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Smodphan t1_jbg96td wrote

Reply to comment by saliczar in TIL that a 26-story skyscraper pig farm was built in China's Hubei province, and has the capacity to slaughter 1.2 million pigs a year. by DukeMaximum

Why aren't they making wagyu with it now to pay for research? No way that is more expensive from a lab.

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faptainfalcon t1_jbh4sii wrote

Because that kind of marbling has a lot to do with how they are raised. And there's also a prestige to it. Having tried it a couple times myself I would much rather pay $200/lb as a rare treat than $50/lb for a lab grown approximation. At that price I'd rather go for tomahawk.

Idk maybe the gimmick might work. There's a place near me that sells "American wagyu" burgers for like $15 and they are doing pretty well.

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E_Snap t1_jbjwvbf wrote

As I understand it, “Wagyu” specifically implies that it was not raised in Kobe nor via the Kobe style. Wagyu is just the base breed of cow, and they can be raised however the individual farm wishes.

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faptainfalcon t1_jbkgnxp wrote

You're right I forgot, it's been a couple years. What I was describing was A5 Wagyu imported from Japan (hence $200/lb from a high end butcher shop). Fortunately I have a friend who's a great chef so I don't have to go to a restaurant to eat it because I'm too scared to cook it myself lol.

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