anyone tried kobe beef?

[fhmesq44]

It is really damn good and worth trying and eating on occassion, but I wouldn't recommend getting it every time you go to a Chop House.

I think it is generally twice the price for an 8 oz Kobe filet as compared to a regular 10 oz. filet. I would prefer getting a regular filet at Ruth's Chris or comparable place and a fat bottle of wine than the Kobe and a cheaper bottle. Try it, but generally I would say splurge on better wine.

While I am on wine, always, always, ALWAYS bring your own wine to a nice restaurant. $15-20 corkage is WELL worth it.

 

[FatTony]

I was at "Prime 112" in South Beach. A friend of mine orders a $50 Kobe Burger and gets it with cheese. When it comes out, he puts Ketchup all over it. I turn to him and ask; "What the hell is the point of getting that and covering it up with all that crap?? Just get a Whopper next time, you won't be able to tell the difference." :think2:

 

[fhmesq44]

I was at "Prime 112" in South Beach. A friend of mine orders a $50 Kobe Burger and gets it with cheese. When it comes out, he puts Ketchup all over it. I turn to him and ask; "What the hell is the point of getting that and covering it up with all that crap?? Just get a Whopper next time, you won't be able to tell the difference." :think2:

Did he also order a bottle of Silver Oak and ask them to bring a side of sprite?

 

[FatTony]

Did he also order a bottle of Silver Oak and ask them to bring a side of sprite?

I believe he had Hennessy and Sprite with it. :lolBIG:

 

[maxdemo]

History and Explanation of Kobe Beef

Kobe Beef, a type of beef that is well marbled, is a legendary delicacy of Japan. Until recently, the flavor and tenderness of Kobe beef could only be experienced by those traveling to to the meat producing regions of Japan. Kobe Beef originated in the prefecture of Kobe in Japan. Kobe Beef has world wide recognition as being the best of the best. In all reality, the product is genetic in origin. The rugged Japanese geography allowed for isolated cattle herds each using different breeding and feeding techniques. This isolation and selectively breeding for marbling grade of Wagyu cattle allowed for breeding of the most flavorful and tender beef in the world.
Wagyu is the Japanese breed of cattle used to produce Kobe Beef, Matzukya Beef, Hokkido Beef and other famous beef producing prefectures in Japan. Wagyu is a breed of cattle, like the Hereford, Holstein and Angus. (For more about cattle breeds, see the OSU website on breeds of livestock.) The word Wagyu refers to all Japanese beef cattle. "Wa" means Japanese and "gyu" means cattle. This breed is genetically predisposed to intense marbling, and produces a higher percentage of unsaturated fat (better for your cholestorol) than any other breed of cattle known in the world. In order to earn the designation of "Kobe Beef", the Wagyu beef must come from Kobe, Japan, and meet strict production standards imposed in that county (or prefecture).

 

[RobFunk]

Kobe Beef, a type of beef that is well marbled

They arent kidding. It literally looks like some type of artwork.

 

[DNoonan]

Haven't tried it myself, but plan on it at some point. I did read somewhere that the worst thing to do is to get a kobe burger though. Since you are paying for the special marbling, by grinding it all up, you lose that benefit, and most of the tasty fat just melts out during cooking. Also read that they take the trimmings of the kobe steaks and add it to the kobe burgers so they can present better looking/trimmed kobe steaks.

 

[RobFunk]

Haven't tried it myself, but plan on it at some point. I did read somewhere that the worst thing to do is to get a kobe burger though. Since you are paying for the special marbling, by grinding it all up, you lose that benefit, and most of the tasty fat just melts out during cooking. Also read that they take the trimmings of the kobe steaks and add it to the kobe burgers so they can present better looking/trimmed kobe steaks.

The burger makes no sense to me also. And it costs more than the steak I believe.

 

[hm2.0]

I've always wanted to try it , but as I am generally trying to avoid red meat, I may not anytime soon. But as I type this , I do have to admit to eating some Genoa salami earlier. :nohead:

 

[HarryCaray]

Haven't tried it myself, but plan on it at some point. I did read somewhere that the worst thing to do is to get a kobe burger though. Since you are paying for the special marbling, by grinding it all up, you lose that benefit, and most of the tasty fat just melts out during cooking. Also read that they take the trimmings of the kobe steaks and add it to the kobe burgers so they can present better looking/trimmed kobe steaks.

Yes, you read that in Maxim, just like me. Kobe burgers are supposedly for suckers.

 

[RobFunk]

Like getting it well done, total waste.

 

[TheFalls]

Kobe Steaks!!! is good here in Dallas.

But you can't tell any difference in taste when it is hibachied...but super tender.

 

[B00T]

kobe beef is so overpriced here in NY, it's like the new sushi

 

[Woody0]

Wife and I split a meal at a mom and pop restaurant when we were visiting Kobe a year or two before the earthquake. Still cost over US $100 as Japan was way overpriced at the time relative to US. We were offered complimentary plum wine to finish. I think we were looked upon as poor Americans. Any beef is extremely expensive in Japan as fish makes up a large part of the diet.

We're unlikely to get back to Kobe, so I guess it was just another one of those once in a lifetime things.