The Food Industry's Biggest SCAMS,The Great Kobe/Wagu,Prime Rib LIE, Other FALSE ADVERTISING

"Advertising may be described as the science of arresting  the human intelligence long enough to get money from it." Stephen Leacock

Many restaurant menus, Even SUPERMARKETS ARE NOW featuring “Kobe" "Wagyu" Burgers” or “Kobe" Wagyu Steaks”. I'm sure you've seen images (such as below); 

and read the[I smell something, is it a cat, is it a dog, is it a horse, or a cow? No, it's pure Bullshit] advertisements (such as the following): 
“Perfect for the grilling season and for the most sophisticated of beef connoisseurs (1) COMES our exceptionally savoury PC black label Wagyu Burgers. From the Kobe beef family (1), Wagyu (3) beef is loaded with sweet, rich buttery flavour from omega-3 rich marbling, making it one of the most succulent meats in the world.”

Many restaurant menus now feature “Kobe Burgers” or “Kobe Steaks” (4) and the internet is flooded with on-line companies offering Kobe Beef, Kobe Burgers, Kobe-Style (4) Beef, and Wagyu (3) beef.

1.    “Beef”, connoisseurs of-- of what?

2.    Kobe: A CITY in, or a REGION of, Japan. Where would one find the “Beef Family?

3.    Wagyu (和牛, Wagyū, refers to several breeds of pure Japanese cattle, not necessarily a “Japanese- or any other kind of- cow; the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The ancestors of Wagyu cattle came to Japan from Korea in the 2nd century AD. From this time on, the cattle were selected for their stamina. Intramuscular fat, which is also known as marbling, provided the animals with the energy they need to sustain work. Wagyu were bred to be hard working cattle, and were never thought of as meat. Pure Bred Wagyu refers to any combination of these original breeds. Because Wagyu store fat in their muscles they have less energy to devote to milk production. Therefore Wagyu have always been dependent on humans to care for their calves. The meat from such Wagyu cattle is known for its quality, and demands a high price. In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda . which are all registered trademarks.(More examples of , primarily Australian and United States of the Americas copy right infringement and outright theft).  

4.     The truth is authentic Kobe beef is very rarely seen on RESTAURANT menus, in the United States of the Americas, in Canada, or anywhere else in the world- it is just too expensive.  
Legitimate Kobe beef is priced around $200 per portion for a steak, and $50 for a burger(if there were anyone, really, stupid enough to want one).
If you see something on a menu referred to as Kobe priced less than that, it is domestic-NOT REAL KOBE OR WAGYU. 
Of all these places claiming to have such; not a one actually one has Kobe (or other of the five registered brand/trademark names) beef in North America.

Kobe and Wagyu Beef, the Difference Between

Wagyu beef is intensely marbled with softer fat, has higher percentages of mono unsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef (actually Wagyu beef is very, very, similar to North American Bison). The combinations of these fats deliver a distinctive rich and tender flavour compared to that other beef (bovine) animals.

The most exclusive Wagyu in the world comes from around Kobe, Japan.  People in the western world, particularly in Australia and North America often use the terms Kobe and Wagyu beef interchangeably thinking they refer to the same premium imported Japanese beef, when they do not. All Kobe is Wagyu, but not all Wagyu is Kobe

How can you tell the Difference? Key Terms and Definitions

Gyu: The Japanese word for Bovine animals, especially “Cattle”.

Kobe:  A city in Japan and the capital city of the Hyōgo Prefecture. Kobe is also considered a region of Japan like Champaign is a region in France, and Parma is a region in Italy.

Wa:  Japanese or Japanese Style

Wagyu:  one of four breeds of Japanese Cattle: Black, Brown, Poll, and Shorthorn. Ox-like in structure, these breeds were originally bred for field work.

Tajima-Gyu:  The cattle breed that Kobe beef, mainly, comes from; which is classified as a Japanese Black breed.

Kokusan-Gyu:  Refers to cattle which are raised domestically in Japan.  Regardless of the country or breed, cattle are ONLY, rightfully (HONESTLY-NON-FRAUDULENTLY), classified as “Kokusan-Gyu” if they have spent more than half of their life in Japan.

Facts and NECESSARY (MANDATORY) Criteria, Under Japanese Law.

