Kobe Beef

[stiizy]

Just like it said how good is it???

Where did you buy it...

Post pix...

How do you cook it..

I know you know Akademik ...


Begin!!

[Brian]

I used to work at Kobe Steakhouse


I never got to eat Kobe Beef though.

:(

[bluepanda523]

its supposed to awesome because it has a much higher saturated fat content, but those cows are treated like kings till they get chopped up

[stiizy]

awh how could you not eat it if they had it??

[exitspeed]

Just like it said how good is it???

Where did you buy it...

Post pix...

How do you cook it..

I know you know Akademik ...


Begin!!

I'd like to eat some raw, and then some cooked rare.

I think i may buy two of those ribeyes. Unless I can find it locally. I know of a really excellent butcher here in Milwaukee. I emailed them to see if they carry it.

And yea they feed the cows beer on top of massaging them.

[DUFFM4N]

kobe beef ipod nano case...reeeeaaaaal ballin

http://www.gearlog.com/images/kobe-beef-ipod-case.jpg

then you can say you have a "good taste in music" :rimshot:

[ayuaddict]

from what i understand they are allowed very little (if any) exercise and are massaged by hand for most of their lives.

and supposedly the politically correct term is now wagyu and not kobe gyu, because its not exclusive to kobe.

[MikeisNissan]

I thought someone was beefin' with Kobe.

[allntrlundrgrnd]

I thought someone was beefin' with Kobe.

that made me chuckle a bit.


i really would like to try some.

and brian you must have some serious self control.

[Brian]

Not really... they were just assholes to me.
well, my first boss was cool.
then new bosses came in and were dickheads so I quit one day on the spot.
BAM.

[xtheenderx]

Just about the most tastiest beef EVER! Went to a high class korean restaurant in culver city. the beef was marinated in korean bbq :) paid about $75 for a plate.

Those cows are lucky. drunk all day with massages and no excercise... every man's dream

[DUFFM4N]

Those cows are lucky. drunk all day with massages and no excercise... every man's dream

real lucky...since they kill them after :ugh: :tardrim:

[Future240]

OKAY ITS ALL GOOD I'M HERE! Invitations must have gotten lost in the mail.

I dont know of any shops around this buttfuck town that would serve or cook beef that good.

What do yall think of "Kobe Style" beef?

The massive increase in popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically-raised Wagyu crossbred with Angus cattle, in order to meet the demand. Farms in America and Britain have attempted to replicate the Kobe traditions, providing their Wagyu herds beer and daily massages.[8] U.S meat producers claim that any differences between their less expensive "Kobe-style" beef and true Kobe beef are largely cosmetic.[9] This has been brought into question, however, because the cattle are fed American and/or British grass and grain, which is different from the more expensive Japanese feed.[10]
After all beef imports into the USA from Japan were banned on September 10, 2001, due to the discovery of Bovine spongiform encephalopathy (BSE), commonly known as Mad-Cow Disease (MCD),[11] many retailers began to heavily market the U.S. raised beef as "Kobe-style". The ban on the import of Wagyu beef to the United States ended on December 12, 2005.[12]

[A Spec Products]

Yeah its a big gray area what is TRUE "kobe beef"

But eh first thing I thought when I saw this thread was:

We at the spot to chill, with a Fugee grill
She ordered the Kobe beef like Shaquille O'Neal
Second I walked in, the whole room got still
I don't know how to put this but, I'm kind of a big deal

YouTube - Back Like That Remix - GhostFace Killah & Neyo & Kanye West (http://www.youtube.com/watch?v=lexkVuKYwnM)

LOL

[HyperTek]

hows this compare to bison?

[kouki_s14]

Kobe has a grading system using numbers.

I've had grade 7 and dammmmmmmmmm it was good, not sure how high it goes, but i really doubt it gets much more tender than that or if the marbling is really that much better either. Getting a grade 1 Kobe is not going to be better than say prime meats or angus prime meats, so don't try it unless you get a higher grade or you will probably be disappointed.

I have uncles that deal in the meat industry selling meat and seafood to hotels and such, so I've had my fair share of top quality beef.

