A related fact: Japan is consistently the US’s largest or second largest market for corn specifically because wagyu eat a ton of it during their incredibly long finishing phase. The US and Canada have similar two-tiered production systems between cattle production farms and fattening farms but their finishing phase is more like 3-6 months whereas Japan’s is a multiple of that.
Thank you. Waygu has so many urban myths surrounding it... Like the cows get massaged all day in a tempature controlled environment eating some special food that is better than even what we eat ourselves all while listening to Mozart in a hot tub. Personally I think it is over rated. Too much fat for me honestly even if it is "intramuscular". Give me a good strip steak thanks. Also people don't realize it is the breed of cow that matters the most. Cannot buy the cows the Japanese use but American and Australia are developing their own which I hear can be just as good.
@@dianapennepacker6854 Wagyu definitely shouldn't be eaten like a steak because of how fatty it is. A full serving should be 2-3 small slices at most or else you'll start feeling sick. Like you, striploin and similar cuts are my favorites. It strikes that balance for me. I still love Wagyu occasionally, but it's so expensive!
@@kitolz Yeah I am just a measly pleb but I can see it good for like a five portion meal. Even those I don't like! Give me my meal damn it. Appetizers out 3 minutes before the meal or at the sane time please, yes the kitchen will hate me but I don't mind waiting to finally eat. Pack the desert for late tonight or tomorrow morning okay thanks! Maybe becsuse I grew up poor.. Like my friend said... "You're a cheap little fucker aren't ya". Haha. Well that was me before I became ill. Haven't gone out. Dying is expensive! Do want to try lobster before I die.
I do like that you cover other topics than just semi-conductors and electronics. Even though I love those videos. But here one can learn about the subject that they never even thought they would be interested in.
Thought you said you don't like it. I was like GTFO don't listen to this user Asian! This guy is so informative when he brooches a subject and I love every bit of it when he does. Even on topics I wouldn't find interesting. Didn't really care about manufacturing till I stumbled across this channel. My views on manufcaturing were stuck in the past. Modern Marvels was about my knowledge base and that is shallow looking back. So agreed with ya mate.
It's not always Asian focused though. Sometimes John chose to go outside Asia (like Germany or Russia) which further improve the unpredictability of the next topic.
@@CatnamedMittens not really "whatever". Just sort his video by popularity and count those about non-asian topics. This is quite an important part of the success of the channel.
Japan was never majority Buddhist but always Shinto. There was never a ban or stigma on eating all meat either, as wild birds and marine animals were freely consumed. Furthermore, there's differences inside Buddhism when it comes to eating meat. Theravada and Vijrayana Buddhist monks eat meat. Majority of Mahayana monks don't but even there it's not universal.
@@henkmulder5491 digesting a big steak yes as the proteins break down to amino acids which are then used to build our own protein... Very large scale or very small scale... either way integrated
This is really fascinating. This answers a long question I had from one of my favorite rts games growing up- Age of Empires 3. On why the Japanese Civilization couldn't hunt herded animals.
At the time of the ban on eating beef, Buddhists in Japan had a level of power similar to the chokehold the Catholics once had on Europe. This was probably a method of exclusion against foreign powers. You should do a video on that some time.
The good thing about foreign Wagyu is it prevents a monopoly on an already expensive item, sure the crossbreed a wont be as fatty but still really good compared to other beef and much more affordable for the normal person.
Japanese prior to the Meiji Reformation didn't eat all birds, just wild fowl. Poultry was not to be consumed, the same as cattle, and most people didn't or rarely ate wild animals with four legs. So they definitely didn't eat chickens unlike what your image suggested. You could say that there was a caste system for animals. 1. Cattle and horses 2. Poultry 3. Wild animals with four legs 4. Wild birds 5. Marine animals
great work as usual. i remember being at awe for many of the trademark japanese quality items back in the day - knives, ceramics, soba noodles, wagyu beef, and many more - thinking there must be some secret japanese sauce to it. after living here for a decade, it's quite clear that there is no secret sauce, except just to put in the effort to make the last 20% of quality. sadly as our world grows and the remnants of policies from the 80s/90s still haunt us from adapting, a lot of these high quality processes have become unsustainable and we have seen (and will continue to see) quality drops as more and more things are automated for efficiency. it's always fun (and frightening) to think about what this place will look like in 30 years and which things humanity will value at a level to keep those high-cost manual processes going.
