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77. The Good, Bad, and Weird of Japan
Shit You Don't Learn in School
The Art and Science of Japanese Wagyu Beef
This chapter delves into the distinctive traits of Japanese beef, spotlighting the black-haired Wagyu breed renowned for its remarkable flavor and low-fat melting point. It also compares beef quality designations like A4 and A5 and discusses the cultural importance of beef in Japan versus the sourcing practices in the US.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode