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Some thoughts and questions about beef
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<blockquote data-quote="Travlr" data-source="post: 1835859" data-attributes="member: 42463"><p>I LIKE fat... but the Wagyu thing turns me off. Can't really say anything about the health aspects, but everyone advocates for their own conclusions and those conclusions are usually based on either dollars or who they've been listening to.</p><p></p><p>My experience with Charolaise is limited. Only one animal and It was probably the worst beef I've ever had. Tough and not much for taste. On the other hand the Lims, Hereford, and Angus have been great. And Belgian Blue...</p><p></p><p>I think you make a good point about Angus going toward the Wagyu product model. Pretty sure they see it as a growing threat so it wouldn't surprise me if they are interested in being the American version of Wagyu.</p><p></p><p>I don't doubt the public will slide one way or another as popular opinions change, but I'm happy with a good steak from any of the European breeds as long as it has some marbling and cover fat, and is tender. I ought to try another Charolais but the opportunity hasn't come up. If I was disappointed in the second one I'd probably not try another.</p></blockquote><p></p>
[QUOTE="Travlr, post: 1835859, member: 42463"] I LIKE fat... but the Wagyu thing turns me off. Can't really say anything about the health aspects, but everyone advocates for their own conclusions and those conclusions are usually based on either dollars or who they've been listening to. My experience with Charolaise is limited. Only one animal and It was probably the worst beef I've ever had. Tough and not much for taste. On the other hand the Lims, Hereford, and Angus have been great. And Belgian Blue... I think you make a good point about Angus going toward the Wagyu product model. Pretty sure they see it as a growing threat so it wouldn't surprise me if they are interested in being the American version of Wagyu. I don't doubt the public will slide one way or another as popular opinions change, but I'm happy with a good steak from any of the European breeds as long as it has some marbling and cover fat, and is tender. I ought to try another Charolais but the opportunity hasn't come up. If I was disappointed in the second one I'd probably not try another. [/QUOTE]
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