As always - just fantastic content and delivery. As an aside, I do my best to study language - and some time ago learned that wa-gyu refers to "Japanese" - "cattle." Further study of the term "wa" is especially fascinating - as it was first given by the Chinese but in a sort of insulting manner (related to millet.) Eventually, the Japanese reformulated the kanji character for "wa" to be appropriate for themselves. (That would be a story in itself.) The kanji for "gyu" is a charming character that looks just a bit like a cow with horns. Thanks for this video!
Chinese characters (and by extension kanji) are, on its very foundation, pictographs, i.e. you draw the thing you're writing. Wiktionary is a great place to sink multiple hours into, where you search every CJK character and it shows you how the characters morph from being pictures etched on bones to their current forms.
I can remember back in the early 1970's, having especially expensive Japanese beef from Japan when staying on a vacation in Hong Kong at my grandparents home (mom's side), they had company employers who could buy it for our enjoyment we had restaurant+department store businesses (and homes) in China (later, based in HK), Japan, and across SE Asia, and USA at the time, being Canadian born Chinese (CBC), as an early teenager, I was learning about my "wealthy" grandparents based in HK, China, which my mom rarely talked about, while growing up mostly living in Canada (+USA) I didn't realize that MOST people in "America" didn't/couldn't afford to fly transcontinental commercial airlines, on jetliners (dawn of the passenger jet age) regularly throughout the 1960's and 1970's (something I took for granted, till adulthood)
btw: I can remember having Kobe Wagyu "Expensive Japanese Beef" at home in HK, because my uncles (mom's younger brothers) educated in Japan (ASIJ) said the cattle were FED BEER! (which I thought was intriguing!) grandma still had a house nearby Japan's Olympic Stadium (we stayed on a stopover in Japan on the way to HK (from USA: Los Angeles via Honolulu; from Toronto, Canada) these long transcontinental jetliner trips across the Pacific Ocean were a royal pain!
Been subbed initially for the semiconductor videos, but I have to say; I loved this video. This is the only video that's made the concept of wagyu fully make sense to me.
I'm a personal friend of Jerry Reed, who brought the 1st Waygus to America. The 1st to come to America were bought legally and imported to the states. John Matsushima, who was a Japanese American cattle rancher, went over there and bought them for Jerry. According to John he bought what was cheap.
Having grown up in a state with three main industries (beef, wheat and oil) i found this most interesting. In cattle country, the truly superior beef never leaves the state, except to high end steak houses. When I was growing up, we usually had a freezer full of a half side of beef that was a state blue ribbon winner. Even USDA prime beef is a poor cousin of Waygu or even the best US beef. Most people have no clue what they are missing. Superior beef is expensive for a reason, and you can't find it in grocery stores. It is worth every penny.
but let's be real it's expensive not because it's actually worth that price, it's expensive because of supply and demand allowing them to get away with charging exorbitant prices to people with more money than brains
On the other ends, many people don't want to pay for fat and prefer low fat beef. And we really don't need high quality beef or some noble pieces of the animal to make recipes using processed meat.
The American beef in Taiwan are vastly superior to common beef you get in the states. Maybe not blue ribbon or anything like that, but the common beef in Taiwan are far more tender than the cheaper ones you find in the states that are under 2 dollars a pound. I tried those low grade beef and honestly they're barely fit for human consumption. Could make it into burgers or something.
A lot of the Wagyu produced here in Australia is FAKE. My mates have worked in the packing facility where they had to inject the fat into normal beef then package it for export to Japan. The company is Japanese owned, but the employees and beef are all Australian and definitely not the Wagyu breed they claim it is on the packaging.
@@Dylang01 Yep, it's definitely fraud. But it happens in a tiny town with a few hundred residents (all employees) 1000km from regulators. The workers know it's wrong, but they dont want the only business in their town to fail and lose their only jobs, so they keep it quiet. No regulator is wasting resources checking meat exports (when they only afford to inspect 1% of imports). They should be checked by the importer, but the Japanese company controls the whole supply chain from farm to plate.
You can have a Japanese cattle breed with poor marbling just like you can have a non wagyu cow with A5 level marbling, it's very possible the cattle are a Japanese breed grown in Australia that doesn't have the same marbling as what is stereotypically associated with wagyu. Like was mentioned in the video there are multiple grades of marbling in the Japanese domestic market so it's obvious not all domestically bred cattle is that stereotypical super marbled wagyu.
