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Old 18th March 2013, 03:22 PM   #1501
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Westholme in Oz managed to get an export approval for 84 cows by the Japanese governement in '97/'98, see : Westholme Wagyu - Premier Japanese Genetics

Also included export of 3 steers : Hirashige Tayasu, Itomoritaka, and Kitateruyasu Doi.
All three of them Hongen graded by the Zenwa (see semen page of Westholme, raised by Hawkeye in Iowa, but owned by Westholme).

One the Wagyu farms here got their 1st line embryos from Westholme, +10 years ago.
They breed their cattle in cooperation with the agricultural university (Wageningen), the university keeps a genetic track database.
100% original bloodline and good grazing grounds likely account for the full marbling, in comparison e.g. with Wagyu from Wales.

(The sirloin steak image is the $78/lb. Lower marbling grade can be bought here too, several online sources, at a corresponding lower price tag)
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Last edited by jacco vermeulen; 18th March 2013 at 03:27 PM.
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Old 18th March 2013, 04:04 PM   #1502
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Quote:
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(see semen page of Westholme, ...).
I'll pass, OK I surrender. The ribeye in China was at that level, as a steak I actually found it repulsively rich and unenjoyable, to each his own.

OTOH I have to admit the steak and abalone teppanyaki dinner at Seryna Shinjuku was great. The current menu says Kobe but "our big boss man" in 1988 said at the time he ordered special meat. Ah, before the bubble no limit on expense. Maybe my aging system can't take it anymore.
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Old 18th March 2013, 05:21 PM   #1503
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Chinese restaurants/takeaways here serve mainly Chinese adapted Indonesian dishes.
One is Babi Pangang (Malayan : babi= pig, pangang=roasted).
They use something like pork steak for that, covered with Chinese tomato soup, which I find totally repulsive.

Authentic Babi Pangang is prepared with quality pork belly, marinated for a day, and grilled on charcoal.
Each time I did a BBQ with that one included, with guests ranging from pretty pale to mighty colorful, I ended up with several pounds of prime beef left (in a Japanese soy marinade, with all-fresh ingredients).

On the last two ribeye eat-out occasions, one made me pugh, the second one was grand. I don't expect to enjoy boiled steak either.
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Old 18th March 2013, 06:41 PM   #1504
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covered with Chinese tomato soup, which I find totally repulsive.
If you saw iron chef Chen Kinichi make his signature dish on TV the big Heinz bottle is quite visible (his restaurant in Tokyo was not too bad though). I do eat my frites with mayo when in Belgium.
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Old 18th March 2013, 06:43 PM   #1505
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Heinz chili sauce is super-common for mapo tofu. And I have to admit that it works...
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Old 19th March 2013, 01:18 PM   #1506
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I am partial to Hunt's -- no HFCS.
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Old 19th March 2013, 09:34 PM   #1507
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I am partial to Hunt's -- no HFCS.
There's lots of small batch home made stuff these days, it's hard enough to avoid industrial food.
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Old 19th March 2013, 09:36 PM   #1508
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Had to look it up. I was wondering how the hydrofluorocarbons got in there.

No stupid, it's the bad kinda sugar, c'mon man!
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Old 19th March 2013, 10:14 PM   #1509
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I will eat anything as long as it dosent taste like s__t and dosent require killing an animal
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Old 19th March 2013, 10:39 PM   #1510
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I like it when others kill them for me. And that they don't taste like **** also.
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