Kobe beef can only came from Hyōgo prefecture (of which Kobe is the capital city) of Japan.

Kobe and/or Wagyu CATTLE are fed a special diet of dried pasture forage and grasses such as rice straw with nutrition-rich feed supplements made by blending soy bean, corn, barley, wheat bran, and various other ingredients. They are not fed pasture grass.

To be Authentic, Certified, Japanese Wagyu Beef, the Following Criteria Need to be met:

1.    Breed of cattle must be pure lineage (pure bred) Tajima (Tajima-Gyu), between 28-60 months of age, born, raised and slaughtered in the Hyogo Prefecture of Japan.

2.    Certified as having a yield score of A or B.

3.    Japanese Meat Grading Association quality score of 4 or 5.BMS score of 6 or higher on the Tajima-Gyu marble grading scale of 1-12.

4.    Must have  the “Japanese Chrysanthemum” seal officially certifying it as Kobe Beef. This certification process is so strict that when the beef is sold in stores and restaurants, it must carry a 10-digit number to identify the origination of the Tajima-Gyu animals.

Kobe Beef, Kobe Meat, and Kobe Cattle,

are all,

TRADEMARKS

REGISTERED,

 in Japan.

Of course, in following with their usual aggressively dishonest, deliberately antagonistic, WAR MONGERING, dictatorial, GREED MOTIVATED policies; that region of the world correctly, known, as The United States of the Americas; does not recognise these trademarks; thus promoting free use of the term “Kobe” in the United States of the Americas, without regard to Japan’s strict or even OTHER, world standards.

Consequently, for many North American and, occasionally Australian, restaurants, retailers, and marketing corporations various types of officially recognised Japanese Beef was actually banned from being imported into North America (especially the United States of the Americas, from 2009 until August of 2012).The “first-ever” Kobe shipment is now on its way to the US according to Meating Place.

 What we see most of, domestically, is United States of the Americans (Wagyu STYLE) or Australian (Kobe STYLE) beef.

United States of the Americas STYLE, Wagyu, Kobe Beef and Beef Products

Four Wagyu bulls were brought to the USA, in 1976, from Japan’s Tottori Prefecture, for cross breeding with Angus cattle creating United States of The Americas Wagyu Kobe Style Beef.  The crossbred Wagyu cattle were fed a mixture of corn, alfalfa, barley and wheat straw mimicking the Japanese cattle diet. In the mid 1990′s, about 40 more full blooded Wagyu male and females were imported to the US for breeding.

There a very, very, few, if any, North American ranches raising pure blood Wagyu beef today. What we see is but another example of the United States of the Americas attempting to claim that a dog can have five legs. Like North Americans themselves, they are a mixed, mongrel breed.

Australian, Wagyu Kobe STYLE (False)) Beef

Australia first imported Wagyu in 1990 and began a breeding program using artificial insemination. In the mid 1990′s Australia imported, mongrelized, “Wagyu”, bulls and ALSO some cows from the United States of the Americas, to enhance their Wagyu breeding program.  Over the years, because of their lower INITIAL pricing, the Australian mongrel breeds have gained in strength and popularity.

Different still from either the Japanese grading or USDA and systems, the Aussie marble scoring range is 1 to 9 +. One of the most notable brands of Australian, cross bred, mongrel, Wagyu TYPE beef is marketed under famed professional golfer and entrepreneur Greg Norman.  Greg Norman Signature Wagyu beef is sold under BMS 5-11.

There are, some few Canadian and European producers of the  cross bred but most of the North American market is supplied through Australian imports or United States of the Americas based purveyors. However, the farming of mongrelzsed Wagyu cattle farming did appear in Canada after 1991, when the Canadian Wagyu Association was formed. Wagyu style cattle and farms in Canada are found only in Alberta. Canadian Wagyu STYLE beef products are exported to the USA, Australia, New Zealand, Hawaii and Europe.  Remember, true and authentic Wagyu beef does not exist in North America. When you see it on it advertised, look at the price and then decided–for you self. Do you REALLY, REALLY, BELIEVE IT'S REAL? Or is it, MORE LIKELY, just more of the ever spreading, invasive, -USBS. What, does the Food Industry in Australia, Canada, and The United States of the Americas really believe the Average Consumer to be so stupid that they are unable to figure this all out for themselves?© Al (Alex-Alexander) D. Girvan