Just had American Kobe beef last night!

[ed21x]

Originally posted by: 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.

in other words, 67% of statistics are made up on the spot 😉 Anyhow, the Kobe beef is basically raised from a single line of cows who are each delicately massaged, fed olive oil, and rasied to an insane specification. I highly doubt any farm in the United States would be willing to go to that extreme to sell expensive steak.

 

[JuanTabonia]

Originally posted by: 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??

I'm not sure. In the US, most restaurants will advertise the grade of meat they are using (USDA choice, prime, Angus) but I don't know what they do in other countries. I would think if it was Wagyu/Kobe, they would have advertised that fact to justify the price.

 

[JuanTabonia]

Originally posted by: ed21x

in other words, 67% of statistics are made up on the spot 😉 Anyhow, the Kobe beef is basically raised from a single line of cows who are each delicately massaged, fed olive oil, and rasied to an insane specification. I highly doubt any farm in the United States would be willing to go to that extreme to sell expensive steak.

You're right, they don't massage the cattle but they do have to follow certain guidelines to raise them. Here's the blurb from the Snake River Farm website: To produce the world's most exquisite beef, Snake River Farms has adopted many aspects of the heritage-steeped Japanese feeding method, including a slow-paced, all-natural production method. Our cattle are fed a natural diet of barley, golden wheat straw, alfalfa hay, and idaho potatoes. ...
Snake River Farms cattle are raised in a comfortable environment along the high plain of the Snake River eliminating the need for certain traditional Japanese techniques like massage and beer-feeding that were historically performed due to confinement.

 

[cHeeZeFacTory]

tried it at the bellagio in vegas. very good. It's definately better than usda prime.

 

[Adul]

i paid market price for it at a teppenyaki grill...


med rare

damn goood tasting stuff


worth every penny

 

[chuckywang]

Originally posted by: NFS4

Just had Kobe beef last night!

Are you a teenage white girl? 😛

j/k🙂

First thing I thought of too!

 

[Twista]

Originally posted by: nakedfrog
It probably wouldn't be justified for me, because I like my steak to actually be cooked.

 

[JDub02]

If it's not at least medium well, I'm not eating it. 😛

 

[JuanTabonia]

Originally posted by: JDub02
If it's not at least medium well, I'm not eating it. 😛

You're missing out on a lot of tenderness, juiciness, and flavor!
What are you scared of? If handled properly, meat will not be infested w/ bacteria. The bacteria on it will be on the surface, which will get killed by the high cooking heat.

 

[aplefka]

If you're having beef, you're having it medium rare or you're not eating from my grill.

 

[Doggiedog]

Originally posted by: 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.

I wasn't impressed because it didn't taste that great. I'm a bit of a steak snob and to me, it was just a normal steak. Now, a Spark's steak, that's a fantastic steak.

 

[TheBDB]

Originally posted by: NFS4

Just had Kobe beef last night!

Are you a teenage white girl? 😛

j/k🙂

zing 😀

 

[CVSiN]

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.

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.

thats not really kobe beef...
its FROM IDAHO...
Real Kobe Beef is from Japan only and is imported directly..... and is very expensive...
thats like saying you got authentic chinese food in china town in Los Angeles vs Hong Kong =p..
just isnt the same when an American Cattle Farm calls thiers "kobe beef"

 

[Mo0o]

Originally posted by: CVSiN

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.

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.

thats not really kobe beef...
its FROM IDAHO...
Real Kobe Beef is from Japan only and is imported directly..... and is very expensive...
thats like saying you got authentic chinese food in china town in Los Angeles vs Hong Kong =p..
just isnt the same when an American Cattle Farm calls thiers "kobe beef"

But if you bring a guy from Hong Kong over and have him cook something up using the same methods.. it's basically the same thing. Although I'm not aware of what the americans do to the beef compared to japan so this metaphor might not hold

 

[JulesMaximus]

Originally posted by: 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.

Mmm, sounds good to me. Make mine medium rare to rare please! 😀

 

[Heisenberg]

Originally posted by: 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.

Damn straight. Except replace Iowa with Nebraska in my case.

 

[SuperSix]

Just had Kobe beef last night!

Did you feel violated afterwards? 😉

 

[richardycc]

Originally posted by: JuanTabonia

Originally posted by: 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??

I'm not sure. In the US, most restaurants will advertise the grade of meat they are using (USDA choice, prime, Angus) but I don't know what they do in other countries. I would think if it was Wagyu/Kobe, they would have advertised that fact to justify the price.

I didnt even look at the menu since I am sorta a guest, and just let them order whatever for me, I wouldn't be surprised if the bill was close to $1000 USD. I was thinking about mad cow disease when I was eating it. haha

 

[Heisenberg]

Originally posted by: richardycc

Originally posted by: JuanTabonia

Originally posted by: 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??

I'm not sure. In the US, most restaurants will advertise the grade of meat they are using (USDA choice, prime, Angus) but I don't know what they do in other countries. I would think if it was Wagyu/Kobe, they would have advertised that fact to justify the price.

I didnt even look at the menu since I am sorta a guest, and just let them order whatever for me, I wouldn't be surprised if the bill was close to $1000 USD. I was thinking about mad cow disease when I was eating it. haha

Mad cow can't be killed by cooking, so it doesn't matter whether the beef is raw or cooked in that respect. Now E.coli on the other hand is a whole different matter...

 

[kami333]

Originally posted by: Doggiedog

Originally posted by: 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.

I wasn't impressed because it didn't taste that great. I'm a bit of a steak snob and to me, it was just a normal steak. Now, a Spark's steak, that's a fantastic steak.

What restraunt did you have it at? There's a good one near Namba in Osaka.

 

[JuanTabonia]

Originally posted by: CVSiN

thats not really kobe beef...
its FROM IDAHO...
Real Kobe Beef is from Japan only and is imported directly..... and is very expensive...
thats like saying you got authentic chinese food in china town in Los Angeles vs Hong Kong =p..
just isnt the same when an American Cattle Farm calls thiers "kobe beef"

I already explained this in previous posts (not in the OP). The cattle is Wagyu though, not American cattle. Kobe beef from Japan is something like $300/lb, no thanks.