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<blockquote data-quote="gst" data-source="post: 44449" data-attributes="member: 373">Mark Feist at Sawyer Beef Center has Waygu cattle. I can maybe find an Aukushi bull if you are interested. Might have a couple halfblood Aukushi yearling females for sale this fall but that means almost three years out before it is on your plate. The beef we got out of our halfblood waygu which would of course be quarter blood waygu was some of the best beef we have ever raised and eaten. Am really looking forward to this Aukushi deal.- - - Updated - - -Have had the 40 day dry aged (worth the cash great flavor ) but would like to hear from someone that has tried the 90 day.- - - Updated - - -<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: 44449, member: 373"] Mark Feist at Sawyer Beef Center has Waygu cattle. I can maybe find an Aukushi bull if you are interested. Might have a couple halfblood Aukushi yearling females for sale this fall but that means almost three years out before it is on your plate. The beef we got out of our halfblood waygu which would of course be quarter blood waygu was some of the best beef we have ever raised and eaten. Am really looking forward to this Aukushi deal. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] Have had the 40 day dry aged (worth the cash great flavor ) but would like to hear from someone that has tried the 90 day. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] :) [/QUOTE]

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