MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-14-2018, 12:21 PM   #31
srfannella
On the road to being a farker
 
Join Date: 01-16-14
Location: Boise, Idaho
Default

Quote:
Originally Posted by m-fine View Post
My comment on your Wagyu being closer to Angus than pure Wagyu was not in regards to the percentage of breeding or in any way a comment on the quality of the meat or its suitability for BBQ (I think it is better than the real deal for smoking).

The point is, the fat in SRF briskets does not exhibit the much lower melting point that is a characteristic of the pure bred (and traditionally raised) Wagyu. In this respect, it is closer to a prime Angus brisket and the cooking method will need to account for that.
The fatty acid profile and the lower melting point are main reasons we cross breed and you do, in fact, get the lower melting point and fatty acids in our products. We feed our Wagyus on a similar, long-feeding process as those that are traditionally raised in Japan. They are fed up to 5 times longer than traditional cattle. And while we are not feeding sake and giving massages they are given special care for a very long time before processing.

Our company produces traditional cattle as well as American Wagyu and there is a significant difference. If you have any questions about our processes I'm more than happy to clear anything up. We work very hard to share the history of our company and our practices in an effort to best educate those looking to purchase our products.
__________________
Annella Kelso
Meat Maven | Snake River Farms
www.facebook.com/themeatmaven
srfannella is offline   Reply With Quote


Thanks from:--->


Reply

Tags
brisket, fail, SRF

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:20 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts