boogiesnap
Babbling Farker
- Joined
- Apr 22, 2010
- Location
- NEW ENGLAND
by my estimation, there are hundreds of wagyu packers cooked by competitors every week-end. that's alot of carcasses. where the heck is the rest of the meat going? i don't see it in stores and very rarely if ever see it restaurants, nor have i ever been to a dinner party/event where it was served. so, where is it all? anyway, just wondering.
maybe wrong forum, but i thought competitors might have the best grasp on this line of meat. mods sorry if you have to move.
maybe wrong forum, but i thought competitors might have the best grasp on this line of meat. mods sorry if you have to move.