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Wagyu wonderment
已归档的系列专辑 ("不活跃的收取点" status)
When? This feed was archived on January 28, 2021 03:31 (). Last successful fetch was on November 07, 2020 03:39 ()
Why? 不活跃的收取点 status. 我们的伺服器已尝试了一段时间,但仍然无法截取有效的播客收取点
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 275458717 series 2323239
Meat Talk discussions as of late have been focusing on craft butchers and the high quality meat that they source. In this episode we are literally bringing the podcast to Worstead Estate farm in the north-east corner of East Anglia where we’ll be talking about wagyu beef.
We have all heard about wagyu and for those who have tasted it, they will never forget its flavour. But, while you would think that nothing could be a straight forward as wagyu, you’d be wrong. A lack of transparency with many of the market holders outside of Japan means genetically your wagyu steak might only be 50 percent of the famed breed – despite its certification.
In this episode we’ll be talking to wagyu farmer Bruce Paterson and we’ll be finding out just how wagyu gets to be so special. We’ll be discussing feeding, growing, breeding and the difference between FI and full-blooded. And yes, among the sound of contented moos, you’ll be hearing spa music in the background. Like we said, there is something special about wagyu and the famers that raise them.
18集单集
已归档的系列专辑 ("不活跃的收取点" status)
When? This feed was archived on January 28, 2021 03:31 (). Last successful fetch was on November 07, 2020 03:39 ()
Why? 不活跃的收取点 status. 我们的伺服器已尝试了一段时间,但仍然无法截取有效的播客收取点
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 275458717 series 2323239
Meat Talk discussions as of late have been focusing on craft butchers and the high quality meat that they source. In this episode we are literally bringing the podcast to Worstead Estate farm in the north-east corner of East Anglia where we’ll be talking about wagyu beef.
We have all heard about wagyu and for those who have tasted it, they will never forget its flavour. But, while you would think that nothing could be a straight forward as wagyu, you’d be wrong. A lack of transparency with many of the market holders outside of Japan means genetically your wagyu steak might only be 50 percent of the famed breed – despite its certification.
In this episode we’ll be talking to wagyu farmer Bruce Paterson and we’ll be finding out just how wagyu gets to be so special. We’ll be discussing feeding, growing, breeding and the difference between FI and full-blooded. And yes, among the sound of contented moos, you’ll be hearing spa music in the background. Like we said, there is something special about wagyu and the famers that raise them.
18集单集
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