.

Blackmore Wagyu Beef has consistently been achieving some of the best meat grades outside of Japan. Full-blood Wagyu cattle are increasingly being graded 9+, higher than the highest grade in Australia.

Blackmore Wagyu Beef’s breeding program is based on tried and proven traditional Japanese farming practices that have been successfully adapted to Australian conditions.

Blackmore Wagyu Beef calves are raised on their mothers milk and pasture for the first 12 months, which is the most natural and healthy method, and leaves them free from respiratory problems, disease and antibiotics.

After this time calves are housed in an open sided barn to protect them from the elements and are fed a secret ration for 550-650 days. The ration is free of genetically modified foods, allowing the Wagyu to be produced without the use of antibiotics and growth hormones.

I do not know what animal are used for the Greg Norman product. It seems to be on the grain for 300 days.
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Unread 06-14-2013, 12:49 AM   #28
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Quote:
Originally Posted by JohnHB View Post
In Australia, we now have three distinctive different strains of Wagyu Cattle. These are Purebred, Crossbred and Fullblood. It is important that you know what the difference is.

Purebred – The purebred Wagyu was developed as a result of the breeding of Fullblood or Purebred Wagyu bulls with the base cow such as Angus. From this initial mating, called a first cross, the heifer is retained and mated back to a Fullblood or Purebred bull. The progeny of this second mating results in the F2. The progeny from the mating then produces the 3rd cross and so on until four crosses have been made. This animal is recognised in the USA and Australia breeding programmes as Purebred. It is not recognised in Japan (and is called a Crossbred) as it contains inferior genes.

Crossbreed (or F1) – This description is the largest selling style of beef that is produced and sold in Japan. It is the result of a Wagyu genetics (sire) being crossed with another breed (in Japan mainly Holstein from the dairy industry). The resultant beef must contain 50% Wagyu genetics. This beef is purchased for home consumption or served in family style of restaurants. Crossbred beef is produced in Australia using Wagyu genetics (sire) crossed with Angus or Holstein. Raised and processed correctly these cattle produce a superior product to that of their dams breed.

It is the branding of this beef in Australia as Wagyu that is causing confusion and disappointment to consumers. Crossbreed beef does not have the same eating experience as Fullblood Japanese Wagyu beef. In Japan, farmers are not allowed to use the term Wagyu when marketing crossbreed (F1) beef. Guidelines have recently been instituted to disallow imported Crossbreed (F1) beef using the term Wagyu to stop any any confusion for consumer. Blackmore Wagyu Beef would be in favour of similar guidelines being introduced worldwide.

Fullblood – This is the Japanese Black Wagyu that has not had any other breed introduced into their bloodlines. The Australian Wagyu Association defines Fullblood Wagyu as “The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals”.

If I am buying Waghu I try and buy David Blackmore's product. It is claimed to be Australia's best product.

Blackmore Wagyu Beef has consistently been achieving some of the best meat grades outside of Japan. Full-blood Wagyu cattle are increasingly being graded 9+, higher than the highest grade in Australia.

Blackmore Wagyu Beef’s breeding program is based on tried and proven traditional Japanese farming practices that have been successfully adapted to Australian conditions.

Blackmore Wagyu Beef calves are raised on their mothers milk and pasture for the first 12 months, which is the most natural and healthy method, and leaves them free from respiratory problems, disease and antibiotics.

After this time calves are housed in an open sided barn to protect them from the elements and are fed a secret ration for 550-650 days. The ration is free of genetically modified foods, allowing the Wagyu to be produced without the use of antibiotics and growth hormones.

I do not know what animal are used for the Greg Norman product. It seems to be on the grain for 300 days.

Wow! Thanks for add'l info John. I read up on it a bit but not as comprehensive as noted. I know the previous case to this was grade score 8. This latest case was labeled grade score 8.5+ which def tasted even better. Thats as far as I can remember of the info on the case label. Too bad I tossed the box a few days ago. Id be sure to ask my butcher next time because now Im curiuos.
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Unread 06-14-2013, 02:56 AM   #29
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Quote:
Originally Posted by ssv3 View Post
Wow! Thanks for add'l info John. I read up on it a bit but not as comprehensive as noted. I know the previous case to this was grade score 8. This latest case was labeled grade score 8.5+ which def tasted even better. Thats as far as I can remember of the info on the case label. Too bad I tossed the box a few days ago. Id be sure to ask my butcher next time because now Im curiuos.
Both the days on grain and the bloodline are important. The following prices ex Vic's Meat Sydney web are:

Security Foods 500 day Grain Fed F1 Wagyu Beef — min. Marble 9+

Bone Less Scotch Fillet - approx. 4kg $125.00 per kilo
Strap On Beef Tenderloin - approx. 3kg $125.00 per kilo
Bone Less Striploin — approx. 5kg $125.00 per kilo
Rump — approx. 6kg $35 per kilo
Oyster Blade — approx. 3kg $39.50 per kilo
Chuck Roll — approx. 5kg $35 per kilo
Tri-Tip — approx. 1.5kg $45 per kilo
Short Rib — approx. 1kg $89.50 per kilo

