Willing to buy it, but how to cook it?

[Anonymous No.13463461]

Can I throw it on the grill? Roast it? I don’t want to make a greasy mess.

[Anonymous No.13463471]

>>13463461
well done and ketchup

[Anonymous No.13463476]

>>13463461
Reverse sear or sous vide, like all steak.

[Anonymous No.13463478]

>>13463461
sous vide, or sliced very thin and quickly seared on a hot stone or griddle or iron pan

[Anonymous No.13463482]

>>13463471
Sounds presidential.

[Anonymous No.13463484]

I would grind it and make sloppy joes.

[Anonymous No.13463504]

>>13463461
reverse sear is great, so is sous vide if you have it

[Anonymous No.13463512]

>>13463461
spread it on toast

[Anonymous No.13463538]

>>13463461
honestly there's so much fat I don't think something like reverse searing or sous vide is necessary. in fact sous vide sounds borderline ludicrous for japanese wagyu. it's literally more fat than meat, so you don't have to worry about taking special measures to maintain juiciness.

I would just do it like the japs - cook it relatively gently in a pan. like a medium, medium/high... not 'ripping hot' like you would with a typical steak. I would probably do a small amount of oil, but I'm not sure it would even be necessary. I would season with only salt, maybe add pepper after cooking/tasting.

pic unrelated

[Anonymous No.13463543]

>>13463538
So you’re saying he should make burnt ends?

[Anonymous No.13463553]

>>13463543
shit it would probably make some good burnt ends.

[Anonymous No.13463556]

>>13463538
>honestly there's so much fat I don't think something like reverse searing or sous vide is necessary.
But part of the benefit of sous vide or reverse searing is that the fat renders out better, so wouldn't high fat content just make those methods that much more appealing? I can see why you'd want to cook it lower and slower than regular steak, but the methods themselves would still be good for it.

[Anonymous No.13463569]

>>13463543
?

[Anonymous No.13463581]

turn it into jerky

[Anonymous No.13463596]

>>13463581
OP here (gay, by the way)...jerky is a perfect idea. Can’t wait to see my butcher’s look when I ask him to slice it for jerky.

[Anonymous No.13463600]

>>13463476
>sous vide
Plasticked and xenoestrogenpilled

[fuck No.13463605]

>>13463461
Maybe im a degen but that just looks gross. id like some meat with my fat pls

[Anonymous No.13463606]

>>13463596
Fatty jerky is very, very good. It will be the best jerky you've ever had. The only downside is that it will go rancid much quicker than conventional jerky so it's not suited for long term storage.

[Anonymous No.13463613]

>>13463556
maybe idk honestly

the other thing to consider is that japanese wagyu is typically really thin, usually 1/2 inch or so like the sliced piece in OP's pic. I would be afraid of overcooking if I was going to put it in the oven/water bath first and then a hot pan. seems like by the time you had a nice lil sear, it would be cooked enough through, without needing any heating beforehand

-----------
(and yeah you could get a thicker piece, but it would end up being 200+ dollars).

pic mostly unrelated

[Anonymous No.13463623]

>>13463569
does no one do that anymore? not sure if I'm an "oldfag" or what (started visiting ~10 years ago), but it used to be somewhat common to attach any old image and type pic unrelated. i guess people don't really do it anymore though.

pic unrelated

[Anonymous No.13463630]

>>13463623
people still do it, retard

[Anonymous No.13463639]

>>13463630
ok then im lost regarding the image with all the arrows pointing at pic unrelated

[Anonymous No.13463646]

>>13463630
also me did an intranet search for 'pic unrelated' and found it only 6 other times on all boards. so it definitely seems less popular than it used to be.

>https://boards.4chan.org/search#/pic%20unrelated

[Anonymous No.13463651]

>>13463639
look at what he's replying to. think about it.

[Anonymous No.13463660]

>>13463639
You posted a pic of pork belly burnt ends and said pic unrelated.
Anon 1 responded to you and said "So you're saying he should make burnt ends?" probably intentionally ignoring the "pic unrelated" part for humorous effect.
Anon 2 responded to Anon 1 and pointed out with big arrows that you said pic unrelated.
Hopefully that helps you get a grasp of the situation.

[Anonymous No.13463662]

>>13463623
Old fags are a dying breed. Stay strong soldier and remember were talking to 14-26 year olds more often than not.

[Anonymous No.13463669]

>>13463662
I'm 26 and I've been here since 2006.

