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Originally posted by tiggertate:
Our James Coney Island hot dog places are advertising the "gourmet hot dog of the month" each month.

September is a "Kobe beef hot dog wrapped in bacon on a brioche bun with micro greens and dijonaisse".

That may sound good; but can lips and asshole from Kobe beef (or any Wagyu) really be any better than angus or hereford lips and asshole?

For that matter, how do you make an $8 hot dog from $100 a pound beef?

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The whole Angus thing is pure marketing. What it means to be "Angus" means that cattle of whatever breed have certain ratios of weight to height to leg length so you can fit a maximum number of primal cuts in a shipping container with minimum space waste. Maybe by now they've managed to get it deemed a breed of cattle but originally is was just about transportation costs.

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Originally posted by Gatogordo:

Not really. Angus or Aberdeen Angus has always been a breed of cattle. The "certified angus beef" started by the American Angus Association in 1978 to promote the breed better carcass and cutting qualities but is now much looser (cows only have to be 51% black, for example) but still is marketed to represent a distinctly better quality of beef than the average slaughter animal. Many cattlemen are now raising or switching to raising black cattle (in our area brangus do well, with about 1/8 to 1/4 brahma) because the market pays a premium for them. because it is a successful marketing ploy When I was a kid, a big percentage of cattle in the non-arid regions of Texas were what we called "white face" or herefords. Now you rarely see them and if you do, most of the time they're crossing them with angus to get black baldies (white faced black cattle).

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I have a question for you Gato. Does a mostly black Holstein have a better chance of grading "CERTIFIED ANGUS" than an actual registered angus cow carrying the double recessive red gene, and thus not being black, but still being Angus, as opposed to the Holstein who is black, but not angus at all? How can you call this anything but a marketing ploy? It would seem to be somewhat reminiscent of a past presidential election where a 50% black man claimed to be something he wasn't either. Just saying. Certified Angus Beef label is 100% marketing. Successful and lucrative, but nothing other than deceptive marketing taking advantage of an ignorant consumer.

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Originally posted by Biebs:
I knew Kobe made fine rifles...didn't know he was into Hot Dogs. Must be a sideline :-)

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Originally posted by tiggertate:
Found my own answer. Yes, many restaurants are ripping off people by advertising beef as Japanese "Kobe" which is specific to one breed and must come from that prefecture. BUT, the regulations prohibiting Japanese beef were eased in August of 2012. Now whole boneless cuts can be imported from most of Japan but quatities are very small due to the cost. So chances are the Kobe beef you're ordering is either American Wagyu or Wagyu form a different part of Japan.


"In Japan, to be Kobe requires a pure lineage of Tajima-gyu breed cattle (not any old Japanese breed crossbred with American cattle as is the norm here). The animal must also have been born in Hyogo prefecture and thus raised on the local grasses and water and terroir its entire life. It must be a bull or virgin cow, and it takes considerably longer to raise a Tajima-gyu for consumption than most other breeds, adding to the cost. It must be processed in a Hyogo slaughterhouse - none of which export to the US - and then pass a strict government grading exam. There are only 3000 head of certified Kobe Beef cattle in the world, and none are outside Japan. The process is so strict that when the beef is sold, either in stores or restaurants, it must carry the 10-digit identification number so customers know what particular Tajima-gyu cow it came from."

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4) any knowledgable person would know that it would be crazy to put Kobe beef in a hotdog.

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Originally posted by SR4759:
Any knowledgable person would know enough that well fed Angus have more fat marbled in the muscle. Who need Kobe beef? It could not possibly better than an Angus yearling raised by a Jersey milk cow and then fattened up on oats and alfalfa.

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Originally posted by tiggertate:

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Originally posted by SR4759:
Any knowledgable person would know enough that well fed Angus have more fat marbled in the muscle. Who need Kobe beef? It could not possibly better than an Angus yearling raised by a Jersey milk cow and then fattened up on oats and alfalfa.

Nope, there is a genetic reason these Wagyu breeds marble so densely and no traditional American or European breed can match it. If fact, the most heavily marbled American Wagyu is 10 on the American scale and about a 2 or three out of ten on the Japanese scale.

Anjin, the ban on Japanese beef is partially lifeted and true Kobe certified beef has been imported in very limited amounts and only to well-connected chefs in America. I'm going to assume the chefs are of Japanese nationality to be respected enough to get the beef.

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Originally posted by Gatogordo:
Unrelated to anything, here is another breed of Scottish cattle that is interesting. The Belted Galloway, sometimes called the Oreo cattle. I'm actually thinking of getting a few since they are so cool looking.....

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Originally posted by Don Edwards:
Having spent 25 yrs working daily in the Beef Industry I must say that the level of ignorance displayed on this thread is just incredible.
I hope these posters know more about firearms and hunting or they'll be carrying rubber-band guns to Africa because somebody on the internet said they will kill buffalo.
SHEESH.
That said...I have to agree..Belted Galloway's ARE really cool looking...!!

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Originally posted by tiggertate:
Yes I do know something. For example, I damn sure know butter fat and intramuscular marbling are completely different topics. Sheesh. You OTOH, have obviously milked far more cows than I. When my friends ask me how to get 50% butter fat milk I shall inform them that I learned how on the internet from a true expert.

I also know you always have to have the last word whether you're on topic or not, so flame away.

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Have you raised an Angus with a milk cow that produces about 50% butter fat?