broadsword
Brigadier
I can see you guys have a lot of beef here. The best butter is still from France and Ireland.
Chinese Economics Thread
- Thread starter Norfolk
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broadsword
Brigadier
He will still be a yellow-skinned Chinese and his nose not brown. Other than that I would not sweat over it.
antiterror13
Brigadier
you should know that you don't know a lot
... like me and all others ... so learn it here in the most respected forumbtw ... NZ beef is much better than any other Japanese beef .. including whatever you call it ... i.e Wagyu from drunk cows ... NZ beef is free range and fully grass fed (apart from supplements)
SamuraiBlue
Captain
you should know that you don't know a lot
Champagne cannot be labeled as Champagne unless it is made in the little region of Champagne, France under the AOC law of Europe, all others are required to be labeled as Sparkling wine or other brands like Cava except Champagne.
Japan Beef Producers takes the same attitude which is natural to protect their brand and Japan lodged protest against the US and Australia about this.
Trying to say otherwise is simply foolish.
You are right Mr.Blue, what I should have said was the Australian Wagyu Cattle stock came from certified Japanese Wagyu hope your feelings was not hurt.
» WAGYU IN AUSTRALIA
Australia received its first Wagyu genetics, a Wagyu female, in 1990. Frozen semen and embryos have been available since 1991 and there have been further imports of live Purebreds.
The introduction of Wagyu cattle to Australia has been a costly, long-term project as there has been no protocol with Japan for direct imports. Initially, the Australian herd was greatly influenced by a shipment of five Fullblood animals exported from Japan to the United States of America (USA) in 1993. These included the two bulls; Michifuku and Haruki II, and the three cows; Suzutani, Rikitani and Okutani.
These cattle were followed by three further shipments of live cattle. In 1995, there was a major shipment from the famed Takeda farm stud of Mr Shogo Takeda. The Takeda shipment comprised 37 cows and five bulls. Four of those bulls qualified for semen shipment to Australia.
1996 saw Westholme Wagyu in conjunction with ET Japan Company Ltd. export three Black Fullblood Wagyu bulls, semen from three other Black Fullblood Wagyu sires, and 84 pregnant Black Fullblood Wagyu females from Japan to the USA. Over the next few years thousands of embryos were produced at Iowa and Texas facilities and shipped to Australia for implantation at the Westholme farm at Tarana NSW while the three sires similarly produced thousands of semen straws at the Hawkeye facility in Iowa.
The most significant importation of live cattle took place in 1997 when the first live Fullbloods came into Australia.
In 1999 Westholme flew approximately 40 females to Australia. Some of these were from the original Japan born and registered females and some were Fullblood calves born in the USA to many of the imported 84 females. Nine bulls were also shipped to Australia.
In 2005/06 all the Wagyu females and sires in Canada and USA belonging to Westholme were slaughtered and sold as meat. No females or embryos from the Westolme herd were sold into the USA for breeding purposes. Only semen and embryos remained and these were ultimately shipped to Australia, with some semen being sold into the US market. Hence Australia has a range of unique Wagyu Fullblood genetics found nowhere else outside Japan.
The Wagyu breed is gaining strength and popularity as it becomes more apparent to Australian beef producers that there is a real need and demand for high quality carcasses that derive from the marbling prominent in the Japanese genetics.
The Wagyu breed is unsurpassed for its marbling and ability to improve meat quality in cross breeding programmes. While this has been important in improving the capacity of Australia’s exports to Japan to ‘grade’ higher, Australian Wagyu beef is now sold globally with 80 – 90% of production exported. Some 10 – 20% is sold domestically, playing a major role in improving the quality of beef for local consumption.
I could be wrong, but I got this feeling when the European stopped by a couple of centuries ago, they introduced European cattle stock into the Japanese line from which the Wagyu was derived.
Also I think you are getting Wagyu mixed up with 'Kobe Beef' which is the premium of Wagyu meat.
We also have a couple of Wagyu f3 cows from which we breed for personal consumption
antiterror13
Brigadier
so, what is your point? are telling us that Japanese beef as good as Champagne ? are you ok?
or your textbooks taught you that ?you should know that you don't know a lot
btw ... NZ beef is much better than any other Japanese beef .. including whatever you call it ... i.e Wagyu from drunk cows ... NZ beef is free range and fully grass fed (apart from supplements)
Well its all subjective which meat is the best. wagyu beef is known for its marbled meat. The marbling is the flecks of fat ingrained within the meat which gives it taste.
We do have the wagyu strained cattle here, but perhaps not to the same purity but its still pretty good.
You should be able to get the meat from high end butchers.
Perhaps you should have informed Mr Blue about the red wine that's added to the Wagyu's diet.
SamuraiBlue
Captain
This is also half false, what the Australians and the US did was import black short horn Japanese calves from Japan and bred them with the local stock or imported a pair and bred them.
The off springs are then labeled as Wagyu that has nothing to do with the Japanese Wagyu since Japanese wagyu requires to be a short horn black or red hide with a marbling grade of beef marbling grade A3 or over to be certified as Wagyu in Japan. This can only be determined after slaughtered and processed to see how much marbling had been introduced into the meat.
In other words any beef labeled as wagyu in either Australia or the US that had been imported into Japan can only be labeled as Australian beef or US beef.
Basically it the same horror as Kraft's Parmesan cheese which has nothing to do with the high grade Italian Parmigiano Reggiano cheese that is highly revered around the rest globe.