Post by jerseyrose on May 20, 2021 12:51:20 GMT -5
Bland & Tender is preferable to Tasty & Tough!! You can always season to add flavor??
Last Edit: May 20, 2021 12:51:49 GMT -5 by jerseyrose
Julie wife, mom to 3 wonderful ( now adult) kids :-)
7 Angus/ Hereford cross heifers 1 Angus heifer Jersey steer --Willie RIP-- Rose-Jersey RIP-- Abby - Jersey Rosie-- Jersey past family cow Lily -- Angus / Jersey past family cow 2 appaloosas- Candy, Sierra 1 quarter horse - Salem 2 dogs-- Mia, Sadie a herd of 30 Boer goats 30 plus chickens
I'm gonna say the guy in the first video over thought the fat and convinced himself his stomach couldn't digest much or his sponsor wanted the less is more approach. As in you can spend a fortune for small cuts and be satisfied. The opposite is true with low melting temperature fat, you can eat more. At least that's been my family and guests feeling after feasting on Wagyu. It's true Japanese use more rice to meat ratios but they do that with squid too. Squid isn't noted for being a fatty creature. On flavor, when finished right Wagyu can't be beat, and I totally agree with those that don't mind a little chew to their beef if the flavor is good. That reference to spongy is gross. I've been eating Wagyu for some time and never tasted that. Again, a book smart over educated person maybe reading too much and not really trusting their own mouth. Get a good cut of Wagyu and feed it to your family and let virgin minds without preconceived ideas evaluate the meat. We did that with our son and daughter in law, and the SIL, second bite exclaimed, "That's the best steak I've tasted in my life". Personally I'm pessimistic and the first time trying Wagyu I thought I'm going to and eat a little to be polite, and after gulping that down I was thinking how am I going to get more without being piggy and rude. Never the less I got a second helping with no regrets.
Also, I "think", but don't want to double check with research. Kobe beef is beef that has been cut locally and the name just attached to cows. Like we attached "Guinea" hens or "Peking" duck. The cut and processing is what "Kobe" is noted for. The Japanese consider the Red "Akaushi" is a different breed than black.
My advice is to have a Wagyu embryo put into one of your milk cows, maybe a $600 to $800 investment. Grow it out and have a once in a lifetime treat yourself and your family like royalty for how ever long your freezer stays full.
nina I would love to get some Wagyu in my herd someday. My DH doesn't like fat in his beef. I think beef and pork are all about the fat! It's my favorite part. I didn't like the guy in the first video, but I was drooling over that cut of beef! That was why I posted it.
Just when I think I know everything about cows, my girls let me know that I don't know anything!
I did not read the whole thread, do you still think it's your own beef?? If you invested that much already into wagyu I would just bite the bullet and pay the 250 to get it tested, that way you'll really know what happened and if it was you or the butcher. I couldn't live with not knowing lol. Plus you'll know if you should avoid that butcher in the future. Just my thoughts, I hope you enjoy the meat anyway!
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mamacherri10: good afternoon! I have not been on the website in a long time. Have a new jersey milk cow and am looking to see how long she needs to be dried up prior to calving? She is due the third week of May.
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steven888: Dry her up now, she needs 6 wks of rest.
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highlandteen: five to six weeks is generally suggested
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wyatt: I treat cow s like people when doctoring.
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gentlepaw: At Gentle Paw, we want to not only create pet products but also create a safe and happy environment for all of our furry friends.
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