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Comp guys, have you been using Wagyu or Kobe beef briskets?

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  • Comp guys, have you been using Wagyu or Kobe beef briskets?

    Unless you have purchased some since late August of this year you haven't. This may be old news but I stumbled across this while surfing. Japanese beef has been banned in the US since 2009 due to hoof and mouth disease.
    So all the Kobe and Wagyu cuts that have been sold since that time has been nothing of the sort. US companies playing loose with the term Kobe or Wagyu. No law against it according to the USDA.

    I know I have seen episodes of BBQ Pitmasters where they have been claiming to be using these Japanese cuts but either they have been duped or playing along with the "reality" show script.

    A real Kobe imported steak is going for $350 at the up scale steak houses. I wonder what a 14lb packer would run ya?

    http://www.forbes.com/sites/larryolm...e-beef-in-u-s/
    G Spot BBQ Hittin' The Spot Since 2004

  • #2
    Originally posted by 3montes View Post
    Unless you have purchased some since late August of this year you haven't. This may be old news but I stumbled across this while surfing. Japanese beef has been banned in the US since 2009 due to hoof and mouth disease.
    So all the Kobe and Wagyu cuts that have been sold since that time has been nothing of the sort. US companies playing loose with the term Kobe or Wagyu. No law against it according to the USDA.

    I know I have seen episodes of BBQ Pitmasters where they have been claiming to be using these Japanese cuts but either they have been duped or playing along with the "reality" show script.

    A real Kobe imported steak is going for $350 at the up scale steak houses. I wonder what a 14lb packer would run ya?

    http://www.forbes.com/sites/larryolm...e-beef-in-u-s/

    Not entirely true. Yes kobe beef is from Japan, a special region, like champagne. However wagyu is a breed and there are a lot of ranches in the U.S that raise them. I've actually thought about raising wagyu cattle but the price to buy them was really expensive.
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    • #3
      Originally posted by 3montes View Post
      Unless you have purchased some since late August of this year you haven't. This may be old news but I stumbled across this while surfing. Japanese beef has been banned in the US since 2009 due to hoof and mouth disease.
      So all the Kobe and Wagyu cuts that have been sold since that time has been nothing of the sort. US companies playing loose with the term Kobe or Wagyu. No law against it according to the USDA.

      I know I have seen episodes of BBQ Pitmasters where they have been claiming to be using these Japanese cuts but either they have been duped or playing along with the "reality" show script.

      A real Kobe imported steak is going for $350 at the up scale steak houses. I wonder what a 14lb packer would run ya?

      http://www.forbes.com/sites/larryolm...e-beef-in-u-s/
      Very little true Japanese Kobe/Waygu makes it over here. What we get is usually "American" Kobe, which is raised in the US from Kobe/Waygu stock. IIRC, there is also some lines from Australia as well.

      http://store.snakeriverfarms.com/ame...gyu-kobe-beef/
      http://morganranchinc.com/
      Once you go Weber....you never call customer service....

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      • #4
        Originally posted by Ryan View Post
        Not entirely true. Yes kobe beef is from Japan, a special region, like champagne. However wagyu is a breed and there are a lot of ranches in the U.S that raise them. I've actually thought about raising wagyu cattle but the price to buy them was really expensive.
        Well, if I had a spread and the means, I might think about raising one for personal consumption....
        Once you go Weber....you never call customer service....

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        • #5
          Originally posted by IrishChef View Post
          Well, if I had a spread and the means, I might think about raising one for personal consumption....
          Its been bout three years when I had this thought and if I remember correctly one cow was five grand whereas a regular cow cost me $700. Someday I would love to try it. I might be able to afford an oz of it.
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          • #6
            I think the climate and enviorment in Japan contributes greatly to the Kobe uniqueness. So raising Kobe beef here would still not be the same. Like Florida oranges grown in Japan
            G Spot BBQ Hittin' The Spot Since 2004

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            • #7
              Originally posted by 3montes View Post
              I think the climate and enviorment in Japan contributes greatly to the Kobe uniqueness. So raising Kobe beef here would still not be the same. Like Florida oranges grown in Japan
              True, but I don't think it would alter it that much. Wouldn't that be a great taste test especially if it was free The wagyu breed is designed to have more marbling than regular cattle. Like I said before It's like champagne, that's from a special region in France whereas here It's called sparkling wine, very similar taste.
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              • #8
                Yea they actualy raise a fair bit of it down here, anything but cheap tho
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                Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

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