[Anonymous No.13463675]

i will never pay for a womans waygu beefs
if she orders it, she is paying

[Anonymous No.13463694]

>>13463660
right but if the 'make some burnt ends' comment was obviously in jest and essentially a direct response to 'pic unrelated', why respond by pointing out 'pic unrelated'? I thought they must have actually been questioning what it means or something.

[Anonymous No.13463701]

>>13463675
incel

[Anonymous No.13463715]

>>13463694
>right but if the 'make some burnt ends' comment was obviously in jest and essentially a direct response to 'pic unrelated', why respond by pointing out 'pic unrelated'?
Because Anon 2 was oblivious to the humor thanks to the magic of autism.

[Anonymous No.13463716]

>>13463694
you have autism

[Anonymous No.13463718]

OP here (for real). Thanks for the input. Will post when and if. Probably half pound or so, thin cut, seared hot.

[Anonymous No.13463726]

>>13463715
correct
>>13463716
incorrect

[Anonymous No.13463731]

>>13463726
both are correct

[Anonymous No.13463733]

I bought this
Was about $110, and not worth it

[Anonymous No.13463734]

>>13463461
Holy shit, just buy lard and save some money.

[Anonymous No.13463737]

>>13463669
You broke the rules then. That's not very nice Anon, the rules are here to protect you.

[Anonymous No.13463742]

>>13463731
we all have autism feels bad :-/

[Anonymous No.13463747]

>>13463733
top center looks dank, is that beef cheek?

[Anonymous No.13463752]

>>13463742
Guilty as charged.

[Anonymous No.13463793]

>>13463747
the middle is misuji, brisket

[Anonymous No.13463816]

>>13463701
why do you say that? because I wont pay?

[Anonymous No.13463835]

>>13463596
>gay

uhhh... shouldn't you be sticking it up your ass instead of eating then, or something?

[Anonymous No.13463838]

>>13463793
thanks weeb <3

[Anonymous No.13463840]

>>13463816
I was just being a dumb troll i regret it sorry

[Anonymous No.13463846]

>>13463838
ah no, you see I'm what some might call a sexpat
I have no interest in the japanese culture. I just enjoy how willing the women are to have sex with me and so I let them handle the squiggle speak

[Anonymous No.13463862]

>>13463734
Adding fat to steak doesn't make it a better cut of meat. It's already a thing, called artificial marbling. After slaughter they inject a cow with fat, which runs through the blood vessels and appears as marbling once the meat is cut. It'll make a steak look marbled like a prime cut but it'll still be as tough as a lower grade piece of meat. It's Jew shit, and it's why you should be skeptical of expensive steaks at restaurants that aren't highly reputable.

[Anonymous No.13463888]

>>13463862
Nigger there's marbling and then there's just a block of fucking fat.

[Anonymous No.13463899]

>>13463888
The thing is that the meat inbetween all the marbling is really tender. Up until they're slaughtered, those cows live a better life than most people on /ck/, with Japanese people feeding them beer and giving them massages frequently.

[Anonymous No.13463908]

>>13463733
The problem with wagyu is that it's delicious, but not nearly enough to justify the cost.

[Anonymous No.13463917]

>>13463899
You know what else is really tender? Tallow.

[Anonymous No.13463920]

>>13463862
i have a hard time believing that injecting fat after slaughter will successfully increase the intramuscular marbling. yes, that fat will end up somewhere, but evenly distributed to the point where it makes a piece of meat look like a higher grade? i dont buy it. source?

[Anonymous No.13463938]

>>13463920
lol and just after typing that i find this

>https://www.foodbeast.com/news/beef-artificial-marbling/

>Some more current research has shown these methods can increase the quality of beef by at least two USDA marbling scores. That's like taking a piece of USDA Select grade beef and upping it to Prime, the highest quality of beef, simply by injecting fat into the meat.

but theres no source still

i would love to see a video where they have a couple of fresh-slaughtered cows, and they inject just one of them, then show cuts from both. seems so hard to believe.

[Anonymous No.13463949]

>>13463920
There's a picture of some artificially marbled meat in this article
https://web.archive.org/web/20150518082552/https://ajw.asahi.com/article/behind_news/social_affairs/AJ201312260010

You can obviously tell the difference between that and naturally marbled meat, but if someone wasn't sure what they were looking at, or possibly after cooking the meat, I could see how it could fool people.

