Re: What I learned smoking my first wagyu brisket
Posted: Tue Sep 26, 2017 10:23 am
outlaw wrote:tri3forme wrote:outlaw wrote:I did a little looking at this after the post. My initial thought was this is not true wagyu which in reality is both true and false. Where I was mistaken was I thought Kobe and Wagyu was the same, but it is not. There is a large American Wagyu association but they just raise that breed.(It can be any of 4 different breeds commonly called Wagyu)(Wagyu just means Japanese cow) The diet, and massaging of the animal for the Kobe beef is what makes the meats marbeling so extraordinary. I'm not convinced that just the breed alone will yield anything better than prime. Be worth a try though as the supplier mentioned has a great website and the prices are not that far out of line with prime prices.
This is what convinced me to buy Wagyu:
The USDA scale for upper grade meat quality has 3 levels: Select, Choice, and Prime. Prime is the highest USDA grade. Roughly, 3% of traditional US cattle harvested are graded as Prime – equivalent to a Wagyu BMS score of 5.
Over 90% of domestic Wagyu cattle grade out as at least Prime, with most reaching a BMS score of 7-8. Wagyu’s intense marbling occurs from genetics and from the cattle spending more time on special feed, about 30 months as compared to commodity beef cattle which are fed about 24 months.
http://www.buedelmeatup.com/2012/12/04/ ... agyu-beef/
A Bar N Ranch says their cows produce grading between 6-8.
Very nice. Please believe I was not trying to be argumentative. I am excited to see something like this available for us lesser privileged . Just sharing what I found. I ended up reading a whole dissertation on Wagyu and Kobe. My wife has always promised me a prime or better brisket to play with. Thanks to you I see one in the very near future. Thanks for posting. Sure wish we could have seen some flat slices after resting.