Chinese Economics Thread

[manqiangrexue]

Goddamn, I must have woke up in the Twilight Zone today... I find myself defending Samurai/Janiz not once but twice LOL.

Guys, this discussion on beef has gone too far. Who has the best beef? What's the best? The tastiest? The most reasonably priced/biggest bang for the buck? The healthiest? The most responsibly-farmed? A combination? There is no definition. But it sounds like it's true what Blue is saying. He didn't make any wild claims about being the best. He didn't attack any other country's products. He's just saying how the naming and certification works. So let's get rid of the knee-jerk reaction to attack anything with his name attached to it just because we usually do disagree with him. I find these attacks on him completely unwarranted given that his post was not in the least offensive nor incorrect. I don't think these posts would have been attacked had they been made by anyone else. We have to judge the comments for what they say, not who said them.

 

[Equation]

ALL beef is good to me as long as it is dead, cleaned, tender and cooked to perfection!

 

[KIENCHIN]

This is also half false, what the Australians and the US did was import black short horn Japanese calves from Japan and bred them with the local stock or imported a pair and bred them.
The off springs are then labeled as Wagyu that has nothing to do with the Japanese Wagyu since Japanese wagyu requires to be a short horn black or red hide with a marbling grade of beef marbling grade A3 or over to be certified as Wagyu in Japan. This can only be determined after slaughtered and processed to see how much marbling had been introduced into the meat.
In other words any beef labeled as wagyu in either Australia or the US that had been imported into Japan can only be labeled as Australian beef or US beef.

Basically it the same horror as Kraft's Parmesan cheese which has nothing to do with the high grade Italian Parmigiano Reggiano cheese that is highly revered around the rest globe.

So is Japan going to do anything about it because this is clearly false advertising on the part of the Australian and US Wagyu cattle association. Over here it is illegal to label Champange and Parmesan unless it does come from that region

 

[SamuraiBlue]

So is Japan going to do anything about it because this is clearly false advertising on the part of the Australian and US Wagyu cattle association. Over here it is illegal to label Champange and Parmesan unless it does come from that region

Although Japan had lodged a formal protest against the two nations, they have ignored it completely and are still marketing it as Wagyu within their nation are trying to export to other nations under that brand.
The biggest problem is Japan doesn't have an AOC law like EU. Right now there is a even bigger problem within US selling fake Kobe Beef that has no association with Kobe, Japan.
The irony is although US is the biggest in IP protection, they will make cheap knock-offs for profit if they have the chance themselves.

 

[antiterror13]

Although Japan had lodged a formal protest against the two nations, they have ignored it completely and are still marketing it as Wagyu within their nation are trying to export to other nations under that brand.
The biggest problem is Japan doesn't have an AOC law like EU. Right now there is a even bigger problem within US selling fake Kobe Beef that has no association with Kobe, Japan.
The irony is although US is the biggest in IP protection, they will make cheap knock-offs for profit if they have the chance themselves.

so, if nothing you can do .. perhaps the best approach is just doing nothing and I don't Japan would say anything against the US even the Australian

 

[PiSigma]

I have had Australian, new Zealand, Japanese, Brazilian, Argentinian, american, Chinese, German, and Canadian beef.
The best beef is argentinian/brazilian, then Canadian, then aussie/nz, then Japanese in that order.

In that list the top three are all grass fed and only grass fed.

Marbling is only important for certain cuts, if you grill it and don't need a knife for your steak then you know its the good stuff.

 

[Blackstone]

I have had Australian, new Zealand, Japanese, Brazilian, Argentinian, american, Chinese, German, and Canadian beef.
The best beef is argentinian/brazilian, then Canadian, then aussie/nz, then Japanese in that order.

In that list the top three are all grass fed and only grass fed.

Marbling is only important for certain cuts, if you grill it and don't need a knife for your steak then you know its the good stuff.

Best, Brazilian. Honorable mention best, Argentinian. Worst, German. Honorable mention worst, Chinese. Just my two centavos.

 

[antiterror13]

Best, Brazilian. Honorable mention best, Argentinian. Worst, German. Honorable mention worst, Chinese. Just my two centavos.

I think the way the Chinese culture cook beef, almost all of them just "well-done" .. and beef is not nice if well-done

Wagyu cows is quite interesting, they keep them intoxicated by giving them beer or sake and massaging them

 

[broadsword]

Automatic cow massager. Like a car wash.

 

[B.I.B.]

I have had Australian, new Zealand, Japanese, Brazilian, Argentinian, american, Chinese, German, and Canadian beef.
The best beef is argentinian/brazilian, then Canadian, then aussie/nz, then Japanese in that order.

In that list the top three are all grass fed and only grass fed.

Marbling is only important for certain cuts, if you grill it and don't need a knife for your steak then you know its the good stuff.

While visiting Osaka I came across a restaurant that had a booth attached to it which sold prepared slices of Kobi beef. I tried some. While very nice I don't think I would be capable of eating as much of Kobi beef as I would eating a prime rib steak from a standard breed beef stock.
I think beef in the West has become to lean over the years and cooking it more than med rare, it becomes rather dry. We have a cow that is partially wagyu (f3), and crossing it with say Belgian Blue (which is a very lean) beef cattle, makes the steaks and roasts that much better IMO.