[Anonymous No.13463953]

I can't imagine that being worth the money. Even though literally burning $120 wouldn't really hurt me at this point in my life, I still couldn't see spending that on something unimpressive that will be gone in a few minutes.

[Anonymous No.13463968]

>>13463908
yes well it's an important detail the meat in that picture was paper thin, as you can see a pair of scissors is provided to cut so that should give you a good idea
in total Id say there was half a pound on that tray

[Anonymous No.13463972]

>>13463471
based

[Anonymous No.13463978]

>120$ per LB for steak
what the fuck americans? I can buy steak for 10$ per lb in my country and this is super good

[Anonymous No.13464011]

>>13463978
>Miyazaki Wagyu Beef is literally all steak
Fuck off.

[Anonymous No.13464128]

>>13463471
I like your style.

[Anonymous No.13464131]

>>13463461
Just eat it at a restaurant OP.
Problem solved/subjugation complete/stage cleared.

[Anonymous No.13464180]

>>13463862
>It'll make a steak look marbled like a prime cut but it'll still be as tough as a lower grade piece of meat
Seems like there's a couple methods where the end product taste exactly like the higher grades of beef while inferior methods have been reported to have an off smell, and taste.

[Anonymous No.13464194]

>>13463953
look at tough guy over here with $120 dollars

[Anonymous No.13464223]

>>13463978
Can you buy Miyazaki wagyu in your country for $10?

[Anonymous No.13464422]

>>13463600
Sous vide doesn't release plastic into the water if you're using food grade plastic bags plus sous vide doesn't get hot enough to release any of that, especially with steak, you have to be a monster to bring it to temps over 145°

[Anonymous No.13464431]

>>13463737
>2006
>not watching beheading videos&browsing at 4chan as 13 old brat

[Anonymous No.13464503]

>>13463461
cut it into smaller squares, season with a coarse salt like maldon, and sear in either extremely hot cast iron or a plancha for about a minute each side. don't sous vide or roast it or anything, it cooks very fast because of all the fat, those other methods will make it fall apart.

[Anonymous No.13464507]

>>13463556
with this type of steak you can literally render most of it out. with the amount of fat that is there heat transfer happens much quicker and it cooks very fast. a quick hot sear with only salt is the best way to serve this type of beef.

[Anonymous No.13464543]

>>13463461
I've had this shit several times, it's one of the biggest memes ever there's so much fat it reminds me of your mother, disgusting. The best way to cook it is on a charcoal grill as hot as you can get it.

[Anonymous No.13465079]

>>13463840
Oh, sorry, of course

I also do that sometimes

[Anonymous No.13465407]

>>13464431
For me it was 3 guys 1 hammer

[Anonymous No.13465592]

if I ever get rich, I'd buy the best wagyu and force snobs to watch me ruin and then eat it as they seethe and whine about it

[Anonymous No.13465739]

So in summary; burnt ends

[Anonymous No.13465762]

>>13463461
>spend time trimming excess fat off of steaks
>let me spend 15 times as much per mass to have a steak with so much fat that there is less meat
"Foodies" are so damn stupid it is beyond belief.

[Anonymous No.13465795]

>>13463471
fpbp

[Anonymous No.13465814]

>>13465762
>>spend time trimming excess fat off of steaks
Only faggots do that. In fact, it is more likely for a non-foodie to do such a thing than a foodie. People who are into food realize that fat is flavorful and nutritious and not to be wasted.

[Anonymous No.13466026]

>>13465814

You've just learned that people are fucking idiots. They dont' even know how to eat. The basic way to live.

[Anonymous No.13466105]

>>13463461
i'm a grillfag so my go to would be to salt and pepper it and let it sit at room temp while i got the grill ready. that thick and that much fat is gonna require slower cooking which means making sure i have a warm side and a HOT side. Sear it on the hot side while its really hot, then move it to the warm side to finish.
Since I'm using coals, I also run some kind of wood. For this, it's either mesquite or pecan. mesquite has a deeper smoky flavor while pecan is sweeter. your choice. the finish time also allows for more smoke infusion.

[Anonymous No.13466550]

You just grill it, man. And don't think you're going to eat the whole thing yourself.

[Anonymous No.13467137]

>>13465407
Eh I only remember 2 Slavs.

[Anonymous No.13467145]

>>13463461
Get cast iron red hot
Sear on one side

[Anonymous No.13467176]

>>13463461

this shit's basically just a scam for rich people who like to overspend on novelties and shit that seems "high class". used to be lobster but that shit's too cheap now, no gotta move on to fucking beef with way too much fat.