It's hard to explain how tender and how awesome it tasted. You just have to try it, but expect to pay a premium. I believe it was around $25 a lb(stupid high compared to other beef) for my uncles cost. Restaurants may be charged 30-35 or more and they will charge 75+ for it.

I would say get rib eye Kobe on the grill with salt and pepper. Filet may be more tender but rib eye will have more flavor. DO NOT overcook it, keep it medium.

[ronmcdon]

stuff is very good. the fat is well distributed in the meat, and the texture feels soft and marble-like. it's like a fatty version of fillet mignon. kinda like comparing standard maguro (tuna) sashimi to toro (fatty tuna belly) sashimi. Seems to taste a bit buttery too. This is a beef you DON'T want to overcook or over-marinade. You want to be able to taste the flavor of the beef itself, if you intend on paying the premium.

I've had genuine Kobe beef in three places. A teppan place in Roppongi, served as a steak in two restaurants in the US (french laundry and meadowood).

I've had 'Wagyu' at a number of places, and I can say the quality of that really depends on how/where its prepared moreso than anything else. I've had some wagyu that didn't taste any better than a regular fillet, Wagyu burgers that didn't seem special in any way, and Wagyu with Shabu Shabu that tasted no different than regular usda, side by side (stupid idea I know, but I had to try).

I had a Wagyu steak a couple of years ago also at the french laundry, and I can say I personally didn't notice any difference between their Wagyu or Kobe after the ban was lifted (assuming its genuine). Maybe my sense of taste isn't refined enough to notice such subtle differences, or the difference could be entirely negligible.

[ronmcdon]

Kobe has a grading system using numbers.

I've had grade 7 and dammmmmmmmmm it was good, not sure how high it goes, but i really doubt it gets much more tender than that or if the marbling is really that much better either. Getting a grade 1 Kobe is not going to be better than say prime meats or angus prime meats, so don't try it unless you get a higher grade or you will probably be disappointed.

I have uncles that deal in the meat industry selling meat and seafood to hotels and such, so I've had my fair share of top quality beef.

It's hard to explain how tender and how awesome it tasted. You just have to try it, but expect to pay a premium. I believe it was around $25 a lb(stupid high compared to other beef) for my uncles cost. Restaurants may be charged 30-35 or more and they will charge 75+ for it.

I would say get rib eye Kobe on the grill with salt and pepper. Filet may be more tender but rib eye will have more flavor. DO NOT overcook it, keep it medium.

good advice. I never knew there was a grading system, and never considered the actual cut of beef. rib-eye is my personal fav, and I will have to try and request that, when it's avail.

[florante rea]

kobe beef are expensive, anyone where to get it here in the states?

[808_s13]

I used to work at Kobe Steakhouse


I never got to eat Kobe Beef though.

:(


no wayy? thats pretty ironic
brian

but anyway...
mmm, kobe beef :yum:

-makua[ace]

[Future240]

fuuccck I want some now

[ryguy]

I had a Kobe Beef Cheeseburger at the Park Grill in Millennium Park in Downtown Chicago, VERY upscale cafe. It was the best cheeseburger I ever had. It's 10oz of Kobe steak, a patty of Gorgonzola cheese, balsamic grilled onions and grain mustard, all on a pretzel bun. It's gotten quite a few "best burger in Chicago" awards.

[ALTRNTV]

I bought Kobe beef that one time, but it was my mom
who cooked it. It was bomb.

:)

[ayuaddict]

its like $250 for a 12oz around here.

