Guy LeDouche
Halfnote
Don't Get Eliminated
Posts: 76
Formerly Known As: Uehara Sato
Age: 51
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Post by Guy LeDouche on Jan 10, 2020 10:00:54 GMT -5
Kobe beef is world-renowned for it's creamy texture an high fat content. The cows are pampered - they get massages and baths. Once bathed they are brushed and blown dry. Here's what they look like after pampering.  Attachments:
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jan 10, 2020 10:02:12 GMT -5
If by cow you mean junk, then yes.
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Post by gato on Jan 10, 2020 10:41:22 GMT -5
I worked in a low rent slaughter/meat packing plant during my misspent youth. Not much pampering, zero blow drying, and the Basques, who handled the "bolt gun," used to drank the cow blood while it was still warm. I think it was a cultural thing.
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Post by Mfitz804 on Jan 10, 2020 10:52:33 GMT -5
I worked in a low rent slaughter/meat packing plant during my misspent youth. Not much pampering, zero blow drying, and the Basques, who handled the "bolt gun," used to drank the cow blood while it was still warm. I think it was a cultural thing. Well you can’t drink cold cow blood, that’s uncivilized. |
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Post by Laker on Jan 10, 2020 12:08:33 GMT -5
A friend shows some of her cows and we always refer to them as “fluffy cows” as she shampoos them and blows them dry prior to showing.
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GmanNJ
Wholenote
somewhere deep in the swamps of Joisey
Posts: 315
Formerly Known As: Your Friendly Neighborhood Gman
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Post by GmanNJ on Jan 10, 2020 12:10:34 GMT -5
never had the Kobe which is one of 3 Waygu cow breeds (Matsusaka Ushi, Ohmi and Kobe). Wagyu translates to “Japanese Cow” Snake River Farms (USA) has bred Japanes Waygu Bloodlines with American beef breeds to produce American Waygu cook.snakeriverfarms.com/blog-post/american-wagyu-beef/ I have had American Waygu and its amazing. In Asbury park NJ where the gentrification has allowed a lot of very upscale restaurants to thrive I have had Waygu Tartar The raw Waygu and quail egg with minimal extras (onion, capers..) really allows the flavor of the beef to shine if you ever get the chance and its not gonna break the bank I highly suggest you give it a try. If its a steak, please for all things sacred cook it medium rare or medium!! or why bother?!?! if you coat steak with ketchup you can leave right now... |
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Post by LesTele on Jan 10, 2020 15:23:24 GMT -5
‘Anybody Here Wash And Blow Dry Their Cow?’
No.
Although I did hear a rumour that Mfitz804 once tried to give a giraffe a perm.
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Post by Peegoo 🏁 on Jan 10, 2020 16:04:43 GMT -5
I don't have time for that because I'm still trying to process chickentail.
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Post by Riff Twang on Jan 10, 2020 19:06:39 GMT -5
I reserve that sort of treatment for my thylacine.
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Post by Lefty Rev on Jan 10, 2020 23:53:15 GMT -5
How can anyone NOT click on this thread with a title like that?
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Post by K4 on Jan 11, 2020 9:03:05 GMT -5
The Japanese Kobe is worlds above the cross breed American swill.
If you like the American, never try the Japanese variety. There is no going back.
Ruined me I tell ya, and I cannot afford it. Good thing my BIL can and does
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