millworkman said:
Well, Kobe is like corn feeding to the max. I think they give them beer.
It is tender, and they say flavorful - but you have to be careful how people define "flavor". Not all Japanese eat kobe beef, you know. Japan imports lots of US Beef.
I had filet mignon about a week ago, and it was nice, but the flavor is way more subtle and neutral than gamier grassfed beef.
Look, you show me the history of the cow and what cows naturally eat. They eat GRASS. They don't raid corn fields on their own and they sure as hell didn't evolve drinking beer.
They've done tests on the fatty acids in the various meats and grain fed meat contains an overabundance and out of whack ratio of O6 to O3. As a matter of fact they are trying to figure out how to scientifically add O3 back into the food supply. They have tracked rise in cancer and other degenerative disease rates to rising imbalance of O3 to O6. The data is there as far as I know.
I know that my father does not like grassfed beef. Neither does my wife. They are so used to grainfed that they are the stubborn type who refuse to acquire different tastes. It's like my dad with vinegar or anything sour. he's such a big baby with that stuff. I can drink straight buttermilk and I make my own soured milk drink called kefir (like a yogurt) and eat plain unsweetened yogurt because I acquired the taste. At first I didn't care for it but I gave it many tries and believe it or not you can acquire the taste. I don't care for sweetened yogurts most of the time. I also eat sardines and LOVE them, but there was a day when I couldn't eat more than one. I acquired the taste for them. Same for natto. Natto are fermented Japanese soybeans that stink and the texture is like sticky stringy snot. I love the stuff over some rice with soy sauce and Japanese mustard.
Most people are too intolerant and set in their ways to acquire new tastes.
Like I said, I end up eating US beef because that is what my wife buys, but many times I buy the Aussie stuff because I just like it better, despite it being a bit tougher. It's like eating a different kind of meat altogether, in fact. Variety.
Now I don't have any proof that this stuff is grass finished, but it sure tastes gamy compared to American beef, and it is free range. I read somewhere that most Aussie beef is grass fed and finished. I hope they don't decide to go the American route and use unhealthy corn. I can buy that stuff by the basket load if I want.
