AgTalk Home
AgTalk Home
Search Forums | Classifieds (105) | Skins | Language
You are logged in as a guest. ( logon | register )

$100 steaks Wagyu A5
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
Hilltop Husker
Posted 1/11/2021 08:28 (#8741899 - in reply to #8741835)
Subject: RE: $100 steaks Wagyu A5


Northern Nebraska
Simply put, wagyu means Japanese cow. That is a quote from the article.

So kobe is a brand like "certified Angus" is in the US.
I still don't understand why we can't call any of the four breeds of wagyu from Japan "wagyu" they are cattle from Japan. That is the definition in Japan. Can a sparkling wine from California not be as good as a champagne from France? To me its all champagne.

Even after reading the article I don't understand how a happy steer tastes any different than an unhappy one. A steer could be happy its entire life and stress during slaughter is enough to increase cortisol levels affecting taste. Glycogen levels at slaughter time are the biggest factor when it comes to tenderness. Stress at slaughter can reduce glycogen levels in half. Less glycogen =less lactic acid = tougher meat.

So much goes into the taste and texture of meat beyond how it was raised that in my mind slaughter stress is the most important factor. I've never seen an article on how much better wagyu is slaughtered in Japan.

That's just my opinion on the matter.
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete all cookies set by this site)