DarkFury

MOO!!!! (That's what your steak said before you devoured it. )

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kimchicowboy

oooh. i totally forgot about kobe. i had american-raised kobe steak at a restaurant in boston. as the hawaiians would say "broke da mout, brah!"

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TofuNinja

The only Kobe beef I had was in a burger.... I really want to try a kobe steak.

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uncledaddy

Mm, yeah. But be prepared to pay. A single 16 oz. steak with a marble score of under 4 runs about $50, and if you can find one with a marble score of 10-12 your looking at over $150 per lb.

But can be worth it.

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guiseppewv

I'd be willing to pay that to see what all the rage is about. Most things that are the rage I would not spend the money on but steak.....

DarkFury

I wouldn't spend $150 for a steak... but that's just me.

Food is "temporary" anyways... so I'll just have my regular steak and be happy I suppose.

guiseppewv

I'll let you know how it is.

cheapie

i had kobe style beef at ringside steakhouse in portland. most incredible steak i've ever had. and i've been to both mortons and ruth's chris multiple times and the kobe style blew away anything i've had at those places.

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DarkFury

Lemme know if they ever discount one to under $20.

I'm in if they do that.

uncledaddy

Well, the original name for this beef is "Tajima" beef, (I think), and true Tajima can only be found in Japan, so guiseppewv should be able to acquire, but here in the states, we get a crossbred Wagyu/Angus.

And the hype is that it has an increased marbling over standard beef. And that fat marbling melts at only about 76-78°F meaning flavor spreading through meat when cooked rare and melt in your mouth flavor.

Wow, 9 a.m. and my mouths watering.

DarkFury

For $150 per pound, it better cause an immense orgasm followed by a slumber that lasts for 3 days.

attgig

it just might cause an orgasm, so make sure you have good company when eating

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DarkFury

I just have to warn them... I snore like a bear when I sleep.

guiseppewv

Wagyu literally translated is Japanese cow. The Wagyu is made up of 4 major breeds: Tajima, Tottori, Shimane, and Kochi (Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn). The true Kobe-niku (lit. Kobe meat) is made from the Tajima (Japanese Balck) cow. The American Kobe-style beef is produced by a cross breed of the Japanese Black and the Angus. It is said that they did that to make the cow stronger and more able to stand-up to the ranching style in the US. I would be shocked if the American Kobe-style beef were as good. 1st - most places do not feed them the expensive high-quality grain that the Japanese do. More importantly, the Tajima is genetically predisposed to produce very well marbled beef. The fact that the US cows are only a cross breed is going to cut down on that genetic predisposition.

I am now on a search for some real Kobe-niku. If I have to I'm taking a train to the city of Kobe in the Hyōgo Prefecture of Japan. I'll let ya'll know when I find some here in Japan.

uncledaddy

I knew that Wagyu meant Japanese cow, and I referred to it as Tajima beef because connoisseurs of the beef still refer to it as that since that is where it originated. Tajima is a province of Hyōgo Perfecture in which Kobe is the capital.
And true, American crossbreeds get less expensive feed and beer while Japanese Wagyu get Sake. *Hic*

Either way, expensive and delicious, you'll love it.

DarkFury

Heh...

You need to run around saying the slogan... "WHERE'S THE BEEF!"

guiseppewv

I hope so because if it is that expensive, it better be good!


I do not think they feed the cow sake. They do feed it beer to stimulate its appetite. Also, they use sake in conjunction with brushing the cow's hair. Supposedly, this give the cow's coat a nice sheen. Don't ask me, it is just what they do.

uncledaddy

I read that they used Sake and beer because it helped with the digestion. On the Travel Channel they did show and episode with Zimmerin in Japan and they had Wagyu drinking beer from a bowls. I wonder if it was Asahi.