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Wagyu Hereford Cross
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<blockquote data-quote="HerefordSire" data-source="post: 617038" data-attributes="member: 4437"><p><em>Anybody have Wagyu crossing experience? Anybody have Wagyu freezer beef experience?</em></p><p></p><p>In America, Japanese wagyu cattle were bred to Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide.</p><p></p><p>Designed to mimic the diet that Japanese cattle were receiving, wagyu cattle in the United States are fed a mixture of corn, alfalfa, barley and wheat straw.</p><p></p><p>As of 2007 the U.S. cannot ship wagyu beef to Japan as Japan requires that beef imported from the U.S. be from cattle not older than 20 months (wagyu cattle are usually slaughtered at 30–35 months).[3]</p><p></p><p><a href="http://en.wikipedia.org/wiki/Wagyu" target="_blank">http://en.wikipedia.org/wiki/Wagyu</a></p><p></p><p></p><p>At $100 for a 16-ounce porterhouse steak, Wagyu beef might be a hard sell. Evan Lobel, of famous New York butcher shop Lobel's, is undaunted.</p><p></p><p>He's already selling at least 100 of his beyond-prime porterhouses each month, plus 150 or more bone-in strip steaks starting at $89 a pound, 100 bone-in hip steaks and so on — well over $55,000 worth of meat — to a star-studded roster of clients.</p><p></p><p>"It's probably the most expensive Wagyu out there," says Lobel by phone as he stands in the icebox of his family's shop. "But we're going to give people the most extraordinary product."</p><p></p><p><a href="http://www.msnbc.msn.com/id/5963343" target="_blank">http://www.msnbc.msn.com/id/5963343</a></p><p></p></blockquote><p></p>
[QUOTE="HerefordSire, post: 617038, member: 4437"] [i]Anybody have Wagyu crossing experience? Anybody have Wagyu freezer beef experience?[/i] In America, Japanese wagyu cattle were bred to Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. This crossbreed has been named American Style Kobe Beef and was originally produced for export to Japan but is now available world-wide. Designed to mimic the diet that Japanese cattle were receiving, wagyu cattle in the United States are fed a mixture of corn, alfalfa, barley and wheat straw. As of 2007 the U.S. cannot ship wagyu beef to Japan as Japan requires that beef imported from the U.S. be from cattle not older than 20 months (wagyu cattle are usually slaughtered at 30–35 months).[3] [url=http://en.wikipedia.org/wiki/Wagyu]http://en.wikipedia.org/wiki/Wagyu[/url] At $100 for a 16-ounce porterhouse steak, Wagyu beef might be a hard sell. Evan Lobel, of famous New York butcher shop Lobel's, is undaunted. He's already selling at least 100 of his beyond-prime porterhouses each month, plus 150 or more bone-in strip steaks starting at $89 a pound, 100 bone-in hip steaks and so on — well over $55,000 worth of meat — to a star-studded roster of clients. "It's probably the most expensive Wagyu out there," says Lobel by phone as he stands in the icebox of his family's shop. "But we're going to give people the most extraordinary product." [url=http://www.msnbc.msn.com/id/5963343]http://www.msnbc.msn.com/id/5963343[/url] [ATTACH type="full" alt="wagyu.jpg"]0[/ATTACH] [/QUOTE]
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