SO I thought, if Prime and Wagyu beef's defining characteristics is the extra marbeling or just fat, why don't you mix more fat in during cooking, or maybe somehow inject it into the beef to form pockets to reproduce it?
Is there a fundamental difference (not just the fact that this is faked obviously) that makes these kinds of beef more than just beef with extra fat in it?
Submitted December 31, 2016 at 02:46PM by theholylancer http://ift.tt/2hEdSQF
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