Quite Interesting and informative. I think it would be wonderful to try Kobe beef just once. I feel fairly sure I will not be doing that in this lifetime. I was fortunate to grow up on a small farm where we enjoyed eating the beef we raised. I think of those days with fond memories. I remember my dad took pride in carving the meat at our table and knowing how to carve it correctly.
The place I worked at the longest had mostly choice cuts, but added prime grade stuff while I was there, which was a pretty solid upgrade (all Certified Black Angus, too). But wagyu is just on another level.
Wagyu is definitely on another level but Choice and Prime are very good meats that won't break the bank like Wagyu will, they are still expensive but not Wagyu expensive. That certified black Angus prime rib is very good!
We upgraded to CAB prime maybe 2 years in for me (of perhaps a seven year stint at this place). I remember us making a lot of juvenile "certified black anus" jokes. We had fun.
Quite Interesting and informative. I think it would be wonderful to try Kobe beef just once. I feel fairly sure I will not be doing that in this lifetime. I was fortunate to grow up on a small farm where we enjoyed eating the beef we raised. I think of those days with fond memories. I remember my dad took pride in carving the meat at our table and knowing how to carve it correctly.
The place I worked at the longest had mostly choice cuts, but added prime grade stuff while I was there, which was a pretty solid upgrade (all Certified Black Angus, too). But wagyu is just on another level.
Wagyu is definitely on another level but Choice and Prime are very good meats that won't break the bank like Wagyu will, they are still expensive but not Wagyu expensive. That certified black Angus prime rib is very good!
We upgraded to CAB prime maybe 2 years in for me (of perhaps a seven year stint at this place). I remember us making a lot of juvenile "certified black anus" jokes. We had fun.