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F-1 Wagyu
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<blockquote data-quote="billyB" data-source="post: 1803052" data-attributes="member: 43154"><p>The breed in the <strong>Hyōgo Prefecture </strong> where Kobe Japan is located is called Tajima. It is a black breed and has great marbling and tenderness DNA which is a dominant trait in Wagyu. Several other breeds in Japan have similar traits, hence crossing some of those with Tajima creates hybrid vigor. The fat is completely different in composition than American breeds. It is very high in Mono-Unsaturated fat - The Healthy Fat. Three times more than American breeds. It also has very high Omega-3. Wagyu quarter pounders can range over 200 mg of Omega-3.</p><p>Fullblood/purebred Wagyu compares to the health factor of Wild caught Salmon. (Wagyu beats salmon with higher protein, Mono-Unsaturated fat, and OLEIC Acid - Omega 9 found in Olive Oil!) The demand is driven by these health factors and its flavor and tenderness. If you have a <strong>cholesterol</strong> problem, wagyu beef is for you. The fat melts at about 77 degrees hence the cuts cook twice as fast as American breeds. </p><p>f1 crosses vary radically in quality with 50% having some of the qualities of wagyu, 25% being just like wagyu and 25% being just like the American breed used in the cross.</p><p>The amount of marbling can be controlled by feeding methods. Generally it will produce prime or slightly above prime (BMS 4 -7) if held back or grass finished, but can be pushed to the high marbling content (BMS 8 to 12) by slowing down the growth and limiting vitamin A in the last 3-5 months of finishing and stretching out finish time to 25 to 30 months. Don't overfeed! Over feeding will cause cap fat around the primal which will just get trimmed off and likely wasted. </p><p>A fair price for the producer and the buyer is about 20% to 30% above the price of prime Angus. Anything more is probably unwarranted anything less is too generous.</p></blockquote><p></p>
[QUOTE="billyB, post: 1803052, member: 43154"] The breed in the [B]Hyōgo Prefecture [/B] where Kobe Japan is located is called Tajima. It is a black breed and has great marbling and tenderness DNA which is a dominant trait in Wagyu. Several other breeds in Japan have similar traits, hence crossing some of those with Tajima creates hybrid vigor. The fat is completely different in composition than American breeds. It is very high in Mono-Unsaturated fat - The Healthy Fat. Three times more than American breeds. It also has very high Omega-3. Wagyu quarter pounders can range over 200 mg of Omega-3. Fullblood/purebred Wagyu compares to the health factor of Wild caught Salmon. (Wagyu beats salmon with higher protein, Mono-Unsaturated fat, and OLEIC Acid - Omega 9 found in Olive Oil!) The demand is driven by these health factors and its flavor and tenderness. If you have a [B]cholesterol[/B] problem, wagyu beef is for you. The fat melts at about 77 degrees hence the cuts cook twice as fast as American breeds. f1 crosses vary radically in quality with 50% having some of the qualities of wagyu, 25% being just like wagyu and 25% being just like the American breed used in the cross. The amount of marbling can be controlled by feeding methods. Generally it will produce prime or slightly above prime (BMS 4 -7) if held back or grass finished, but can be pushed to the high marbling content (BMS 8 to 12) by slowing down the growth and limiting vitamin A in the last 3-5 months of finishing and stretching out finish time to 25 to 30 months. Don't overfeed! Over feeding will cause cap fat around the primal which will just get trimmed off and likely wasted. A fair price for the producer and the buyer is about 20% to 30% above the price of prime Angus. Anything more is probably unwarranted anything less is too generous. [/QUOTE]
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