What is supermarket wagyu?
Discussion
More and more supermarkets, especially Aldi are stocking their shelves with wagyu. I have some mince in the fridge for smash burgers later. Purely because their Aberdeen Angus I have had for years now comes in a wet vacuum packed brick. Yuk.
What is supermarket wagyu? I thought they were cows which were fed beer and massaged by virgins?
What is supermarket wagyu? I thought they were cows which were fed beer and massaged by virgins?
First you need to get past the name. All it means is cow, or specifically, native breeds of Japanese cow.
For supermarkets these are crossbred with more common breeds which allows the name Wagyu to be used in marketing.
And thats it, its marketing. Unless you are buying a graded Wagyu steak (which you can do is some supermarkets) you are paying for a name.
Even more so when you consider the point of Wagyu is its highly marbled texture which is found in prime muscle cuts. None of which goes into the burgers etc
Whether people think that is better is up to them. Bit like Makua Honey etc
For supermarkets these are crossbred with more common breeds which allows the name Wagyu to be used in marketing.
And thats it, its marketing. Unless you are buying a graded Wagyu steak (which you can do is some supermarkets) you are paying for a name.
Even more so when you consider the point of Wagyu is its highly marbled texture which is found in prime muscle cuts. None of which goes into the burgers etc
Whether people think that is better is up to them. Bit like Makua Honey etc
PT1984 said:
More and more supermarkets, especially Aldi are stocking their shelves with wagyu. I have some mince in the fridge for smash burgers later. Purely because their Aberdeen Angus I have had for years now comes in a wet vacuum packed brick. Yuk.
What is supermarket wagyu? I thought they were cows which were fed beer and massaged by virgins?
I've been buying wagyu for many years now and swear by it. I'd been buying from Warrendale for years and was informed that the Aldi wagyu is from Warrendale. I have never had a sirloin or rump wagyu that has not been tasty and tender. I've always been of the opinion that wagyu is wasted on burgers and have always just waited until Morrisons have rump steak on offer to make my burgers.What is supermarket wagyu? I thought they were cows which were fed beer and massaged by virgins?
Over the years I have bought Australian wagyu where by all accounts they put red wine in their drinking trough and bought outrageously expensive Japanese wagyu but now I just go to Aldi and select 6 nice looking rump and sirloin I'd suggest try some and if you like it you can be guaranteed a good steak every time
21TonyK said:
First you need to get past the name. All it means is cow, or specifically, native breeds of Japanese cow.
For supermarkets these are crossbred with more common breeds which allows the name Wagyu to be used in marketing.
And thats it, its marketing. Unless you are buying a graded Wagyu steak (which you can do is some supermarkets) you are paying for a name.
Even more so when you consider the point of Wagyu is its highly marbled texture which is found in prime muscle cuts. None of which goes into the burgers etc
Whether people think that is better is up to them. Bit like Makua Honey etc
Exactly so. As you can see from the Warrendale website: Established in 2017, we are a Yorkshire based Wagyu Beef Business, currently working in partnership with over 800 farmer partners across the UK. We work with forward-thinking dairy farmers, to cross full blood Wagyu genetics to produce a Wagyu Cross, known as an F1 Wagyu.
So they are using Wagyu semen on dairy cows that are pretty much skin and bone with huge udders, the oposite of a beef carcuss. It's good for the dairy farmers as they no longer need to shoot the worthless male calves but misleading to many customers.
Similar with outdoor reared pork, a little delving and you'll find they are only outside until weaned at five or six weeks, the remainder of their lives are in concrete floored sheds.
For supermarkets these are crossbred with more common breeds which allows the name Wagyu to be used in marketing.
And thats it, its marketing. Unless you are buying a graded Wagyu steak (which you can do is some supermarkets) you are paying for a name.
Even more so when you consider the point of Wagyu is its highly marbled texture which is found in prime muscle cuts. None of which goes into the burgers etc
Whether people think that is better is up to them. Bit like Makua Honey etc
Exactly so. As you can see from the Warrendale website: Established in 2017, we are a Yorkshire based Wagyu Beef Business, currently working in partnership with over 800 farmer partners across the UK. We work with forward-thinking dairy farmers, to cross full blood Wagyu genetics to produce a Wagyu Cross, known as an F1 Wagyu.
So they are using Wagyu semen on dairy cows that are pretty much skin and bone with huge udders, the oposite of a beef carcuss. It's good for the dairy farmers as they no longer need to shoot the worthless male calves but misleading to many customers.
Similar with outdoor reared pork, a little delving and you'll find they are only outside until weaned at five or six weeks, the remainder of their lives are in concrete floored sheds.