[stiizy]

does anyone know if BeniHana serves it

[BustedS13]

Kobe beef in Japan is registered trademark by Kobe beef distribution promotion conference.[2] (http://en.wikipedia.org/wiki/Kobe_beef#cite_note-trademark-1) It must fulfil all the conditions as follows:[3] (http://en.wikipedia.org/wiki/Kobe_beef#cite_note-standard-2)


Tajima cattle born in Hyōgo Prefecture (http://en.wikipedia.org/wiki/Hy%C5%8Dgo_Prefecture)
Fed by farm in Hyōgo Prefecture
Bullock (http://en.wikipedia.org/wiki/Bullock) or Virgin cow, meant to purify the beef
Processed at slaughterhouse in Kobe (http://en.wikipedia.org/wiki/Kobe), Nishinomiya (http://en.wikipedia.org/wiki/Nishinomiya,_Hy%C5%8Dgo), Sanda (http://en.wikipedia.org/wiki/Sanda,_Hy%C5%8Dgo), Kakogawa (http://en.wikipedia.org/wiki/Kakogawa,_Hy%C5%8Dgo) and Himeji (http://en.wikipedia.org/wiki/Himeji,_Hy%C5%8Dgo) in Hyōgo Prefecture.
Marbling ratio called BMS[4] (http://en.wikipedia.org/wiki/Kobe_beef#cite_note-JapaneseMeatGrading-3) is level 6 and above.
Meat Quality Score[4] (http://en.wikipedia.org/wiki/Kobe_beef#cite_note-JapaneseMeatGrading-3) is A or B
Gross weight of beef is 470 kilogramme or below.

Contrary to popular belief, the cattle are not fed sake nor beer, however they are massaged and brushed for setting fur and fed on grain fodder. [5] (http://en.wikipedia.org/wiki/Kobe_beef#cite_note-4)[6] (http://en.wikipedia.org/wiki/Kobe_beef#cite_note-5)

Kobe beef - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Kobe_beef)

[exitspeed]

kobe beef are expensive, anyone where to get it here in the states?

The Great Steakhouse Steaks from Allen Brothers (http://www.allenbrothers.com/)

[stiizy]

http://us.st12.yimg.com/us.st.yimg.com/I/yhst-93672551109875_2017_5450644That's whats up right here..

http://us.st12.yimg.com/us.st.yimg.com/I/yhst-93672551109875_2017_5450644 (http://www.allenbrothers.com/wagyu-long-bone-ribeye.html)Wagyu Long-Bone Ribeye (http://www.allenbrothers.com/wagyu-long-bone-ribeye.html)
Allen Brothers' Wagyu Long-Bone Ribeye steaks are distinguished by their rich marbling and the natural "flavor kernel" that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, prime rib flavor. Experience this rare and flavorful indulgence as only Allen Brothers can deliver. This steak features an 8 to 10 inch bone and is thick-cut from our succulent rib roasts. Please note this selection is available in very limited quantities.

[DALAZ_68]

fuck it...im going to japan for th eexperience...ill let u guys know :keke:

[stiizy]

Aite cool bring some back in ya carry on for me

[Future240]

http://us.st12.yimg.com/us.st.yimg.com/I/yhst-93672551109875_2017_5450644That's whats up right here..

http://us.st12.yimg.com/us.st.yimg.com/I/yhst-93672551109875_2017_5450644 (http://www.allenbrothers.com/wagyu-long-bone-ribeye.html)Wagyu Long-Bone Ribeye (http://www.allenbrothers.com/wagyu-long-bone-ribeye.html)
Allen Brothers' Wagyu Long-Bone Ribeye steaks are distinguished by their rich marbling and the natural "flavor kernel" that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, prime rib flavor. Experience this rare and flavorful indulgence as only Allen Brothers can deliver. This steak features an 8 to 10 inch bone and is thick-cut from our succulent rib roasts. Please note this selection is available in very limited quantities.


my guess is 75 bucks

[stiizy]

^^ 185 for 2 pieces homie.........

[Future240]

oh shit, that price makes my wallet hurt and my stomach tingle.

Oh shit I checked out that site Mel posted. I am damn near drooling now. I am getting some of that meat. That will be a present to myself

[stiizy]

I am getting some of that meat. That will be a present to myself


Haha dude be easy:keke::keke::keke::keke:


Na i just wanna know if it is worth it...

To shell out like 2-3 hundred on some meat

[Future240]

I supposed i set myself up for that one

I am internally a fat ass, so I have to try it.

[stiizy]

It's all good i eat like a fat ass too but i look skinny as shit haha

[Future240]

Do to my brokedness, I am gone to have to budget for it but I will try it.