[Anonymous No.13467520]

>>13463949
that marbling looks absolutely terrible. never seen anything like it ever in a store, so I'm guessing these scammers just sell to scummy restaurants. also guessing this whole thing is a bit overblown, doubt it's a very common practice.

[Anonymous No.13467538]

>>13467176
seems like japs actually like it and it's treated as something of a delicacy over there... though probably a bit cheaper when the cows come from your land.

i've never had it but i doubt it's bad.

[Anonymous No.13467550]

>>13463471
As much as I love this meme... well done beef with that much fat will just turn into a rendered down greasy mess.

[Anonymous No.13467580]

I cooked my A5 the other day on a grill (indirect heat) then sliced somewhat thin.

[Anonymous No.13467588]

>>13463623
He's a dumbass newfag who never lurked before posting. Those zoomers are shitting up this place and need to die.

[Anonymous No.13467642]

>>13467580
pic of the A5 frozen.

[Anonymous No.13467652]

>>13467538

I'm not saying it's bax, I'm saying it's just overly fatty beef, you're essentially paying $120/lb for beef fat. It's a scam for idiots with too much money.

[Anonymous No.13467671]

>>13467652
only morons pay that price, I paid $130 for 3.5lbs of A5 ribeye cap. Under $40 a lbs.

[Anonymous No.13467679]

>ften raised by a breeder until they're about 10 months old and then sold at auction to a fattening farmer. By the time the calves are sold at auction, they can already fetch 40 times the price of US cattle. The fattening farm will keep the animals in small pens and feed them a mixture of fiber and high-energy concentrate made from rice, wheat, and hay. They're often fed this three times a day for almost two years, until the animals are almost 50% fat. Only the pregnant cows and breeding cattle are allowed to graze on pasture.

Mmm; delicious, yummy taste of cow torture

[Anonymous No.13467682]

>>13467671

How you liking your glue meat

[Anonymous No.13467683]

>>13467679
The misery just adds flavor anon, don't hate.

[Anonymous No.13467686]

>>13467671
from where? both at stores and online the going rate seems to buy ~100/lb

[Anonymous No.13467691]

>>13467682
lmao, you're a retard.

[Anonymous No.13467694]

>>13467679
>torture
its not like foie gras where a tube gets shoved down their throats and the liver becomes fat and literally disfiguring the goose
the cows just get to eat a lot and like the pacified, dumb ruminants they are, they likely enjoy it and suffer next to nothing

[Anonymous No.13467703]

>>13467686
Crowd cow occasionally has decent sales.
https://www.crowdcow.com/wagyu


I ordered pic related, but it was further on sale for $130.

[Anonymous No.13467704]

>>13467694

>cows
>stupid
>enjoying sitting in a pen for 2 years so they cant move

Cows are intelligent enough to know misery and athletic enough to jump onto houses, stop coping

[Anonymous No.13467752]

>>13463471
Based

[Anonymous No.13467763]

>>13467691
Still some pink in the middle, way undercooked.
Throw it all in the microwave for like a minute to make it safe

[Anonymous No.13467765]

chopped, philly cheese steak.

[Anonymous No.13467771]

>>13467763
Nah, the first time I made it was a little too underdone, it looks like this.

The most recent time however it was fucking perfect, amazing texture, fantastic flavor, fat just melted in your mouth.

[Anonymous No.13467780]

>>13467771
Beef needs to be brown ALL THE WAY THROUGH to be safe to eat, especially that low grade jap shit.

[Anonymous No.13467791]

>>13467780
I'm happy knowing you're not ACTUALLY this retarded and are just pretending for the (you)'s.

enjoy the attention anon.

[Anonymous No.13467838]

>>13467791
Enjoy your mad cow disease.

[Anonymous No.13467863]

>>13467838
heat doesn't destroy prions, you tard. even hospitals with expensive high-heat/pressure sterilization don't even bother trying to clean any instruments that even maybe slightly kind of came into contact with prion-infected tissues and just have them destroyed.
no beef that is infected with prions is safe, no matter what you do to it.

[Anonymous No.13467864]

>>13467838
Mad cow is transmitted to humans via cow brain or spinal tissue. Not eating some steak.

FURTHER, prions can easily survive cooking until grey, that will NOT do anything if your meat happens to be infected with prions. Which is already exceedingly unlikely.

