Wagyu Steak

[BWillie]

The best ****ing steak I've ever tasted. It is amazing...and unfortunately SUPER expensive. I thought it was just cow raised a certain way and massaged certain times a week. But apparently after some reading it is just a cow breed.

If it's just a cow breed, it's a little frustrating that it is 10x as expensive as regular beef. I suppose it's just a rare breed of cow at this point that is very sought after. Curious to how many of you have had it, and where? Especially in Kansas City. I've never seen it in supermarkets, and would like to buy it and just cook it my own.

[BlackHelicopters]

Beef is beef? Beef is not beef?

[Fire Me Boy!]

Originally Posted by BlackHelicopters

Beef is beef? Beef is not beef?

Beef hot dogs are beef. Hot dogs are not steak?

[Buehler445]

Originally Posted by cooper barrett

Yes, but I wasn't going to explain checkoff dollars as it gets out there. You want to? ...

I can.

Checkoff is industry wide. Trade groups are limited. I don't know the mechanics of it on the critter side of things but on the grain checkoffs, it is involuntarily withheld from each bushel sold. Checkoff dollars then flow to the associations that "represent the best interest of the industry" and spend it on market development, education, etc.

Trade groups like the ones you listed are limited as to differentiate themselves. I'd presume there is a dues structure in place.

[tooge]

You can get a good look at a butchers ass by.....Wait, what?

[LOCOChief]

I've had both Wagyu and Kobe, both delicious. The closest thing I've had to it was a Guernsey that we fed out prior to processing. The 5 lb chuck roasts were amazing grilled on the egg. We raised alot of beefs in the 80's but our family would eat old dairy cows because we knew.

[Strongside]

Originally Posted by cooper barrett

No, it's American Wagyu....It just has a brand attached to it and marketed to make you think it's real, but it's raised in Texas!!!!


Here you go.

I’ll take a pic of the menu. It’s from Japan. They have the breeder information included with the description.

[cosmo20002]

Originally Posted by LOCOChief

I've had both Wagyu and Kobe, both delicious. The closest thing I've had to it was a Guernsey that we fed out prior to processing. The 5 lb chuck roasts were amazing grilled on the egg. We raised alot of beefs in the 80's but our family would eat old dairy cows because we knew.

What year was this? Dane is in a competition.

[SuperChief]

Originally Posted by cosmo20002

What year was this? Dane is in a competition.

[cooper barrett]

Originally Posted by Strongside

I’ll take a pic of the menu. It’s from Japan. They have the breeder information included with the description.

Make sure you ask to see the 10 digit "serial" number that must accompany the meat to the restaurant or butcher shop.

Then you can check that serial number here:

https://www.id.nlbc.go.jp/top.html?pc






For carcasses certified as Kobe beef, a seal certifying the above-mentioned Kobe beef is stamped on four parts, and "Kobe meat test" is issued one by one.
※ However, for export to the United States, EU etc etc, it is not stamped on epidemic prevention.
"Kobe Beef" Kobe Beef Certificate of Authenticity "will be issued for each carcass. For, epidemic prevention, carcasses for export to the United States, the European Union and some other regions are not stamped with the mark.


They even have a list of stores and restaurants allowed to sell Kobe Beef. and a list of distributors and wholesalers.

[DaneMcCloud]

Originally Posted by cosmo20002

What year was this? Dane is in a competition.

Right on the mark, as usual



Making a thread about Wagyu in 2018 is like making a thread titled "Hai Guys! Have you ever had a smoothie from Jamba Juice? It's the best ever!!!!!!!1111!!"

[cosmo20002]

Originally Posted by DaneMcCloud

Right on the mark, as usual



Making a thread about Wagyu in 2018 is like making a thread titled "Hai Guys! Have you ever had a smoothie from Jamba Juice? It's the best ever!!!!!!!1111!!"

Well, of course for you it's as common as a smoothie. Because you're Dane.
You're a pretentious douche. And no one gives a shit what year you first ate things.

[DaneMcCloud]

Originally Posted by cosmo20002

You're a pretentious douche.

No, I'm just not a ****ing rube that's been sheltered from the ****ing world like BeauWillie007.

But hey, at least you act like **** 24/7, so you've got that going for you.

Don't spend all that Welfare money on smokes and Nighttrain.

Originally Posted by cosmo20002

And no one gives a shit what year you first ate things.

I'm so sorry that I wounded your tender labia with my words

[Fire Me Boy!]

Originally Posted by DaneMcCloud

No, I'm just not a ****ing rube that's been sheltered from the ****ing world like BeauWillie007.

But hey, at least you act like **** 24/7, so you've got that going for you.

Don't spend all that Welfare money on smokes and Nighttrain.



I'm so sorry that I wounded your tender labia with my words

That labia is probably tender enough to be Wagyu.

[DaneMcCloud]

Originally Posted by Fire Me Boy!

That labia is probably tender enough to be Wagyu.

[cooper barrett]

Originally Posted by Buehler445

I can.

Checkoff is industry wide. Trade groups are limited. I don't know the mechanics of it on the critter side of things but on the grain checkoffs, it is involuntarily withheld from each bushel sold. Checkoff dollars then flow to the associations that "represent the best interest of the industry" and spend it on market development, education, etc.

Trade groups like the ones you listed are limited as to differentiate themselves. I'd presume there is a dues structure in place.

Great explanation of checkbacks, I couldn't make it as clear.as you did. and yes they appear to be cattle register services more than anything.

Dues, fees, and, advertising income but like in Texas Wagyu's case only keep records of what is and what is not a Wagyu steer or cow in it's member's lots. I don't see much assistance marketing just inventory While America Wagyu spouts 37% minimum females while other trademarks claim a higher % Wagyu bloodline. Both promote larger, high end markets, profitability, and identification of their brands only American has teeth in their bark for fraud, sales and other cattle activities.

The Texas Wagyu assn. has 100 members, the American Wagyu, being the lawyer/ marketing type have an abundant amount, American Akaushi Assoc(125 members mostly in TX.) is basically a trade group that was formed by a rancher who bought the only red Wagyu cattle to the US and wants them recognized as "the best" This is in IMHO what Majestic sells.

Nothing to do with the retail marketing or retail quality standards to the extent of what Certified Angus has done. Actually there are no quality standards to call it Wagyu other than genetics. Most does not appear to be graded anything but USDA standards where some processors use the JPN standards.

So "CBarrett's Kobe and Wagyu Beef" is kewl as long as I say the words "Kobe Style" or cloned or Wagyu's non adopted redheaded cow in the description even if it it only has a trace of Wangu in it. I just can't sell it as Am. Wanyu unless it meets their standard for genealogy(fat chance) even if I am a member of their assn.. They promote the genealogy not the quality or flavor.

Well said on Checkbacks: Paid by all supposedly for the greater good of all. The USDA and in beef's case the American Cattleman's Board collects and hands out the funds for marketing and research to colleges for research and trade groups like American Cattleman's Assoc. who did Beef: It's what's for dinner" ads as part of a 5 part criteria for the funds usage.

As mandated by law, checkoff dollars must be invested in programs to increase consumer demand for beef and create opportunities to enhance producer profitability

.