Statkar Farms Wagyu

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Australian Wagyu 101: Why You See It in the U.S. and What Makes It Different | Meat Dudes Australian Wagyu 101 breaks down why so much Australian Wagyu is in the U.S., how it’s produced, graded, and why it tastes different—without the hype.

Well I finally got around to pulling a ribeye from our Triple Crown Grand Champion... this is what 62% dmp (46% IMF) looks like! That's truly Japanese A5 equivalent!