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Broomcroft
Posts: 3005 Joined: Wed Sep 06, 2006 4:42 amLocation: Shropshire, England
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by Broomcroft Sat Oct 27, 2012 5:13 pm
Rob R wrote: How had it been reared, Clive?
Haven't got a clue Rob. Bought it out of interest off farmison, online. Fat is white … does that mean a grain diet, or maybe milk? Pass!
Although I said it was a steak, it was described as a chop. Looked like half a T-Bone?
Clive
davidw
Posts: 159 Joined: Sat Sep 06, 2008 10:52 amLocation: Warwick
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by davidw Tue Nov 06, 2012 6:46 pm
I was talking to a butcher who buys Wagyu beef from a producer in Suffolk. He's selling Rump steak for £75/kg, mince for £16.80/kg and even the fat for £10/kg. The cattle are reared on grass to 30 months, then brought inside and finished to 36 months on a maize based feed that is claimed to promote the heavy marbling.
David Williams
Mima
Posts: 28 Joined: Sat Apr 09, 2011 1:12 pmLocation: Princes Risborough, Bucks
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by Mima Tue Nov 06, 2012 9:44 pm
I wonder what he is purchasing it for in the first place, it is all about the margins!
Rob R
Posts: 1691 Joined: Sat Mar 05, 2005 9:30 pmLocation: Yorkshire Ings
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by Rob R Wed Nov 07, 2012 10:45 am
davidw wrote: We need to get into that price bracket
Personally I want more people to be buying Dextrer beef, not less.