No matter how good or evil, famous or unknown, as long it is some register of your existence in history, you will eventually be turned into a cute anime girl
Wow, I'd be interested in the background of the painting at ~2:00. Is it directly related to the crucifixions you spoke about, or was it the closest depiction you could find? To say it's a bizarre punishment, is... well, understatement of the year. But I find it particularly odd for the time and place (maybe the reasoning was: "hey, let's give these missionaries a taste of their own medicine").
Australian wagyu is easily visibly less marbled and thus it's marbling quality is much lower. This is due to how the cows are fed. Even if they have the genetics of a wagyu cow, the care and feeding of the the animal is far inferior and this affects the final product and it's taste. It is not like Champagne being only made in France. Most people can't really tell the difference between French champagne and champagne made elsewhere, whereas non-Japanese Wagyu is easily distinguished just by looking at it's marbling and it's taste. th-cam.com/video/k6X_NS_Vkv8/w-d-xo.html
I think at that point you're just adding fat so you can say it has more fat and charge more. More fat doesn't equal a better tasting cut when you're talking about this much fat.
southwestern japan had more cattle cuz the cattle initially came from china and/or korea, while horses in northeastern japan came from sakhalin and the northern asian continent where the mongols and other peoples had more horses
It freaks me out that people in general throw away their cars or trade them for new or something else every 3 to 5 years. Statistics are statistics. I've had my car since 2006 and I still love it. Runs perfectly and does everything I need. It's an integra from 1996. The f*** are people doing?
Japan: "breathes" Korea: WE CAN BREATH TOO! LOOK WE CAN BREATH JUST AS GOOD AS GOOD AS JAPAN! China: "injects themselves with synthetic hormones to breath 10 times a second"
I think japan also has a culture of valuing fatty foods, such as pricing higher fat tuna and salmon more than leaner parts. while in the wect, outside the US, flavour and tenderness is more valued, with lean tender meat costing a premium. I haven't looked at the stats but I would be very surprised if the vast majority of australian wagyu is not exported.
I can assure you that fat content, tenderness and flavor are totally related when it comes to beef. Probably 98% of Americans have never tasted a truly superior grade of beef, you really have to know someone who raises them (by hand) or go to a very few high end steak houses that really do pay an outrageous premium. Most really superior beef in the USA probably never travels more than 50 miles from where it was raised.
It's the fat and marbling that makes a piece of meat tender. Lean meat by inherent property of the definition is going to be much less tender because the the muscle fibers are bundled tighter. The leaner it is, the tougher it gets. Wagyu beef just takes fat and marbling to the extreme. It tastes great, but you can't eat a lot of it before feeling a little bit sick because of how rich it is.
@@kitolz "It tastes great, but you can't eat a lot of it before feeling a little bit sick because of how rich it is." Which is why the argument that Australia wagyu is fake because it doesn't have the amount of fat as Japanese wagyu is kinda insane. Both are wagyu and have different pros and cons.
In the book Pacific Rift, there's a recounting of how after WWII Americans stationed there tried to bring in a lot more cattle, but the imported breeds first died from incompatibility with the grains available in Japan. This was overcome with hybrid breeds, but then the importations caused a small revolt as local breeders despised the new competition. A compromise was reached that the meat from imported herds would only be sold to US forces, and after the US occupation declined in numbers, I think the remaining herds were eventually integrated into northern breeds of today.
Good video, I also enjoyed the Australian damning project video. History of agriculture can be fascinating and I hope those videos get proper appreciation.
You should probably suggest some topic about Turkey, or some industry in Turkey, that he can talk about. He generally don't present "a country" but rather a development of some sort in that country, be it political, entrepreneurial or technological.
Wow, documentaries on semiconductor manufacturing, and now even beef farming!? Love this channel! Whatever catches your interest, catches our interest too!
Asianometry ticks off the "talk about wagyu" box. An essential milestone for any TH-camr talking about Japan. > Chinese Wagyu Wouldn't that be Chuugyu?
So many different aspects, from relugious taboos, to common ownership of means of production in feudal Japan, to conflicts between tradition and efforts to modernize, to market forcing producer in to a niche, to quantification of quality, and smuggling of sex cells. And all of this about a delicious subject! Great work!
