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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-05-2012, 06:28 PM | #31 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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12-05-2012, 06:41 PM | #32 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Also I covered the issue of "pure" already, and that the breeding here is enhancing the heretibility and phenotypic identifiers and progressing them. All breeding does that, how do you think the Japanese used cattle that were oxen type labour animals into the best eating beef in the world over 200 years? They bred them. The issue that we are in disagreement over is that "Wagyu" has no meaning other than a way to market any beef, and that is not so here in Australia. Don't you remember me posting a list of breed that we use from Japan? The heretibility and phenotype characteristics is what destinguishes "Wagyu" form other beef, and in Australia we produce a fine series of those products. We now sell those genes to the USA BTW.
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12-05-2012, 06:47 PM | #33 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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It is not fair to claim that the point I made about taking any old cow and crossing it with a Wagyu is not allowed to be identified Wagyu here with the massive difference of using a selective breeding program with prime cattle with characteristics that would improve the "wagyu" strain and breeding till the characteristic trait is included in the majority gene pool of Wagyu.
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12-05-2012, 07:24 PM | #34 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Beef!
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12-05-2012, 08:04 PM | #35 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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And i totally get the cross breeding is done to make it "better" and I totally agree with it. It's just not as sexy to call something a wagyu cross breed so they call it wagyu....to market it the way they want to. I think what you are saying is that the standards for this type of thing are higher there and I believe that's true.....let's all hope so. |
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12-05-2012, 10:28 PM | #36 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Nipple
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12-05-2012, 11:18 PM | #37 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Squeeze
Sent from my SGH-T999
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12-05-2012, 11:41 PM | #38 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Trout!
someone had to say it...it was overdue!
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12-06-2012, 08:41 AM | #39 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Actually Jersey (dairy breed) is one of the best beef, it hard to find and it take around 3 years for them to get big enough for slaughter.
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12-06-2012, 12:02 PM | #40 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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12-06-2012, 01:49 PM | #41 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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American Wagyu is definitely no more than 50% Japanese cattle genetics, but, this does not mean the beef is not good, in fact, much of the American Wagyu (the more correct terms) is quite good, and it grades out decently.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-07-2012, 08:51 AM | #43 |
On the road to being a farker
Join Date: 02-19-11
Location: Richmond, VA
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My take is that they are all marketing tools that may be of benefit to the consumer. I would bet that CAB beef, as well as Wagyu, is trying to separate from the run-of-the-mill beef. But can you say with absolute certainty that these are inherently superior to USDA "choice" or "prime" beef? I doubt that there are enough standards in place to prevent the technically correct but inferior producers from selling these products.
I would guess that beef is best designed around the geography of their surroundings and a good fit with the breed gives you the best chance of success. And genetics (no cattle equivalent to puppy mills) are always going to be key. So if you want the best guarantee for superior results, I would have to believe that doing your homework on a particular ranch who sells to individuals or specific markets is your best choice. And expect to pay a premium for the guarantee. Me, I just hang out at Costco and get what looks good. |
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