Talking about Kobe beef with The Man (in the context that my dad took us all to eat it just before we left Okinawa, and we TOTALLY didn't appreciate it.), and he was explaining how most of it is actually Wagyu now, from Idaho. Anyhow, that made a question pop into my mind: do different breeds of beef inherently taste different? Even if they were all raised in exactly the same manner, on exactly the same foods? Or does all cow muscle taste the same?
In (non breaking) news, I'm a little weird (in case you missed it)