I did some research a few weeks ago on other waygu ranches in the US. Couldn't find any that would sell to consumers. Anyone have any other sources for good quality waygu at a reasonable price?
Also, if you buy SRF on the BOGO deal they have once a year its about the same price as the mysterious ranch we are talking about right?
im telling yall ..do your research. make some calls. I could take the ones i get ..trim some of that beautiful white fat off and call it a "competition cut" then jack the prices up to a ludicrous level and call it a day...BUT
BBQ is supposed to be enjoyable and AFFORDABLE for all..
is wagyu better? yes but only if its true 100% wagyu... at the very best most of what is sold as wagyu is a f1 hybrid cross with an angus.
there are 4 ranches presently and roughly 40,000 head of wagyu cattle in the united states. To put that into perspective - there isn't enough wagyu beef to supply one or 2 large chains of steak houses. You have to find the ranches and deal with them directly. And no .. you can't buy just one.
The cows grow extremely slow, are much smaller than our hearty american breeds, and the mortality rate of the calves is high ..sometimes >10%. its a very weak breed, but very tasty.
Lastly, until im certain some douche canoe won't resell my wagyu source at some retarded pricepoint .. i won't give away my legwork. And yes .. people have already attempted to do it. Luckily - my source notified me that this was happening and ended it.
Remember - BBQ is supposed to be AFFORDABLE
oh ..if one of yall happen to be close to me ..or are passing through lafayette.. i'll happily sell you one for my cost provided you give me your word you won't go do the douche canoe thing... which presently is roughly $6/pound + $1.20/pound shipping (2 day fedex).
*i should note that I'm not knocking SRF at all. They are welcome to charge whatever they want..as people are certainly welcome to pay whatever they want...
Thanks, finally someone who actually knows what they are talking about.
Hey there just wanted to jump in and make a couple of points. Regarding SRF briskets, we do our very best to provide the highest quality, most consistent brisket out there and would like to think the stats reflect this. A lot of folks love them and do really well with them. Others cook what they prefer and there is nothing wrong with that. To each their own. That's the great thing about BBQ, no one is telling you that you HAVE to cook a particular grade or brand for that matter.
If anyone would like to know more about SRF and our actual program, including breeding practices and genetics I'm more than happy to chat with you. We’ve never claimed to sell 100% Kobe, but we do have purebred herds that are used in our program. I have been with SRF for 10 years, have been focused on BBQ for the last 5 of those, and trust me when I say we take what we do very seriously. I actually tend to take comments probably a bit more personally than I should, and always want to make sure people know the facts about this awesome company I work for. You see, we are a family owned company that has been in business for 49 years and take pride in everything we do and every product we produce.
offshore_soLa I’m not sure where you’ve done your research or are getting your information but we do in fact own our own cattle. And all of the cattle in our SRF program are American Wagyu. From the pasture to the plate we are involved in every step of the process. We don’t only produce American Wagyu, we have three other brands that grade out from Select to Prime. We are running no scam and we are incredibly transparent in our practices and pride ourselves on the consistency and quality of our product. I’ve personally been to our ranches, to our feeding operations, to our processing facility and I’ve seen cattle of all sizes. What makes our American Wagyu beef so delicious, and perfect for all different preparations, is the marbling. We feed for up to 3 times longer than commodity cattle (usually around 28 months) and when they are processed they usually weigh between 1500-1800 lbs. Commodity cattle, for reference are processed at between 12 – 18 months and weigh about 1200-1400 pounds. American Wagyu cattle are quite large and it is not uncommon to see briskets that are 20+ pounds that’s the advantage of cross-breeding.
At the end of the day I always say just cook your cook and leave it with the judges. And while I can’t speak for other companies that are raising or offering American Wagyu I am more than happy to discuss anything that we do at Snake River Farms with anyone who might be interested in learning more.
please explain in bold. And don't change the goal post - what you've typed here is quite disingenuous at best.
I'll fill you all in... when they mention cross breed ..that automatically is an f1 hybrid... which isn't a wagyu cow any longer (but some of us are led to believe that). Companies have lobbied to only be required to have a cow that is 50% wagyu to be sold as wagyu or "american wagyu" or "kobe style" ... the list goes on an on and on.
the rest of what youve stated is mostly true -
What is your experience and/or credentials working with cattle?
We know Annella's so why not understand yours?
Thanks,
Steph
What is your experience and/or credentials working with cattle?
We know Annella's so why not understand yours?
Thanks,
Steph
Not sure you need to be a cowboy to know when they say crossbreed, it's hybrid. I always thought that Wagyu purchased in the US was crossbreed with Angus, and I am know cattle expert, nor claim to be.
Yes, but you are not selling or pushing a product. So, if we are to take someone serious about spending money on something such as Wagyu, I personally want to know their credentials. So please step aside and let him state his credentials, sir!
he ain't raising the cattle, and he isn't selling it either, you should talk to people your purchasing from. He is simple pointing out different options. I didn't come here for a pissing contest, I am just waiting to find out this other option
please explain in bold. And don't change the goal post - what you've typed here is quite disingenuous at best.
I'll fill you all in... when they mention cross breed ..that automatically is an f1 hybrid... which isn't a wagyu cow any longer (but some of us are led to believe that). Companies have lobbied to only be required to have a cow that is 50% wagyu to be sold as wagyu or "american wagyu" or "kobe style" ... the list goes on an on and on.
the rest of what youve stated is mostly true -