Just had American Kobe beef last night!

[JuanTabonia]

Some friends and I ordered some American Kobe 'Zabuton' cut steaks, which came from Snake River Ranch in Idaho.

When I took them out of the package and smelled it (raw), it smelled like butter! We just seasoned them w/ S&P and grilled them over really high heat mequite charcoal for ~1.5 min/side for rare.

They had such an awesome flavor. The more rare it was, the better it tasted. At $14 per 5oz steak, it's not cheap, but it was worth it to try it out at home vs. paying ~$40 at a local restaurant that serves American Kobe.

EDIT: BTW, if you think it is over-rated, what doneness did you have it? Anything over med-rare ruins it b/c the fat literally melts out of the steak.

 

[NFS4]

Just had Kobe beef last night!

Are you a teenage white girl? 😛

j/k🙂

 

[Amused]

Beef rocks.

 

[Amused]

Originally posted by: NFS4

Just had Kobe's beef last night!

Are you a teenage white girl?

:Q

:laugh:

(fixed)

 

[bobbybe01]

Originally posted by: Amused

Originally posted by: NFS4

Just had Kobe beef last night!

Are you a teenage white girl?

:Q

:roll:

 

[nakedfrog]

It probably wouldn't be justified for me, because I like my steak to actually be cooked.

 

[digitalsm]

Originally posted by: JuanTabonia
Some friends and I ordered some American Kobe 'Zabuton' cut steaks, which came from Snake River Ranch in Idaho.

When I took them out of the package and smelled it (raw), it smelled like butter! We just seasoned them w/ S&P and grilled them over really high heat mequite charcoal for ~1.5 min/side for rare.

They had such an awesome flavor. The more rare it was, the better it tasted. At $14 per 5oz steak, it's not cheap, but it was worth it to try it out at home vs. paying ~$40 at a local restaurant that serves American Kobe.

Its not Kobe beef. Its Wagyu Beef. And yes the rarer the better. Anything more than medium rare is a waste.

 

[Doggiedog]

You had Kobe's beef?!? 😉

 

[Nitemare]

Originally posted by: NFS4

Just had Kobe beef last night!

Are you a teenage white girl? 😛

j/k🙂

LOL

I thought Kobe Beef was supposed to be raw or barely cooked.

 

[mwtgg]

Originally posted by: Doggiedog
You had Kobe's beef?!? 😉

Move along, the joke's been made already. 😉

 

[Hammer]

you didn't have kobe beef

 

[pulse8]

I've had Kobe Beef hamburgers from Trader Joes and they were REALLY good. Expensive, but GOOOD.

 

[JuanTabonia]

Originally posted by: digitalsm

Its not Kobe beef. Its Wagyu Beef. And yes the rarer the better. Anything more than medium rare is a waste.

Wagyu is the breed of cattle that Kobe beef comes from. I think it is correct and appropriate to use the term American Kobe beef for Wagyu cattle that is raised at American ranches authorized by the Kobe beef board or whoever governs that. I don't think the American ranches go into as much care-taking of the cows like the Japanese ranches do (like massages and beer).

 

[Doggiedog]

I've actually had Kobe beef in Kobe City.

I thought it was overrated. I should have tried different places but it was so expensive, I couldn't afford it at the time.

 

[vi edit]

Just gimme a ribeye from a corn fed cow off a farm here in Iowa. Slap a little olive oil on it, rub in some garlic, salt, crushed red pepper, and some cracked black pepper. Sear it on each side, let it cook a little longer serve it up medium to medium rare.

YUM.

 

[digitalsm]

Originally posted by: Doggiedog
I've actually had Kobe beef in Kobe City.

I thought it was overrated. I should have tried different places but it was so expensive, I couldn't afford it at the time.

Thats because "Kobe Beef" is a brand name that has a huge surcharge due to the scarcity of land and cost of grain in Kobe, Japan.

Kobe beef has to be raised and slaughtered in Kobe Japan to get the Kobe Beef label. Wagyu cattle raised in the US or Australia is exactly the same except its 75% cheaper.

 

[Literati]

Originally posted by: JuanTabonia

Originally posted by: digitalsm

Its not Kobe beef. Its Wagyu Beef. And yes the rarer the better. Anything more than medium rare is a waste.

Wagyu is the breed of cattle that Kobe beef comes from. I think it is correct and appropriate to use the term American Kobe beef for Wagyu cattle that is raised at American ranches authorized by the Kobe beef board or whoever governs that. I don't think the American ranches go into as much care-taking of the cows like the Japanese ranches do (like massages and beer).

You are 100% correct.

 

[Doggiedog]

Originally posted by: digitalsm

Originally posted by: Doggiedog
I've actually had Kobe beef in Kobe City.

I thought it was overrated. I should have tried different places but it was so expensive, I couldn't afford it at the time.

Thats because "Kobe Beef" is a brand name that has a huge surcharge.

Kobe beef has to be raised and slaughtered in Kobe Japan to get the Kobe Beef lablel. Wagyu cattle raised in the US or Australia(almost 100% of the "Kobe" Beef in the US), is exactly the same except its 75% cheaper.

You misunderstand. I was in Kobe, Japan eating Kobe beef. It was the real deal. I just didn't think it was all that great. Maybe it was a bad cut or I got ripped off but I wasn't that impressed.

 

[digitalsm]

Originally posted by: MantisFistMonk

Originally posted by: JuanTabonia

Originally posted by: digitalsm

Its not Kobe beef. Its Wagyu Beef. And yes the rarer the better. Anything more than medium rare is a waste.

Wagyu is the breed of cattle that Kobe beef comes from. I think it is correct and appropriate to use the term American Kobe beef for Wagyu cattle that is raised at American ranches authorized by the Kobe beef board or whoever governs that. I don't think the American ranches go into as much care-taking of the cows like the Japanese ranches do (like massages and beer).

You are 100% correct.

95% of the stuff sold in the US is raised in the US or Australia. There is no real difference between Kobe Beef or that sold in the US.

 

[Philippine Mango]

Originally posted by: NFS4

Just had Kobe beef last night!

Are you a teenage white girl? 😛

j/k🙂

ROFL!!!!!!!!!:laugh:

 

[digitalsm]

Originally posted by: Doggiedog

Originally posted by: digitalsm

Originally posted by: Doggiedog
I've actually had Kobe beef in Kobe City.

I thought it was overrated. I should have tried different places but it was so expensive, I couldn't afford it at the time.

Thats because "Kobe Beef" is a brand name that has a huge surcharge.

Kobe beef has to be raised and slaughtered in Kobe Japan to get the Kobe Beef lablel. Wagyu cattle raised in the US or Australia(almost 100% of the "Kobe" Beef in the US), is exactly the same except its 75% cheaper.

You misunderstand. I was in Kobe, Japan eating Kobe beef. It was the real deal. I just didn't think it was all that great. Maybe it was a bad cut or I got ripped off but I wasn't that impressed.

You werent impressed because of the massive overpricing. Theres a substaintial difference between beef and waygu/kobe beef. But if you are paying the price in Japan its just not worth it.

 

[FreshPrince]

do these have madcow like the other beef in the US?

 

[Literati]

Originally posted by: FreshPrince
do these have madcow like the other beef in the US?

Yes, that's what makes it so good... obviously.

 

[richardycc]

I had some raw beef appetizer dish at a japanese rest in hong kong last year, it was nice and all marbled, but nothing really special about them. was that kobe beef??

 

[nycxandy]

Sounds goood.