Posted by jimont on December 18, 2013 at 06:28:19 from (209.205.36.60):
In Reply to: Wagyu beef posted by Larry@stinescorner on December 18, 2013 at 04:43:15:
My sons have been feeding Wagyu for 5years to supply their retail division of Cumbaes (high end butcher shops in the Toronto area). The steers are expensive to buy,slow to gain,but the meat appeals to those who can afford it (best cuts retail for upwards of $50/lb) I did caution them that those customers tend to follow fads and to be rather cautious in committing to a long term commitment to raising them. The fad has indeed tapered off and when the present stock is gone,they will be gone. They are fortunate in that they have chefs on staff who can prepare value added dishes of the lesser cuts which still allows a profit in the long end. Not for the faint of heart!!
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