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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.