Even standard forms of sterilization wont kill the prions.

[Anonymous No.13467886]

>>13467863
>>13467864
Hello beef industry shills.

[Anonymous No.13467891]

>>13467886
i enjoy the fantasy that "big beef" is shilling on 4chan.

[Anonymous No.13467895]

>>13467891
4u

[Anonymous No.13468213]

>>13467691

1. that meat looks like a disgusting greasy mess

2. meat glue'd meat cannot be distinguished from cutting it because it's a a natural method of fusing the cells and creates a normal connection. what DOES let you know that it is glue meat is the unnatural shape of the cut, awful marbling, and the fact that you're buying it at roughly a 75% discount

[Anonymous No.13468243]

>>13468213
>the unnatural shape of the cut
lmfao, you're an idiot.

Take a full rib roast, and then cut off JUST the top cap, that's the cut of steak I bought.

Just because you don't recognize it doesn't make it meat glue, moron.

Pic related is a rib roast with the cap outlined in blue.

[Anonymous No.13468247]

>>13468243
And here is another pic of them froze

[Anonymous No.13468356]

>>13468213
>Thinking honorable samurai glorious Japanese would use such trickery and ruin their reputation

[Anonymous No.13468442]

>>13463675
Do not pay for whore beef guys

[Anonymous No.13468452]

like its tuna

[Anonymous No.13468462]

>>13468356
Around Japs never rerax

[Anonymous No.13468463]

>>13463846
Truly based

[Anonymous No.13468668]

>>13463461

mince it up into instant mac and cheese

[Anonymous No.13468679]

Just salt and pepper and sear it in cast iron for a couple minutes on each side. Let it sit. And enjoy it rare/ medium rare.

[Anonymous No.13468682]

>>13463471
Based and chup'pilled

[Anonymous No.13468701]

>>13463471
chad move

[Anonymous No.13469168]

>>13468668
I support this

[Anonymous No.13470026]

That's like 20% meat and the rest is fat, fucking disgusting. Not even fit to be ground into dog food.

[Anonymous No.13470950]

>>13470026
Well no, high fat content is bad for dogs. You want particularly lean meat for dogs

[Anonymous No.13470955]

>>13470026

So you're a 1950s father who disdains fat content. Go somewhere that likes you and hump yourself to death. You're like talking to lettuce.

[Anonymous No.13470957]

>>13470026
I know you're stupid, you know you're stupid just give up talking to normal people.

[Anonymous No.13470967]

>>13463538
>>13463613
>japanese wagyu
Wagyuu literally means "japanese beef" so that's japanese japanese beef.

[Anonymous No.13470969]

>>13470955
>1950s father
>still alive
This is 2020.

[Anonymous No.13470979]

>>13468356
The company I bought from is a relatively new online company, not really sure why they'd want to ruin their reputation with selling something that's inferior to the advertised quality.

Further, the company that actually imported the meat is one of the few US based importers that actually regularly imports A5 wagyu in large quantity. Japan keeps an eye on pretty much all wagyu shipments outside of Japan.

[Anonymous No.13470983]

>>13470979
>Poseidon Seafood

[Anonymous No.13471460]

>>13468442
Never

[Anonymous No.13471474]

>>13470967
Wagyu refers to the breed of cow when used in English. You can have wagyu-breed cows that were not raised in Japan, making it important to have a distinction between Japanese wagyu and other wagyu. In Japan there's no such problem because only Japan-raised wagyu is allowed to be sold as wagyu in general, but countries under the influence of Jewish profiteering like the United States don't have those sorts of sensible food labeling regulations.

[Anonymous No.13472814]

>>13471474
>only Japan-raised wagyu is allowed to be sold as wagyu in general
>Japan-raised
You mean Japan-finished, because the Japanese will let other countries like Australia, and USA to raise the cattle, and then finish them in Japan.

[Anonymous No.13472902]

>>13472814
>ship cattle to the US
>then import the cattle back to japan to be slaughtered and exported back to the US
Hmm, a really brilliant business model! Are you from /biz/?

[Anonymous No.13472914]

>>13472902
>Hmm, a really brilliant business model!
You're not that smart, or capable of using the internet are you.
Maybe this is part of the reason that real wagyu is expensive?

[Anonymous No.13472916]

>>13472814
lol, no that doesn't happen.

How the fuck do you think they'd transport those cattle?

