We need to put some Texas in those waygu, make them blocks... If they can turn sims into angus look alikes and make herefords black, then why not turn a waygu into something you can sink your teeth into...
So we found you a stake you can eat :cboy:greybeard":22ulv4sn said:Probably don't even need teeth to eat Whitecow's ribeyes. They look great!
cowgirl8":3vi1s646 said:The problem with not finding someone to buy these out where i am beforehand are for these reason.....Non cow people think that all you get are steaks out of a whole animal. Not many city people want 500 pounds of meat all at once nor do they have a place for it. We've come across this problem by selling to friends, lease hunters, unless you are use to having a whole beef in the freezer they have no idea what to do with it. Its the only way i've ever had beef and feeding a family of 6, we found that we ate way more burger than anything else. And any time someone wanted some of our stash, they wanted steaks. If you arent careful, they will go fast, then you're left with just roast and burger for a year.
I'm guessing you'd have to find a specially butcher shop or get in with a grocery chain.
Whitecow, please tell us how you do it.
gaurus":gxqp6yet said:That is true, Black Wagyu(Tajima) produces more intramuscular Fat than the Red Wagyu(Akaushi).
Here is a Brahman/Akaushi
http://www.engormix.com/MA-ganaderia-carne/fotos/carnes-wagyu-puro-y-f1s-ph37568/p0.htm
And pure Akaushi from heartbrand
https://heartbrandbeef.com/product/ribeye/
I've been told that Red Brahman/Jersey cross heifers can also produce good marbling and Jersey are not even selected for that trait(Marbling) but for it's milking ability, I wonder if Jersey were specifically bred for marbling ability, it's not like they need to look better than the sorry looking black wagyu, infact they have kind of similar looks, small birth weights(Heifer bulls), not much meat but according to many studies they(jerseys) marble better than any other breed except wagyu.
whitecow":3pekz8ia said:You are right about jersey marbling well. So do Holsteins. In fact, a large percentage of the Wagyu-labeled beef sold in U.S. is Wagyu x dairy. That cross probably produces better marbling than Wag x Angus, just not a lot of muscle.
Red Wagyu/Akaushi are better looking animals than Black Wagyu for sure. But they just don't marble as highly or consistently as the blacks. If you use reds, selling the calves back to Heartbrand is a good option. They know how to feed them and have a good product.
Yellow fat is actually a healthier Fat as it has a lot of beta carotene, the yellow fat is mostly do to grass only feeding on Jerseys, with a grain only finishing the terminal cross will have white fat instead.tja477t":341p6b95 said:do the wagyu jersey cross still have yellow fat like regular jersey. that is a hard sell to some people. they think the meat has gone bad or something
jerry27150":1fr2vpfr said:may want to check into it more. last I knew japs would provide waygu bulls for anyone that would raise beef for their market
whitecow":1slw3kgd said:My family has been raising Charolais cattle for over 40 years. About 8 yrs ago we started breeding our Char heifers to Wagyu bulls. The beef from those F1s was the best I had ever tasted. So, I bought some fullblood Wagyu. Now we have about 120 fullblood Wagyu, a bunch of Wag x Char cross and about 200 Char. We put Fullblood Wagyu embryos in all of our Char heifers and clean them up with a Wagyu bull. Absolutely zero calving problems.
My advice would be to breed your heifers to Wagyu to see if you like it. As others have said, you will take a hit on weaning weights but the Wagyu will vastly improve the quality of the carcass. We have harvested dozens of Wag x Char steers and every one has graded prime and better.
You could check with these guys in Florida...they might buy your calves:
http://jackmanwagyubeef.com/
http://www.artisanwagyu.com/
Thank you for sharing your experience with us, I hear the "Golden Milk" from Guernseys in Japan is quite popular, Guernsey are the third most marbling breed of cattle according to some studies(Wagyu,Jerseys,Guernseys,Angus in that order). :cboy:farmerjan":2ih73v9j said:The guernseys have the real yellow fat as their milk also has the real golden color if grass fed. It is the beta-carotene and it is healthier for you. People who have only eaten conventional beef don't like or understand the yellow fat.
Wagyu is more dairy like or dairy based in origin from what I have read so you would not do a whole lot of good to breed to a Jersey. Better cross on Jersey already has marbling ability would be something to increase grade or size. Could use Holstein and still have heifers to milk or sell as milk cows while steers would have more growth. Any beef sire with more muscling than a Jersey would improve carcass yields.farmerjan":472duhu8 said:Really interesting on the wagyu breed. I may try a few crosses on my jerseys to see how the beef tastes. I only eat jersey beef and love the taste and often supply the ground beef @ some of the get togethers so that people know how it tastes. I don't find the jerseys have very yellow fat, and we are 99% grass fed with only a little grain to keep the animals coming in. The guernseys have the real yellow fat as their milk also has the real golden color if grass fed. It is the beta-carotene and it is healthier for you. People who have only eaten conventional beef don't like or understand the yellow fat.