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Wagyu Ribeyes
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<blockquote data-quote="whitecow" data-source="post: 1021162" data-attributes="member: 8638"><p>Yes, marbling and tenderness are definitely different traits. I believe Wagyu possess an abundance of both. Those two ribeyes could literally be cut with a fork. The 1/2 Wagyu x Char steaks that I have eaten were not quite as tender (or quite as marbled) but they more tender (and marbled) than just about any other steak I have eaten.</p><p></p><p>Cattleman 200, thanks for your comments about the type of fat in Wagyu. It is true that the fat on these steaks began to melt at room temp before I put them on the grill. I cooked one to about medium rare for myself and the other medium for Mom & Dad. They were not greasy or fatty at all...just juicy and tender. </p><p></p><p>This was the 34th Wagyu or Wagyu cross steer that we have fed and harvested. We have tried different genetics and various methods of feeding. We learned quite a bit about them over the last 3-4 years. One thing that I can say is that I have not yet had a Wagyu steak that I didn't like nor have we received a single complaint from a customer. In fact, the most common comment we have gotten from customers is "that was the best steak I have ever eaten".</p><p></p><p>Raising Wagyu/Wagyu cross cattle will not work for everyone but I am more than pleased with the way it is working for us right now. </p><p></p><p>And for what it's worth, that was the best steak that I have ever eaten. I look forward to trying to find an even better one!</p></blockquote><p></p>
[QUOTE="whitecow, post: 1021162, member: 8638"] Yes, marbling and tenderness are definitely different traits. I believe Wagyu possess an abundance of both. Those two ribeyes could literally be cut with a fork. The 1/2 Wagyu x Char steaks that I have eaten were not quite as tender (or quite as marbled) but they more tender (and marbled) than just about any other steak I have eaten. Cattleman 200, thanks for your comments about the type of fat in Wagyu. It is true that the fat on these steaks began to melt at room temp before I put them on the grill. I cooked one to about medium rare for myself and the other medium for Mom & Dad. They were not greasy or fatty at all...just juicy and tender. This was the 34th Wagyu or Wagyu cross steer that we have fed and harvested. We have tried different genetics and various methods of feeding. We learned quite a bit about them over the last 3-4 years. One thing that I can say is that I have not yet had a Wagyu steak that I didn't like nor have we received a single complaint from a customer. In fact, the most common comment we have gotten from customers is "that was the best steak I have ever eaten". Raising Wagyu/Wagyu cross cattle will not work for everyone but I am more than pleased with the way it is working for us right now. And for what it's worth, that was the best steak that I have ever eaten. I look forward to trying to find an even better one! [/QUOTE]
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