WOW! I knew about Wagyu beef but I had no idea about its AMAZING history! In my own country, India, beef was also not eaten as cows were (and still are) considered sacred. So I can make a connect there.
@@PainterVierax where do you think that comes from? Buddhism. Pre-Islamic India was pretty much the same. Pescatarian diet with occasional game meat. However it is important to note that even in Hinduism/Buddhism, dietary standards were not uniform. There were Shakta traditions which engaged in the sacrifice of herd animals. Though Jains, Buddhists, Hindus and others frequently traded charges of beef consumption as a marker of cultural decadence.
Way into the 10th minute, I was still waiting for a moment that you smoothly connect the Wagyu story into some semiconductor business analysis of the modern Japan.
I come for the semiconductor and microchip manufacturing knowledge, but I STAY for the MEAT KNOWLEDGE
Yes, he always MEATS my expectations, and provides Wagyu quality.
@@billpostscratcher2025 I definitely don't have a BEEF with him doing non-semiconductor videos.
I feel there was some value in knowing how in the Meiji period the Japanese/European cross bred cattle meat officially "sucked." Some value somewhere.
Asianometry should consider doing Food Review Videos😅😅😅
And they all said AMEN!
I'm amazed that you made such a detailed video about cows just to be able to talk about TSMC's new fab in collaboration with Sony in Japan
Context is important.
@@Asianometry it really is.
He made such a detailed video about cows just to be able to post pics of shoguns as anime girls.
@@BlaBla-pf8mf
they're called waifu not girls...
Moo~
Chips, wafers and beef. Asianometry is a food channel
😂😂
I dont like the chips and wafers in this channel. Too hard for me.
And historical anime girls, let's not forget this very important aspect.
The tsmc reference in the beef growing area 😂
The portraits for Japanese historical figures are inspired.
The fact that you showed the anime girl for way longer than the real image killed me _💀 😂_
And then he just went straight to the anime girl pic of Tokugawa Ieyasu 😆
imagine non-regulars coming here for the history of asian cattle agriculture will be caught off guard by the tsmc+sony jumpscare
Ikr?
A related fact: Japan is consistently the US’s largest or second largest market for corn specifically because wagyu eat a ton of it during their incredibly long finishing phase. The US and Canada have similar two-tiered production systems between cattle production farms and fattening farms but their finishing phase is more like 3-6 months whereas Japan’s is a multiple of that.
Thank you. Waygu has so many urban myths surrounding it... Like the cows get massaged all day in a tempature controlled environment eating some special food that is better than even what we eat ourselves all while listening to Mozart in a hot tub.
Personally I think it is over rated. Too much fat for me honestly even if it is "intramuscular". Give me a good strip steak thanks.
Also people don't realize it is the breed of cow that matters the most. Cannot buy the cows the Japanese use but American and Australia are developing their own which I hear can be just as good.
@@dianapennepacker6854 Wagyu definitely shouldn't be eaten like a steak because of how fatty it is. A full serving should be 2-3 small slices at most or else you'll start feeling sick.
Like you, striploin and similar cuts are my favorites. It strikes that balance for me. I still love Wagyu occasionally, but it's so expensive!
@@kitolz Yeah I am just a measly pleb but I can see it good for like a five portion meal. Even those I don't like!
Give me my meal damn it. Appetizers out 3 minutes before the meal or at the sane time please, yes the kitchen will hate me but I don't mind waiting to finally eat. Pack the desert for late tonight or tomorrow morning okay thanks!
Maybe becsuse I grew up poor.. Like my friend said... "You're a cheap little fucker aren't ya". Haha.
Well that was me before I became ill. Haven't gone out. Dying is expensive! Do want to try lobster before I die.
Imagine the amount of resources humanity could save by doing away with me at
@@clown134 imagine the amount of resources humans could save by doing away with electricity. Then contemplate the ridiculous of that statement
I knew you couldn't resist mentioning semiconductors in a video about cows haha...
I got a kick out of that
Well, considering his interest in them, I'd say there's a..... Potential bias 😂
...
I'll see myself out
I do like that you cover other topics than just semi-conductors and electronics. Even though I love those videos. But here one can learn about the subject that they never even thought they would be interested in.
It's just an introduction for the future episode on Japanese artificial meat followed by the one on Japanese artificial cows a year later.
@@williamboisdenghien2849 Cool 🤣
Thought you said you don't like it. I was like GTFO don't listen to this user Asian!
