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.

By: i b o i

i b o i — Sat, 07 Feb 2009 15:53:48 +0000

May I remind you that the wagyus they sell in Salcedo is a fake Wagyu. Wagyus are imported straight from Japan and raised in Japan in places like Kobe, Mishima, Tajima inside the Hyogo Prefecture. And also, I wish to correct you.. It is not WAG for japanese and YU for cattle, It is “WA” for Japanese and “GYU” for cattle okay? Don’t give the readers or the visitors of this site incorrect information. Lastly, Japanese are passionate in everything they do.. they DID NOT cross bred the Wagyu from any european beef or any US Prime beef. It is the Americans that crossed the WAGYU from an ANGUS which the Japanese people recognizes. The Japanese even buy the cross ANGUS-WAGYU beef that comes from the U.S. But never they did get another breed to breed their own cattle. A disgrace to the Japanese people.

By: paula

paula — Fri, 06 Feb 2009 06:28:10 +0000

how would i get started raising kobe beef,, can anyone will
raise kobe beef

By: Dennis

Dennis — Wed, 17 Dec 2008 05:29:43 +0000

“Ped Ant says:

Adam of South Dakota USA,

May I ask why it is that every American needs to suffix the name of their city and state with â€œUSAâ€? Is it to impress the rest of the world that they know at least three letters of the alphabet?

As a non-American, I am occasionally bemused by your compatriotsâ€™ penchant for belting out their residence down to itâ€™s state, country, latitudes, and even soil content. For instance, â€œHi yâ€™all, Iâ€™m Joe Billy-Bob Bubba Huntington IV from Bumfcuk, South Carolina, You-Ass-Aye!â€

I cannot think of another nation that has either a province or a state named South Dakota unless the Argentines have chosen it on the basis of syllabic-count having tired of calling their southern regions Patagonia. Then too, we must thank god/Ra/allah/Quetzalcoatl/Hendrix for your geographic thoroughness, as weâ€™re never again about to mistake your state for a viloyati in Uzbekistan.

Pedro Antonio
Quezon City, Metro Manila, Luzon Island, Philippines, Northern Hemisphere, Earth, Solar System, Milky Way Galaxy, Universe. ”

And your problem is? – your dumb off-topic response is just slightly more moronic than this response. Have a good day.

By: allan a cueva

allan a cueva — Wed, 24 Sep 2008 03:48:51 +0000

Umalag Farms is now more regularly slaughtering wagyu cattle and its meatshop on pasong tamo, across makati cinema square will soon commence operations. Beef marbling grades have have consistently been ranging from 5 to 8. This domestic wagyu beef is now available at Malcolm’s, H. dela Costa, Makati, and on weekends at Salcedo Village and along Temple Drive, Corinthian Hills, Quezon City. For inquiries, call 3701052, 3701056 or 09209043410.

By: Marketman

Marketman — Sat, 06 Sep 2008 22:47:32 +0000

rafa, thanks for catching that, post has been revised. I have several other posts on both the salcedo market and wagyu or WA GYU beef in the archives…