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<blockquote data-quote="rkaiser" data-source="post: 113907" data-attributes="member: 2159"><p>I would have to say that fedding and time are important to remember here. If fed conventionally, or a bit longer than our regular, the Wagu would more than likely produce an extremely fine carcass more often than not. And I love a well marbled T bone as much as the next guy. However when fed in Japan, or for that Japanese consumer, Wagu cattle have that ability to over do it. And the meat I tried was over done. Like I said, we probably prepared it wrong as well, cooking it in cubes rather than thin and almost sushi style.</p></blockquote><p></p>
[QUOTE="rkaiser, post: 113907, member: 2159"] I would have to say that fedding and time are important to remember here. If fed conventionally, or a bit longer than our regular, the Wagu would more than likely produce an extremely fine carcass more often than not. And I love a well marbled T bone as much as the next guy. However when fed in Japan, or for that Japanese consumer, Wagu cattle have that ability to over do it. And the meat I tried was over done. Like I said, we probably prepared it wrong as well, cooking it in cubes rather than thin and almost sushi style. [/QUOTE]
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