This guy is so informative when he brooches a subject and I love every bit of it when he does. Even on topics I wouldn't find interesting.
Didn't really care about manufacturing till I stumbled across this channel. My views on manufcaturing were stuck in the past. Modern Marvels was about my knowledge base and that is shallow looking back.
So agreed with ya mate.
I love this channel. Weird niche shit with an Asian focus. Rarely a dull or hack video idea.
It's not always Asian focused though. Sometimes John chose to go outside Asia (like Germany or Russia) which further improve the unpredictability of the next topic.
@@PainterVierax whatever.
@@CatnamedMittens not really "whatever". Just sort his video by popularity and count those about non-asian topics. This is quite an important part of the success of the channel.
@@CatnamedMittens If you don't want replies, then don't post comments.
THE BILL WURTZ REFERENCE
So good lmaooooo
Still crazy how they went from full Buddhism to Wagyu.
Tge religion its on decline anyway.
Japan was never majority Buddhist but always Shinto. There was never a ban or stigma on eating all meat either, as wild birds and marine animals were freely consumed.
Furthermore, there's differences inside Buddhism when it comes to eating meat. Theravada and Vijrayana Buddhist monks eat meat. Majority of Mahayana monks don't but even there it's not universal.
@@poppinc8145 I meant from the perspective of beef eating.
I have my VLSI exam in a few days, but considering this is an Asianometry video, it should be relevant.
very large steak ingestion.
Beefing up on some knowledge.
"where's the beef?" you may ask as you watch, looking for any sort of potential help for your exam lol
@@henkmulder5491 digesting a big steak yes as the proteins break down to amino acids which are then used to build our own protein...
Very large scale or very small scale... either way integrated
This is really fascinating. This answers a long question I had from one of my favorite rts games growing up- Age of Empires 3. On why the Japanese Civilization couldn't hunt herded animals.
That explains so much.
1:20 lmao
At the time of the ban on eating beef, Buddhists in Japan had a level of power similar to the chokehold the Catholics once had on Europe.
This was probably a method of exclusion against foreign powers.
You should do a video on that some time.
Perhaps. Have you eaten your hat yet?
@@Asianometry it's a wagyu hat like Lady Gaga had
Loved the bill wurtz reference 😂😂
The good thing about foreign Wagyu is it prevents a monopoly on an already expensive item, sure the crossbreed a wont be as fatty but still really good compared to other beef and much more affordable for the normal person.
Good video. As usual, well researched and just the right amount of very particular information.
Japanese prior to the Meiji Reformation didn't eat all birds, just wild fowl. Poultry was not to be consumed, the same as cattle, and most people didn't or rarely ate wild animals with four legs. So they definitely didn't eat chickens unlike what your image suggested. You could say that there was a caste system for animals.
1. Cattle and horses
2. Poultry
3. Wild animals with four legs
4. Wild birds
5. Marine animals
1:25 that anime is hilarious
great work as usual. i remember being at awe for many of the trademark japanese quality items back in the day - knives, ceramics, soba noodles, wagyu beef, and many more - thinking there must be some secret japanese sauce to it. after living here for a decade, it's quite clear that there is no secret sauce, except just to put in the effort to make the last 20% of quality. sadly as our world grows and the remnants of policies from the 80s/90s still haunt us from adapting, a lot of these high quality processes have become unsustainable and we have seen (and will continue to see) quality drops as more and more things are automated for efficiency.
it's always fun (and frightening) to think about what this place will look like in 30 years and which things humanity will value at a level to keep those high-cost manual processes going.
The marbleing..marbling? Lol whatever, in those pics looks amazing !
Ive only had the chance to try it once, in a Japanese redtaurant in London. It was every bit as good as promised
As always - just fantastic content and delivery. As an aside, I do my best to study language - and some time ago learned that wa-gyu refers to "Japanese" - "cattle." Further study of the term "wa" is especially fascinating - as it was first given by the Chinese but in a sort of insulting manner (related to millet.) Eventually, the Japanese reformulated the kanji character for "wa" to be appropriate for themselves. (That would be a story in itself.) The kanji for "gyu" is a charming character that looks just a bit like a cow with horns. Thanks for this video!
Chinese characters (and by extension kanji) are, on its very foundation, pictographs, i.e. you draw the thing you're writing.
Wiktionary is a great place to sink multiple hours into, where you search every CJK character and it shows you how the characters morph from being pictures etched on bones to their current forms.
