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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: 610649" data-attributes="member: 7927"><p>If you could get more of the same quality beef, I don't see how you can go wrong there. I saw the US stats on these, there are some that have up to 1.75 fat thickness. </p><p></p><p>I also saw where a breeder has been feeding his Limmy beer and selling as Kobe type beef overseas, that supposedly makes them have high fat content and high marbeling. The trick to the whole thing is probably what they are fed and the type of beer and sake they give them, and how much! :nod:</p></blockquote><p></p>
[QUOTE="RD-Sam, post: 610649, member: 7927"] If you could get more of the same quality beef, I don't see how you can go wrong there. I saw the US stats on these, there are some that have up to 1.75 fat thickness. I also saw where a breeder has been feeding his Limmy beer and selling as Kobe type beef overseas, that supposedly makes them have high fat content and high marbeling. The trick to the whole thing is probably what they are fed and the type of beer and sake they give them, and how much! :nod: [/QUOTE]
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Wagyu beef, I found this to be an intersting article
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