Let’s start with the head. Which animal is it? First, let’s count its bones. Two horns are attached to the skull, four to its face and jaw, one to its nose, and two to its snout. The horns have an elliptical cross-section and curve inwards at their tips. They’re hoofed on their inner sides, which means they’re thin at their bases while wide and flat above that base.
On humans, there are also horns between our eyes and foreheads (the so-called brow horns). Hoofed animals don’t have either of these features, yet they have some other curious traits in common: they walk on all nine vertebrae while we stand on only the first seven (as Noam Chomsky has discussed). And although most mammals eat plants or flesh derived from plants—like cattle munching grass—some do not: for example, antelopes that eat only animal flesh are called ruminants.
The head of the wagyu cow/bull is similar to ours in some respects but different in others. For example, we have 1,360 bones; cows/bulls have 1,070 (most ribs). We can stand up straight; cows/bulls rarely do so because of their massive weight combined with a primitive musculature bent into a forward-facing pose by the spine and hipbones (which work against gravity when standing erect). But unlike us, they can run fast while carrying heavy weights over long distances without getting tired or collapsing under them (like zebras): it’s all thanks to their elongated muscles running down their bodies like those along an eastern dragon boat rower’s body. Yet despite this multitudinous support system, the musculature of wagyu cows/bulls is still soft tissue which doesn’t
Wagyu is a fatty, flavorful breed of cattle.
Wagyu is a fatty, flavorful breed of cattle. It’s a type of beef that is very expensive and hard to find.
Wagyu is often referred to as “Kobe beef” because it comes from the area in Japan known as Kobe City.
A 5-ounce filet of skirt steak can differ substantially in price depending on how it’s cut.
The price of a 5-ounce filet of skirt steak depends on how it’s cut. The most expensive cuts are considered the “Whole” and “Boneless.” If you’re looking for something more economical, check out our guide to buying skirt steaks at wholesale prices (and we’ve got some tips on getting your hands on one).
The quality of the cut also impacts its price—the higher-grade cuts will cost more than their lesser counterparts. So if you have time and want to experiment with different types of meat, go ahead! Remember: no matter what kind of cut you choose, always check for signs that suggest it has been overaged or underaged too long before cooking (this can cause unpleasant flavors).
Japanese skirt steak is hard to find and expensive.
Japanese skirt steak is a rare breed of cattle raised to be butchered at an older age than other types of beef. The meat is hard to find and expensive, so if you’re looking for an excellent cut that’s flavorful and has some fat on it (in case you’re not into uncooked meats), this might be the one for you!
Section: Wagyu is a fatty, flavorful breed of cattle.
Section: A 5-ounce filet of skirt steak can differ substantially in price depending on how it’s cut.
Takeaway: Japanese skirt steak is hard to find and expensive.
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