Originally Posted by cooper barrett:
Not the only reason but I get your point.
It's been years since we looked at doing Wagyu as a pure breed and possibly integrating it with the angus herd and as I recall Wagyu didn't require the same finishing process as they naturally had great marbling but was more of restricting the activity as they got in their later months. I know there are some that finish it to get every last pound but that can be counter productive too...
Wagyu takes about 300 days to reach maturity (smaller when borm) and some push that to 250 by finishing but it does not need it. We were told that pure Wagyu would grade prime+ without it. Just pluck them form the pasture and load em up was a big selling point for an aging farmer. While everyone else is trying to get a few more lbs or go to market a few days earlier, my FIL didn't care about either. I bet the old man would have partially finished them his way anyway.:-):-)
Most Wagyu beef is sold under contract but as seen below it an still be exposed to mass finishing operations.
Interesting note about Snake River Farms is they are a corporate breeder, AgriBeef, who basically leases the Wagyu embryo to ranchers then buys the calf's back and finishes it themselves and 85+% of Snake River Farm's American Wagyu that's sold is AgriBeef.
That's fair enough.
He may be passionate about critters. I'm passionate about....profit. [Reply]
Originally Posted by threebag02:
If you ever need a plan ahead dinner to start in the morning while you run. I strongly suggest giving this a shot. Very tasty.
Next time I am going to try adding the stuffing later in the cook time. Like an hour before my mashed potatoes are done. Might add an extra bag of vegetables too (depending on diners).
Did some center cut pork chops finished with a honey/soy/ginger glaze.
Also a warm kale salad with carmelized onions and crumbled bacon
and some buttered sliced taters.