@@mfaizsyahmi oh yes, agree and understood. i use wiktionary routinely. I am fascinated by this manner of representing thoughts.
I can remember back in the early 1970's, having especially expensive Japanese beef from Japan when staying on a vacation in Hong Kong at my grandparents home (mom's side), they had company employers who could buy it for our enjoyment
we had restaurant+department store businesses (and homes) in China (later, based in HK), Japan, and across SE Asia, and USA
at the time, being Canadian born Chinese (CBC), as an early teenager, I was learning about my "wealthy" grandparents based in HK, China, which my mom rarely talked about, while growing up mostly living in Canada (+USA)
I didn't realize that MOST people in "America" didn't/couldn't afford to fly transcontinental commercial airlines, on jetliners (dawn of the passenger jet age) regularly throughout the 1960's and 1970's
(something I took for granted, till adulthood)
btw: I can remember having Kobe Wagyu "Expensive Japanese Beef" at home in HK, because my uncles (mom's younger brothers) educated in Japan (ASIJ) said the cattle were FED BEER! (which I thought was intriguing!)
grandma still had a house nearby Japan's Olympic Stadium (we stayed on a stopover in Japan on the way to HK (from USA: Los Angeles via Honolulu; from Toronto, Canada)
these long transcontinental jetliner trips across the Pacific Ocean were a royal pain!
@@SaintFluffySnow got a job opportunity for me? Id love to move to HK or Japan.
Japan and HK were during their golden era at that time
Been subbed initially for the semiconductor videos, but I have to say; I loved this video. This is the only video that's made the concept of wagyu fully make sense to me.
2:26 brilliant reference.
My favorite youtube channel! So informed and well planned. I'd love to see another video on FPGAs!
Horses, warlords, waifus, wafers, chips, TSMC, beef, meat. Sounds about right.
I'm a personal friend of Jerry Reed, who brought the 1st Waygus to America. The 1st to come to America were bought legally and imported to the states. John Matsushima, who was a Japanese American cattle rancher, went over there and bought them for Jerry. According to John he bought what was cheap.
You never know what stories will be presented on Asianometry.
Having grown up in a state with three main industries (beef, wheat and oil) i found this most interesting. In cattle country, the truly superior beef never leaves the state, except to high end steak houses. When I was growing up, we usually had a freezer full of a half side of beef that was a state blue ribbon winner. Even USDA prime beef is a poor cousin of Waygu or even the best US beef. Most people have no clue what they are missing. Superior beef is expensive for a reason, and you can't find it in grocery stores. It is worth every penny.
but let's be real it's expensive not because it's actually worth that price, it's expensive because of supply and demand allowing them to get away with charging exorbitant prices to people with more money than brains
@@clown134 i too live in beef country but can easily find super high grade beef for cheap, one of the only perks of living in nebraska
On the other ends, many people don't want to pay for fat and prefer low fat beef. And we really don't need high quality beef or some noble pieces of the animal to make recipes using processed meat.
The American beef in Taiwan are vastly superior to common beef you get in the states. Maybe not blue ribbon or anything like that, but the common beef in Taiwan are far more tender than the cheaper ones you find in the states that are under 2 dollars a pound. I tried those low grade beef and honestly they're barely fit for human consumption. Could make it into burgers or something.
@@sunnohh ok?
very accurate portrayal of Japanese Historical Figures
2:32 Loved the Bill Wurtz reference lolll
At 13:53, what exactly was banned from exporting, the cattle or the meat? Thanks.
A lot of the Wagyu produced here in Australia is FAKE. My mates have worked in the packing facility where they had to inject the fat into normal beef then package it for export to Japan. The company is Japanese owned, but the employees and beef are all Australian and definitely not the Wagyu breed they claim it is on the packaging.
That would be fraud and highly illegal. I doubt that happened
@@Dylang01 loopholes. You get legislators and regulators to write the definitions to suit industry.
@@Dylang01 Yep, it's definitely fraud. But it happens in a tiny town with a few hundred residents (all employees) 1000km from regulators.
The workers know it's wrong, but they dont want the only business in their town to fail and lose their only jobs, so they keep it quiet.
No regulator is wasting resources checking meat exports (when they only afford to inspect 1% of imports).
They should be checked by the importer, but the Japanese company controls the whole supply chain from farm to plate.
