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Wagyu beef, I found this to be an intersting article
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<blockquote data-quote="RD-Sam" data-source="post: 610631" data-attributes="member: 7927"><p>Nope, the highest grade Japanese beef is about 50% fat with extremely high marbeling, that is where it gets it's tenderness and great taste from. It has a different fat content than other breeds though, it has a ratio of 2:1 for the good fat type, so it is very low in colesterol.</p><p></p><p>I agree they could use some work on the structure, most I have seen look pretty sorry in that respect. But you wouldn't want to mess with the fat and marbeling, that's where the big bucks come from.</p><p></p><p>Have you seen pictures of the marbeling charts?</p></blockquote><p></p>
[QUOTE="RD-Sam, post: 610631, member: 7927"] Nope, the highest grade Japanese beef is about 50% fat with extremely high marbeling, that is where it gets it's tenderness and great taste from. It has a different fat content than other breeds though, it has a ratio of 2:1 for the good fat type, so it is very low in colesterol. I agree they could use some work on the structure, most I have seen look pretty sorry in that respect. But you wouldn't want to mess with the fat and marbeling, that's where the big bucks come from. Have you seen pictures of the marbeling charts? [/QUOTE]
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Wagyu beef, I found this to be an intersting article
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