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  5. Waygu snack sticks

Waygu snack sticks

Scheduled Pinned Locked Moved Meat Processing
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  • Joe HellJ Joe Hell

    Dave R Does the ranch you source your wagyu from sell online?

    D Offline
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    Dave R
    Regular Contributors
    wrote on last edited by
    #16

    Joe Hell
    Heartbrandbeef.com

    Joe HellJ 1 Reply Last reply
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    • D Dave R

      Joe Hell
      Heartbrandbeef.com

      Joe HellJ Offline
      Joe HellJ Offline
      Joe Hell
      Team Blue
      wrote on last edited by
      #17

      Dave R I was wondering if that might be the same ranch. That was the first place that came up when I googled the breed.

      Better Living Through BBQ!

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      • Joe HellJ Joe Hell

        Dave R I was wondering if that might be the same ranch. That was the first place that came up when I googled the breed.

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        Dave R
        Regular Contributors
        wrote on last edited by
        #18

        Joe Hell yep, great quality product. Interesting to read the nutrition benefits. Eat more beef.🤘

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        • D Dave R

          Joe Hell interesting. I’m getting specifically Akaushi beef. Perhaps the prime cuts have more of the marbling, and the lean trim and rounds are more traditional fat to lean ratio. I know the prime brisket for example has a awesomely marbled point…but the flat is normal looking. The rib eyes and strip steaks are heavily marbeled, but not as heavy as the Japanese Kobi…which is to be expected. My Waygu snack sticks were awesome non the less. Happy smoking with experiments. DR

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          Dave R
          Regular Contributors
          wrote on last edited by
          #19

          Joe Hell
          I just trimmed a prime cut brisket, it’s Akaushi. Notice the marbling on the point vs. the flat. Interesting for the discussion.
          IMG_20190722_143828821.jpg

          Joe HellJ 1 Reply Last reply
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          • D Dave R

            Joe Hell
            I just trimmed a prime cut brisket, it’s Akaushi. Notice the marbling on the point vs. the flat. Interesting for the discussion.
            IMG_20190722_143828821.jpg

            Joe HellJ Offline
            Joe HellJ Offline
            Joe Hell
            Team Blue
            wrote on last edited by
            #20

            Dave R Interesting. I would have not expected that much difference between the two.

            Better Living Through BBQ!

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            • Joe HellJ Joe Hell

              Dave R Interesting. I would have not expected that much difference between the two.

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              Dave R
              Regular Contributors
              wrote on last edited by
              #21

              Joe Hell that’s what I thought, had to share.

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              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #22

                Dave R awesome picture, the point generally has more marbelling but that is a dramatic difference and a great pic showing it. I will bve sharing this on Walton’s social media to show people the difference between a point and a flat. This also shows why the point is so often used for ā€œgourmetā€ hamburgers.

                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #23

                  Dave R Also, color me fully green with envy, I am willing to bet that was/will be unreal!

                  Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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                  • JonathonJ Jonathon

                    Dave R awesome picture, the point generally has more marbelling but that is a dramatic difference and a great pic showing it. I will bve sharing this on Walton’s social media to show people the difference between a point and a flat. This also shows why the point is so often used for ā€œgourmetā€ hamburgers.

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                    Dave R
                    Regular Contributors
                    wrote on last edited by
                    #24

                    Jonathon sounds good. I’m still trying to get a grasp on the marbling by cut of meat. I will continue to share as I get more information. And yes, the burgers are amazing.

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                    • D Dave R

                      Jonathon sounds good. I’m still trying to get a grasp on the marbling by cut of meat. I will continue to share as I get more information. And yes, the burgers are amazing.

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                      raypete
                      wrote on last edited by
                      #25

                      Dave R Akaushi is way better than wagyu. Are you in the Kansas city area? I work for the butcher shop there that raises heartbrand beef Akaushi

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                      • R raypete

                        Dave R Akaushi is way better than wagyu. Are you in the Kansas city area? I work for the butcher shop there that raises heartbrand beef Akaushi

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                        Dave R
                        Regular Contributors
                        wrote on last edited by
                        #26

                        raypete good to here. I’m in South Western Minnesota. My neighbor raises for Heart Brand as well.

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