somewhereintime

If memory serves me right


The difference is that the

US   Wagyu is Japanese Wagyu cross breed with US Angus,
while the Aussie Wagyu  are pure breed  Japanese Wagyu cows
raised in Australia, much more resembled the native one, good for
teppanyaki and thin cut grilling.
While the US one to be less fatty, but more pronounced beefy taste
good for  high end steak; and way less expensive.

somewhereintime

回復 6# 布小熊

Yes, it has nothing to do with Kobe,
but then Kobe beef is a generic name for Wagyu beef,
to be used for Teppanyaki  style restaurants globally.
Well, I seldom eat red meat, not really my problem.

somewhereintime

回復 8# blue20ae
But that's what they sell to restaurants at Nikuya,
I'm on their professional  customer list

somewhereintime

回復 11# satil


Methode Champagnoise

somewhereintime

I think they are cross breed from Canadian chicken, not imported.So not comparable to the one from HK , TW or China