tag:blogger.com,1999:blog-1943267400111909579.post3277429078533257525..comments2009-12-03T15:19:56.396-08:00Houston Foodiehttp://www.blogger.com/profile/08995188257926858757foodie@houstonfoodie.comBlogger6125tag:blogger.com,1999:blog-1943267400111909579.post-36331041390586367822009-12-03T15:18:45.741-08:002009-12-03T15:18:45.741-08:00You should copyright that photo. <br /><br />I bet it will be *borrowed* extensively.<br /><br />It&#39;s good to know that Kobe is widely imitated. I wonder how many have dropped $100 on something that wasn&#39;t the real deal, and ended up with a &quot;meh&quot; impression.GunsandTacoshttp://www.gunsandtacos.comnoreply@blogger.comtag:blogger.com,1999:blog-1943267400111909579.post-69284124111970122212009-12-03T14:31:10.221-08:002009-12-03T14:31:10.221-08:00Shut up ken. Let the man have his blog.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1943267400111909579.post-76588687301562525902009-11-08T16:45:22.131-08:002009-11-08T16:45:22.131-08:00Some of your comments are not accurate. Tajima is only one line of Wagyu, their are three others.<br />Wagyu means Japanese Cow. Japanese coman black cattle lines are Tajima, Totori, Kadaka and Shimani , all of which can be KOBE Beef. Japanese rarely massage or feed beer, mostly for touring vacationers only . Their are approx 4,000+ fullblood wagyu in the US( They came here from Japan) KOBE beef is from Japan ( Because KOBE is a location in Japan), but wagyu beef, which can be the same, can be from the USA. A5 is not the highest grade on the Japanese scale. You need to do your homework<br />and not draw quick conclusions.Many of the American raised wagyu beef excede this grade. HoweverI am sure the Japanese breeders appreciate your naive endorsement. You should Go to the American Wagyu Association website, contact some american breeders and do your homework <br /><br />Ken<br />Sutton Creek Cattle CompanySutton Creekhttp://www.blogger.com/profile/14896035198679598247noreply@blogger.comtag:blogger.com,1999:blog-1943267400111909579.post-1930969714304222842009-11-06T10:08:08.136-08:002009-11-06T10:08:08.136-08:00I love the shots of the raw beef. Really highlights what you&#39;re getting.<br /><br />Sounded outstanding.apronlesshttp://apronless.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-1943267400111909579.post-64357788726295952762009-11-06T09:16:06.279-08:002009-11-06T09:16:06.279-08:00@GunsandTacos - do what we did, get a group of folks together and split one. Keeps the cost down and you can at least get the experience. <br /><br />We did a similar side x side last night. The kobe was amazing, but I decided that for me personally, it probably wasn&#39;t worth the cost for a full serving. I was really happy to have had the chance to try it though - very different!Peggyhttp://www.blogger.com/profile/01327695023281263642noreply@blogger.comtag:blogger.com,1999:blog-1943267400111909579.post-21873178490057988882009-11-06T09:05:25.643-08:002009-11-06T09:05:25.643-08:00Someday... someday.GunsandTacoshttp://www.blogger.com/profile/02043656040581586601noreply@blogger.com