I am in no way casting any aspersions as to the high quality of Wagyu beef or products made from it. What I am doing is pointing out that it has its drawbacks and doesn't suit every butchery scenario.
Yes, and then put up with customers, especially higher class caterers, pubs etc moaning like feck about the shrinkage and mad amount of fat that melts out of them during cooking.
Eaten it and sold it too. Our main business is meat retailing. I know nothing about USA or Oz pure breeds though. My verdict on UK Wagyu crosses, (Wagyu xAngus x Jersey) is that the best cuts are fabulous, but the fores and flanks are unsaleably fat.
Same here. At our last Tb test, the East European Vet who conducted the test, gave me chapter and verse about the unsuitability of the netting covering the chicken pen here. I put it to him that it was far too small for any wild birds to get in through the net, but he insisted that he was...
Maybe ten years ago I was doing some driving for a local fruit grower. At least once a week , a back load would be a full load of pallets from CHEP. Then, the deposit was £10 each, so just shy of £1700 for the load, ex VAT. We always insisted that supermarket RDC's gave us as many empty CHEP...
I don't know about cattle, either stores or otherwise. They buy sows out of the culls sometimes. We have an associate who does organic beef . They enquired in the Fordhall butchery about the organic status of the meat and was told that " they couldn't call it organic as they were unable to...
On two out of three occasions that we have had animals taken as Tb reactors, commercials were more money than pedigrees. One was an All-Britain Honourable Mention , went as a freshly calved milk heifer,after going inconclusive twice:( .I got £1100. Bitter? Too feckin right I was.
Around 1980? I don't think all the photos are from the same era,though. The picture taken on the sheep may be later and the one with the calf in the sack, a fair bit earlier.
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