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Steakhouse Elite Products

Anyone ever used any of their meats?  I cam across some at Publix in Birmingham tonight.  Not sure what "Kobe-Crafted" exactly means but I wouldn't mind making a few burgers from there ground beef to try it out.  It was a bit pricey for a pound but I'm always looking to build a better burger.  Would love to hear experiences from others.  TIA

http://www.steakhouseelite.com/

Comments

  • Kobe is referring to the kind of beef. For example people buy Black Angus beef.
    Kobe is different than Black Angus and is considered a premium beef. I have had a few Kobe burgers before. I believe that Kobe beef is raised in Japan or at least started in Japan. It's defiantly worth a try.
  • bweekesbweekes Posts: 621
    Think their website says it all - "We insist on only the finest 100% US raised beef for our customers..." In short, if the meat doesn't come from the Hyogo prefecture in Japan, it's not Kobe beef. It's the same deal here in Canada - see local newspaper article on the topic. 


    Ajax, ON Canada
    (XL BGE, MED BGE, KJ Jr., La Caja China #2, and the wife's Napoleon gasser)
  • Wagyu x Angus. 

    Not bad if done right. Wagyu is very much a "fattier" meat, and getting cheese to stick may present a problem in the end. 

    When I come across some from my butcher, I'll buy a pound, split it in 1/3's, and use 1/3lb Wagyu with 2/3lb chuck. 

    Or 1/3lb Wagyu, 1/3lb brisket, 1/3lb 80/20 (85/15) chuck. 
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