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The technically speaking of steak (Read 571 times)
Gordon
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The technically speaking of steak
Mar 17th, 2018 at 7:19pm
 
Would anyone be game to try lab produced beef?
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Bobby.
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Re: The technically speaking of steak
Reply #1 - Mar 17th, 2018 at 7:27pm
 
Technical details of perhaps the best steak in the world:


https://en.wikipedia.org/wiki/Kobe_beef


Kobe beef (神戸ビーフ Kōbe bīfu) is meat from the Tajima strain of Japanese Black cattle, raised in Japan's Hyogo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.[1] The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Kobe beef is also called Kobe niku (神戸肉, "Kobe meat"), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, "Kobe cattle") in Japanese.[1]
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Sir Spot of Borg
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Re: The technically speaking of steak
Reply #2 - Mar 18th, 2018 at 7:09am
 
Gordon wrote on Mar 17th, 2018 at 7:19pm:
Would anyone be game to try lab produced beef?


Would that be "quorn"? gag

Spot
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Re: The technically speaking of steak
Reply #3 - Mar 18th, 2018 at 11:14pm
 
Bobby. wrote on Mar 17th, 2018 at 7:27pm:
Technical details of perhaps the best steak in the world:


https://en.wikipedia.org/wiki/Kobe_beef


Kobe beef (神戸ビーフ Kōbe bīfu) is meat from the Tajima strain of Japanese Black cattle, raised in Japan's Hyogo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.[1] The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.

Kobe beef is also called Kobe niku (神戸肉, "Kobe meat"), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, "Kobe cattle") in Japanese.[1]


I have been in the super market and come across Wagyu fat. I asked my wife could she read what it said, she did... I didn't hang it out but I wagged me fat for her.

You'd think she would have known me better by now.
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