Wagyu or Not Wagyu

[Bucky]

Where's the beef?

TOKYO - Even the Japanese butcher couldn't tell that the prized sirloin was from Wagyu cattle raised in Washington state.

"He said, `What?' He couldn't believe it," Raymond Jussaume Jr., a Washington State University extension trade specialist, said of the butcher's reaction to being told the beef was not raised in Japan.

The shipment of Washington beef was sent to Japan to test the market for high-quality beef from the United States, The Oregonian reported yesterday.

The meat was from a small herd of Wagyu cattle raised at WSU in Pullman.

Some U.S. exporters think the Wagyu export could backfire, however, by igniting protectionist sentiment among beleaguered Japanese cattle farmers, who view Wagyu as their last stronghold.

An official of the U.S. Meat Export Federation in Tokyo declined to comment on the Washington State University test shipment, saying the issue was "too sensitive."

[Coligny]

I leave this here...

[YT]1iK_bu_z6Bk[/YT]

And run to hide...

(threadjack railroading 4 life...)

[Bucky]

I leave this here...

And run to hide...

(threadjack railroading 4 life...)

I see your Vid, and raise you
[yt]aISkVvi5iI8[/yt]

[Screwed-down Hairdo]

It comes as no surprise to me whatsoever that highly radioactive Japanese wagyu is indistinguishable from U.S. wagyu, which gives 3-year-old's Dolly Partonesque tits...

[Samurai_Jerk]

This seems like an idea that's destined to fail. It would be like trying to enter the Japanese market with a smal fuel efficient car.

Japanese people eat US beef mainly because it's cheaper but there are also people who buy it because they prefer the flavor and like the fact that it's leaner.

[Kanchou]

The prices they charge here for Japan-raised Wagyu (and for every other kind of meat) are so astronomically high that any competition that brings them down and brings quality up is a good thing...IMHO.

[bolt_krank]

Most people in Japan find food tastes as good as it costs. Either that or it tastes as good as they're told it does.

[Kanchou]

There are TV shows that do nothing but match prices to taste. And they are often wrong.

[Doctor Stop]

Japanese people eat US beef mainly because it's cheaper but there are also people who buy it because they prefer the flavor and like the fact that it's leaner.

And because it's cheaper.

[Kanchou]

And because it's cheaper.

And because it's cheaper.

[Doctor Stop]

And because it's cheaper.

Not to mention that it's also cheaper.

[Jack]

The prices they charge here for Japan-raised Wagyu (and for every other kind of meat) are so astronomically high that any competition that brings them down and brings quality up is a good thing...IMHO.

Yeah spoken like a true pauper.

Say what? U.S. beef will raise quality? In what category of merchandise have U.S. products ever raised the bar of quality anywhere in the world.

[Mike Oxlong]

In what category of merchandise have U.S. products ever raised the bar of quality anywhere in the world.

Arms and munitions.

[Bucky]

Yeah spoken like a true pauper.

Say what? U.S. beef will raise quality? In what category of merchandise have U.S. products ever raised the bar of quality anywhere in the world.

Software

[Iraira]

Yeah spoken like a true pauper.

Say what? U.S. beef will raise quality? In what category of merchandise have U.S. products ever raised the bar of quality anywhere in the world.

Jazz, blues, rock.....and unfortunately Michael Bolton.

[Jack]

Fuck, ok, ok. Bad example.

[Kanchou]

Yeah spoken like a true pauper.

Say what? U.S. beef will raise quality? In what category of merchandise have U.S. products ever raised the bar of quality anywhere in the world.

Do you know anything about competition whatsoever?

[Christoff]

Clearly more expensive because it has the radioactive flavor profile.

[Samurai_Jerk]

The prices they charge here for Japan-raised Wagyu (and for every other kind of meat) are so astronomically high that any competition that brings them down and brings quality up is a good thing...IMHO.

Not all wagyu is super expensive. I actually sometimes prefer the cheaper stuff because it's not so fatty. Some of the expensive super fatty stuff is pretty flavorless (It's always good at a high-end teppan yaki place though).

[Iraira]

Never been one to enjoy the flavor and texture of fat, so leaner meat is better. Smothered in garlic and onions is even better.

[sirwanksalot]

Never been one to enjoy the flavor and texture of fat, so leaner meat is better. Smothered in garlic and onions is even better.

Me too. I find wagyu to be quite disgusting.

[Samurai_Jerk]

I like meat marbled with fat but with a lot of wagyu you get a piece of fat marbled with meat.

[Kanchou]

Lean is good but leaner isn't necessarily better. Overly lean meat doesn't taste as good as steak with say 15% fat.

Japanese think tha more sashi = better though. But honestly, a lot of consumer beliefs are based in similar levels of BS and half-truths in Japan.

[Jack]

Do you know anything about competition whatsoever?

No, please enlighten me.

As for Wagyu, I really don;t care for the Kobe and Matsuzaka kinds. They are too fat. But not all wagyu is fat. The one that has the breed "black hair" characters is very good and not as fat. It can be bought for about 8,000 yen per 100/g.

[Kanchou]

Competition lowers prices and increases quality. That's about the most basic think anyone needs to know about business.

You're thinking of the breed Japanese Black.


Back a few years ago when Yoshinoya couldn't get American beef, they decided they'd rather take their primary item off the menu instead of switching over to leaner Australian beef. And of course, they wouldn't have even considered Japanese beef on the account that it costs more per ounce than most drugs do.

[Greji]

[quote="Jack"]No, please enlighten me.

As for Wagyu, I really don]

I assume you mean "kuroge". Also, if you pay 8,000 yen per 100g, please call me. I have a bridge in Brooklyn I'd like to sell you.

Iroha sells Kobe Kuroge on line for 1,890 yen per 200g steak. I also assume if you are talking about buying in a restaurant where it's going to run you more. Still 8,000 is at the far end of the scale unless you're lunching and munching with Tokyo Joe in midtown....

[Jack]

I assume you mean "kuroge". Also, if you pay 8,000 yen per 100g, please call me. I have a bridge in Brooklyn I'd like to sell you.

Iroha sells Kobe Kuroge on line for 1,890 yen per 200g steak. I also assume if you are talking about buying in a restaurant where it's going to run you more. Still 8,000 is at the far end of the scale unless you're lunching and munching with Tokyo Joe in midtown....

I meant 800 yen Sorry about that.

[matsuki]

Some U.S. exporters think the Wagyu export could backfire, however, by igniting protectionist sentiment among beleaguered Japanese cattle farmers, who view Wagyu as their last stronghold.

An official of the U.S. Meat Export Federation in Tokyo declined to comment on the Washington State University test shipment, saying the issue was "too sensitive."

Japanese protectionist? Nooooo

Too sensitive hahaha

Yoshinoya couldn't get American beef, they decided they'd rather take their primary item off the menu instead of switching over to leaner Australian beef. And of course, they wouldn't have even considered Japanese beef on the account that it costs more per ounce than most drugs do.

LOL

[Kanchou]

According to Japanese google results, there are some breeds that go for over 100,000 per 100 g... Which is like $6,500 a pound.

[matsuki]

According to Japanese google results, there are some breeds that go for over 100,000 per 100 g... Which is like $6,500 a pound.

I need to create some ridiculously expensive product to sell to people with more money than they know what to do with.