Free Dating Site    

It is the red you serve with the steak that will loosen the ladies up! Nothing like a really good merlot with a great steak!

I'm thinking that this post just goes to show that men really don't know our secrets...

Anybody ever try Kobe steak? I just looked it up online. OMG that's some expensive steak. One site I found is selling filet mignon for $100/lb.

Kobe beef comes from a breed of cattle called Wagyu, particularly, the Tajima-ushi breed of Wagyu cattle. In order to earn the designation/appellation of "Kobe Beef", the Wagyu beef must come from Kobe, Japan, and meet rigid production standards imposed in that prefecture.

Land and grain are expensive in Japan, so the beef production houses in Kobe have been contracting out to other producers to custom raise their cattle for them. Most specifically, producers in America and Australia—land and grain is cheap over there, and it's worth the shipping costs to have the cattle raised overseas. So they have the cattle raised to their exactingly specified Kobe standards, and they actually fabricate the carcasses in Kobe, making them legally "Kobe Beef" even though the cattle were actually born, bred and fed somewhere else.

The "Wagyu beef" designation can legally be applied to the meat from any cattle of the Wagyu breed; it's a genetic thing, not a place appellation or a reference to how the cattle were raised and fed. This breed is genetically predisposed to intense marbling, and produces a higher percentage of oleaginous, unsaturated fat than any other breed of cattle known in the world.

The reason for this is that Japan has been selectively breeding for marbling grade for centuries, while cattle ranchers in America relied on external conformation until just a few decades ago. Even today, carcass evaluation is a relatively new step in show judging, and only beginning to be a factor in the professional stud books of other countries.

Wagyu cattle are astounding in yield grade and marbling, significantly superior in this respect to any other known breed. Wagyu beef has healthier fat (if there is such a thing!) and less waste backfat that American breeds. It's fit to mass market only in Japan, so there it all goes, even if it's largely ranched elsewhere these days.

Of course, when we in North America want to purchase Wagyu, we have one of two options: we can buy it shipped back over from Japan at some insane cost per pound that includes two transoceanic fares, or we can try to track down an independent Wagyu rancher who will sell one carcass. Fortunately there are a few who are beginning to do that, though most of them are online.

Many brands have MSG (Monosodium glutamate) in them and many people get headaches and other problems from it.

anyone ever hear of Mad Cow Disease?

to show that men really don't know our secrets...

I'll take a nice shiraz instead with mine.

anyone ever hear of Mad Cow Disease?

a more womanly sized porportion

it's far more tender and a more womanly sized proportion.