A handful of cattle MIGHT be transported overseas, but more than likely you just ship semen frozen in a box on an airplane. That's why you get Angus X Wagyu crossbreed in the US.

[Anonymous No.13472943]

>>13472916
>lol, no that doesn't happen.
It's been happening for over 40 years.

[Anonymous No.13472946]

>>13472916
Are you an idiot?

[Anonymous No.13472948]

>>13472914
Oh god the backpedaling in this one is very stronk! Hope it's not a jannie, lol!

[Anonymous No.13472952]

>>13472948
>backpedaling
Nothing of that sort is happening anon.
It's a fact that the Japanese has contracts outside of Japan to raise their cattle, and slaughtering them in places like Kobe.

[Anonymous No.13472986]

>>13472948
>>13472902
>>13472914
>>13472916
This is actually true, a lot of cows are slaughtered by japanese but they are bred in US, which is why that stuff is so fucking expensive.

t. In business since 2010. The exports of wagyu in jap grew like 30 times since the beginning of the decade, PLUS people are simply ready to pay for status, not for the quality of the meat.

[Anonymous No.13473034]

>>13463461
I would go out to a real steakhouse and eat like a king for $120. Just dress decent and sit at the bar solo dolo. Nobody will say or think shit

[Anonymous No.13473665]

>>13470967
well there's american wagyu, australian wagyu, etc. nowadays, so I think the distinction is useful. now whether that other meat should be called wagyu in the first place is a different question.

[Anonymous No.13473755]

>extract DNA from jap wagu beef
>clone baby cows from it
>buy farm eastern washington to raise cloned cattle
>raise them how they raise them in japan
>sell it as authentic jap wagyo because its the same dna technically, but undercut the fuck out of them
>BootlegBeef.png
wtf why hasn't anyone done this

[Anonymous No.13473786]

>>13473755
Because there's no point to.
1. Japanese cattle breeds aren't really "Japanese" as they have like the rest of the world's cattle came from somewhere else, and we're crossbred whenever they need to be.
2. The technique used doesn't matter, because everyone knows how to fatten the cows to get similar results, but it's illegal to do in most westerner's nations due to animal welfare/cruelty laws.
3. Cattle can only be "wagyu" if fattened/finished/slaughtered in Japan.

[Anonymous No.13474420]

>>13471474
>>13473665
If it's not japanese beef, it's not wagyu. Plain and simple.

[Anonymous No.13474530]

>>13463461
How do you do it spendy bros? If I was paying that much for a piece of meat or any quality produce, I’d go full autistic and doing atleast a few hundred practice steaks before I fuck up a half a wagey worth of steak.

[Anonymous No.13474744]

>>13463461
Just throw it on the fucking grill for like ten minutes you faggot. None of the meme bullshit

[Anonymous No.13474760]

>>13474420
well you can say that, but it has obviously come to mean something different... can't really control what people call their meat. so how are we ever going to have a conversation about australian or american wagyu products if you dont believe they exist?

it's like insisting that incel means involuntarily celibate when the vast majority of the population wants to use it broadly as a term for any male that might say something "problematic" about females, whether they are fucking or not.

[Anonymous No.13474773]

>>13463471
High IQ post right here

[Anonymous No.13474777]

>>13474530
It shouldn't be your first steak, but cooking proper steak isn't magic. 5-10 steaks you enjoyed of the same size/thickness is enough experience I'd say.

[Anonymous No.13475300]

>>13474777
To be fair, cooking A5 isn't exactly IDENTICAL to your standard USDA Prime or whatever.

[Anonymous No.13475462]

>>13473786
>>13474420
Aren't you confusing Wagyu with Kobe?

[Anonymous No.13475661]

>>13467891
Nobody actually goes on 4chan to discuss. Everyone is either a shill or a counter-shill.

[Anonymous No.13475756]

>>13467863
>>13467864
Prions freak me the fuck out whenever I hear about them. Shit doesn't seem widespread yet but it seems impossible to deal with if it started going around. I think I've read somewhere that prions also may lay dormant for decades or more if you try to bury the shit infected by it. Most notable cases of getting prions in you seemed to be from products made from parts of horns like Elk or something iirc. What even started this terrible disease or whatever it's categorized as?

[Anonymous No.13475759]

>>13475756
mad cow is on the decline and has been for years.

[Anonymous No.13475771]

>>13475759
Yes but now we are dealing with chronic wasting disease in deer

[Anonymous No.13476957]

>>13475462
No. Kobe is just Japanese cattle (wagyu) that was finished in Kobe.