You can have a Japanese cattle breed with poor marbling just like you can have a non wagyu cow with A5 level marbling, it's very possible the cattle are a Japanese breed grown in Australia that doesn't have the same marbling as what is stereotypically associated with wagyu. Like was mentioned in the video there are multiple grades of marbling in the Japanese domestic market so it's obvious not all domestically bred cattle is that stereotypical super marbled wagyu.
@@Dylang01Australia is a mafia state. Corruption is so built into the system that journalists can be criminally charged by companies.
No matter how good or evil, famous or unknown, as long it is some register of your existence in history, you will eventually be turned into a cute anime girl
The power of Japanizing beam.
2:27 nice bill wurtz reference
Wow, I'd be interested in the background of the painting at ~2:00. Is it directly related to the crucifixions you spoke about, or was it the closest depiction you could find? To say it's a bizarre punishment, is... well, understatement of the year. But I find it particularly odd for the time and place (maybe the reasoning was: "hey, let's give these missionaries a taste of their own medicine").
Your videos are awesome, thank you.
pleasantly surprised about this video!
I love the comedic references to Bill Wursts History of Japan
Australian wagyu is easily visibly less marbled and thus it's marbling quality is much lower. This is due to how the cows are fed. Even if they have the genetics of a wagyu cow, the care and feeding of the the animal is far inferior and this affects the final product and it's taste. It is not like Champagne being only made in France. Most people can't really tell the difference between French champagne and champagne made elsewhere, whereas non-Japanese Wagyu is easily distinguished just by looking at it's marbling and it's taste.
th-cam.com/video/k6X_NS_Vkv8/w-d-xo.html
I think at that point you're just adding fat so you can say it has more fat and charge more. More fat doesn't equal a better tasting cut when you're talking about this much fat.
@@Dylang01 “Fat’s where the flavor is” and the Japanese say it’s meant to be eaten in small amounts.
2:30 love the bill wurtz reference
at 2:28
Me: I UNDERSTOOD THAT REFERENCE!
southwestern japan had more cattle cuz the cattle initially came from china and/or korea, while horses in northeastern japan came from sakhalin and the northern asian continent where the mongols and other peoples had more horses
It’s so funny how Bill Wurtz has transcended to a universally recognized TH-cam reference
Always excellent!
The 'warlord and future anime girl' like hit me like a brick to the face.
The channel that talks about chips and beef and it has meaning in both ways
I think the highest grade Wagyu is waaay over the top on the fat. Middle grade tastes fantastic though.
It freaks me out that people in general throw away their cars or trade them for new or something else every 3 to 5 years. Statistics are statistics.
I've had my car since 2006 and I still love it. Runs perfectly and does everything I need. It's an integra from 1996. The f*** are people doing?
Japan: "breathes"
Korea: WE CAN BREATH TOO! LOOK WE CAN BREATH JUST AS GOOD AS GOOD AS JAPAN!
China: "injects themselves with synthetic hormones to breath 10 times a second"
Geopolitics and high technology: I sleep
Wagyu beef: real shit?
I'm surprised at the cost of the whole cow … considering the price of the meat.
1:20 Oda Nabunaga
This was interesting stuff and now I'm hungry
2:25- The🌞= deadly lazer
Hey, since you do alot of videos on many lesser known topics about the USSR, do you ever plan on doing a video about homelessness in the Soviet Union?
I am still waiting for japanese to make:
That Time I Got Reincarnated as a Wagyu Beef
I think japan also has a culture of valuing fatty foods, such as pricing higher fat tuna and salmon more than leaner parts. while in the wect, outside the US, flavour and tenderness is more valued, with lean tender meat costing a premium.
I haven't looked at the stats but I would be very surprised if the vast majority of australian wagyu is not exported.
I can assure you that fat content, tenderness and flavor are totally related when it comes to beef. Probably 98% of Americans have never tasted a truly superior grade of beef, you really have to know someone who raises them (by hand) or go to a very few high end steak houses that really do pay an outrageous premium. Most really superior beef in the USA probably never travels more than 50 miles from where it was raised.
It's the fat and marbling that makes a piece of meat tender. Lean meat by inherent property of the definition is going to be much less tender because the the muscle fibers are bundled tighter. The leaner it is, the tougher it gets.
Wagyu beef just takes fat and marbling to the extreme. It tastes great, but you can't eat a lot of it before feeling a little bit sick because of how rich it is.
