Comments on: WAGYU Beef

By: doverdoods

doverdoods — Sun, 02 Aug 2009 01:42:44 +0000

does anyone knows where to buy a stock of wagyu cattle? im interested to raise it together with my saanen goats

By: allan a cueva

allan a cueva — Wed, 24 Jun 2009 01:49:31 +0000

The Mt. Kita Wagyu Meatshop now operates on Pasong Tamo St. in Makati, right across Makati Cinema Square. We encourage those interested to visit the shop in order to see all the available wagyu cuts from the neck, the loins and all the way to the delicious tail! The shop also has wagyu hamburger patties that are ready for grilling.

By: GORDON LIGHT

GORDON LIGHT — Fri, 22 May 2009 23:37:36 +0000

i WOULD LIKE TO HAVE SOME IN ALABAMA USA

By: adette

adette — Tue, 14 Apr 2009 04:53:41 +0000

’twas indeed a wonderful xperience having tasted d same qlty of meat here n mindanao…luv it….”wagyu”…d perfect marbling ndeed!………..hmmmmmnnnnnnn…..mouth watery…..luscious….

By: Marketman

Marketman — Sat, 07 Feb 2009 22:36:06 +0000

Iboi, as long as the meat comes from a Wagyu breed of cattle, it is in fact wagyu. Just because that cattle happen to live in Cagayan, Montana or the outback of Australia does not make it fake WAGYU. It isn’t KOBE Beef, but it is still wagyu. If you follow the link provided above, and another one, here, they do assert that the Japanese cross-bred their Asian stock with European stocks in the late 1800’s until 1910, so I wouldn’t be so certain that you are correct either. I am also wondering if you are so certain that the Japanese invented tempura as they did not. Frying with batter was introduced to them by the Portuguese many hundreds of years ago. Thank you for the correction on the WA GYU as opposed to WAG YU. I would appreciate it if you could site credible sources of your assertion that the Japanese NEVER cross-bred their cattle so I may read up on it. In the same manner that sparkling wine grown, made and bottled outside the champagne region CANNOT be referred to as champagne, it is a very similar product and can be brilliant from the vineyards of New Zealand, California or Spain. So you may only drink champagne and eat Kobe beef, but I would happily swill sparkling wine and eat non-Japanese grown wagyu if it tasted very good and was good value to boot. Oh, and by your same train of thought, then the Japanese don’t make any brilliant chocolate at all since it is not NATIVE to their environment… dumb logic indeed, as they have some pretty good chocolate. And finally, while we are at it, why don’t you look up Kurobota pork, that fabulously fatty and now rather famous type of “Japanese” pork, whose original stock of pigs came from England… so should we say the kurobota is fake because its ancestors are European??? Get a grip.