I saw these awesome stamps on the Wagyu Beef while in the Abattoir in Tokyo recently.
The facility was immaculate and an example of the true Japanese discipline that I admire so much. The attention to detail is mind blowing.
I learned yet another level, another way to judge the quality of beef. You have to look really close, just after the meat blooms (giving some time after cutting to interact with the air and fat almost elevates to the surface) and judge the evenness an proportion of protein to fat. This breed of beef needs to be dealt with a great deal of restraint, otherwise the subtlety in flavor and texture will be lost, well let's not be dramatic, I should say it's true greatness never truly realized.
What a great experience.
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It took a pal's 40th birthday to change my perspective and inspire a new direction.