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F-1 Wagyu
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<blockquote data-quote="Travlr" data-source="post: 1765288" data-attributes="member: 42463"><p>No... and I didn't say you did say that... I asked IF that was what you were saying.</p><p></p><p>I'm trying to figure out if wagyu is ALL marbled like Kobe and sold for high prices... or if people here in the States are buying wagyu thinking they are getting Kobe. The calves illustrated in the first post certainly don't look like anything exceptional, but how do we know without cutting them up?</p><p></p><p>In this day and age I wouldn't be surprised if it was common for people to sell unmarbled wagyu as Kobe... especially ground meat. Percentage wagyu or even any kind of beef with extra kidney fat thrown in might be a possibility too. Would end users like restaurants even know? I doubt it.</p><p></p><p>I'd just like to know what's going on. The internet has so much conflicting and non-specific information that I'm asking questions.</p></blockquote><p></p>
[QUOTE="Travlr, post: 1765288, member: 42463"] No... and I didn't say you did say that... I asked IF that was what you were saying. I'm trying to figure out if wagyu is ALL marbled like Kobe and sold for high prices... or if people here in the States are buying wagyu thinking they are getting Kobe. The calves illustrated in the first post certainly don't look like anything exceptional, but how do we know without cutting them up? In this day and age I wouldn't be surprised if it was common for people to sell unmarbled wagyu as Kobe... especially ground meat. Percentage wagyu or even any kind of beef with extra kidney fat thrown in might be a possibility too. Would end users like restaurants even know? I doubt it. I'd just like to know what's going on. The internet has so much conflicting and non-specific information that I'm asking questions. [/QUOTE]
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