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<blockquote data-quote="Stickney94" data-source="post: 1752529" data-attributes="member: 37941"><p>As evidenced by Arby's offering a "wagyu burger" it's quite possible that the wagyu trend is nearing bursting/jumping the shark. </p><p></p><p>Having raised F1 Wagyu for several years -- if you breed a quality wagyu sire to quality cows -- your time to slaughter should not vary much from your other calves and they will grade and taste very well. </p><p></p><p>The extreme marbling results in actual Kobe beef/Japanese A5 grade beef is a different process (36+ month to finish) with different goals -- but even there data and genetics are at work cutting time to slaughter substantially (I've heard examples of 24-27 months with similar results). </p><p></p><p>I will agree, wagyu influenced cattle may not always look that appealing on the hoof, but they look very nice on the plate.</p></blockquote><p></p>
[QUOTE="Stickney94, post: 1752529, member: 37941"] As evidenced by Arby's offering a "wagyu burger" it's quite possible that the wagyu trend is nearing bursting/jumping the shark. Having raised F1 Wagyu for several years -- if you breed a quality wagyu sire to quality cows -- your time to slaughter should not vary much from your other calves and they will grade and taste very well. The extreme marbling results in actual Kobe beef/Japanese A5 grade beef is a different process (36+ month to finish) with different goals -- but even there data and genetics are at work cutting time to slaughter substantially (I've heard examples of 24-27 months with similar results). I will agree, wagyu influenced cattle may not always look that appealing on the hoof, but they look very nice on the plate. [/QUOTE]
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