Blackmore 600 day Grain Fed Full Blood Wagyu Beef — min. Marble 9+

Bone Less Scotch Fillet - approx. 4kg $160.00 per kilo
Strap On Beef Tenderloin - approx. 3kg $160.00 per kilo
Bone Less Striploin — approx. 5kg $160.00 per kilo
Rump — approx. 6kg $49.50 per kilo
Oyster Blade — approx. 3kg $49.50 per kilo

As you can see both products have similar grain feeding (500 & 600 day) and fat content (9+) but the Full Blood is about a third dearer!!!
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Unread 06-14-2013, 03:17 AM   #30
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Just to provide more information it sought to determine the quality of the Greg Norman Signature Waghu. Could get to any detailed info. It is produced by AAco Australia.
Firstly the web shows:
Greg Norman Australian Prime
©Broadleaf 2010 - Present. All Rights Reserved.
Broadleaf is the U.S. importer and distributor of Greg Norman Australian Prime.
5600 South Alameda Street, Suite 100, Vernon, California 90058 USA Privacy Policy | Terms of Use | Contact
Please Note: This product is not rated Prime by the USDA.
I was fascinated to discover the Norman product was not rated prime by USDA.

I provide info for the AACo Group. It is a highly regarded prodiucer.

AACo's Beef Group specialises in the production of premium quality beef products for the global food service and retail markets.With a focus on quality, consistency and world class customer service, the Beef Group directly exports to more than 20 countries around the world and is widely recognised as class leader.

The Beef Group offers customers a selection of six brands of beef which include grass fed, grain fed and the highly prized Wagyu beef which is known around the world for its unsurpassed tenderness, juiciness and depth of flavour.

In addition to achieving excellence in premium beef production, AACo's vertically integrated beef production system is committed to maintaining the highest levels of food safety. Each of our processing plants systematically tests for E-coli strains as well as maintaining all required certifications under AusMeat, AQIS and importer requirements.


AACo Wagyu

The Beef Group is the world's largest Wagyu beef producer, with an estimated production of more than 30,000 head per year. AACo has built a strong reputation around the world as the leaders in breeding, feeding and finishing of the prized Japanese breed.

In order to maintain the highest quality and consistency for its customers, the Beef Group has developed its own Wagyu grading scale which is used as a secondary quality assurance measure after each carcase has been graded against the Aus Meat grading system. Adopted from the Japanese Wagyu grading system, AACo grades selected cuts individually for a second time to ensure consistency.


Wagyu Traceability

AACo Wagyu can be managed and traced from its original cattle station to the restaurant table using the SureTRAK™ system.

From birth, each calf carries a specialised radio frequency tag from paddock to the processing plant. Each carcase has a sample of DNA cross-referenced to its radio frequency tag, meaning any primal cut from any of our carcases can be DNA tested to verify customers are truly purchasing and receiving a genuine AACo Wagyu product.


Wagyu Beef Brands
Master Kobe
MB9+ Full blood and purebred Wagyu

The best beef money can buy.

Widely regarded as the perfection of Wagyu beef, Master Kobe is suited only to the most exacting and demanding chefs who expect nothing but the world's best beef.

Only full blood and pure bred Wagyu cattle that grade a minimum of AA9 are eligible to wear AAco's flagship brand.

Named 'Australia's Best Steak' in 2011 at the Royal Queensland Food & Wine Show, Master Kobe is the beef brand by which all others are measured and ever strive to be.

When only the best will do, there is no alternative to Master Kobe.

Takumi Wagyu
MB7-8 Full blood and purebred Wagyu

Produced from full blood and pure bred Wagyu cattle, Takumi Wagyu offers the most discerning and exacting chefs and connoisseurs of fine food a genuine Japanese Wagyu experience of beef graded from AA7 to AA8.

A new offering by AAco, Takumi Wagyu is suited to all cuisines that lend themselves to an unmistakable depth of flavour and tenderness.

Kobe Cuisine
F1-F3 Wagyu - marbling up to AA12

AAco's first Wagyu beef brand, Kobe Cuisine proudly carries the reputation as one of Australia's most luxurious beef brands and originates from cattle with a minimum of AA6 on the AAco Wagyu grading scale.

With exquisite texture, unmistakable tenderness and extraordinary depth of flavour, Kobe Cuisine is recommended and served by some of the world's finest chefs from Singapore to Shanghai.

Darling Downs Wagyu
F1-F3 Wagyu - marbling up to AA12

One of Australia's most prestigious beef brands, Darling Downs Wagyu contains the finely distributed and highly desirable levels of marbling sought after by many of the world's most celebrated chefs.

Darling Downs Wagyu is one of the world's most recognised beef brands enjoying prominent retail exposure in Korea and the US.
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