Event JSON
{
"id": "e28bf58f65489a6136c3e598417cbdec20c9d8452b5ee35a10d115999b5309fa",
"pubkey": "a9135276130203614862b9210ba3e93ab279d82719613a5c40e566aad6d1eb17",
"created_at": 1744225852,
"kind": 1,
"tags": [
[
"t",
"tariff"
],
[
"t",
"wagyu"
],
[
"t",
"carnivore"
],
[
"t",
"madeinamerica"
],
[
"t",
"steak"
],
[
"imeta",
"url https://m.primal.net/QJxf.jpg",
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"content": "To all my carnivore American plebs who’ll soon be shopping All-American — I’ve found your new holy grail: American Wagyu born and raised in Texas. The brand? Intoku — http://intokuwagyu.com/\n\nThis particular breed is called Akaushi — one of the four original Japanese Wagyu breeds, known for rich marbling that develops naturally from grass-fed diets. So no, it’s not Kobe A5 Wagyu — but that’s actually the beauty of it. You can eat a whole steak, enjoy every bite, and not feel like you just committed a sin against your arteries.\n\nBack in the ‘90s, a few legendary bulls (Shiguemaru, Tamamaru, and Hikari) made the trip from Mount Aso, Japan, to the U.S. Fast-forward: we now have Certified Akaushi Beef, grass-fed then grain-finished for insane flavor and tenderness.\n\nIntoku’s \"Grandmaster\" program uses only 2-year-old Certified Akaushi, often crossed with Angus, and then wet-aged over 30 days for next-level taste.\n\n#tariff #wagyu #carnivore #madeinamerica #steak \n\nhttps://m.primal.net/QJxf.jpg\nhttps://m.primal.net/QJxg.jpg\nhttps://m.primal.net/QJxh.jpg",
"sig": "e0ddfa21ebb52a38a8d89222b7b9b63f4e7bf4a452db585c99dddd6f6d122a3e8e4c4543a30b8fbc45efcb1fa7b2c29117d79544f06a4a32326f2281c0156ae7"
}
