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Some thoughts and questions about beef
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<blockquote data-quote="Mountaintown Creek Ranch" data-source="post: 1835892" data-attributes="member: 42313"><p>The article I posted explains that the Japanese do not concentrate on the meat being their main dish at dinner, their main dish is rice and the beef is a side dish. Unlike Americans which meat is the main focus.</p><p>They're also three types of Wagyu fat and all fat does not taste the same.</p><p>Wagyu have a genetic mutation that changes Valine to Alanine, the presence of A type amino acids have lower melting point of fat.</p><p>The best (preferred) SCD designation is AA ; 18% of Wagyu are designated as AA, 74% VA, and 8% VV. Percentage is subject to change based on genetics</p></blockquote><p></p>
[QUOTE="Mountaintown Creek Ranch, post: 1835892, member: 42313"] The article I posted explains that the Japanese do not concentrate on the meat being their main dish at dinner, their main dish is rice and the beef is a side dish. Unlike Americans which meat is the main focus. They're also three types of Wagyu fat and all fat does not taste the same. Wagyu have a genetic mutation that changes Valine to Alanine, the presence of A type amino acids have lower melting point of fat. The best (preferred) SCD designation is AA ; 18% of Wagyu are designated as AA, 74% VA, and 8% VV. Percentage is subject to change based on genetics [/QUOTE]
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Some thoughts and questions about beef
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