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Quest for the Perfect Steak
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<blockquote data-quote="Jogeephus" data-source="post: 248251" data-attributes="member: 4362"><p>My bad. Your right. Wagyu is japanese black and this is where the Kobe beef comes from. Never had it. Too expensive for me. But does this mean the marbling is purely genetic? Or is it how the treat the animals? I read where they eat the brewers grain but this was in summer. The Japs felt it stimulated appetite.</p><p></p><p>Here is a picture I got. Looks like too much marbling to me.</p><p><img src="http://cattletoday.com/photos/data/500/yhst-46145187252911_1897_1381047.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 248251, member: 4362"] My bad. Your right. Wagyu is japanese black and this is where the Kobe beef comes from. Never had it. Too expensive for me. But does this mean the marbling is purely genetic? Or is it how the treat the animals? I read where they eat the brewers grain but this was in summer. The Japs felt it stimulated appetite. Here is a picture I got. Looks like too much marbling to me. [img]http://cattletoday.com/photos/data/500/yhst-46145187252911_1897_1381047.jpg[/img] [/QUOTE]
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