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<blockquote data-quote="gst" data-source="post: 44432" data-attributes="member: 373">they are just being weaned this fall and take a bit longer to finish so best guess is next July. We used to have a couple half blood Waygu cows that we would keep the calves for butchering and even as a 1/4 blood those calves were noticeably better quality and flavor. We had a waiting list for the one we did not use our selves.&nbsp; So I am looking forward to these Aukushis as they are supposedly a step up from the Waygu. We are getting a half from a friend that raises them also this Sept so can let you know how they are. He only had 10 and they are all spoken for. Ah hell kdm, maybe you are right, here a political thread rambles into a discussion about quality beef............ <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile&nbsp; &nbsp; :)" loading="lazy" data-shortname=":)" /></blockquote>

[QUOTE="gst, post: 44432, member: 373"] they are just being weaned this fall and take a bit longer to finish so best guess is next July. We used to have a couple half blood Waygu cows that we would keep the calves for butchering and even as a 1/4 blood those calves were noticeably better quality and flavor. We had a waiting list for the one we did not use our selves. So I am looking forward to these Aukushis as they are supposedly a step up from the Waygu. We are getting a half from a friend that raises them also this Sept so can let you know how they are. He only had 10 and they are all spoken for. Ah hell kdm, maybe you are right, here a political thread [B]rambles[/B] into a discussion about quality beef............ :) [/QUOTE]

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