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Your best beef eating experience?
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<blockquote data-quote="alisonb" data-source="post: 837117" data-attributes="member: 13050"><p>The author does not seem to think much of American Kobe :shock:</p><p>(One of his reviews)-</p><p> </p><p>SWEET GRASS FARM BEEF </p><p>Lopez Island, Washington </p><p></p><p>Appears in: Chapter 7 </p><p></p><p>The beef: Grass-fed Wagyu — and we're talking purebreds, not those Angus-crosses that get stuffed full of corn and potato peelings and sold as "American Kobe" in crappy steak houses all over the continent. 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. </p><p></p><p>Type: Grass-fed </p><p></p><p>Aging: Dry aged for 14 days. </p><p></p><p>Age at Slaughter: 27-36 months. (Wagyu take longer to finish than other breeds.) </p><p></p><p>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. </p><p></p><p>Other: This beef has the most favorable ratio omega-6 to omega-3 fats I've ever seen. </p><p></p><p>Grade: A</p></blockquote><p></p>
[QUOTE="alisonb, post: 837117, member: 13050"] 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 that get stuffed full of corn and potato peelings and sold as “American Kobe” in crappy steak houses all over the continent. 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. Type: Grass-fed Aging: Dry aged for 14 days. Age at Slaughter: 27-36 months. (Wagyu take longer to finish than other breeds.) 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 [/QUOTE]
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