As above, the supermarkets are just using it as a marketing term
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C Lee Farquar said:
21TonyK said:
First you need to get past the name. All it means is cow, or specifically, native breeds of Japanese cow.
For supermarkets these are crossbred with more common breeds which allows the name Wagyu to be used in marketing.
And thats it, its marketing. Unless you are buying a graded Wagyu steak (which you can do is some supermarkets) you are paying for a name.
Even more so when you consider the point of Wagyu is its highly marbled texture which is found in prime muscle cuts. None of which goes into the burgers etc
Whether people think that is better is up to them. Bit like Makua Honey etc
Exactly so. As you can see from the Warrendale website: Established in 2017, we are a Yorkshire based Wagyu Beef Business, currently working in partnership with over 800 farmer partners across the UK. We work with forward-thinking dairy farmers, to cross full blood Wagyu genetics to produce a Wagyu Cross, known as an F1 Wagyu.
So they are using Wagyu semen on dairy cows that are pretty much skin and bone with huge udders, the oposite of a beef carcuss. It's good for the dairy farmers as they no longer need to shoot the worthless male calves but misleading to many customers.
Similar with outdoor reared pork, a little delving and you'll find they are only outside until weaned at five or six weeks, the remainder of their lives are in concrete floored sheds.
For supermarkets these are crossbred with more common breeds which allows the name Wagyu to be used in marketing.
And thats it, its marketing. Unless you are buying a graded Wagyu steak (which you can do is some supermarkets) you are paying for a name.
Even more so when you consider the point of Wagyu is its highly marbled texture which is found in prime muscle cuts. None of which goes into the burgers etc
Whether people think that is better is up to them. Bit like Makua Honey etc
Exactly so. As you can see from the Warrendale website: Established in 2017, we are a Yorkshire based Wagyu Beef Business, currently working in partnership with over 800 farmer partners across the UK. We work with forward-thinking dairy farmers, to cross full blood Wagyu genetics to produce a Wagyu Cross, known as an F1 Wagyu.
So they are using Wagyu semen on dairy cows that are pretty much skin and bone with huge udders, the oposite of a beef carcuss. It's good for the dairy farmers as they no longer need to shoot the worthless male calves but misleading to many customers.
Similar with outdoor reared pork, a little delving and you'll find they are only outside until weaned at five or six weeks, the remainder of their lives are in concrete floored sheds.
People see a label and think it means something "good" and "better".
unzippy said:
And I doubt you ever will because that looks like top of the range Japanese Wagyu and would be about 10 or 20 times the price of the Aldi wagyu.I would just suggest people actually try some British Wagyu as a steak lover I've been buying it for ages and when I've recommended to friends they all agree it is tasty. For the money I have found it better than my local butcher sells.
LooneyTunes said:
21TonyK said:
Same as "grass fed"
People see a label and think it means something "good" and "better".
That does become something that becomes relevant when there are international meats also available.People see a label and think it means something "good" and "better".
A lot of US beef isn't grass fed, it's corn fed.
LooneyTunes said:
21TonyK said:
Same as "grass fed"
People see a label and think it means something "good" and "better".
Unfortunately, there is currently no legal definition of what foods can be called ‘grassfed’ in the UK. This means a business could use a “grassfed” label on meat and dairy products as long as their animals were ‘predominantly grassfed’. But this could mean that grass and forage only made up 51% of the animal’s diet, with grain making up the rest.
That does become something that becomes relevant when there are international meats also available.People see a label and think it means something "good" and "better".
Unfortunately, there is currently no legal definition of what foods can be called ‘grassfed’ in the UK. This means a business could use a “grassfed” label on meat and dairy products as long as their animals were ‘predominantly grassfed’. But this could mean that grass and forage only made up 51% of the animal’s diet, with grain making up the rest.
A lot of US beef isn't grass fed, it's corn fed.
In my experience you'd have to go to a small producer, most likely with traditional breds of cattle. I have a few cows and only feed grass but it takes twice as long to fatten as commercial beef and requires much less stock density. Every other local beef farmer suppliments with grain, fodder beet or maize in the winter.
Having said that, certainly in the Midlands, traditional farms were mixed, growing crops, milking and beef. Some of the home produced grain was fed to the cattle over winter.
21TonyK said:
LooneyTunes said:
21TonyK said:
Same as "grass fed"
People see a label and think it means something "good" and "better".
That does become something that becomes relevant when there are international meats also available.People see a label and think it means something "good" and "better".
A lot of US beef isn't grass fed, it's corn fed.
My local butcher does fantastic beef from a local farm, genuinely good stuff not “it’s good because it’s local”, so don’t tend to get much aside from the odd packet of mince from the supermarket.
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