[Anonymous No.13476972]

>>13476957
Kobe is actually a specific breed of wagyu beyond that.

Kobe is specifically black wagyu (Kurogewashu), and there are 3 breed of black wagyu, Tajima, Kedaka and Shimane. Kobe is PURE Tajima wagyu finished in kobe.

[Anonymous No.13476981]

>>13476972
>tfw every restaurant in america markets any kind of wagyu as kobe including hybrid american wagyu cattle

why

[Anonymous No.13476987]

>>13476981
Because american consumers are morons and simply don't care if something is accurate. Kobe = better.

[Anonymous No.13477009]

>>13476981
Show me an example.

[Anonymous No.13477016]

>>13463646
I want to go back to when pics were unrelated, win and fail hadn't been stolen and ruined by normalfags, no one said 'based' and 'redpilled', and this cunt showed up more.

[Anonymous No.13477029]

>>13476972
>Kobe is actually a specific breed of wagyu beyond that
No it's not. Kobe is just "Japanese" cattle that was finished in the Kobe region.
>but muh genetics, a certs
Japanese cattle certs will trace genetics yes, but those genetics will also show that the stock has been hybridized on multiple occasions since the early 1900's with cattle from around the world to improve them (just like everywhere else).

[Anonymous No.13477036]

>>13477009
Here you go
>SNAKE RIVER FARMS WAGYU KOBE
>A - 5 MIYAZAKI WAGYU KOBE JAPAN
If it's from snake river farms, they breed american wagyu, it literally CAN'T be Kobe
and similarly, Miyazaki wagyu is from the Miyazaki prefecture, and again, can't be Kobe (since Kobe is in Hyogo, another prefecture)
>>13477029
>No it's not. Kobe is just "Japanese" cattle that was finished in the Kobe region.
Nope

[Anonymous No.13477047]

>>13477036
>Nope
sauce

[Anonymous No.13477050]

>>13463581
It's fucking delicious desu

[Anonymous No.13477060]

>>13477047
>Within the Japanese Black breed, there are three bloodlines—Tajima, Kedaka and Shimane—and only pure Tajima, bred, raised and slaughtered in the Hyogo Prefecture are certified as Kobe beef.
https://guide.michelin.com/en/article/features/what-is-tajima-wagyu

>When Tajima beef is raised in Hyogo prefecture and meets certain criteria, it can carry the brand name, Kobe Beef.
https://www.crowdcow.com/blog/what-is-tajima-wagyu

[Anonymous No.13477079]

>>13477016
yeah i miss 'sage' too. things were more civil when you could just easily shit on someone's thread/post with a simple 'sage'

[Anonymous No.13477090]

>>13477060
http://www.wagyuinternational.com/global_Japan.php
>a decision was made to increase body size and milk production by introducing improved breeds of cattle. Initially Shorthorn and Devon were imported in 1868. About 2,600 head from British and Continental breeds were introduced in a ten year period and crossed with the native cattle in the prefectures as illustrated (from Minezawa, 2003 and Namikawa, 1992):
But still the Japanese aren't really honest with their cattle sources in any of these articles, and fail to mention that their cattle were imported from China, and Korea with Jeju island cattle being the source of most of the desirable traits.

[Anonymous No.13477094]

>>13467691

That looks gelatinous

[Anonymous No.13477124]

>>13477079
>sage
These weren't downvotes.

[Anonymous No.13477125]

>>13467838
Go back to your closet Soy-Boy.

[Anonymous No.13477150]

>>13477124
No they're better, they're a 'go fuck yourself' with the ability to participate in a thread without promoting it. Nothing like teaming up with your anonymous /b/rothers to sagebomb a thread until it hits the bump limit, ensuring it dies, while aggressively bumping threads you like.

Sage still works btw.

[Heaven No.13477156]

>>13477150
STFU nerd. You weren't even around.

[Anonymous No.13477174]

>>13477156
>arguing about tenure on an anonymous sous vide recipe trading forum
gb2/phpbb

[Anonymous No.13477183]

>>13477174
You responded incorrectly. Newfag.

[Anonymous No.13477599]

>>13463476
>sous vide

[Anonymous No.13477609]

>>13463701
I hope she sees this bro

[Anonymous No.13478853]

>>13477599
here is your (You), retarded faggot.

[Anonymous No.13479322]

>>13477094
Yup, very fatty.