• working on DNS.. links may break temporarily.

Wagyu Beef.......Its Gotta Go Mainstream Eventually Right?????

Q-Dat

Q-Dat

Babbling Farker
Joined
Dec 4, 2008
Messages
3,115
Reaction score
1,482
Points
0
Location
Pearl River LA
Are these cattle more expensive to raise? More than Angus, or Hereford, or any other breed of cattle? I'm sure that alot of it has to do with the rancher's access to breeding stock, but I refuse to believe that the big time cattle farmers could not get them if they wanted to.

Anyone with knowledge about the cattle industry care to weigh in?
 
They are more expensive to raise. They are fed differently, and treated much differently.
 
bigabyte said:
They are more expensive to raise. They are fed differently, and treated much differently.
Click to expand...

OK, I knew that Kobe Beef Cattle in Japan were raised differently, what with the music, and massaging and Lord knows what else. I guess I thought that Wagyu raised here were ranched pretty much like any other cattle.
 
It is the process in which they are raised more so than the breed. The quality of the feed and the attention each animal receives is substantially better than that of the average cow. For example, for a cow to be considered Black Angus, 50% of the cow's hide has to be black, and that's about it. Doesn't matter how it was raised. But most people confuse Black Angus with CAB, which consists of the upper 2/3 of choice graded beef. USDA grading is a whole new subject matter. Hell, Waygu/Kobe cows in Japan are massaged daily by the farmhands and bottle fed beer.
 
Best beef I ever ate was in Costa Rica. Can't even begin to think of how good Waygu could be better.
 
The Strube ranch in Texas raises waygu...
http://struberanch.com/index_old.html
The waygu are known for their marbling trait and adding grain to the feed at an early age helps.
I've not tried Strube beef but hear that it is excellent!
Brethren Big Poppa sells it online.
 
Chef Jim said:
Best beef I ever ate was in Costa Rica. Can't even begin to think of how good Waygu could be better.
Click to expand...


Same here! Can't remember the name of the place, but I got a recommendation from the Thorn Tree travel site and it was a steak lovers paradise on a cattle ranch with the Arenal volcano in the distance.

I can go to almost any Asian market in the area and Wagyu beef is available, but when I ask for a Brisket they pull out a Choice CAB packer. My meat supplier handles Kobe Beef America and Premier Proteins Kobe, depends what expert on beef you talk to, but they are always in demand.

I'm starting to see more Piedmontese Beef advertised around here.
 
Snip>
In the United States, Japanese Wagyu cattle were bred with Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. The meat of this crossbreed was more marketable to the typical American buyer, for whom the meat of the wagyu cow is "too white".[5] The meat of the crossbreed provides the balance of marbling and red meat desired by them. This crossbreed has been named American Style Kobe Beef.[6]
Designed to mimic the diet that Japanese cattle were receiving, Wagyu cattle in the United States are fed a mixture of corn, alfalfa, barley and wheat straw.<



AUstralia has purebred Wagyu and our biggest buyer is Japan.
The USA sells zero Wagyu to Japan.


The truth is, if you have eaten Wagyu" or Kobe beef in the USA, you haven't experienced Wagyu yet.
Also true, the best Wagyu I have forked out for here was half as good as the Wagyu I ate in Japan, but to be honest I haven't bought the expensive prime stuff here and I probably won't.$$$$$$$$$$
 
buccaneer said:
Snip>
In the United States, Japanese Wagyu cattle were bred with Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods.

This crossbreed has been named American Style Kobe Beef.[6]
Click to expand...

AKA "Wangus"

You're right. The Japanese Wagyu is too white.. it will melt in your mouth..it's delicious..but most americans don't want THAT much marbling/fat content.

The fat on the wagyu also melts at a much lower temperature than other breeds.
 
Carbon copy carbon copy carbon copy. Its all b.s. is wagyu even regulated at all?
 
swamprb said:
Same here! Can't remember the name of the place, but I got a recommendation from the Thorn Tree travel site and it was a steak lovers paradise on a cattle ranch with the Arenal volcano in the distance.

I can go to almost any Asian market in the area and Wagyu beef is available, but when I ask for a Brisket they pull out a Choice CAB packer. My meat supplier handles Kobe Beef America and Premier Proteins Kobe, depends what expert on beef you talk to, but they are always in demand.

I'm starting to see more Piedmontese Beef advertised around here.
Click to expand...

I love Piedmontese!! A friend brought me some locally grown Pied steaks that were killer. He also had one of his corriente roping steers processed into jerky.. lol It was amazing! I wouldn't have thought to eat a corriente. :-D

Red Angus is popular here too... same great marbling feature as the black, they supposedly have better dispositions, which is another thing I appreciate when raising my own beef. :-D

There are a lot of good beef breeds around. Sometimes marketing plays a factor in what sells the best.
 
I have had and can get Australian Waygu. I wonder why the meat is much smaller though?
 
Australians have smaller meat? Maybe?

Actually, I have had both the American and Japanese wagyu beef, not had Aussie wagyu yet. By the way, wagyu or more correctly Wa-gyu, really just means Japanese steer. And Sled is right, that is all it means, it is like calling a Hereford or Angus an American Steer. It is a lot like CAB, in that the organization that owns the name and breeding stock rights call the shots as to what is or isn't American Wagyu.

To that end, I also feel that beef is tasty when done right, from anywhere. The best tasting beef I have had was raised here, in the good old U.S.A. It was prime, it was dry aged and it was cooked really properly. I like Kobe and American Wagyu done rare, or raw, but once cooked past about 130F, it really just isn't all that special to me.
 
Ironically, there was a ST. Louis restaurant featured on the morning news that had new refined menu. In addition, they are now offering various types of Wagyu burgers and sliders. This is the first I have seen any restaurants carrying or offering Wagyu specific meat.
 
big brother smoke said:
I have had and can get Australian Waygu. I wonder why the meat is much smaller though?
Click to expand...
Australia slaughter at age 20 months, in the U.S you slaughter at 30-35 months.
We don't allow growth hormone usage.

The 'Wagyu' is frohttp://en.wikipedia.org/wiki/Tajima_cattlem Tajima, Hida , Tottori, Shimane, Kochi and Kumamoto(red) breeds.
When crossed with Angus it becomes an F-1 and legal to be referred to as 'wagyu' here but not in Japan.

I like it sliced thin and grilled over charcoal.
No, I LOVE it thin and grilled over charcoal.
 
Do American's really want wagyu? Maybe us crazies, but the rest? My wife when she buys meat looks for 90% lean ground and steaks with the least amount of marbling. :crazy: Look at what has happened to pork. They are specifically breeding lower fat breeds so that they can be "the other white meat." I think marketing will forever keep it an expensive niche.
 
You must log in or register to reply here.

Similar threads

Wampus
The End of Cheap Beef -- Good article on the rise of beef prices and why they aren't expected to go down any time soon
Replies
15
Views
1K
mchar69
M
landarc
Ridiculously long brisket cook post, Wagyu, Piedmontese, Angus
2
Replies
35
Views
5K
PatAttack
PatAttack
T
Wagyu Real or Not?
Replies
17
Views
2K
kuempelwagyu
K
SirPorkaLot
The Great Kobe Beef Lie
2
Replies
37
Views
3K
TonyT
TonyT
Sledneck
Healthy ‘Depots’ discovered in beef brisket
Replies
2
Views
758
Desert Dweller
Desert Dweller
Back
Top