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Quest for the Perfect Steak
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<blockquote data-quote="Jogeephus" data-source="post: 247900" data-attributes="member: 4362"><p>Much of the Kobe beef and beer is myth. Some Japanese spray saki over the hair in the belief that a soft coat equals soft meat. The do not feed them beer to any real extent. It is actually brewers grains - which I can get in abundance. Kobe means Japanese Black Cattle which is its own breed. I am told that much of the marbling of Kobe is genetic.</p><p></p><p>I raise commercial black and hereford. Like baldies. So, I guess my real question is how do you achieve the best results with standard cattle. Is it all genetic or does feed and age play a big role.</p><p></p><p>Have slaughtered them at 12 and 13 hundred and got good results with marbling - texture ok a little stringy. Also slaughtered at 900 pounds. Not much marbling but very tender meat and less stringy. Fiber and texture a bit different. Both good!</p><p></p><p>It was puzzling to me that though the 900 pounder had little to no marbling - it was as tender if not more tender than the 1200 pounders. I always thought marbling was directly related to tenderness.</p><p></p><p>Just trying to understand what going on. Can't seem to find info on this. Probably need to cook another steak and drink a beer. Or drink another beer and well you know. Thanks</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 247900, member: 4362"] Much of the Kobe beef and beer is myth. Some Japanese spray saki over the hair in the belief that a soft coat equals soft meat. The do not feed them beer to any real extent. It is actually brewers grains - which I can get in abundance. Kobe means Japanese Black Cattle which is its own breed. I am told that much of the marbling of Kobe is genetic. I raise commercial black and hereford. Like baldies. So, I guess my real question is how do you achieve the best results with standard cattle. Is it all genetic or does feed and age play a big role. Have slaughtered them at 12 and 13 hundred and got good results with marbling - texture ok a little stringy. Also slaughtered at 900 pounds. Not much marbling but very tender meat and less stringy. Fiber and texture a bit different. Both good! It was puzzling to me that though the 900 pounder had little to no marbling - it was as tender if not more tender than the 1200 pounders. I always thought marbling was directly related to tenderness. Just trying to understand what going on. Can't seem to find info on this. Probably need to cook another steak and drink a beer. Or drink another beer and well you know. Thanks [/QUOTE]
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