G
good drown
yes i did, i found something around what i though was good for 78000 yen for 126 grams.
I did not think japan had lot of room to raise cattle i guess i was wrong. here is what i found on their care
Today, as in the past, these farmers usually fatten only one or two head at a time. Young virgin heifers of the Tajima strain of the Japanese Black breed are the preferred animals for this purpose, although steers are also used. These animals are fed a special ration with the energy level gradually being raised as the animal is finished for slaughter at around 36 months.
Management practices include regular massage with oil to improve the distribution and softness of the sub-cutaneous fat, feeding beer and other special foods to stimulate the appetite when the animal is on the high-energy, low-bulk finishing ration, and the deliberate restriction of exercise to prevent muscle toughness. The result is a mature carcass with bright cherry red meat, almost all of which is extensively and finely marbled with pure white fat. The Japanese regard this as the top grade of beef.
I did not think japan had lot of room to raise cattle i guess i was wrong. here is what i found on their care
Today, as in the past, these farmers usually fatten only one or two head at a time. Young virgin heifers of the Tajima strain of the Japanese Black breed are the preferred animals for this purpose, although steers are also used. These animals are fed a special ration with the energy level gradually being raised as the animal is finished for slaughter at around 36 months.
Management practices include regular massage with oil to improve the distribution and softness of the sub-cutaneous fat, feeding beer and other special foods to stimulate the appetite when the animal is on the high-energy, low-bulk finishing ration, and the deliberate restriction of exercise to prevent muscle toughness. The result is a mature carcass with bright cherry red meat, almost all of which is extensively and finely marbled with pure white fat. The Japanese regard this as the top grade of beef.
I did try a piece of Kobe today! Good shit!
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