Perhaps enough hints at the girlfriend will net me some:snoop:.....steak that is:bigok:

[stiizy]

My girl always tells me i know your not gonna buy that shit right it's mad expensive for some steak......

But i say fuck yea and it better be bomb too.....

[Future240]

Oh it must def better be good. Like I better feel like I busted a nut after biting into it type of good. Like my girl might get jealous of the steak type of good.

other wise I will be:rl::smash:http://themeccalounge.forumup.com/images/smiles/rk01_supersayan.gif:madfawk::bash:

which of course could be cure by some good old http://themeccalounge.forumup.com/images/smiles/sex.gif

[exitspeed]

Stiizy, you know how to cook a good steak already?

Cause you don't want to learn one a piece like that.

I told my wife last night and she said it would be cool if we have something big to celebrate. I agree.

You can also get it at Ruth's Chris steak house. I think it was like $75 for a 6oz fillet there. Or somewhere around there. It's not listed on their menu online but I was offered it at the one in Indy.

[stiizy]

Yea i know how to cook a good steak...

Ruth Chris yea we got one over here i might go for my Anniversary coming up and get it there...

Hell no imagine fucking up on a 200 steak i'd be pissed haha

[fliprayzin240sx]

Its all hype, its not the beef, its how its prepared and marinated that makes the difference.

I've had Kobe Beef out in Okinawa and it wasnt as great as I thought it would be. Well not for the $80 piece of meat I paid for...

[exitspeed]

Its all hype, its not the beef, its how its prepared and marinated that makes the difference.

I've had Kobe Beef out in Okinawa and it wasnt as great as I thought it would be. Well not for the $80 piece of meat I paid for...

I feel bad you can't taste the difference between grades of beef. I can tell the difference between an aged well marbled steak and just a steak from a large grocery store.

[kouki_s14]

Its all hype, its not the beef, its how its prepared and marinated that makes the difference.

I've had Kobe Beef out in Okinawa and it wasnt as great as I thought it would be. Well not for the $80 piece of meat I paid for...

I really doubt it's hype. Place a piece of Prime grade rib-eye next to a Grade 7 Kobe, you should be able to tell just looking at it. Marbling is muchh better on the Kobe.

Maybe the place you had it overcooked it? Or possibly it was a lower grade Kobe. Sometimes they will just throw the name out there and slap on a price.

If you guys have been to Vegas buffets where they serve "kobe", it's so horrible, i cant eat it.

The way my family eats beef, none of us ever order steak at restaurants. It never matches up to home. Places will buy choice beef and sell it as prime, it's because the majority don't know the difference.

[Future240]

^Tips on how to tell?

Also I am sure this is open to debate, what do you all feel is the best way to serve a steak

Blue Rare, Rare, Rare Plus, Medium Rare, Medium, Medium Well Done, Well Done

For reference for those who need it

Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those who prefer medium rare and don't mind rare but worry about overcooking towards medium.
Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
Medium - (57.2°C/160°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
Medium well done - (62.8°C/175°F degrees core temp) The meat is light pink surrounding the center.
Well done - (73.9°C/180°F degrees core temp) The meat is gray-brown throughout and slightly charred.

Personally I prefer medium well. A waiter once told me that is the way to go to insure there are no beasties in the meat, but yet still get the taste of the meat

[Mr. Camshaft]

Rare for me. I likes me my blood. I too would also like tips on IDing good meat.

[MegasquirtCA]

Here's a tip when you bite down and its tough and chewy.



http://i97.photobucket.com/albums/l229/jamesporter505/aids.jpg

[an_orange_s2k]

i had it last week...$105 for 5oz. it was pretty good..i dont know about 105 good but it was good.....dang market price

[stiizy]

Personally I prefer medium well.


Only way i like mine prepared too

[exitspeed]

Rare plus - Medium rare for me.

[stiizy]

I'm gonna go to Mitsuwa at lunch and check prices!!!

[stiizy]

Buying some tonight!!!!!!!!!!!!!

i'll let you know how it tastes Monday!!!

[Future240]

So stiz is the guinea pig. We expect to hear a full report on Monday, or else :squint: