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Old 17th March 2013, 08:28 PM   #1491
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Quote:
Originally Posted by scott wurcer View Post
Technically
Not sure if I'd be willing to pay for a steak that's been sung to, and total body massaged, on a daily basis.
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Old 17th March 2013, 08:52 PM   #1492
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Quote:
Originally Posted by scott wurcer View Post
Clarified butter and bone marrow
With all the BSE and Creutzfeld-Jacob dealings, (fttb) I prefer to restrict bone marrow to Ossobuco, from NZ veal only.

(On the Japanese 1-12 marbling scale, the Wagyu cattle bred here are 9-11. Originate from the US, Australia, and NZ. best results are with the US origins, afaig)
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Old 17th March 2013, 10:23 PM   #1493
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Quote:
Originally Posted by jacco vermeulen View Post
With all the BSE and Creutzfeld-Jacob dealings, (fttb) I prefer to restrict bone marrow to Ossobuco, from NZ veal only.

(On the Japanese 1-12 marbling scale, the Wagyu cattle bred here are 9-11. Originate from the US, Australia, and NZ. best results are with the US origins, afaig)
Well it's personal taste I guess, that boneless ultra-marbled ribeye was not appetising cooked western style. (maybe the scale is logarithmic) BTW Nikuya the California meat broker claims American Waygu is never over 6 which would be my experience here.
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Old 17th March 2013, 10:25 PM   #1494
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Why go centimeter, if one can do inches.
USDA Grading of Wagyu Beef

The Sirloin =>
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Old 17th March 2013, 10:44 PM   #1495
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Remove, please
Thx

May accept only chopped chiken, cooked
With yellow-
Yes

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Old 17th March 2013, 10:49 PM   #1496
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I think I told the story about my wife telling the boys that she had to get daddy's kielbasa blessed the Saturday before Easter.
Ah, that's what you call it in Joisey.
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Old 17th March 2013, 11:23 PM   #1497
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cooked
With yellow-
Turmeric?
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Old 18th March 2013, 01:47 AM   #1498
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Brisket
Tendon
Ragu
Cabbage

No poutine just yet, I have to wait for the bleeding to stop. I was wondering what to do next or perhaps wondering what would Jacco do and the next thing I knew I was bleeding. Thumb and index finger. Guinness and Jameson - bad Cal.
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File Type: jpg IMG_1536.jpg (70.0 KB, 27 views)
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Old 18th March 2013, 11:09 AM   #1499
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Right.
FYI, I haven't cut myself once, over the last six weeks.

(only the 4th car accident in 4 months, last saturday. And for the 4th time not my fault, total loss/totaled. The Lexus that hit me in the right rear corner, managed to remove it's left side from the front light to the rear passenger door, like a sardine can)
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Old 18th March 2013, 01:41 PM   #1500
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Quote:
Originally Posted by jacco vermeulen View Post
Why go centimeter, if one can do inches.
USDA Grading of Wagyu Beef

The Sirloin =>
"According to anecdotal evidence, approximately 90 percent of F1 production will grade 5, 6 or 7. In other words, 90 percent of the F1's - if fed for 400-450 days - will grade Prime or High Prime. Of course, the final results are highly dependent on variables such as feeding and breeding and no published numbers are available to prove these beliefs."

There are some breeders that do 100% grass fed (no grain finish) no Waygu locally, but that's about all we buy. Haven't seen anything marbled like that steak in a store or restaurant here, maybe NY.
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