@@kitolz "It tastes great, but you can't eat a lot of it before feeling a little bit sick because of how rich it is." Which is why the argument that Australia wagyu is fake because it doesn't have the amount of fat as Japanese wagyu is kinda insane. Both are wagyu and have different pros and cons.
2:33 I see what you did there.😉
where can I buy c5 beef?
The woman who sang to cows the Japanese came to see since she is provided some of the best cows to breed with theirs. Pretty cool.
In the book Pacific Rift, there's a recounting of how after WWII Americans stationed there tried to bring in a lot more cattle, but the imported breeds first died from incompatibility with the grains available in Japan. This was overcome with hybrid breeds, but then the importations caused a small revolt as local breeders despised the new competition. A compromise was reached that the meat from imported herds would only be sold to US forces, and after the US occupation declined in numbers, I think the remaining herds were eventually integrated into northern breeds of today.
I didn't expect a Sengoku Otome: Momoiro Paradox reference in 2023.
Good video, I also enjoyed the Australian damning project video. History of agriculture can be fascinating and I hope those videos get proper appreciation.
Hi, it's me again. Can you do a video on Turkey? Love the content
I recently started grilling turkey filets and it’s delicious.
You should probably suggest some topic about Turkey, or some industry in Turkey, that he can talk about. He generally don't present "a country" but rather a development of some sort in that country, be it political, entrepreneurial or technological.
@@andersjjensen That's a good idea, will do next video
The Japanese red cattle meat is amazing
I want to try this soooo bad
As someone who is no expert in this topic, I have no beef with this video
This man really said "Warlord and future anime girl Toyotomi Hideyoshi." 💀 I'm dead, I died laughing.
He is cultured lmao
shout out to the Bill Wurtz's History of Japan reference lol
The Bill Wurtz reference.... I see you're a man of culture also
amazing content
Great Bull Wurtz reference! 💯
Unexpected, let’s see!
normally your videos don't make me hungry but now I'm hungry. makes me want a steak or beef noodle soup
Needs a food sponsor.
Great subject! I think about this quite often as I'm an avid chef and was wanting to know even more!
Makes the South Park episode even better where the Japanese start killing cows in the end
This was unexpected but then we talk about chips on this channel.
Wow, documentaries on semiconductor manufacturing, and now even beef farming!? Love this channel! Whatever catches your interest, catches our interest too!
I don't eat meat, but even then, I really have to respect the artistry that goes into high quality meat.
Eventually. All TH-camrs will make food and travel videos.
Asianometry ticks off the "talk about wagyu" box. An essential milestone for any TH-camr talking about Japan.
> Chinese Wagyu
Wouldn't that be Chuugyu?
1:20 the what?!
So many different aspects, from relugious taboos, to common ownership of means of production in feudal Japan, to conflicts between tradition and efforts to modernize, to market forcing producer in to a niche, to quantification of quality, and smuggling of sex cells. And all of this about a delicious subject! Great work!
I've had wagyu (in California). it was way too much fat. i didn't finish the entire steak.
WOW! I knew about Wagyu beef but I had no idea about its AMAZING history! In my own country, India, beef was also not eaten as cows were (and still are) considered sacred. So I can make a connect there.
Well there it's a bit different than sacred cows. In Japan it's all cattle animals they refused to eat or even touch the carcass.
@@PainterVierax where do you think that comes from? Buddhism.
Pre-Islamic India was pretty much the same. Pescatarian diet with occasional game meat. However it is important to note that even in Hinduism/Buddhism, dietary standards were not uniform. There were Shakta traditions which engaged in the sacrifice of herd animals. Though Jains, Buddhists, Hindus and others frequently traded charges of beef consumption as a marker of cultural decadence.
Cows cows cows cows cows cows TSMC cows cows cows. 😆
Just went to tokyos 10th annual meat festival and got some meat sushi
The anime girl image is just *chef's kiss*
Toyotomi Hideyoshi, future anime gir.... BRUH. You destroyed his entire historical importance lol
I love the bill wurtz ref :D
Asianometry Chef
Way into the 10th minute, I was still waiting for a moment that you smoothly connect the Wagyu story into some semiconductor business analysis of the modern Japan.
This video made me hor… hungry. Yes hungry.
Did milk and cheese play a role in traditional japanese cuisine?
I'm guessing not, since the cattle was bred for work.