Busterz":di3gjzfn said:
Some of you might be interested in this book:
http://steakthebook.com/welcome/
The author travels around the world trying to find the best steak. I'm about halfway through it.
The author does not seem to think much of American Kobe :shock:
(One of his reviews)-
SWEET GRASS FARM BEEF
Lopez Island, Washington
Appears in: Chapter 7
The beef: Grass-fed Wagyu — and we're talking purebreds, not those Angus-crosses(
Does not know the difference between Fullblood and purebred) that get stuffed full of corn and potato peelings and sold as "American Kobe" in crappy steak houses all over the continent
:bs: :bs: :bs: Crappy steakhouses sell beef that costs $3.50 a lb not $30.00 a lb). These black beauties graze on a mix of cool season grasses including fescue, orchard grass and rye grass and, at the peak of the dry summer, reed canary grass, an unusual forage variety that farmer Scott Meyers has grown to great effect. :bs:
Even in Japan Kobe is fed "grain fodder)See Wikipedia.
Type: Grass-fed
I would like to see proof that you can marble anything to the KOBE grade (all 32 of them I have seen the chart and they are ALL above Prime) on grass alone. Pretty sure they do NOT finish KOBE BEEF that way in Japan
Aging: Dry aged for 14 days.
Has no idea what "DRY AGING actually means
Age at Slaughter: 27-36 months. (Wagyu take longer to finish than other breeds.)
TRUE
Tasting Notes: A beef so intense it nearly qualifies as an out of body experience. And yet it's tender, soft, supple and so fine your steak knife feels like its cutting satin.
Other: This beef has the most favorable ratio omega-6 to omega-3 fats I've ever seen.
Grade: A