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<blockquote data-quote="gst" data-source="post: 94979" data-attributes="member: 373">We raised Waygu beef in the past. We are now breeding our hfrs to&nbsp; Aukushi bulls. They finish a bit quicker than Waygu and supposedly have a&nbsp; bit higher marbling. Technically they are not &quot;Kobe&quot; beef as that&nbsp; relates to the area in Japan they are raised and the methods. But they&nbsp; are the same breeds. There is a noticable difference. Ours are&nbsp; half bloods and if processed right it falls apart with your fork.&nbsp; Dry aged........nothing like it (little different flavor)&nbsp; They&nbsp; are typically older by the time they are finished so it is a more&nbsp; flavorful beef as well. Cooked over old oak fence posts for coals .......................Thumbs UpI would like to find someone raising Berkshire hogs willing to swap a bit. Will have a few for sale next winter. This is a link to an Akushi beef source here in the states. There aren't too many places to get it. Mmmmmmm, beef, It's what's for dinner!! <a href="https://heartbrandbeef.com/" target="_blank">https://heartbrandbeef.com/</a><ul>
<li data-xf-list-type="ul"><a href="https://heartbrandbeef.com/wp-content/uploads/2015/10/Ribeye.jpg" target="_blank"><img src="https://heartbrandbeef.com/wp-content/uploads/2015/10/Ribeye-500x376.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a> </li>
</ul>- - - Updated - - -Mossy Mo is the expert on &quot;charred flesh&quot;. Akushi beef and Tatonka dust....damn, now I have to go get that leftover steak out of the fridge. He's got pics that will have you licking your computer screen.</blockquote>

[QUOTE="gst, post: 94979, member: 373"] We raised Waygu beef in the past. We are now breeding our hfrs to Aukushi bulls. They finish a bit quicker than Waygu and supposedly have a bit higher marbling. Technically they are not "Kobe" beef as that relates to the area in Japan they are raised and the methods. But they are the same breeds. There is a noticable difference. Ours are half bloods and if processed right it falls apart with your fork. Dry aged........nothing like it (little different flavor) They are typically older by the time they are finished so it is a more flavorful beef as well. Cooked over old oak fence posts for coals .......................Thumbs Up I would like to find someone raising Berkshire hogs willing to swap a bit. Will have a few for sale next winter. This is a link to an Akushi beef source here in the states. There aren't too many places to get it. Mmmmmmm, beef, It's what's for dinner!! [URL]https://heartbrandbeef.com/[/URL] [LIST] [*][URL="https://heartbrandbeef.com/wp-content/uploads/2015/10/Ribeye.jpg"][IMG]https://heartbrandbeef.com/wp-content/uploads/2015/10/Ribeye-500x376.jpg[/IMG][/URL] [/LIST] [COLOR=silver][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] Mossy Mo is the expert on "charred flesh". Akushi beef and Tatonka dust....damn, now I have to go get that leftover steak out of the fridge. He's got pics that will have you licking your computer screen. [/QUOTE]

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