Comments on: Wagyu? Kobe? Kurobuta? What’s the Beef? http://foodbytes.blogs4businesses.com/blog/wagyu-kobe-kurobuta-what%e2%80%99s-the-beef/ Foodie journalist Jennifer Litz give you the dish on the world of vittles Tue, 29 Sep 2009 18:05:08 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Phil http://foodbytes.blogs4businesses.com/blog/wagyu-kobe-kurobuta-what%e2%80%99s-the-beef/comment-page-1/#comment-36 Phil Fri, 24 Jul 2009 18:37:00 +0000 http://foodbytes.blogs4businesses.com/?p=160#comment-36 Tons of great information here, Jennifer. Thanks for doing so much research. Yes, it is quite confusing, and the internet is no help at all. So actually talking to growers and buyers is the only way to get a definitive answer. Regarding feeding beer to pigs and cows, it always reminds me of the experiment Gordon Ramsey did a couple of seasons ago on his show "The F Word." He was raising two pigs in his backyard (I can't recall if they were Berkshire, Tamworth, or another breed) and treated them very well. He decided to feed one of them beer once a week, to see if it changed the flavor of the meat. As it turns out, the pig being fed beer actually had a milder pork flavor than the one that stayed sober the whole time. I suppose if a milder flavor is what you're going for, it's a good thing. But I like my pig . . . well . . . porky! To each his own, though. If I can get a plug in for my friend Heath Putnam at Wooly Pigs, he raises Mangalitsa from Austria. And owns the only farm in the western hemisphere that produces breeding stock. His farm is located in the Seattle area. They sell meat at Seattle's U-District Farmers Market on Saturdays and the West Seattle Farmers Market on Sundays. If you're interested in tasting some of the most delicious pork available in all of the U.S, visit them at http://www.woolypigs.com Awesome post, Jennifer. I can't wait to read your article in Beer Magazine (which I've subscribed to, now that you're writing for it). Tons of great information here, Jennifer. Thanks for doing so much research. Yes, it is quite confusing, and the internet is no help at all. So actually talking to growers and buyers is the only way to get a definitive answer.

Regarding feeding beer to pigs and cows, it always reminds me of the experiment Gordon Ramsey did a couple of seasons ago on his show “The F Word.” He was raising two pigs in his backyard (I can’t recall if they were Berkshire, Tamworth, or another breed) and treated them very well. He decided to feed one of them beer once a week, to see if it changed the flavor of the meat. As it turns out, the pig being fed beer actually had a milder pork flavor than the one that stayed sober the whole time. I suppose if a milder flavor is what you’re going for, it’s a good thing. But I like my pig . . . well . . . porky! To each his own, though.

If I can get a plug in for my friend Heath Putnam at Wooly Pigs, he raises Mangalitsa from Austria. And owns the only farm in the western hemisphere that produces breeding stock. His farm is located in the Seattle area. They sell meat at Seattle’s U-District Farmers Market on Saturdays and the West Seattle Farmers Market on Sundays. If you’re interested in tasting some of the most delicious pork available in all of the U.S, visit them at http://www.woolypigs.com

Awesome post, Jennifer. I can’t wait to read your article in Beer Magazine (which I’ve subscribed to, now that you’re writing for it).

]]> By: John http://foodbytes.blogs4businesses.com/blog/wagyu-kobe-kurobuta-what%e2%80%99s-the-beef/comment-page-1/#comment-35 John Fri, 24 Jul 2009 17:01:40 +0000 http://foodbytes.blogs4businesses.com/?p=160#comment-35 very informative... maybe one day i'll be lucky enough to get my hands on some real kobe beef very informative… maybe one day i’ll be lucky enough to get my hands on some real kobe beef

]]>