Waygu snack sticks
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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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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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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.
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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 “gourmet” hamburgers.
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Dave R Also, color me fully green with envy, I am willing to bet that was/will be unreal!
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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 “gourmet” hamburgers.
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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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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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