I just read the post and wanted to chime in with a few comments.
2* 3** 4*** 5*** 6*** 7*** 8*** 9 *** 10 *** 11 *** 12 *** 13 ** 14 ** 15 *** 16 *** 17 ** 18 ** 19 ** 20 **** 21 **** 22 **** 23 **** 24 **** 25 **** 26 >>> 27 >>> 28 >>> 29 >>> 30 * A cow’s genetic traits determine the taste it will produce after being raised on a specified diet during a specific period; in other words, it’s possible to raise various breeds that have different tastes depending on the original stock they’re descended from or what they eat while they’re growing up [PDF]. For example, Wagyu beef steaks aren’t at all related to each other except for their color & tend
- A 5-star rating system that measures the quality of beef. It is the world’s most expensive beef.
- The Tenderness Test–a steak should have a texture similar to a loose piece of tuna.
- The Luster Test–the amount of red color in the meat.
- The True Shokunin Test–the depth of flavor, which is why each cut is individually graded.
- Every cow has its characteristics, like the shape of its ribs or the coloring of its meat.
- Every cow’s diet influences how it looks and tastes. Tastes change based on what it eats and doesn’t eat, like grain or grass.
- Jodie at NutritionPlans has been perfecting this diet to make it consistent and predictable. It’s small enough that she can make changes within seconds if she sees a problem developing in a particular cow.
- Japanese wagyu steaks are usually extremely expensive because they’re difficult to grow and breed well, so the prices reflect their value.
A 5-star rating system that measures the quality of beef. It is the world’s most expensive beef.
Japanese A5 Wagyu is the most expensive beef in the world. It is a type of beef that has a very high-fat content and a very high protein content. The fat content in Japanese A5 Wagyu ranges between 18% and 22%, while its protein content can range from 41% to 42%.
The Tenderness Test–a steak should have a texture similar to a loose piece of tuna.
The Tenderness Test–a steak should have a texture similar to a loose piece of tuna.
The meat should be soft and chewy but not too soft or mushy. It should also be easy to cut with a knife; something needs to be fixed if you’re using your teeth! If you can cut it with a fork, that’s even better! And if you can eat it with a spoon… well… that’s just amazing!
The Luster Test–the amount of red color in the meat.
The Luster Test–the amount of red color in the meat.
The more red the meat, the higher its quality and health benefits. Red meat is a sign that your beef has been raised well and has received proper nutrition. It also means you are getting a good cut at an affordable price!
The True Shokunin Test–the depth of flavor, which is why each cut is individually graded.
The actual shokunin test is a way to measure the depth of flavor in a cut of meat. This includes its texture, color, and juiciness. I tried it first at one of the best steak restaurants in Tokyo. It was so different from anything else I had eaten before that it forever changed my perception of beef and beef cuts!
Every cow has its characteristics, like the shape of its ribs or the coloring of its meat.
J-A5 Wagyu is a breed of cattle that originated in Japan. It was created by crossing ordinary Japanese beef cattle with imported European wagyu cows, which produce more marbled and tender meat than traditional Japanese beef.
The shape of the ribs on an animal’s ribcage can vary significantly between breeds because they contain different amounts of bone marrow, giving them different textures when cooked. For example, A5 Wagyu has very little fat covering its muscles and tendons (which makes them easier to chew). As well as this, A5 Wagyu tend to be slightly longer than other breeds due to their high level of muscle development—this makes them ideal for grazing purposes in colder climates where there aren’t enough fields available for grazing animals during winter months!
Every cow’s diet influences how it looks and tastes. Tastes change based on what it eats and doesn’t eat, like grain or grass.
Cows eat grass, grain, and a variety of food. They don’t eat the same thing every day or even every week. You’ll need to look elsewhere if you’re looking for a steak made from premium beef with rich flavor. Japanese Wagyu has been fed only grass during its life cycle, so it has less fat than regular cattle (which makes sense considering that it’s an expensive cut).
Jodie at NutritionPlans has been perfecting this diet to make it consistent and predictable. It’s small enough that she can make changes within seconds if she sees a problem developing in a particular cow.
Jodie at NutritionPlans has been perfecting this diet to make it consistent and predictable. It’s small enough that she can make changes within seconds if she sees a problem developing in a particular cow.
“I’ve had the same plan for over ten years,” she says. “It’s my go-to, but it’s also something I can tweak to meet the needs of any client or cow.”
Japanese wagyu steaks are usually extremely expensive because they’re difficult to grow and breed well, so the prices reflect their value.
Japanese wagyu steaks are usually extremely expensive because they’re difficult to grow and breed well, so the prices reflect their value. The price reflects the value of the cow, which makes sense since you’re paying for its genetics and not just its meat.
The same goes for other types of beef: if a cow is raised on grain-fed grass instead of grazing freely on an open pasture, it’s going to be less healthy than one that feeds freely on an open field (which means it’ll produce more meat). The quality of your product will also depend on how much time your animal spends eating grass versus what kinds of foods you feed them and whether they’re given access to fresh water at all times during their life cycles.
From: miko.kawashima@nemuhiroshi.jp
To: jodie@nutritionplans.com
Hello Jodie,
First of all, I would like to introduce myself to you. My name is Miko Kawashima, and I am the Marketing Manager at Nemuhiroshi Japan Ltd., the company that imports and distributes Japanese Wagyu Steaks in America. As one of the major importers of Japanese wagyu steaks in America, we are very interested in how you have used our products in your blog and videos on YouTube. Thanks for your interest in our products! It is nice to know that so many people enjoy and learn more about them because of your video series! We can mutually benefit from each other… What do you think? Have any idea how much meat a cow eats every day? Let’s see if we can answer this question together… Here are some pictures for you about our cattle nutrition plans…
Takeaway: This looks like a happy cow! But if this is true, why does it have a big head? Its neck must be too short, or its body is too long because it doesn’t have a good balance when it walks. After all, its hind leg gets hurt easily when it steps on a stone… (If there’s anything else I should have asked or understood about cattle nutrition, please let me know.) Thank you for reading again! We wish to provide even better steak for everyone here at home by making every steak 100% perfect with super-high quality standards just as yours. We appreciate your support 🙂 Miko Kawashima On behalf of Nemuhiroshi Japan Ltd., Friday 16th October 2013 15:04 (San Francisco time) ________________________________________ Dear Miko Kawashima, Thank you very much for kindly sharing information with me over email directly today (
