Take Australia, for instance—the country that by far exports the most grass-fed beef to the U.S.—where virtually all beef production is pasture-based. The American Wagyu Association promotes and upholds the standards for Wagyu beef, the finest quality of beef available in the United States. Animals under stress produced lower quality beef in taste. In this video we looked at three different types of Wagyu Ribeyes: This ribeye was a 5-6 on the BMS*, and it really surprised me with the amount of flavor it had. The same goes for naturally raised Australian lamb. It has sometimes been called the "beef war" in the media, similarly to the UK–EU Beef war over the mad cow disease issue, creating some confusion, since these two wars overlapped in time.. Over the past few decades, it has increased in popularity, so much so that international breeders have been mixing their cattle with Wagyu and trying their best to imitate one of the world’s greatest. Australian meat (for export) comes mostly from animals pastured their entire lives, so will have a higher beta carotene content to their fat. USA beef is mainly grain feed and the cattle are pumped full of drugs. Our two systems, AUS-MEAT and Meat Standards Australia, both have a marble score from 0 to 9. There are two briskets per animal accounting for around 7.2% of the carcase. Steak Battle: Choice vs Prime Filet Mignon, Older Post I also received no other information regarding this item until I contacted Fogo and I only received a notification that it was being sent out by a tracking number. In addition, Australia’s supply chain traceability systems and product integrity are second-to-none. A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. If you see Kobe in a menu or at store there is a high chance that it’ll be an American or Australian crossbred Wagyu. In this case, the price is always a good indicator, if the price is anything short of $50 per ounce then most likely it's not Kobe. I learned so much doing this video, and I hope you did too! I received two items out of three. They are fresh imports. I know there are differences in the processing but I don't even trust myself to speculate on that. I love American or Korean beef for taste but I don't enjoy Australian. In this episode I dig deep into Wagyu, a Japanese cattle breed known for its amazing marbling and flavor. Chef Legasto attests that Australian beef is also delicious. Could it possibly just be that the meat is no good? It was not as tender as I expected but I found it to be an incredible piece of meat. We take pride in the meticulous standards that have resulted in one of the world’s highest animal health statuses, not to mention our extensive traceability program. 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